German Chocolate Pecan Pie Bars

Thank you to the September 2012 issue of Southern Living.  This recipe takes a little time to make, but it is well worth the time and effort. 

3 cups pecan halves and pieces

1 3/4 cup all purpose flour

3/4 cup powdered sugar

3/4 cup cold butter, cubed

1/4 cup unsweetened cocoa

1 1/2 cups semisweet chocolate morsels

3/4 cup firmly packed brown sugar

3/4 cup light corn syrup

1/4 cup butter, melted

3 large eggs, beaten

1 cup sweetened flaked coconut

Preheat oven to 350°.  Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through.

Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides.  Lightly grease foil.

Pulse flour and next 3 ingredients in a food processor 5 to 6 times or until mixture resembles coarse meal.  Press mixture on bottom and 3/4 inch up sides of prepared pan.

Bake crust at 350° for 15 minutes.  Remove from oven, and sprinkle chocolate morsels over crust. Cool completely on a wire rack (about 30 minutes).

Whisk together brown sugar and next 3 ingredients until smooth.  Stir in coconut and toasted pecans, and spoon into prepared crust.

Bake at 350° for 25 to 30 minutes or until golden and set.  Cool completely on a wire rack (about 1 hour).  Chill 1 hour.  Lift baked bars from pan, using foil sides as handles.  Transfer to a cutting board; cut into bars.

TRY THIS TWIST

German Chocolate-Bourbon-Pecan Pie Bars:  For a spirited kick, whisk 1/4 cup of your favorite bourbon into brown sugar mixture.