*Ingredients:
°3 c pecan halves
°1 & 3/4 cups all-purpose flour
°3/4 c icing sugar
°3/4 c cold butter, cubed
°1/4 c cocoa
°1 and 1/2 c semi-sweet chocolate chips
°3 eggs
°3/4 cup firmly packed light brown sugar
°3/4 cup light corn syrup
°1/4 c unsalted butter
°1 c sweetened coconut
* Methods
Preheat oven to 350°.
Organie pecans in layer in a shallow baking dish. Bake for 8 to 10 minutes or until lightly toasted. Stirring through cooking.
Line the bottom and sides of a 9" x 13" baking dish with foil, leaving an overhang on two short sides. Grease sheet.
Whisking the flour, icing sugar also cocoa. Adding cold butter also blending with a pastry blender* to mixture resembles coarse flour. Press mix into bottom also about 3/4 inch up sides prepared pan.
Baking crust for 15 min. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Letting cool on wire rack about at least 30 min.
Place the eggs in a large mixing bowl and beat lightly. Adding brown sugar, corn syrup also butter. Whisk to smooth. Stirring in coconut and pecans. Pour evenly over partially baked crust.
Bake 28 to 34 minutes or until edges are golden brown and filling is set. Cool on a wire rack. Then refrigerate for an hour.
Use an overhang of aluminum, lift bars from the pan also place them on a cutting board. Using sharp knife to cut to bars.
Enjoy !
