German Chocolate Pecan Pie Bars

From Recipe Revival: Southern Classics Reinvented for Modern Cooks by the Editors of Southern Living

NOTE: This recipe alone is worth the cost of the book.

Makes: 2 dozen (or a 13 x 9 pan full).
Hands On: 20 min
Total: 3 h 20 m

Ingredients:

1 3/4 c all purpose flour
3/4 c powdered sugar
3/4 c cold butter, cubed
1/4 c unsweetened cocoa
1 1/2 c semisweet chocolate morsels
3/4 c firmly packed brown sugar
3/4 c light corn syrup
1/4 c butter, melted
3 large eggs, lightly beaten
1 c sweetened flaked coconut
3 c toasted pecan halves and pieces

Directions:

  1. Preheat oven to 350 F.
  2. Line bottom and sides of 13 x 9 pan with heavy duty aluminum foil, allowing 2 to 3 in to extend over the sides. Lightly grease the foil.
  3. Pulse the flour and next three ingredients (powdered sugar, cold butter, unsweetened cocoa) in food processor 5 or 6 times or until the mixture is crumbly. Press the mixture on the bottom and 3/4 in up the sides of the prepared pan.
  4. Bake the crust at 350 F for 15 min. Remove from the oven, and sprinkle the chocolate morsels over the crust. Cool completely on a wire rack (about 30 min).
  5. Whisk together the brown sugar and next three ingredients (corn syrup, melted butter, eggs) until smooth. Stir in the coconut and toasted pecans, and spoon into the prepared crust.
  6. Bake at 350 F for 25 to 30 min or until golden and set. Cool completely on a wire rack (about 1 hour). Chill 1 hour. Lift from the pan, using foil sides as handles. Transfer to a cutting board. Cut into bars.
  7. Enjoy!
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