Monday, February 27, 2017

GERMAN CHOCOLATE PECAN PIE BARS



  • 3 cups pecan halves and pieces
  • 1 3/4 cups flour
  • 3/4 cup powdered sugar
  • 3/4 cup cold butter, cubed
  • 1/4 cup Rodelle Gourmet Baking Cocoa
  • 1 1/3 cups semisweet chocolate chips
  • 3/4 cup cup packed brown sugar
  • 3/4 cup light corn syrup
  • 1/4 cup butter, melted
  • 3 large eggs, beaten
  • 1 cup sweetened coconut


How to Make It

  • Preheat oven to 350 degrees. Bake pecans spread out in a single layer on pan for 8 mins, stirring halfway through. Line the bottom and sides of a 13X9 pan with aluminum foil, then spray with baking spray. Pulse flour, powdered sugar, butter and cocoa in a food processor about 6 times until mixture resembles coarse meal. Press mixture on bottom and 1/4 inch up sides of prepared pan.
  • Bake at 350 for 15 mins. Remove from oven and sprinkle chocolate chips over crust, let cool completely about 30 mins.
  • Whisk together the brown sugar, corn syrup, melted butter and eggs until smooth. Stir in the coconut and toasted pecans. Spoon and spread mixture onto prepared crust.
  • Bake at 350 for 20 to 25 mins or until golden and set. Cool completely on a wire rack. Lift bars using ends of foil as handles. Cut into squares with a serrated knife. Store in an airtight container.
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