I don't even know where to start with these bars. They were even tastier than I expected them to be: a chocolate shortbread crust, chocolate chips and a layer of pecan pie filling, and then pecans and coconut on top. Hello delicious! If you're looking for a way to vamp up the traditional pecan pie for Thanksgiving, here's a recipe for you to try! Happy Tuesday!
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 unsweetened cocoa
1 1/2 cups semisweet chocolate chips
3/4 cup firmly packed brown sugar
3/4 cup light corn syrup
1/4 cup butter, melted
1/4 cup bourbon (optional)
3 eggs, lightly beaten
1 cup sweetened flaked coconut
Heat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8-10 minutes or until lightly toasted and fragrant, stirring halfway through.
Line bottom and sides of a 9x13" pan with aluminum foil, allowing 2-3 inches to extend over sides. Lightly grease foil.
Pulse flour, powdered sugar, cold butter, and cocoa in food processor 5 or 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 degrees for 15 minutes. Remove from oven, and sprinkle chocolate chips over crust. Cool completely on a wire rack (about 30 minutes).
Meanwhile, whisk together brown sugar, corn syrup, melted butter, eggs, and bourbon until smooth. Stir in the coconut and pecans, and spoon into the cooled crust.
Bake at 350 degrees for 25-30 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. Store in airtight container in the fridge. Makes about 2 dozen bars.
*Note: I halved this recipe, and it turned out just fine. I used an 8x8" pan and used the same baking times as in the above recipe. To halve the eggs, beat three eggs in a small bowl, and then pour half of the beaten egg mixture into the recipe.
source: recipe from Southern Living, September 2012
