German Chocolate Pecan Pie Bars

German Chocolate Pecan Pie Bars

My dad loves German chocolate cake and pecan pie bars.  We always have pecan pie at Thanksgiving for him.  I ran across this recipe and had to make it for him this year.  It's delicious!  A wonderful chocolate crust, topped with a rich pecan and coconut filling.  Yum!

Ingredients:
3 cups pecan halves
1 3/4 cups flour
3/4 cup powdered sugar
3/4 cup cold butter, cubed
1/4 cup cocoa
1 1/2 cups semisweet chocolate chips
3 large eggs
3/4 cup packed brown sugar
3/4 cup light corn syrup
1/4 cup unsalted butter, melted
1 cup sweetened flaked coconut

Directions:
Preheat oven to 350*F.  Arrange pecans in a single layer of a shallow baking pan.  Bake 8-10 minutes or until lightly toasted.  Stir halfway through baking.
Line bottom and sides of a 9x13 baking pan with aluminum foil, leaving an overhang on two short sides.  Grease foil.  Set aside.  Whisk together flour, powdered sugar, and cocoa.  Add cold butter and combine with a pastry blender until mixture resembles coarse meal.  Press mixture into bottom of prepared pan.  Bake crust for 15 minutes.  Remove from oven and sprinkle chocolate chips evenly over crust.  Allow to cool on a wire rack at least 30 minutes.
Place eggs in a large mixing bowl and beat lightly.  Add brown sugar, corn syrup, and melted butter.  Whisk together until smooth.  Stir in coconut and pecans.  Pour evenly over partially baked crust.  Bake 28-34 minutes, or until edges are golden and filling has set.  Cool completely on a wire rack.  Then refrigerate for one hour. 
Using foil overhang, lift bars from pan and place on a cutting board.  Use a sharp knife to cut into bars. 


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