German Chocolate Pecan Pie Bars (bakeorbreak)

3 c pecan halves
1 3/4 c flour
3/4 c confectioners’ sugar
3/4 c cold butter, cubed
1/4 c unsweetened cocoa powder
1 1/2 c semisweet chocolate chips
3 large eggs
3/4 c firmly packed light brown sugar
3/4 c light corn syrup
1/4 c unsalted butter, melted
1 c sweetened flaked coconut

Preheat oven to 350° F. Arrange pecans in a single layer of a shallow baking pan. Bake 8 – 10 min or until lightly toasted. Stir halfway through baking. Line the bottom and sides of a 9 x 13″ baking pan with aluminum foil, leaving an overhang on 2 short sides. Grease foil. Whisk together flour, confectioners’ sugar and cocoa. Add cold butter and combine with a pastry blender until mix resembles coarse meal. Press the mix into the bottom and about 3/4″ up sides of prepared pan. Bake crust for 15 min. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 min. Place eggs in a large mixing bowl and beat lightly. Add brown sugar, corn syrup and melted butter. Whisk together until smooth. Stir in the coconut and pecans. Pour evenly over the partially baked crust. Bake 28 – 34 min or until the edges are golden and the filling has set. Cool completely on a wire rack. Refrigerate for an hour. Using foil overhang, lift the bars from the pan and place on a cutting board. Use a sharp knife to cut into bars. Note: Shortbread crusts like this one can be a bit tricky. The mix will not hold together on its own, but it should hold together when pinched. Be sure your ingredient measurements are accurate and press the crust firmly into the bottom of the pan.




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