Hands-on Time
20 Mins
Total Time
3 Hours 40 Mins
Yield
Makes about 2 dozen
Photo: Jennifer Davick; Styling: Caroline M. Cunningham

How to Make It

Step 1

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through.

Step 2

Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides. Lightly grease foil.

Step 3

Pulse flour and next 3 ingredients in a food processor 5 to 6 times or until mixture resembles coarse meal. Press mixture on bottom and 3/4 inch up sides of prepared pan.

Step 4

Bake crust at 350° for 15 minutes. Remove from oven, and sprinkle chocolate morsels over crust. Cool completely on a wire rack (about 30 minutes).

Step 5

Whisk together brown sugar and next 3 ingredients until smooth. Stir in coconut and toasted pecans, and spoon into prepared crust.

Step 6

Bake at 350° for 25 to 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.

Step 7

TRY THIS TWIST

Step 8

German Chocolate-Bourbon-Pecan Pie Bars: For a spirited kick, whisk 1/4 cup of your favorite bourbon into brown sugar mixture in Step

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