Photo: Jennifer Davick; Styling: Caroline M. Cunningham
3 cups pecan halves and pieces
1 3/4 cups all-purpose flour
3/4 cup powdered sugar
3/4 cup cold butter, cubed
1/4 cup unsweetened cocoa
1 1/2 cups semisweet chocolate morsels
3/4 cup firmly packed brown sugar
3/4 cup light corn syrup
1/4 cup butter, melted
3 large eggs, lightly beaten
1 cup sweetened flaked coconut
How to Make It
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.
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.
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.
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).
Whisk together brown sugar and next 3 ingredients until smooth. Stir in coconut and toasted pecans, and spoon into prepared crust.
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.
TRY THIS TWIST
German Chocolate-Bourbon-Pecan Pie Bars: For a spirited kick, whisk 1/4 cup of your favorite bourbon into brown sugar mixture in Step
I was disappointed with this dish. The "crust" never solidified. It was more like a semi hardened powder. When I cut them it just fell apart.So much chocolate in the "bars" it over powered the coconut. Just did not taste very "German Chocolately".Waste of 3 cups of very good, very expensive pecans.Will not make it again
I made these for Christmas Eve and they were delish! I did not add the cocoa to the crust. I used 2 c. flour instead. I baked them for about 40 minutes and they set perfectly. I did not even put them in the frig. and they held together. I will enjoy sharing these with friends and family during holidays.
These were so so so good. The crust was just the right texture and sweetness and the pecans got nice and caramelized and the coconut got toasted as it baked. The chocolate layer in between the crust and the pecans was perfect. It's expensive to make but is sure to please all pecan lovers!
I agree with Anniegranny as mine didn't set up very well either and I baked mine the same. This recipe is decadent-absolutely rich and tasty. Didn't give it a 5 star because it did not hold together well even after being refrigerated over an hour. The chocolate never solidified after semi melting on the hot base. Not sure what happened but if any of you have an idea please tell me. As I took it out of the pan with a small spatula it would just fall apart in chunks with liquid chocolate in between. Of course with a nice big dollop of vanilla ice cream on top one would never notice the mess beneath :) !
Perfect..took them to a party and there was not one crumb left. I went right by the recipe and I wouldn't change anything. One tip....after they were cool I turned them out onto a large cutting board and used an electric knife to cut the squares . It makes them cut neater. I always use one when cutting things with nuts, coconut, etc. in it. Makes a prettier presentation. These were great....
After reading all the glowing reviews, I thought the steps involved in preparing these bars would be worth the effort. Alas, not in my opinion. Worst of all, was the fact that the filling did not set after baking the full time, and I did test with a toothpick as I would a pecan pie. The bars were thoroughly chilled before cutting but except for the outer ones, the filling oozed and the bars fell apart. I also think that something was missing in the pecan filling. I expected taste like that of a pecan pie. Still, the outer bars, served with a hastily made brownie mix, were the first off the plate. I won't make this again -- not worth the effort and expense. Only the second time in 20 years that SL has let me down.