Ingredients
- 1-¾ cups all-purpose flour
- ¼ cup cocoa powder
- ¾ cup powdered sugar
- 1 cup cold butter, cubed
- 12 ounces dark chocolate chips
- 3 eggs
- ¾ cup firmly packed brown sugar
- ¾ cup light corn syrup
- ¼ cup butter, melted
- 1 cup unsweetened shredded coconut
- 3 cups pecan halves, toasted
Directions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9-inch-by-13-inch baking dish with parchment paper, allowing an overhang on two ends. Set aside.
- In a large bowl, combine the flour, cocoa powder, and powdered sugar.
- Add the cubed cold butter and blend with a pastry blender until the mixture resembles small peas. It will be dry, but it will come together when baked.
- Press the flour mixture into the prepared baking dish.
- Bake for 15 minutes.
- Remove the baked chocolate crust from the oven and place the pan on a wire rack. Sprinkle the dark chocolate chips evenly across the crust.
- Allow to cool for 30 minutes.
- In a large bowl, gently whisk the eggs. Add the brown sugar, corn syrup and melted butter, and whisk until smooth.
- Mix in the unsweetened shredded coconut and pecans.
- Pour the pecan mixture on top of the melted chocolate chips, and spread evenly.
- Bake for 30 to 35 minutes, or until the bars are golden brown and the filling has set.
- Allow to cool completely, then refrigerate for 1 hour before cutting into squares.
From: allrecipes.com
