Coconut Chocolate Pecan Bars
  • ½ Cup Unsalted Butter (1 stick), at room temperature
  • 1 cup +2 tablespoons, all-purpose flour
  • ½ cup firmly packed brown sugar
  • 2 eggs
  • ½ cup firmly packed brown sugar
  • ¼ cup all purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup unsweetened coconut flakes
  • ½ cup semi sweet chocolate chips
  • 1 cup pecan halves
  • 1 teaspoon vanilla extract
  1. Preheat your oven to 350° F and line a 8-inch square pan with parchment paper.
  2. Place pecans in a single layer on a cookie sheet and place in preheated oven. Roast for about 5-7 minutes until fragrant. Remove from oven and let cool. Roughly chop. Set aside.
  3. In a medium sized bowl, mix together the softened butter, flour, and brown sugar. It will be sandy like but will hold together when pressed between thumb and forefinger.
  4. Press the dough into the base of your pan, making sure to keep the layer even. Prick the dough in several places with a fork.
  5. Bake the crust for 15 minutes. Remove from oven.
  6. While the crust is baking prepare the filling. Beat the two eggs on high until very pale and fluffy, about 5 minutes. Add the brown sugar and beat for 3 more minutes, until light in color and thick.
  7. In a separate bowl, whisk together the flour, salt, and baking powder.
  8. Add the flour mixture it to the egg mixture along with the coconut, chocolate chips, vanilla, and pecans. With a wooden spoon or spatula, mix until thoroughly blended.
  9. Pour the coconut mixture over the shortbread crust. Bake for 20 minutes, or until lightly golden brown around the edges and puffed up.. Let cool completely before slicing.
  10. Store in airtight container at room temperature.
Recipe by Fork Vs Spoon at