GERMAN CHOCOLATE PECAN PIE BARS
These delicious bars are a mix of rich German chocolate cake and pecan and nut tart, combined into an irresistible dessert.
INGREDIENTS
- 3 large eggs
- 3/4 cup (82g) confectioners' sugar
- 3 cups (330g) pecan halves
- 1 & 3/4 cups (210g) all-purpose flour
- 3/4 cup (150g) firmly packed light brown sugar
- 1 & 1/2 cups (255g) semisweet chocolate chips
- 3/4 cup (170g) cold butter, cubed
- 1/4 cup (21g) unsweetened cocoa powder
- 1/4 cup (56g) unsalted butter, melted
- 3/4 cup (177ml) light corn syrup
- 1 cup (85g) sweetened flaked coconut
INSTRUCTIONS
First, preheat the oven to 350 ° F.
Then, arrange the pecans in a single layer of a shallow dish. Bake 8 to 10 minutes or until lightly toasted. Stir halfway through cooking.
Line the bottom and sides of a 9 "x 13" x 2 "pan with aluminum foil, leaving an overhang on two short sides. Grease the aluminum foil.
Whisk together the flour, icing sugar and cocoa. Add the cold butter and mix with a pastry blender * until the mixture looks like a coarse meal. Press the mixture into the bottom and sides of about 3/4 inch of the prepared pan.
Bake the crust for 15 minutes. Remove from the oven and immediately sprinkle the chocolate chips evenly over the crust. Leave to cool on a wire rack for at least 30 minutes.
Place the eggs in a large mixing bowl and beat lightly. Add brown sugar, corn syrup and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.
Bake 28 to 34 minutes, or until edges are golden and garnish is set. Let cool completely on a wire rack. Then refrigerate for an hour.
Using an aluminum overhang, lift the bars from the mold and place them on a cutting board. Use a sharp knife to cut into bars.
Happy Cooking Time.
