If you are a fan of German chocolate cake and pecan pie, then you will like these. They are somewhat of a fusion of the two. They are very sweet, (a bit too sweet for me) but they are delicious and would be a fun dessert to have around Thanksgiving if you are bored of the pie thing. I halved the recipe (8×8 pan) and cut the bars into small squares, but I included the recipe in its entirety here (9×13 pan).
from: Southern Living September 2012
makes: about 2 dozen
3 cups pecan halves and pieces
1 ¾ cups all-purpose flour
¾ cup powdered sugar
¾ cup (12 tablespoons) cold butter, cubed
¼ cup unsweetened cocoa
1 ½ cups semisweet chocolate morsels
¾ cup firmly packed brown sugar
¾ cup light corn syrup
¼ cup butter, melted
3 large eggs, lightly beaten
1 cup sweetened flaked coconut
Preheat oven to 350. Bake pecans in a single layer in a shallow pan 6-8 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. (I added another tablespoon of butter when I made it, because it still seemed a bit dry and didn’t press together enough imo.) Press mixture on bottom 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 evenly 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.
*For a spirited kick, whisk a few tablespoons of your favorite bourbon into brown sugar mixture in step 5. (I didn’t choose to do this, but I will definitely try it next time.)