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Nutty German Chocolate Bars
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| Ingredients | |
| 3 C. | Pecan pieces |
| 1 3/4 C. | A-P Flour |
| 3/4 C. | Powdered sugar |
| 3/4 C. | Butter, cold and cubed |
| 1/4 C. | Unsweetened cocoa |
| 1 1/2 C. | Semi-sweet chocolate morsels |
| 3/4 C. | Brown sugar, packed |
| 3/4 C. | Light corn syrup |
| 1/4 C. | Butter, melted |
| 3 | Eggs |
| 1 C. | Sweetened coconut flakes |
Instructions
Preheat your oven to 350°F, 325°F if using a convection oven.
Arrange the pecan pieces on a large parchment-lined baking sheet.
Bake the pecan pieces 10 minutes stirring after 5 minutes or until the pecans are lightly toasted and fragrant.
Line a 9 x 13 inch baking pan with parchment paper.
Get out your food processor and add to its bowl the flour, powdered sugar, cocoa. Pulse the processor and slowly add in cold cubed butter, a little at a time, until all of the butter has been added. Continue pulsing until all of the butter has been fully incorporated into the flour mixture.
Press the flour mixture into the bottom of the parchment lined baking dish.
Bake the crust for 15 minutes.
Remove the crust from the oven and spread the chocolate chips evenly over the warm crust. Allow the chocolate chips to heat through then with a spatula smooth over the chocolate chips until you have a even layer of chocolate spread over the crust.
Set the crust aside and allow it to cool to for about 30 minutes.
In a medium mixing bowl whisk together brown sugar, corn syrup, butter and eggs until smooth. Add in coconut flakes and pecan pieces.
Pour filling mixture over baked crust and smooth out filling until all the crust is covered.
Bake the bars for 25-30 minutes or until the top is golden brown and the filling is set.
Remove bars from the oven and let them cool to room temperature then pop them in the refrigerator for an hour, this will allow the filling to set.
Remove the bars from the pan and cut into bars.
Bars should keep for 2-4 days in a air tight container.
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