3c pecan halves and pieces
1 ¾ c all purpose flour
¾ c powdered sugar
¾ c cold butter, cubed
¼ c unsweetened cocoa
1 ½ c semisweet chocolate chips
¾ c firmly packed brown sugar
¾ c light corn syrup
¼ c butter, melted
3 large eggs lightly beaten
¼ cup of your favorite bourbon
1c sweetened flaked coconut


Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8-10 minutes or until lightly toasted and fragrant, stirring halfway though. Spray a 13x9-inch pan with non-stick spray and line with parchment paper allowing 2-3 inches to extend over sides.

Pulse flour and next 3 ingredients in a food processor 5-6 times or until mixture resembles coarse meal. Press mixture on bottom and ¾ inch up sides of prepared pan. Bake crust at 350 degrees for 15 minutes. Remove from oven, and sprinkle chocolate chips over crust. Cool completely on a wire rack (about 30 minutes).

Whisk together brown sugar and next 4 ingredients until smooth. Stir in coconut and toasted pecans, and spoon into the prepared pan. Bake at 350 degrees for 25-30 minutes or until golden and set. Cool completely on a wire rack for about an hour and then chill for an additional hour. Lift the baked bars from pan, using the parchment sides as handles. Transfer to a cutting board; cut into bars. Enjoy!!

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