Perfect to eat at home, perfect for on the go, perfect to keep some in the freezer for Aunt Sally who shows up at a moment’s notice. German Chocolate Killer Pecans Pie Bars are a delicious, casual dessert bar that’s better than its peers.

 

INGREDIENTS

2 cups Killer Pecans
1 ¾ cups all-purpose flour
¾ cup confectioners’ sugar
¾ cup butter, cold, cubed
¼ cup unsweetened cocoa powder
1 ½ cups chocolate chips
3 eggs
¾ cup packed light brown sugar
¾ cup ribbon cane syrup (corn syrup can be substituted)
¼ cup unsalted butter, melted
1 cup sweetened flaked coconut

 

PREPARATION

1. Pre-heat oven to 350 degrees.
2. Roast pecans until slightly browned.
3. Line the bottom and sides of a 9” x 13” x 2” baking pan with parchment paper or foil. Spray with grease.
4. Whisk together the flour, confectioners’ sugar and cocoa. Add the butter and combine using your fingers or a pastry blender until the mixture resembles coarse meal. Press the mixture into the bottom and a little up the sides of the prepared pan. The mixture should be dry, but will stick together when pressed.
5. Bake the crust for 15 minutes. Remove from the oven and sprinkle with chocolate chips evenly over the crust.
6. In a bowl, whisk the eggs then add the brown sugar, ribbon cane syrup, and melted butter. Whisk until smooth. Stir in the coconut and pecans. Pour evenly over the crust.
7. Bake for an additional 25-30 minutes or until the filling has set. Cool, then place in the refrigerator overnight.
8. Remove from the pan, remove parchment paper and cut into squares.