Chocolate Coconut Pecan Pie Bars Recipes

CHOCOLATE PECAN PIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch jelly roll pan.
• Stir flour, white sugar, and salt together in a large bowl. Cut in 2/3 cup margarine until mixture resembles coarse crumbs. Press mixture into the bottom of the prepared pan.
• Bake in the preheated oven for 20 minutes.
• While the crust is baking, prepare the filling by mixing corn syrup, brown sugar, eggs, margarine, vanilla extract, and salt together in a large bowl until smooth. Stir in pecans.
• Remove the crust from the oven and sprinkle with chocolate chips. Spread filling evenly over the chocolate chip covered crust.
• Bake in the preheated oven until set, 20 to 25 minutes. Cool completely before cutting into squares.

CHOCOLATE COCONUT PECAN PIE BARS

Steps:

• Preheat oven to 350°F. Line an 8x8 pan with foil, leaving a couple inches overhang. Spray or butter the foil.
• Using a hand mixer or stand mixer, beat butter and brown sugar until creamy and combined. Add flour and salt, beat until thoroughly combined. Dump the mixture (it will be crumbly) into the prepared pan and press it evenly into the bottom of the pan. Bake for 15 minutes. Meanwhile, prepare the filling.
• In a large bowl, combine melted butter, brown sugar, maple syrup, milk, and egg. Whisk until combined. Add pecans, chocolate chips, and coconut and stir until combined. Pour the filling over the crust and gently spread it around with a rubber spatula so that the solids and liquid are evenly distributed.
• Return to the oven and cook for about 23-25 minutes. The mixture should be bubbling slightly around the corners. The edges will be set but the center will still be a little jiggly. It will firm up as it cools. Place pan on a wire rack to cool completely before cutting into squares. Sprinkle lightly with sea salt, if desired, to add a contrast to the sweetness.

COCONUT PECAN PIE BARS

Steps:

• In a large bowl, melt one cup butter.
• Add flour, ¼ cup brown sugar and ½ cup coconut.
• Stir with a wooden spoon until mixture is crumbly.
• Press onto bottom and ½" up sides of greased 9x13" baking dish.
• Bake in 350° oven for 10 minutes.
• In medium bowl, melt remaining 3 tablespoons butter in microwave.
• Cool for about 3-5 minutes.
• Add eggs, corn syrup, remaining ¾ cup brown sugar, pecans and remaining 2 cups coconut.
• Stir well to combine.
• Pour over baked crust.
• Bake in 350° oven for 40-50 minutes or until filling is set.
• Cool and cut into bars.

CHOCOLATE PECAN PIE BARS

Steps:

• Preheat oven to 350°.
• Line bottom and sides of a 9x13-inch baking pan with aluminum foil.
• In the bowl of an electric mixer, beat 1 stick room-temp butter, brown sugar, flour,and salt until coarse crumbs form.
• Pour mixture into prepared pan; press firmly into bottom.
• Bake until lightly browned, 25-30 minutes.
• Let cool, 10 minutes.
• Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and 2 TBS melted butter until well combined.
• Add chocolate chips and pecans; spread over crust.
• Bake until set, 25-30 minutes.
• Cool completely in pan before lifting out (use foil to lift).
• Cut into 32 bars.

EASY CHOCOLATE PECAN PIE BARS

Steps:

• Preheat oven to 350°. In a microwave, melt 1/2 cup butter in a large microwave-safe bowl. Stir in cookie mix, 1 egg and cinnamon. Spread into a greased 13x9-in. baking pan. Bake until edges are lightly browned, 12-15 minutes. Remove to a wire rack., Meanwhile, in a small saucepan, melt chocolate and remaining 1/4 cup butter; stir until smooth. Cool slightly. In a large bowl, beat brown sugar and remaining 3 eggs until blended. Stir in bourbon, vanilla and chocolate mixture. Stir in pecans. Pour over warm cookie crust. Bake until top is golden brown, 15-20 minutes. Cool completely in pan on a wire rack., For caramel sauce, in a small saucepan, cook and stir brown sugar and butter over medium heat until butter is melted. Gradually add cream; bring to a boil. Cook and stir until slightly thickened, 10-12 minutes. Remove from the heat. Cool completely., For chocolate whipped cream, in a large bowl, beat cream, confectioners' sugar and cocoa until stiff peaks form. Serve bars with caramel sauce and chocolate whipped cream.

COCONUT PECAN BARS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt and baking powder; gradually add to the creamed mixture and mix well. Stir in coconut and pecans (batter will be thick). , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

CHOCOLATE PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil. In the bowl of an electric mixer, beat 1 stick room-temperature butter, brown sugar, flour, and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom.
• Bake until lightly browned, 25 to 30 minutes. Let cool, 10 minutes.
• Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, 25 to 30 minutes. Cool completely in pan before lifting out (using foil to lift). Cut into 32 bars (8 rows by 4 rows).

CHOCOLATE PECAN BARS

Steps:

• For the crust: Adjust the oven rack to the bottom position and preheat the oven to 400 degrees F (205 degrees C).
• Coat the bottom and sides of a 9-by-13-inch (23-by-33 centimeter) baking pan with cooking spray. Line the pan with parchment paper, letting the paper overhang the edges of the pan by a few inches on two sides (this will help you lift the bars out of the pan).
• In a food processor, pulse together the butter, flour, salt and sugar until the butter is in pea-sized pieces. Add the water, 1 tablespoon at a time, and pulse until the dough begins to pull from the sides of the bowl. Transfer the dough to a floured surface, gather together, and pat into a rectangle. Roll the dough into a rectangle 1/8 inch (3 mm) thick that measures about 13 by 15 inches (33 by 38 centimeters). Trim the rough edges and ease the dough into the prepared pan, pressing it onto the bottom and about halfway up the sides (trim the dough more on the sides as needed). Prick the dough a couple times with a fork. Cover with aluminum foil and fill with pie weights or dried beans. Bake until the dough starts to set up, about 15 minutes. Remove the weights and foil and continue to bake until the crust is just golden, about 5 minutes more. Let cool completely.
• For the filling: Preheat the oven to 400 degrees F (205 degrees C). Spread the pecans in an even layer on a baking sheet. Toast until fragrant and golden, 8 to 10 minutes. Let cool slightly, then roughly chop.
• Beat the honey and brown sugar with an electric mixer until smooth. Beat in the eggs. Add in the melted butter and continue to beat. Add the flour, Bourbon, orange zest and vanilla. Sprinkle the pecans and chocolate chips over the crust and pour the honey mixture over the top. Bake until the top of the filling is golden brown and the center sets up, 30 to 40 minutes. Cover and put in the refrigerator until cool. When ready to serve, cut into 12 to 24 bars.

CHOCOLATE-GLAZED PECAN PIE BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix granulated sugar, butter, 1 teaspoon vanilla and 1 egg. Stir in flour. Press dough in bottom and 1/2 inch up sides of pan (if necessary, use floured fingers).
• Bake 10 to 15 minutes or until edges are light brown.
• Meanwhile, in medium bowl, beat filling ingredients except pecans with spoon. Stir in pecans. Pour over crust.
• Bake 25 to 30 minutes or until set. While warm, loosen edges from sides of pan. cool completely, about 2 hours.
• For triangular bars, cut into 6 rows by 3 rows. Cut each bar in half diagonally. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until melted; stir until smooth. Dip 1 side of each bar into melted chocolate; lay flat to dry.

CLASSIC CHOCOLATE PECAN PIE BARS

Steps:

• Heat oven to 350° (if using dark or nonstick pan, heat oven to 325°). Beat flour, brown sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon. Press mixture on bottom and 1/2 inch up sides of ungreased rectangular pan, 13x9x2 inches. Bake 15 to 20 minutes or until golden brown.
• Stir remaining ingredients in medium bowl until well mixed. Pour over partially baked crust.
• Bake 30 to 35 minutes or until set. Cool about 15 minutes. Refrigerate at least 1 hour until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.