Are you one of those people who “pins” avalanches of stuff on Pinterest? And most of them are pins of FOOD? Yeah, me too.
The $24oo question is….do you EVER try them? Come on. Be honest.
Oh yeah, they look good. Scrumptuous even. You can almost taste that recipe. And the photo makes it look sooooooo good!!!!! But do you bother to get out the pots and pans and flour and sugar, etc.?
I do. And did. Had to. The photos were beckoning me to enter Chocolate Heaven. I couldn’t resist. I gave in to temptation and man am I glad I did….how could I miss with pecans and chocolate as the main ingredients?
So I’m thinking of dividing my “Food” board up into, “Looks Yummy?!”, “Definitely Try Later”, “Tried it, Hated it!”, “Pretty Darned Good” and “My Taste Buds are Exploding”.
These German Chocolate Pecan Bars were tasty, chewy and packed full of taste. And very, VERY rich!!!
German Chocolate Pecan Pie Bars
Prep time: 20 minutes
Cook Time: 59 minutes
Yield: 24 bars (about 2-inch square)
3 cups pecan halves
1 & 3/4 cups all-purpose flour (use 2 cups and skip the 1/4 cup cocoa below)
3/4 cup confectioners’ sugar
3/4 cup cold butter, cubed
1/4 cup unsweetened cocoa
1 & 1/2 cups semisweet chocolate chips
3 large eggs
3/4 cup firmly packed light brown sugar
3/4 cup light corn syrup (I only had dark which works but it is just…darker!)
1/4 cup unsalted butter, melted (salted works too)
1 cup sweetened flaked coconut
Preheat oven to 350°.
Place pecans in a single layer of a shallow baking pan. Roast 8-10 minutes or until lightly toasted. Stir after 5 minutes of baking.
Line bottom and sides of a 9″x 13″ baking pan with aluminum foil, leaving an overhang on two short sides. Spray with baking spray. Don’t be tempted to skip this part! If you want to get this out of the pan, you gotta do all of this!
Blend the flour, confectioners’ sugar, and cocoa. Cut cold butter and into the flour mixture with a pastry blender to a cornmeal consistancy. Press mixture into bottom and about 3/4-inch up sides of prepared pan.
Bake crust for 15 minutes. Remove from oven. While hot, sprinkle chocolate chips over baked crust. Cool on a wire rack at least 20-30 minutes.
Beat eggs in mixing bowl and add brown sugar, corn syrup, and melted butter and whisk till mooth. Stir in coconut and pecans. Pour evenly over partially baked crust.
Bake 25-30 minutes, or until edges are golden and filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.
Using foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife to cut into bars.
I like mine still warm. Or bag them up for the freezer if you’re baking ahead. Mine didn’t last quite that long. 😀
Recipe adapted from Southern Living, September 2012.