Ingredients
Crust -
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup coconut
6 TBL unsalted butter, softened
Bars -
6 oz semisweet chocolate, chopped or chips
6 TBL butter, softened
1 cup all-purpose flour
1/2 tsp salt
2 eggs
1 cup packed brown sugar
1 tsp vanilla
1.5 cups coconut
1.5 cups chopped toasted pecans
Topping -
1/2 cup heavy cream
1/2 cup sugar
1 egg
1 TBL butter, softened
1.5 cups coconut
1.5 cups chopped toasted pecans 1 tsp vanilla
Preparation
In medium bowl, mix together all crust ingredients until crumbly; press into pan and bake for 5 minutes.
Place chocolate and 6 TBL butter in a heatproof bowl and place over a pan of simmering water. Stir until mixture is melted and smooth…remove from heat and cool slightly.
In a small bowl, stir together 1 cup of flour and the salt. In a large bowl, beat 2 eggs and 1 cup brown sugar at medium speed until well blended. At low speed, beat in chocolate/butter mixture with 1 tsp vanilla. Add flour mixture, beating until well mixed. Stir in 1.5 cups coconut and 1.5 cups pecans. Spread batter over baked crust. Bake for 35 - 45 minutes, until toothpick inserted 2 inches from edge comes out with moist crumbs attached. Top of bars may crack on edges. Cool completely on a wire rack.
In a medium saucepan, whisk cream, sugar, 1 egg and 1 TBL butter. Cook over medium heat until bubbles form on outside edge. Reduce heat to low and cook until thickened, about 1-2 minutes more. Stir in 1.5 cups coconut, 1.5 cups pecans and 1 tsp vanilla. Spread mixture over cooled bars. Let cool completely.
Lift bars from pan using foil edge. Cut into 16 pieces and enjoy!
