GERMAN CHOCOLATE PECAN PIE BARS - Page 2

Toasting Pecans:
- Preheat the oven to 350 degrees. Spread pecans in a single layer on a pan and toast for 8 minutes, stirring halfway through. Set aside.
Preparing the Crust:
- Line the bottom and sides of a 13X9 pan with aluminum foil, then spray with baking spray.
- In a food processor, pulse together flour, powdered sugar, cold cubed butter, and Rodelle Gourmet Baking Cocoa about 6 times until the mixture resembles coarse meal.
- Press the mixture onto the bottom and 1/4 inch up the sides of the prepared pan.
Baking the Crust:
- Bake the crust at 350 degrees for 15 minutes.
Adding Chocolate Layer:
- Remove the crust from the oven and sprinkle semisweet chocolate chips over the hot crust.
- Allow the chocolate chips to melt and then spread them evenly over the crust. Let it cool completely for about 30 minutes.
Preparing the Filling:
- In a bowl, mix together brown sugar, light corn syrup, melted butter, beaten eggs, toasted pecans, and sweetened coconut.
Assembling and Baking:
- Pour the pecan and coconut filling over the cooled chocolate layer.
- Bake at 350 degrees for an additional 25-30 minutes or until the filling is set.
Cooling and Serving:
- Allow the German Chocolate Pecan Pie Bars to cool completely before cutting into squares.