3 c pecan halve
1 and 3/4 cup flour
3/4 cup confectioners’ sugar
3/4 cup cold butter, cubed
1/4 cup unsweetened cocoa
1 & 1/2 c semi-sweet chocolate
3/4 cup tightly packed light brown sugar
3/4 cup light corn syrup
1/4 cup melted unsalted butter
1 cup shredded sweetened coconut
Preheat oven 350 degrees.
Arrange the pecans in a single layer of a shallow baking pan. Baking for 8-10 min , My heart until the middle of the bread.
Line the bottom and sides of a 9-by-13-inch baking tray with aluminum foil, leaving a hanging layer on two short sides. Grease chips.
Whisk the flour, sugar and cocoa together. Add cold butter and mix with a pastry mixer* until mixture resembles coarse meal. Lay mixture into bottom and 3/4-inch sides of prepared pan.
Bake the crust for 15 minutes. Remove from oven and immediately sprinkle with chocolate chips evenly over crust. Let it cool on a wire rack for at least 30 minutes.
Place the eggs in a large mixing bowl and whisk them lightly. Add brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour on the partially baked crust.
Bake for 28-34 minutes, or until edges are golden and filling is set. Cool completely on wire rack. Then put it in the fridge for an hour.
Using a foil package, lift the bars from the pan and place them on a cutting board. Using sharp knife to cut to bars.