1. First toast the pecans. Place 3 cups of chopped pecans on a baking sheet. Place in a preheated 350 degree oven for 6-8 minutes or until slightly darker in color. Cool. 2. Line an 8 inch square pan with foil making sure there is enough foil to extend over the edges. Spray with with nonstick spray. 3. In a bowl, mix the crust ingredients with a fork until crumbly. Press into the bottom of the pan. Bake for 5 minutes in a 350 degree oven. 4. For bars: Place chocolate and butter in a double broiler or heat proof boil put over a pan of boiling water. Stir until melted and smooth. Remove from heatand let stand until cooled slightly. 5. In a small bowl, stir together the flour and salt. In a large bowl, beat the eggs and brown sugar until well blended and light in color, about 1 minute. Add the chocolate mixture and vanilla, blend on low speed just until blended. Add flour mixture, beating just until incorporated. Stir in coconut and pecans. Spread over crust. 6. Bake 35-45 minutes or until toothpick inserted in the center comes out with moist crumbs. The top of the bars may crack. Cool completely on wire rack. Bars may sink slightly when cooling. 7. For topping: In a medium saucepan, whisk together cream, sugar, egg and butter. Cook, stirring constantly over medium heat until bubbles form around outside edge. Reduce heat to low and cook for 1-2 minutes until thickened. Stir in coconut, pecans and vanilla. Spread over cooled bars. Cool completely. 8. Using the foil edges, lift the bars from the pan. Slide off the foil onto a cutting board. Slice into at least 16 pieces. 9. These can be stored for up to two days at room temperature -- if they last that long! ---------------------------------------------------------------------------
Nutrition
Ingredients
