Cookies German Chocolate Pecan Pie Bars

German Chocolate Pecan Pie Bars        from: Nancy Mullins 2014 1031

Preheat oven: 350 Degrees

Line 9 x 13 pan with Reynolds wrap, leaving some extra at each end.  Use Pam or grease foil.  Set aside.

Slightly toast: 3 C pecans in the preheated oven for about 5 to 8 minutes until they become aromatic..  Place in a single layer on a baking sheet slightly spritzed with cooking spray.  Stir once or twice.  Watch carefully as they burn quickly.  Remove and let cool.

Mix in food processor:
1 3/4 C Flour
3/4 C Confectioners sugar
3/4 C (Cold cubed) butter
1/4 C Cocoa

Press into prepared pan and up sides a bit.

Bake: 15 minutes.

Sprinkle: Upon removing from oven, sprinkle

1 ½ C Chocolate chips on “crust.”

Allow to cool 30 minutes or more.

Mix well:
3 lg Eggs
3/4 C Light brown sugar packed
3/4 C Light corn syrup.  (Nancy used dark corn syrup)
1/4 C Melted butter

*Some recipes call for a 1/4 C bourbon.
 May add vanilla to taste.


Stir in:
1 C Coconut
3 C The toasted pecan halves

Pour: Into prepared foiled pan

Bake: 30 minutes

Cool: 1 hour.

Lift from pan by using foil ends and place on cutting board.  Cut with sharp knife.  Nancy used a pizza cutter.  Her instructions said to refrigerate but she didn’t.