Description
This is what would happen if a pecan pie met the icing from a German chocolate cake and had a chocolaty shortbread baby. These are easy to prepare and freeze like a dream.
Ingredients
- FOR THE CRUST:
- ½ pounds Unsalted Butter, Softened
- ½ cups Granulated Sugar
- ½ teaspoons Kosher Salt
- 1 teaspoon Vanilla Extract
- 2 cups All-purpose Flour
- FOR THE TOPPING:
- 8 ounces, weight Pecans, Chopped
- 7 ounces, weight Sweetened Shredded Coconut
- 4 whole Eggs
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar, Packed
- 1 teaspoon Baking Powder
- 1 teaspoon Instant Espresso Or Coffee Powder
- 12 ounces, weight Bittersweet Chocolate Chips Or Chunks
- 1 teaspoon Flaky Sea Salt
Preparation
Preheat the oven to 350 F with both racks in the middle.
For the crust:
Combine the butter, sugar, salt and vanilla in a large bowl and stir to combine. Add the flour and stir to create a crumbly mixture. Grease and line with parchment (overhanging on the short sides) a quarter sheet pan or 9×13 baking dish. Press the mixture evenly into the pan, using a little flour on your hands if necessary. Bake for 15 minutes or until crust is beginning to color around the edges.
For the topping:
Meanwhile, spread pecans on a sheet pan and toast 5 minutes. Add the coconut to the pan and toast 5 minutes more. Remove from oven. Allow to cool completely.
Combine eggs, sugars, baking powder, and espresso powder in a large bowl and stir well. Add cooled nuts, coconut and chocolate chips and stir to combine. Pour the mixture over the crust and spread evenly. Sprinkle the top with flaky sea salt.
Bake for 25 to 30 minutes until golden and set. Remove from oven. Cool on a rack before removing from pan to a cutting board and cutting into 2-inch squares.
Place squares between layers of parchment in an airtight container. The bars will keep at room temperature for three days. However, they freeze quite well and will last that way for a month or more. And, incidentally, straight from the freezer is my favorite way to eat these.
Recipe adapted from Chocolate by Nick Malgieri.
