These are very, very good!
crust
1 cup all purpose flour
1/2 cup packed light brown sugar
1/2 cup sweetened flake coconut
6 Tbs. unsalted butter, cut up , softened
Bars
6 oz. semisweet chocolate, chopped
6 Tbs. unsalted butter, softened
1 cup all-purpose flour
1/2 tsp. salt
2 eggs
1 cup packed light brown sugar
1 1/2 cups sweetened flaked coconut
1 1/2 cups chopped toasted pecans
Topping
1/2 cup heavy whipping cream
1/2 cup sugar
1 egg
1 Tbs. unsalted butter, softened
1 1/2 cups sweetened flaked coconut
1 1/2 cups chopped toasted pecans
1 tsp. vanilla extract
Heat oven to 350 degrees. Line 8 inch square pan with foil. Spray with nonstick cooking spray. In a medium bowl, mix with a fork, all crust ingredients until crumbly; press into pan. Bake for 5 minutes.
Meanwhile, place chocolate and 6 Tbs. of butter in a medium heat proof bowl; place over medium saucepanof barely simmering water. Stir frequently until mixture is melted and smooth. Remove bowl from sauce pan; let cool slightly. In a small bowl, stir together flour, and salt. In a large bowl, beat eggs and brown sugar at medium speed for 1 minute or until well blended. At low speed, beat in clhocolate mixtureand vanilla until blended. Add flour mixture beating just until incorporated. Stir in coconut and pecans. Spread over crust.
Bake 35 - 45 minutes or until toothpick inserted 2 inches from edge comes out with moist crumbs attached. Top of bars may crack around edges. Cool completely on wire rack. (Bars may sink slightly during cooking.)
In medium saucepan, whisk together cream, sugar, egg, and butter. Cook over medium heat until bubbles form around outside edge, stirring constantly. Reduce heat to low ; cook 1 to 2 minutesor until thickened. Stir in coconut, pecans, and vanilla. Spread over cooled bars.
Cool completely. Using foil edges, lift bars from pan. Slide bars off foil onto cutting board; cut into 16 pieces.
To toast pecans, place on baking sheet; bake at 350 degrees for 6-8 minutes or until slightly darker in color. Cool.
Thanks for this recipe.