Chocolate Coconut Pecan Pie Bars

READY IN: 1hr 5minsYIELD: 12 bars

INGREDIENTS

  • Crust
  • 1⁄2 cupunsalted butter, softened
  • 1⁄3 cupbrown sugar, firmly packed
  • 1 1⁄3 cupsall-purpose flour
  • 1⁄4 teaspoonsalt
  • Filling
  • 6tablespoonsunsalted butter, melted
  • 2⁄3 cupbrown sugar
  • 1⁄4 cuppure maple syrup
  • 2tablespoonsmilk
  • 1largeegg
  • 1 1⁄2 cups chopped pecans
  • 1⁄2 cupsemi-sweet chocolate chips
  • 1⁄2 cupsweetened flaked coconut
  • sea salt (optional)

    • NUTRITION INFO

    Serving Size: 1 (86) g

    Servings Per Recipe:12

    Calories: 410.7

    Calories from Fat 246 g 60 %

    Total Fat 27.3 g 42 %

    Saturated Fat 12 g 60 %

    Cholesterol 51.5 mg 17 %

    Sodium 74.5 mg 3 %

    Total Carbohydrate41.4 g 13 %

    Dietary Fiber 2.3 g 9 %

    Sugars 27.8 g 111 %

    Protein 3.9 g 7 %

    DIRECTIONS

  • Crust:
  • Preheat oven to 350°F. Line an 8×8 pan with foil, leaving a couple inches overhang. Spray or butter the foil.
  • Using a hand mixer or stand mixer, beat butter and brown sugar until creamy and combined. Add flour and salt, beat until thoroughly combined. Dump the mixture (it will be crumbly) into the prepared pan and press it evenly into the bottom of the pan. Bake for 15 minutes. Meanwhile, prepare the filling.
  • Filling:
  • In a large bowl, combine melted butter, brown sugar, maple syrup, milk, and egg. Whisk until combined. Add pecans, chocolate chips, and coconut and stir until combined. Pour the filling over the crust and gently spread it around with a rubber spatula so that the solids and liquid are evenly distributed.
  • Return to the oven and cook for about 23-25 minutes. The mixture should be bubbling slightly around the corners. The edges will be set but the center will still be a little jiggly. It will firm up as it cools. Place pan on a wire rack to cool completely before cutting into squares. Sprinkle lightly with sea salt, if desired, to add a contrast to the sweetness.

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