German chocolate cake is one of my childhood loves. My mother used to make it from a cake mix with store-bought frosting. And that was just fine with me.
Having an anti-coconut husband has limited my baking with coconuts over the last several years. In the spirit of “absence makes the heart grow fonder,” I think I enjoy all that German chocolate-y goodness even more because I don’t have it very often.
INGREDIENTS
- 3 cups pecan halves
- 1 & 3/4 cups all-purpose flour
- 3/4 cup confectioners’ sugar
- 3/4 cup cold butter, cubed
- 1/4 cup unsweetened cocoa powder
- 1 & 1/2 cups semisweet chocolate chips
- 3 large eggs
- 3/4 cup firmly packed light brown sugar
- 3/4 cup light corn syrup
- 1/4 cup unsalted butter, melted
- 1 cup sweetened flaked coconut
INSTRUCTIONS
- Preheat oven to 350°F.
- Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.
- Line the bottom and sides of a 9″x 13″x 2″ baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.
- Whisk together the flour, confectioners’ sugar, and cocoa. Add the cold butter, and combine with a pastry blender* until the mixture resembles coarse meal. Press the mixture into the bottom and about 3/4-inch up sides of prepared pan.**
- Bake the crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.
Please visit German Chocolate Pecan Pie Bars for full instructions
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