Preheat oven to 350; line the bottom and sides of a 13x9 pan with heavy duty foil -- allow 2-3" to extend over the sides. Lightly grease.
Bake pecans in a single layer in a shallow pan 8-10 minutes or until lightly toasted and fragrant, stir halfway through.
Pulse the flour, powdered sugar, butter and cocoa 5-6 times in a food processor, or until it resembles coarse meal. Press this mixture on the bottom and 3/4" up the side of the prepared pan.
Bake the crust at 350 for 15 minutes. Remove and sprinkle with chocolate morsels. Cool completely, about 30 minutes.
Whisk the brown sugar, corn syrup, melted butter and eggs until smooth. Stir in the coconut and pecans, and spoon into the crust.
Bake at 350 for 25-30 minutes, or until golden and set. Cook completely, about an hour. Chill for 1 hour. Lift the bars from the pan using the foil as handles. Transfer to a cutting board and cut into bars.
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|Serving Size: 1 Serving (70g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 132 (55%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 74.1mg||23 %|
|Sodium 53.7mg||2 %|
|Potassium 153.6mg||4 %|
|Total Carbohydrate 28.7g||8 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 26.7g|
|Protein 3.2g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 242
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