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Coconut Pecan Chocolate Chunk Bars

from The Modern Baker

Ingredients

For the crust:

  • cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 6 ounces 1½ sticks unsalted butter, softened
  • ½ cup sugar

For the topping:

  • 1 cup brown sugar firmly packed
  • 4 eggs
  • cup sugar
  • 1 teaspoon vanilla extract
  • 2 ⅓ cups sweetened shredded coconut
  • 2 cups pecans coarsely chopped
  • 12 ounces bittersweet chocolate coarsely chopped

Instructions

  1. Preheat oven to 350F. Line a 9—13-inch baking pan with parchment paper or aluminum foil.

To make the crust:

  1. Sift together the flour, baking power, and salt; set aside.
  2. Cream the butter and sugar together in a mixer with the paddle attachment on medium until light and fluffy, 2 to 3 minutes.
  3. On the lowest speed, beat in the flour, scraping down the bowl as necessary. Mix only until the flour is incorporated and the dough is smooth.
  4. Put the dough into the prepared pan and press it to all the sides. Bake until it is puffed and just beginning to brown, about 15 minutes. Let cool on a wire rack while you make the topping.

To make the topping:

  1. Place brown sugar in a mixing bowl. Start whisking in the eggs, one at a time, until smooth. Whisk in the sugar and vanilla; then fol in the coconut, pecans, an chocolate.
  2. Spread the topping evenly over the crust.
  3. Bake until the filling is set and brown, 20 to 25 minutes.
  4. Cool the pan on a wire rack. Use the parchment to lift out of the pan an cut into squares.