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White Lily

Chocolate Coconut Pecan Squares


15 min


30 min


24 servings


Crisco® Original No-Stick Cooking Spray 4 large eggs lightly beaten
1 1/2 cups White Lily® Enriched Bleached All Purpose Flour 2 tsps. vanilla extract
1 1/2 cups sugar TOPPING
1/2 tsp. baking soda 1 cup chopped pecans
1/2 tsp. salt 1 cup shredded coconut
2 (8 oz.) pkgs. German's sweet chocolate bars melted1/4 cup butter melted
3/4 cup butter melted2 tbsps. packed brown sugar


  1. 1.
    HEAT oven to 350°F. Line 13 x 9 x 2-inch baking pan with aluminum foil, leaving a 1 inch overhang. Spray foil lightly with no-stick cooking spray.

  2. 2.
    STIR flour, sugar, baking soda and salt in medium bowl; set aside.

  3. 3.
    MIX melted chocolate and 3/4 cup melted butter. Add eggs and vanilla; blend until smooth. Add flour mixture; stir until well combined. Spread batter into prepared pan.

  4. 4.
    BAKE 10 minutes.

  5. 5.
    MIX pecans, coconut, 1/4 cup melted butter and brown sugar until well coated. Sprinkle evenly over batter.

  6. 6.
    BAKE an additional 25 to 35 minutes or until toothpick inserted one inch from middle comes out barely moist. (Do not overbake.)

  7. 7.
    COOL on wire rack. When completely cool, remove from pan, lifting by foil. Peel off foil; cut into squares.