Chocolate Coconut Pecan Squares
PREP TIME: 15 min
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COOK TIME: 30 min
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YIELD: 24 servings |
INGREDIENTS:
| 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 melted | 1/4 cup butter melted |
| 3/4 cup butter melted | 2 tbsps. packed brown sugar |
- Crisco® Original No-Stick Cooking Spray
- 1 1/2 cups White Lily® Enriched Bleached All Purpose Flour
- 1 1/2 cups sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 (8 oz.) packages German's sweet chocolate bars, melted
- 3/4 cup butter, melted
- 4 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- TOPPING
- 1 cup chopped pecans
- 1 cup shredded coconut
- 1/4 cup butter, melted
- 2 tablespoons packed brown sugar
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PREPARATION DIRECTIONS:
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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.
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2.
STIR flour, sugar, baking soda and salt in medium bowl; set aside.
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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.
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4.
BAKE 10 minutes.
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5.
MIX pecans, coconut, 1/4 cup melted butter and brown sugar until well coated. Sprinkle evenly over batter.
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6.
BAKE an additional 25 to 35 minutes or until toothpick inserted one inch from middle comes out barely moist. (Do not overbake.)
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7.
COOL on wire rack. When completely cool, remove from pan, lifting by foil. Peel off foil; cut into squares.
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