Did y'all get the September Southern Living. So many amazing recipes to try from that issue. I needed to make a dessert for tailgating a couple of weeks ago and was going to make the Caramel Apple-Brownie Cheesecake but then I decided to make something without dairy for Eric to be able to eat and something that I don't like so I wouldn't eat it. ha. The German Chocolate-Pecan Pie Bars won out. One little problem, I usually don't like pecan pie but thought these were amazing. Try them, you will love them too!
What you need:
3 cups pecan halves & pieces
1 3/4 cups all-purpose flour
3/4 cup powdered sugar
3/4 cup cold butter, cubed
1/4 cup unsweetened cocoa
1 1/2 cups semisweet chocolate chips
3/4 cup firmly packed brown sugar
3/4 cup light corn syrup
1/4 cup butter, melted
3 large eggs, lightly beaten
1 cup sweetened flaked coconut
1) Preheat oven to 350*. Bake pecans in a single layer in a shallow pan 8-10 minutes or until lightly toasted and fragrant, stirring halfway through.
2) Line bottom and sides of a 13x9" pan with aluminum foil, allowing 2"-3" to extend over sides. Lightly grease foil.
3) Pulse flour and next 3 ingredients in a food processor 5 to 6 times or until mixture resembles course meal. (I don't have a food processor so I used my blender, and it took a lot more than 6 pulses to get right consistency. When I had it as good as it was going to get I took it out of the blender and mixed a little better with my hands) Press mixture on bottom and 3/4 inch up sides of foil lined pan.
4) Bake crust at 350* for 15 minutes. Remove from oven, and sprinkle chocolate chips over crust. Cool completely on a wire rack (don't remove from pan) about 30 minutes.
5) Whisk together brown sugar and next 3 ingredients until smooth. Stir in coconut and toasted pecans. Spoon into prepared crust.
6) Bake at 350* for 25-30 minutes or until golden and set. (I could never get mine to set so I lowered my oven temp to 325* after 30 minutes) Cool completely on a wire rack for about an hour. Chill 1 hour. Lift baked bars from pan using foil sides as handles. Transfer to a cutting board; cut into bars.
7) Try not to eat the whole pan before you take it to tailgate. Seriously I loved these and I'm not a pecan pie person. They taste even better cold so I left ours in the fridge. Makes about 2 dozen.
Recipe: Southern Living September 2012