3 Cups Pecan halves
1 3/4 cups flour
3/4 cups Confectioners sugar
1/4 cup unsweetened cocoa powder
3/4 cups cold butter cubed
1 1/2 cups Semi Sweet Chocolate Chips
3 large eggs
3/4 cup light corn syrup
3/4 cup firmly packed light brown sugar
1/4 cup melted butter
1 cup sweetened flaked coconut
Preheat oven to 350 degrees
Arrange pecan halves in a single layer on a cookie sheet
bake for 8 to 10 minutes or until lightly toasted. Stir half way throught
Line bottom and sides of a 9"x13" pan with aluminum foil leaving over hang on two sides.
Grease foil ( I use pan coating spray)
Whisk together flour, confectioners sugar and cocoa powder and then add the cold butter and combine with a pastry blender until mixture resembles coarse meal.
Press mixture into bottom and about 3/4" up side of prepared pan
Bake this crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on wire rack at least 30 minutes
Place egg in a large mixing bowl and beat lightly add the brown sugar, corn syrup and melted butter. Whisk together until smooth. Stir in coconut and pecans and pour evenly over baked crust.
Bake 28 to 34 minutes or until edges are golden and filling has set. Cool completely on a wire rack.
Using foil overhang lift bars from pan and remove foil. Place on a cutting board using a sharp knife cut into bars.