Gooey Chocolate Pecan Pie Bars

Wanna be the star of the Christmas party?  These are going to do the trick.  Pecan pie ramped up several notches and with plenty for everyone.

When I was a kid, I thought pecan pie sounded like a complete waste of a pie crust.  Pies were for fruit and cream and all the good things.  Not nasty nuts.

And then I grew up.   Perhaps it’s true what my son says and my taste buds got old and less able, because now give me some homemade pecan pie and I may drool all over my shirt.

Add chocolate…oh, good heavens.  I’m done in.

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This is waaayyy high up on my list of favorite things.  It’s got all of the goodness of pecan pie with the BONUS of gooey melted chocolate.  Super rich, super yummy.

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 I saw that.  You drooled a little.

Use a mixer to beat 1/2 c. butter,

1/4 c. brown sugar,

1 1/4 c. flour,

and 1/2 tsp. salt until combined into coarse crumbs.

Line a 9×13″ dish with foil.   Pour the crumb mixture into the pan and press evenly.  Bake this crust in a preheated 350 degree oven for 25 minutes until lightly browned.  Take it out and let it cool at least 10 minutes.

While the crust is baking, mix together

3 eggs,

3/4 c. corn syrup,

1/2 c. sugar,

2 T. melted butter until combined.

Add in 2 cups of coarsely chopped pecans

and 2 cups of semisweet chocolate chips and spread this loveliness over the cooled crust.

Bake the whole thing for 25-30 minutes at 350 until the filling is set.  Cool completely.  To serve, lift the foil out and cut into bars.

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That’s all there is to it!  Skip the pie.  Make these.  They’re just better and they serve more than one little pie ever could.

 

Chocolate Pecan Pie Bars Grocery List:

Crust:

1/2 c. butter

1/4 c. brown sugar

1 1/4 c. flour

1/2 tsp. salt

Filling:

3 eggs

3/4 c. corn syrup

1/2 c. sugar

2 T. butter

2 c. pecans

2 c. semisweet chocolate chips

Thanks to Bev at food.com for this fabulous recipe that has made me happy for several years.

Raspberry Coconut Bars

These little beauties taste like summer anytime of year and in just a few easy little steps.  Wouldn’t they be beautiful with your Christmas goodies?  Jam-packed (pun intended) with flavor,  you may find that one batch just won’t be enough.  Further proof that a dessert doesn’t need chocolate to qualify as pretty darn perfect.

Raspberry Coconut Bars

Line a 9×13″ pan with parchment paper and brush the paper with softened butter; set aside. Preheat your oven to 375 degrees.

When the oven is preheated, toast 3/4 c. of coconut on a baking sheet for 8 minutes, stirring occasionally.  Remove when mostly golden brown;  set aside.

In a mixing bowl or food processor, blend or mix the following ingredients;

1 1/4 c. flour,

3/4 c. brown sugar

and 1/2 tsp. salt until combined.

Add in 3/4 c. (1 1 /2 sticks) cubed butter and blend until the mixture is a dough and no longer crumbs.

Add in 1 1/2 c. old-fashioned oats and the toasted coconut.  Press all but 3/4 c. of this dough into the paper-lined pan.  Spread 1 1/2 c. raspberry jam over the top of the dough and then the 3/4 c. reserved dough over that.

Over the top of these layers, add 3/4 c. untoasted coconut and bake for 20-25 minutes.  The coconut on the top should be a lovely golden brown.

Cool completely in the pan which you set upon a cooling rack.  When it’s cool, lift the parchment paper out and cut into bars.

Just try and resist.  I dare ya.

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Raspberry Coconut Bars Grocery List:

1 1/2 c. sweetened coconut flakes — divided

1 1/ 4 c. flour

3/4 c. brown sugar

1/2 tsp. salt

3/4 c. butter

1 1/2 c. old-fashioned oats

12 oz. (1 1/2 c.) raspberry jam

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Many thanks to Amandaleine for her delicious recipe.