3 cups pecan halves
1 3/4 cups flour
3/4 cup confectioners sugar
3/4 cup cold butter, cubed
1/4 cup unsweetened cocoa
1 1/2 cup semisweet chocolate chips
3/4 cup firmly packed light brown sugar
3/4 cup light corn syrup
1/4 cup unsalted butter, melted
1 cup sweetned flaked coconut
Preheat oven to 350 degrees. In a shallow baking pan, arrange pecan halves. Bake for 8 to 10 minutes or until lightly toasted. Stir halfway through baking to avoid burning.
Line the bottom and sides of a 9×13″ baking pan with aluminum foil, leaving an overhang on the sides for handles. Grease foil with nonstick cooking spray.
In a bowl, whisk together the flour, confectioners sugar and cocoa. Add the cold butter cubes and combine with a pastry blender until mixture resembles small crumbs. Press the mixture into the bottom and 3/4 inch up the sides of the prepared pan.
Bake crust for 15 minutes. Remove from the oven and immediately sprinkle the chocolate chips over the crust. The chips will begin to melt over the hot crust. Let cool at least 30 minutes on a wire rack.
In the meantime, add the eggs to a large mixing bowl and beat lightly until combined. Add the brown sugar, corn syrup and melted butter. Whisk together until smooth. Stir in the coconut and pecan halves. Pour this mixture evenly over the cooled crust.
Bake for 30 to 35 minutes or until the edges are golden brown and the filling has set. Cool completely before placing in the refrigerate for a least an hour. Once ready to serve, remove from the baking pan with the aluminum foil handles and cut into bars with a sharp knife.
Source: Bake or Break