🛒 Ingredients
For the Shortbread Crust:
2 cups all-purpose flour
½ cup granulated sugar
1 cup unsalted butter, softened
¼ tsp salt
1 tsp vanilla extract
For the Chocolate Pecan Filling:
¾ cup light brown sugar
½ cup granulated sugar
½ cup unsalted butter, melted
3 large eggs
1 tsp vanilla extract
¼ cup unsweetened cocoa powder
1 tbsp all-purpose flour
¼ tsp salt
1½ cups chopped pecans
1 cup sweetened shredded coconut
½ cup semi-sweet chocolate chips
👩🍳 How to Make It
Step 1 – Prepare the Crust
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper. Beat the softened butter and sugar until creamy. Add flour, salt, and vanilla and mix until a soft dough forms. Press firmly into the bottom of the pan.
Step 2 – Bake the Crust
Bake the crust for 15–18 minutes, until lightly golden around the edges.
Step 3 – Make the Filling
In a large bowl, whisk together melted butter, brown sugar, granulated sugar, eggs, and vanilla. Add cocoa powder, flour, and salt and whisk until smooth.
Step 4 – Add the Chocolate, Coconut & Pecans
Fold in the chopped pecans, shredded coconut, and chocolate chips.
Step 5 – Assemble & Bake
Pour the filling over the warm crust and spread evenly. Bake for 30–35 minutes, until the center is set but still slightly soft.
Step 6 – Cool & Slice
Allow the bars to cool completely in the pan. For the cleanest slices, refrigerate for about 1 hour before cutting into squares.
✨ Tips
Toast the pecans for 5–7 minutes before adding them for extra flavor.
Don’t overbake—the filling will continue to set as it cools.
Use unsweetened coconut if you prefer a less-sweet dessert.
For extra chocolate flavor, drizzle melted chocolate over the cooled bars.
Chill the bars before slicing for neat, bakery-style pieces.