German Chocolate Pecan Pie Bars

Yes, the title of this post pretty much says it all. This recipe combines two all-time favorites into one decadent dessert filled with three of my favorite things--chocolate, coconut and pecans.

The only thing wrong with this recipe is that it takes a little time to prepare, so plan ahead. However, I promise, it will be worth the wait.

Here's what you'll need for this over-the-top gooey treat.

• 3 cups pecan halves
• 1 3/4 cups all purpose flour
• 3/4 cup powdered sugar
• 3/4 cup cold butter cut into cubes
• 1/4 cup unsweetened cocoa
• 1 1/2 cups semisweet chocolate chips
• 3/4 cup light corn syrup
• 1/4 cup butter, melted
• 3 eggs, lightly beaten
• 1 cup sweetened flaked coconut

Preheat your oven to 350 degrees.

While you're waiting, spread the pecans in a single layer on a large baking sheet.

Bake 8-10 minutes, stirring halfway through, until toasted and fragrant. If you're like me, you might to toast a few extra for sampling. I love pecans period, but toasted pecans are even better. Toasting nuts enhances their flavor, making them even harder to resist. Just be sure to keep a close eye on them as they can quickly cross that line from toasted to burned and no one likes burned pecans.

Set your toasted pecans aside and line the bottom and sides of a 13x9 baking pan with foil. Lightly grease the foil and set aside.

Place flour, powdered sugar, butter and cocoa in the bowl of a food processor or large bowl.

If using a food processor, pulse until mixture resembles coarse meal. In a bowl, simply cut the butter into the dry ingredients until you achieve the same result.

Then press the mixture into your foil-lined pan, bringing it up the sides of the pan 1/2 to 3/4 inch.

Bake at 350 for 15 minutes.

Then as soon as you remove it from the oven, sprinkle your chocolate chips over the hot crust.

Set on wire rack to cool completely. Roughly 30-40 minutes. So pour yourself another cup of tea or coffee and take a little break. You deserve it.

Okay, now on to our gooey filling.

To a large bowl, add your brown sugar, corn syrup, melted butter and eggs.

Whisk together until smooth.

Then add your coconut and toasted pecans.

Stir to combine.

And spoon into your cooled crust.

Bake at 350 for 25-30 minutes, until top is golden and filling is set.

Cool completely and chill at least 1 hour.
When ready to serve, lift bars from pan using the foil sides as handles.
Cut into bars and serve.

Okay, this isn't the best picture. And why I didn't take a photo of the entire platter of bars I took to our middle daughter's baby shower, I'll never know. But they were a hit.

I also held out a few at home and they were even better the next morning. Yes, I said morning. Traditional breakfast appetizer, you know. ;-)  However, it had me thinking that the next time I make these, I just might make them a day ahead and keep them in the fridge overnight. You know, let all the flavors meld together.

Well, the clock is ticking here at the Obi house. Our home is set to hit the market this Saturday. That is, providing all of the last minute details come together. Like bumping the window cleaner from Wednesday to Thursday because the weatherman says there will be widespread storms on Wednesday. There's also staging, not to mention cleaning every little nook and cranny. Funny how we get used to living with things a certain way, but when faced with someone else's scrutiny, our perspective changes. In writing terms, we've done the revisions, now it's time for editing.

So until next week...

Mindy Obenhaus lives in Texas with her husband and kids. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com