Yesssss, we love pecans. You will too in these recipes!!
– 3 cups pecan halves and pieces
– 1 3/4 cups flour
– 3/4 cup powdered sugar
– 3/4 cup cold butter, cubed
– 1/4 cup Rodelle Gourmet Baking Cocoa
– 1 1/3 cups semisweet chocolate chips
– 3/4 cup cup packed brown sugar
– 3/4 cup light corn syrup
– 1/4 cup butter, melted
– 3 large eggs, beaten
– 1 cup sweetened coconut
Preheat oven to 350 degrees. Bake pecans spread out in a single layer on pan for approximately 8 mins, stirring halfway through. Line the bottom and sides of a 13X9 pan with aluminum foil, then spray with baking spray. Pulse flour, powdered sugar, butter and cocoa in a food processor until mixture resembles coarse meal about 6 times. You may want to press mixture on bottom and 1/4 inch up sides of prepared pan.
Bake at 350 for 15 mins. Once baked, remove from oven and sprinkle chocolate chips over crust, let cool completely about 30 mins.
Whisk the brown sugar, corn syrup, melted butter and eggs together until smooth. Stir in the coconut and toasted pecans. Spoon and spread mixture onto prepared crust.
Bake at 350 until golden, about 20 to 25 mins and set. Cool completely on a wire rack. Lift bars using ends of foil as handles. Cut into squares with a serrated knife. Store in an airtight container.