Coconut Pecan Chocolate Chunk Bars

Coconut Pecan Chocolate Chunk Bars

Coconut Pecan Chocolate Chunk Bars

DOUGH

1 1/2 cups all-purpose flour

(spoon flour into a dry-measure cup and level off)

1/2 teaspoon baking powder

1/4 teaspoon salt

6 ounces (1.5 sticks/175 grams) unsalted butter, softened

1/2 cup sugar

TOPPING

1 1/4 cups light brown sugar, firmly packed

4 large eggs

2/3 cup granulated sugar

2 teaspoons vanilla extract

2 2/3 cups (7-ounce/200 gram package) sweetened shredded coconut

2 cups (about 8 ounces/225 grams) pecan pieces, coarsely chopped

12 ounces (350 grams) bittersweet or semi-sweet (not unsweetened) chocolate, cut into 1/4- to 1/2-inch (6-mm to 1-cm) pieces

PREPARATION DIRECTIONS

1. Prepare 9 x 13 x 2-inch (23 x 33 x 5-cm) pan, buttered and lined fully (bottom and sides) with buttered parchment or foil.

2. Set a rack in the lowest level of the oven and preheat to 350 degrees.

3. For the dough, stir together the flour, baking powder, and salt and set aside. 

4. Beat the butter with the sugar in an electric mixer with the paddle attachment on medium speed until soft and light, 2 to 3 minutes.

5. On the lowest speed, beat in the flour mixture, scraping down the bowl and paddle with a rubber spatula and continuing to mix until the dough is smooth.

6. Remove the bowl from the mixer and scrape into the prepared pan. Press the dough down evenly, without compressing it too much, with the palm of your hand. Bake the dough until it is puffed and set and beginning to color, about 15 minutes.

7. Set the pan on a rack. Meanwhile, prepare the topping. Place the brown sugar in a large bowl and use a large rubber spatula to work in the eggs, one at a time, stirring until smooth after each. Stir in the granulated sugar and vanilla, then fold in the coconut and pecans.

8. Use a small strainer to sift away any dust formed by chopping the chocolate, and fold the chocolate chunks into the topping.

9. Scrape the topping onto the prebaked dough, using a small offset spatula to spread the topping evenly over the top.

10. Bake until the filling is set and nicely colored, 20 to 25 minutes.

11. Cool in the pan on a rack. Lift the slab of baked dough out of the ban and onto a cutting board before it has cooled completely. Cut the slab into 2-inch (5-cm) squares.

STORAGE:

Keep these at room temperature if you are serving them within a day. If not, wrap and freeze them and make sure to defrost and bring to room temperature before serving.

**Recipe credit goes to baker Nick Malgieri and his book The Modern Baker as gifted by Steve's mom to me for Christmas this year.

This was the second recipe I tried from this new toy I got for Christmas (the first was the fluffy white frosting I used on my devil's food cupcakes.) They were SO good! The batch half that was left at my house (Shannon took the other half home with her) are already gone. I brought a couple over to my Mom's and they were gone in seconds. Yay! I love when I try new things and they actually come out REALLY tasty!! They don't take long either as long as the two stores you go to actually have the chocolate you're looking for. Ha! We actually used the semi-sweet baker's chocolate since a lady cleaned out AJ's of the bittersweet just hours before I made the trip to pick up one measly bar. :) 

Try 'em out. They are delicious!

xo,

Jess