Coconut Pecan Chocolate Chip Bars

Name: Coconut Pecan Chocolate Chip Bars
Ingredients: For the shortbread; 8 tablespoons unsalted butter (1 stick), room temperature; 1 cup all-purpose flour; 1/4 cup powdered sugar; 1/8 teaspoon salt; For the topping; 1 cup packed dark brown sugar; 2 eggs, room temperature; 1 teaspoon pure vanilla extract; 2 tablespoons all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup chopped pecans; 1 cup shredded sweetened coconut; 3/4 cup semi-sweet chocolate chips

15 ingredients

10 steps

Ingredients

For the shortbread
8 tablespoons unsalted butter (1 stick), room temperature
1 cup all-purpose flour
1/4 cup powdered sugar
1/8 teaspoon salt
For the topping
1 cup packed dark brown sugar
2 eggs, room temperature
1 teaspoon pure vanilla extract
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped pecans
1 cup shredded sweetened coconut
3/4 cup semi-sweet chocolate chips

Directions

1

Preheat oven to 350 degrees. Grease an 8 x 8 or 9 x 9 baking pan.
2

Mix all ingredients until a soft dough forms.
3

Press the dough evenly into the pan and bake for 15-20 minutes until the crust is very lightly golden. Don't allow the crust to cook all the way through as it will be going back into the oven with the topping.
4

Remove from the oven and set aside.
5

While the shortbread is baking, beat the brown sugar, eggs and vanilla on medium speed until light in color (about 1 minute).
6

Add the flour, baking powder and salt and mix until incorporated.
7

Mix in the pecans and coconut.
8

Stir in chocolate chips. The batter will remain fairly thick.
9

When the cooked shortbread has cooled slightly, spread the batter evenly over the crust.
10

Bake at 350 degrees for about 25 minutes, or until a toothpick in the center comes out sticky and the middle remains firm if you give the pan a gentle shake.