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2 Minute Read
By Martha Thompson, Director of Guest Relations
I am nuts about pecans, especially when it comes to fall baking. Whether you pronounce them pee-cans or peh-cans, you will enjoy this twist on classic pecan bars. They are a delicious collision of pecan bars and German chocolate cake bars!
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Makes about 28 bars
- 3 cups pecan pieces
- 1 3/4 cups all-purpose flour
- 3/4 cup powdered sugar
- 3/4 cup cold butter, cubed
- 1 1/2 cups semisweet chocolate chips
- 3/4 cup firmly packed brown sugar
- 3/4 cup light corn syrup
- 1/4 cup butter, melted
- 3 large eggs, lightly beaten
- 1 cup sweetened flaked coconut
- Preheat oven to 350 F. Bake pecans in a single layer in a shallow pan 2–3 minutes until fragrant, stirring halfway through.
- Line bottom and sides of a 13x9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over the sides of the pan. Lightly grease foil.
- Pulse flour, powdered sugar and cold butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Press mixture on bottom of prepared pan.
- Bake crust for 12 minutes. Remove from oven and sprinkle chocolate chips over crust. Cool completely on a wire rack (about 30 minutes).
- Whisk together brown sugar and next 3 ingredients until smooth. Stir in coconut and toasted pecans and spoon into prepared crust.
- Bake for 25–30 minutes or until golden and set. Cool completely on a wire rack (about 1 hour). Chill 1 hour. Lift baked bars from pan, using foil sides as handles. Transfer to a cutting board; cut into bars.
More fabulous fall desserts from Martha: