Quick Fix

German Chocolate–Pecan Pie Bars

Prep Time: 15 Minutes Start to Finish: 3 Hours 30 Minutes 24 bars

• 1¾ cups all-purpose flour
• ¾ cup powdered sugar
• ¾ cup cold butter, cut into pieces
• ¼ cup unsweetened baking cocoa
• 1½ cups semisweet chocolate chips (about 9 oz)
• ¾ cup packed brown sugar
• ¾ cup light corn syrup
• ¼ cup butter, melted
• 3 eggs, slightly beaten
• 1 cup flaked coconut
• 3 cups broken pecans, toasted

1 Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with heavy-duty foil, extending foil 2 to 3 inches over 2 opposite sides of pan; spray foil with cooking spray.

2 In food processor, place flour, powdered sugar, ¾ cup butter and the cocoa. Cover; process with quick on-and-off pulses until consistency of coarse meal. Press in bottom and ¾ inch up sides of pan.

3 Bake 15 minutes. Remove from oven; sprinkle chocolate chips over crust. Cool 30 minutes.

4 In medium bowl, mix brown sugar, corn syrup, melted butter and the eggs with whisk until smooth. Stir in coconut and pecans. Spoon over crust. Bake 25 to 30 minutes or until golden and set. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 1 hour. Use foil to lift out of pan. Cut into 6 rows by 4 rows.

1 Bar: Calories 360; Total Fat 22g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 85mg; Total Carbohydrate 0g (Dietary Fiber 3g); Protein 0g Exchanges: 1 Starch, 1½ Other Carbohydrate, 4 Fat Carbohydrate Choices: 2½

Kitchen Secrets To toast pecans, spread in ungreased shallow pan. Bake uncovered at 350°F for 6 to 10 minutes, stirring occasionally, until light brown.