Coconut Pecan Chocolate Chip Bars Recipe

Name: Coconut Pecan Chocolate Chip Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

966

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the shortbread, 8 tablespoons unsalted butter (1 stick), room temperature, 1 cup all-purpose flour, 1/4 cup powdered sugar, and more.

Yes, Coconut Pecan Chocolate Chip Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Pecan Chocolate Chip Bars

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