Coconut-Pecan-Fudge Bars Recipe

Name: Coconut-Pecan-Fudge Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup pillsbury fudge supreme double chocolate premium brownie mix, reserving remaining mix for filling (from 15.8-oz box); 6 Nature Valley pecan crunch granola bars, crushed (3 pouches from 8.9-oz box); ¼ cup packed brown sugar; ¼ cup chopped pecans or ¼ cup pecan pieces; ¼ cup butter or ¼ cup margarine, melted; remaining dry brownie mix; chocolate syrup (from mix); ¼ cup vegetable oil; ¼ cup water; 1 eggs or ¼ cup fat-free liquid egg product or 1 egg white; ¼ cup packed brown sugar; ¼ cup chopped pecans or ¼ cup pecan pieces; ¼ cup butter or ¼ cup margarine, melted; ¾ cup flaked coconut; ¼ teaspoon vanilla

Servings: persons

½ cup pillsbury fudge supreme double chocolate premium brownie mix, reserving remaining mix for filling (from 15.8-oz box)
6 Nature Valley pecan crunch granola bars, crushed (3 pouches from 8.9-oz box)
¼ cup packed brown sugar
¼ cup chopped pecans or ¼ cup pecan pieces
¼ cup butter or ¼ cup margarine, melted
remaining dry brownie mix
chocolate syrup (from mix)
¼ cup vegetable oil
¼ cup water
1 eggs or ¼ cup fat-free liquid egg product or 1 egg white
¼ cup packed brown sugar
¼ cup chopped pecans or ¼ cup pecan pieces
¼ cup butter or ¼ cup margarine, melted
¾ cup flaked coconut
¼ teaspoon vanilla

1
Heat oven to 350F (325F for dark pan).
2
Grease bottom only of 9- or 8-inch square pan with shortening or cooking spray.
3
Set Chocolate Syrup aside.
4
In medium bowl, mix all base ingredients.
5
Spread mixture in pan, pressing down evenly with back of spoon or fork.
6
In large bowl, beat all filling ingredients 50 strokes with spoon.
7
Spoon and spread batter evenly over base.
8
In small bowl, mix all topping ingredients; sprinkle over filling.
9
Bake 35 to 40 minutes for 9-inch pan (45 to 50 minutes for 8-inch pan) or until coconut is golden brown and bars begin to pull away from sides of pan.
10
Cool 1 hour 30 minutes to 2 hours before serving.
11
Cut into 4 rows by 4 rows.
12
Serve at room temperature topped with whipped cream and additional crushed granola bars.

1772

kcal

Calories

168

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: ½ cup pillsbury fudge supreme double chocolate premium brownie mix, reserving remaining mix for filling (from 15.8-oz box), 6 Nature Valley pecan crunch granola bars, crushed (3 pouches from 8.9-oz box), ¼ cup packed brown sugar, ¼ cup chopped pecans or ¼ cup pecan pieces, and more.

Yes, Coconut-Pecan-Fudge 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.

That's it — enjoy your meal!

Coconut-Pecan-Fudge Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions