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1
First toast the pecans.
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2
Place 3 cups of chopped pecans on a baking sheet.
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3
Place in a preheated 350 degree oven for 6-8 minutes or until slightly darker in color.
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4
Cool.
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5
Line an 8 inch square pan with foil making sure there is enough foil to extend over the edges.
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6
Spray with with nonstick spray.
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7
In a bowl, mix the crust ingredients with a fork until crumbly.
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8
Press into the bottom of the pan.
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9
Bake for 5 minutes in a 350 degree oven.
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10
For bars: Place chocolate and butter in a double broiler or heat proof boil put over a pan of boiling water.
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11
Stir until melted and smooth.
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12
Remove from heatand let stand until cooled slightly.
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13
In a small bowl, stir together the flour and salt.
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14
In a large bowl, beat the eggs and brown sugar until well blended and light in color, about 1 minute.
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15
Add the chocolate mixture and vanilla, blend on low speed just until blended.
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16
Add flour mixture, beating just until incorporated.
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17
Stir in coconut and pecans.
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18
Spread over crust.
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19
Bake 35-45 minutes or until toothpick inserted in the center comes out with moist crumbs.
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20
The top of the bars may crack.
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21
Cool completely on wire rack.
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22
Bars may sink slightly when cooling.
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23
For topping: In a medium saucepan, whisk together cream, sugar, egg and butter.
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24
Cook, stirring constantly over medium heat until bubbles form around outside edge.
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25
Reduce heat to low and cook for 1-2 minutes until thickened.
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26
Stir in coconut, pecans and vanilla.
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27
Spread over cooled bars.
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28
Cool completely.
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29
Using the foil edges, lift the bars from the pan.
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30
Slide off the foil onto a cutting board.
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31
Slice into at least 16 pieces.
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32
These can be stored for up to two days at room temperature -- if they last that long!
