°3 c pecan halves
°1 and 3/4 cups all-purpose flour
°3/4 cup icing sugar
°3/4 cup cold butter, cubed
°1/4 cup unsweetened cocoa
°1 and 1/2 cups semi-sweet chocolate chips
°3 large eggs
°3/4 cup firmly packed light brown sugar
°3/4 cup light corn syrup
°1/4 c butter, melt
°1 c sweetened coconut
Preheat oven to 350°.
Arrange the pecans in a single layer in a shallow baking dish. Baking for 8 to 10 min Stir halfway through cooking.
Line bottom & sides of a 9″* 13″ baking dish with foil, leave an overhang on 2 short sides. Greased sheet.
Whisk together the flour, icing sugar and cocoa. Add the cold butter and blend with a pastry blender* until the mixture resembles coarse flour. Press mix to bottom & for 3/4 inch up sides prepared pan.
Bake the crust for 15 minutes. Removing to oven and directly sprinkle chocolate chips equally over crust. Let cool on wire rack for at least 30 minutes.
Placing eggs in mix bowl & beat. Add brown sugar, corn syrup and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour equally on partially baked crust.
Bake 28 to 34 minutes or until edges are golden brown and filling is set. Cooled on wire rack. Then refrigerate for an 1h .
Using an overhang of aluminum foil, lift the bars from the pan and place them on a cutting board. Use a sharp knife to cut into bars.