Coconut Pecan Chocolate Chunk Bars

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Source: Lisa is Cooking


Coconut Pecan Chocolate Chunk Bars
Adapted from: Nick Malgieri’s “The Modern Baker”

Ingredients:

Base Dough:

1 1/2 cups all-purpose flour (spoon and level method)
1/2 teaspoon baking powder
1/4 teaspoon salt
6 ounces (1 1/2 sticks) unsalted butter, softened
1/2 cup granulated sugar

Topping:

1 1/4 cups light brown sugar, firmly packed
4 large eggs
2/3 cup granulated sugar
2 teaspoons vanilla extract
2 2/3 cups (1- 7 ounce package) sweetened shredded coconut
2 cups (8 ounces) pecan pieces, coarsely chopped
12 ounces bittersweet chocolate cut into 1/4” to 1/2” pieces


One 9X13X2 - inch pan, buttered and lined with buttered parchment (bottom and sides).

Tip: Having the buttered parchment extend beyond the rim of the pan by a couple inches all around will help you to lift the slab out of the pan once it has cooled.


Method:

Pre-heat oven to 350 F and set rack to the lowest position.

To start the dough, mix the flour, baking powder and salt together in a bowl, set aside.

Beat the butter and sugar for the dough at medium speed, in a mixer with a paddle attachment, until light and soft, about 2-3 minutes.

Set the mixer to it’s lowest speed and add the flour mix, scraping down the bowl with a rubber spatula as needed. Mix until the dough is smooth, but do not over mix.

Place the dough into the pan, and gently press into place with your palms and fingers without compressing it too much. Bake the dough until it is slightly puffed in the center, and just starting to color, about 15 minutes.

In the meantime, prepare the topping. Place the brown sugar in a large bowl, and with the rubber spatula, mix the eggs into the sugar one at a time, stirring until smooth after each addition. Add the granulated sugar, and vanilla - then stir in the coconut and pecan pieces. Finally, mix in the chocolate chunks, having first placed them in a small strainer to sift away any dust formed when chopping the chocolate. Removing the dust will ensure a “cleaner” looking bar in the end.

Remove the pan from the oven when the dough is ready and spread the topping onto the partially cooked base layer.

Bake until the filling is set and nicely golden brown, about 20-25 minutes (it took us 30 minutes)

Cool the pan on a rack, and lift the slab out of the pan and onto a cutting board before it has cooled completely. Remember - excess flaps of parchment here really help.

Once cooled completely, cut into 2-inch squares to serve.

Storage: Keep at room temperature if serving within a day - if not, wrap and freeze them, defrost and bring to room temperature before serving.