Coconut Pecan Chocolate Chunk Bars
A buttery shortbread base topped with coconut, pecans, and dark chocolate chunks. Rich in texture and best made with high-quality chocolate.
Ingredients
all-purpose flour (spoon flour into a dry-measure cup and level off)
1 1/4 cups
baking powder
1/4 teaspoon
salt
1/4 teaspoon
unsalted butter (softened)
6 ounces (1 1/2 sticks/175 grams)
sugar
1/4 cup
light brown sugar (firmly packed)
1 1/2 cups
large eggs
4
granulated sugar
1/3 cup
vanilla extract
2 teaspoons
sweetened shredded coconut
2 2/3 cups (7-ounce/200-gram package)
pecan pieces (coarsely chopped)
2 cups (about 8 ounces/225 grams)
bittersweet chocolate (not unsweetened, cut into 1/4- to 1/2-inch (6-mm to 1-cm) pieces)
12 ounces (350 grams)
Instructions
1
Step 1
Set a rack in the lowest level of the oven and preheat to 350°F (180°C).
2
Step 2
For the dough, stir together the flour, baking powder, and salt and set aside.
3
Step 3
Beat the butter with the sugar in an electric mixer with the paddle attachment on medium speed until soft and light, 2 to 3 minutes.
4
Step 4
On the lowest speed, beat in the flour mixture, scraping down the bowl and paddle with a rubber spatula and continuing to mix until the dough is smooth.
5
Step 5
Remove the bowl from the mixer and scrape into the prepared pan. Press the dough down evenly, without compressing it too much, with the palm of your hand. Bake the dough until it is puffed and set and beginning to color, about 15 minutes.
6
Step 6
Set the pan on a rack. Meanwhile, prepare the topping. Place the brown sugar in a large bowl and use a large rubber spatula to work in the eggs, one at a time, stirring until smooth after each. Stir in the granulated sugar and vanilla, then fold in the coconut and pecans.
7
Step 7
Use a small strainer to sift away any dust formed by chopping the chocolate, and fold the chocolate chunks into the topping.
8
Step 8
Scrape the topping onto the prebaked dough, using a small offset spatula to spread the topping evenly over the top.
9
Step 9
Bake until the filling is set and nicely colored, 20 to 25 minutes.
10
Step 10
Cool in the pan on a rack. Lift the slab of baked dough out of the pan and onto a cutting board before it has cooled completely. Cut the slab into 2-inch (5-cm) squares.
