Ingredients
-
1 1/3 cups all-purpose flour
-
1/2 teaspoon baking powder
-
1 pinch salt
-
1/2 cup dark brown sugar, packed
-
1/2 cup unsalted butter, slightly softened and cut into small pieces
-
10 ounces semisweet chocolate pieces, finely chopped
-
3/4 cup heavy cream
-
1/4 cup unsalted butter, softened
-
1/2 cup granulated sugar
-
2 teaspoons vanilla extract
-
1/4 teaspoon coconut extract
-
2 large eggs
-
3 1/2 ounces flaked coconut (about 1 1/2 cups)
-
1 1/2 cups chopped pecans
Instructions
- Preheat oven to 350°F.
- Lightly butter a 9x13-inch baking pan.
- To make the bottom layer, stir together 1 1/3 cups flour, 1/2 tsp baking powder, pinch salt and the brown sugar.
- Use a pastry blender to add the 1/2 cup of butter (in small pieces), until the mixture is crumbly and coarse.
- Press into the bottom of the baking pan.
- Bake at 350°F for 10 minutes, then place pan on rack to cool.
- Leave oven on.
- Next prepare the chocolate ganache.
- After the chopped chocolate is placed in a medium bowl, bring the cream to a simmer in a small saucepan.
- Pour the cream over the ganache, and wait 5 minutes before stirring.
- The ganache will be smooth when ready to refrigerate and set (15 minutes in the refrigerator).
- To prepare the topping, cream the remaining butter in a bowl.
- Add the granulated sugar, and extracts.
- Beat until blended, then beat in the eggs; then stir in coconut and nuts.
- Drop the topping by spoonfuls evenly over the ganache and spread with a spatula or a knife.
- Bake at 350°F for 25-30 minutes, until golden brown.
- Set pan on rack to cool before cutting into bars.