Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1/2 teaspoon baking powder Pinch salt

  3. 1/2 cup unsalted butter, room temperature, plus extra for the pan

  4. 1/2 cup packed light brown sugar

  5. 1 egg

  6. 5 ounces unsweetened chocolate, melted

  7. 1/4 cup chopped pecans

  8. 3/4 cup butter

  9. 1/2 cup sugar

  10. 2 tablespoons light corn syrup

  11. 3/4 cup sweetened condensed milk

  12. 1 cup chopped pecans

  13. 1/2 cup sweetened coconut flakes

Instructions Jump to Ingredients ↑

  1. Special Equipment: off-set spatula , parchment paper, 12 by 8 1/2-inch sheet pan Preheat oven to 325 degrees F. In a medium bowl, sift flour, baking powder and salt together. In a large bowl using a handheld mixer on medium high speed, cream the butter and brown sugar until light and fluffy, about 3 minutes. Add the egg and mix until well combined. Add flour mixture in batches and blend until combined and crumbly. Fold in melted chocolate and the pecans. Butter a quarter sheet pan . Line the pan with a piece of parchment paper and butter the parchment. Press dough evenly into the sheet pan and prick surface evenly with a fork. Bake until firm in the center, about 20 minutes. Let cool and prepare the glaze. In a medium saucepan over medium heat, melt butter, then add sugar, corn syrup and condensed milk. Cook until all ingredients are dissolved and a golden color is reached, about 10 to 12 minutes. Fold in the pecans and coconut . Pour the hot glaze over the cooled chocolate bars and quickly chill in the freezer to let glaze set. Cut into bars and serve.


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