I know you’re most likely not thinking about Thanksgiving yet. It’s still October and there are costumes to be chosen and trick-or-treat candy to be purchased (or purchased again if you’ve already eaten most of it. Ahem).
I was planning on sharing this recipe in November when you are assembling your Thanksgiving menu and have pecan pie on the brain. BUT, I couldn’t keep these to myself until then. You need these in your life right now.
Friends, please meet the most delicious way to get your pecan pie fix: Chocolate Coconut Pecan Pie Bars. Imagine the best pecan pie you’ve ever tasted, then add chocolate chips and shredded coconut. These ingredients were made to be together!
Pecan pie elevated to level AMAZING. Crunchy, gooey, sweet, and sticky perfection.
I wish you could come over to my house right this second. We’d sit on the couch (in yoga pants, of course) with a cup of coffee in one hand and a Chocolate Coconut Pecan Pie Bar in the other. Our laps will be covered in buttery crumbs and we’ll be discussing the important things in life. Also, we’ll agree that I won’t count the calories if you don’t. Deal?
In my opinion (pecan pie purists should stop reading now), these bars are way better than traditional pecan pie. There’s no crust to roll out, and the base is a quick shortbread crust which is pressed into and 8×8 pan. The crust is filled with chocolate chips, shredded coconut, and chopped pecans, which are all suspended in a thick brown sugar and maple syrup mixture. Phenomenal flavor and texture in every bite!
I’ll be making these for Thanksgiving, and approximately one million more times between now and then. Promise me you’ll do the same.
NEVER MISS A RECIPE!
- ½ cup (1 stick) unsalted butter, softened
- ⅓ cup brown sugar, firmly packed
- 1⅓ cups all purpose flour
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, melted
- ⅔ cup brown sugar
- ¼ cup pure maple syrup
- 2 tablespoons milk
- 1 large egg
- 1½ cups chopped pecans
- ½ cup bittersweet or semisweet chocolate chips (I prefer bittersweet)
- ½ cup sweetened, shredded coconut
- sea salt, optional
- Preheat oven to 350°F. Line an 8x8 pan with foil, leaving a couple inches overhang. Spray or butter the foil.
- Using a hand mixer or stand mixer, beat butter and brown sugar until creamy and combined. Add flour and salt, beat until thoroughly combined. Dump the mixture (it will be crumbly) into the prepared pan and press it evenly into the bottom of the pan. Bake for 15 minutes. Meanwhile, prepare the filling.
- In a large bowl, combine melted butter, brown sugar, maple syrup, milk, and egg. Whisk until combined. Add pecans, chocolate chips, and coconut and stir until combined. Pour the filling over the crust and gently spread it around with a rubber spatula so that the solids and liquid are evenly distributed.
- Return to the oven and cook for about 23-25 minutes. The mixture should be bubbling slightly around the corners. The edges will be set but the center will still be a little jiggly. It will firm up as it cools. Place pan on a wire rack to cool completely before cutting into squares. Sprinkle lightly with sea salt, if desired, to add a contrast to the sweetness.