A rich, decadent chocolate bar from the cover of Southern Living magazine, 2017 that is really a treat and something special to make!
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Prep Time25 minutesmins
Cook Time40 minutesmins
Course: Dessert
Cuisine: American
Servings: 24
Calories: 362
Equipment
1 13x9x2-inch pan
aluminum foil
Ingredients
CRUST:
1 3/4cupsflour
3/4cupconfectioners' sugar
3/4cupbuttercold, cubed
1/4cupbaking cocoa
1 1/2cupssemisweet chocolate chips
FILLING:
3/4cupbrown sugar
3/4cupcorn syruplight
1/4cupbuttermelted
3eggslightly beaten
1/4cupbourbon whiskey
1cupflaked coconut
3cupspecanshalves and pieces
Instructions
Preheat the oven to 350℉.
Line the bottom and sides of a 13x9x2-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over the sides; lightly grease the foil with cooking spray.
FOR THE CRUST:
In a food processor, pulse the flour, sugar, butter, and cocoa until the mixture resembles coarse meal.
Press the mixture on the bottom and ¾-inch up the sides of the prepared pan.
Bake at 350℉. for 15 minutes. Remove the pan from the oven and immediately sprinkle the chocolate morsels over the crust.
Cool it completely on a wire rack for about 30 minutes.
FOR THE FILLING:
In a large bowl, whisk together the brown sugar, corn syrup, melted butter, and eggs until smooth.
Stir in the bourbon.
Stir in the coconut and pecans.
Pour the filling over the cooled cooked crust.
Bake at 350 degrees for 25–30 minutes or until golden brown and set.
Cool completely in the pan on a wire rack, about 1 hour.
Chill the bars in the refrigerator for 1 hour.
Lift the whole thing from the pan using the foil sides as handles and place it on a cutting surface. Gently remove the foil and cut it into bars.
Store the bars covered at room temperature on top of the counter.
EXTRA TIP:
FREEZE: Wrap the bars tightly in heavy aluminum foil and then put them in freezer bags for up to 3 months.