Ingredients

• 1 3/4cups Gold Medal™ all-purpose flour
• 3/4cup powdered sugar
• 3/4cup cold butter, cut into pieces
• 1/4cup unsweetened baking cocoa
• 1 1/2cups semisweet chocolate chips
• 3/4cup packed brown sugar
• 3/4cup light corn syrup
• 1/4cup butter, melted
• 3eggs, slightly beaten
• 1cup flaked coconut
• 3cups broken pecans, toasted

Read also: RED BEANS

Steps

• 1Heat oven to 350°F. Line bottom and sides of 13×9-inch pan with heavy-duty foil, extending foil 2 to 3 inches over 2 opposite sides of the pan. Spray foil with cooking spray.
• 2In the food processor, place flour, powdered sugar, 3/4 cup butter, and cocoa. Cover; process with quick on-and-off pulses until consistency of coarse meal. Press in bottom and 3/4 inch up sides of the pan.
• 3Bake 15 minutes. Remove from oven; sprinkle chocolate chips over crust. Cool completely in the pan on a cooling rack, for about 30 minutes.
• 4In a medium bowl, mix brown sugar, corn syrup, melted butter, and the eggs with a whisk until smooth. Stir in coconut and pecans. Spoon over crust. Bake 25 to 30 minutes or until golden and set. Cool completely in the pan on a cooling rack, for about 1 hour. Refrigerate for 1 hour. Use foil to lift out of the pan onto a cutting board. Cut into 6 rows by 4 rows.

Nutrition

360 Calories, 22g of Total Fat

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