Chocolate Coco-Pecan Cookie Bars

Name: Chocolate Coco-Pecan Cookie Bars
Prep time: 35 min
Yield: 32 bars
Ingredients: ½ cup (125 mL) GAY LEA - Salted Butter, softened; ½ cup (125 mL) brown sugar; 1/3 cup (75 mL) granulated sugar; 1 egg; 1 tsp (5 mL) vanilla extract; 1 ¼ cups (300 mL) all purpose flour; 1/3 cup (75 mL) cocoa powder; ½ tsp (2 mL) baking soda; ¼ tsp (1 mL) salt; 1 cup (250 mL) mini chocolate chips; ½ cup (125 mL) GAY LEA - Salted Butter, melted; 1 ½ cups (375 mL) sweetened flaked coconut; 1 cup (250 mL) chopped pecans; 1 cup (250 mL) brown sugar; ¼ cup (50 mL) 35% whipping cream

Inspired by German chocolate cake but perfectly proportioned in a two-bite treat.

Yields: 32 bars
Preparation: 35 minutes

Ingredients

½ cup (125mL) GAY LEA - Salted Butter, softened
½ cup (125mL) brown sugar
1/3 cup (75mL) granulated sugar
1 egg
1 tsp (5mL) vanilla extract
1 ¼ cups (300mL) all purpose flour
1/3 cup (75mL) cocoa powder
½ tsp (2mL) baking soda
¼ tsp (1mL) salt
1 cup (250mL) mini chocolate chips

Topping:

½ cup (125mL) GAY LEA - Salted Butter, melted
1 ½ cups (375mL) sweetened flaked coconut
1 cup (250mL) chopped pecans
1 cup (250mL) brown sugar
¼ cup (50mL) 35% whipping cream

Instructions

Preheat the oven to 350°F (180°C).
Cookie:

Beat butter with brown and granulated sugars until fluffy. Beat in egg and vanilla. Stir flour with baking soda, cocoa and salt in a separate bowl. Add to butter mixture; mix on low just until combined. Mix in chocolate chips. Using lightly butter hands, spread dough evenly in a parchment paper-lined 9 x 13-inch (3 L) baking pan. Bake for 15 minutes or until slightly puffed but still soft to the touch. Remove pan and set oven to broil, placing oven rack in the highest position.

Topping:

Meanwhile, stir coconut, pecans, brown sugar, butter and whipping cream. Spread topping evenly over warm base. Broil for 2 to 3 minutes or until browned and bubbling. Cool completely before slicing.

Tips:

Store bars in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.
Replace pecans with chopped walnuts.

Photo of - Chocolate Coco-Pecan Cookie Bars

Ingredients

½ cup (125mL) GAY LEA - Salted Butter, softened
½ cup (125mL) brown sugar
1/3 cup (75mL) granulated sugar
1 egg
1 tsp (5mL) vanilla extract
1 ¼ cups (300mL) all purpose flour
1/3 cup (75mL) cocoa powder
½ tsp (2mL) baking soda
¼ tsp (1mL) salt
1 cup (250mL) mini chocolate chips

Topping:

½ cup (125mL) GAY LEA - Salted Butter, melted
1 ½ cups (375mL) sweetened flaked coconut
1 cup (250mL) chopped pecans
1 cup (250mL) brown sugar
¼ cup (50mL) 35% whipping cream

Products Used

GAY LEA - Salted Butter