3 C pecans, halved
1 3/4 C all-purpose flour
3/4 C powdered sugar
3/4 C butter, cold, cubed
1/4 C unsweetened cocoa powder
1 1/2 C semisweet chocolate chips, or dark chocolate
3 large eggs
3/4 C light brown sugar, firmly packed
3/4 C light corn syrup
1/4 C unsalted butter, melted
1 C sweetened coconut flakes
Preheat oven to 350 F degrees.
Arrange pecans in a single layer on a shallow baking pan. Bake for 8-10 minutes, or until
lightly toasted, stirring halfway through baking.
Line the bottom and sides of a 9x13 baking dish with aluminum foil, leaving an overhang
on the sides. Grease the foil.
In a medium bowl, whisk flour, powdered sugar, and cocoa. Add butter and combine with a
pastry blender, or two forks, or your fingers, until the mixture resembles coarse meal.
Press the mixture into the bottom and 3/4 inch up sides of pan.
Bake for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool completely.
In a large mixing bowl, lightly beat eggs.
Add brown sugar, corn syrup, and melted butter. Whisk until smooth.
Stir in coconut and pecans. Pour evenly over crust.
Bake 25-35 minutes, or until the edges are golden, and the filling has set.
Cool completely on a wire rack before refrigerating for one hour.