Coconut Pecan Pie Bars are the ultimate treat for anyone who loves the nutty sweetness of pecans combined with the tropical charm of coconut. With a buttery crust, gooey pecan filling, and shredded coconut throughout, these bars bring all the flavors of a classic pecan pie into a portable, shareable dessert. Perfect for holidays, potlucks, or simply satisfying a sweet tooth, this recipe will quickly become a favorite. Let’s bake these irresistibly chewy and sweet bars!
Ingredients:
For the Crust:
- 2 cups unbleached all-purpose flour (avoid bleached flour for better texture)
- 1 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
For the Filling:
- 2 large eggs, beaten
- 1 cup pecans, chopped (measure after chopping)
- 3 tablespoons unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 3/4 cup Karo light corn syrup
- 2 1/2 cups shredded coconut, divided use
Instructions:
- Prepare the Crust : Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and line it with parchment paper for easy removal.In a medium bowl, combine the unbleached flour, melted butter, and 1/2 cup packed brown sugar. Stir until a dough forms.Press the mixture evenly into the bottom of the prepared baking dish to create the crust. Bake for 15 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.
- Make the Filling : In a large mixing bowl, whisk together the beaten eggs, melted butter, remaining 1/2 cup brown sugar, and Karo light corn syrup. Stir until well combined.Fold in the chopped pecans and 2 cups of shredded coconut, mixing gently to distribute evenly.
- Assemble and Bake : Pour the filling mixture over the pre-baked crust, spreading it evenly with a spatula.Sprinkle the remaining 1/2 cup of shredded coconut evenly over the top for added texture and flavor.Return the dish to the oven and bake for 25-30 minutes, or until the filling is set and golden brown on top.
- Cool and Serve : Remove the pan from the oven and let the bars cool completely in the baking dish. For best results, refrigerate for at least 1 hour before slicing.Once chilled, use the parchment paper to lift the bars out of the pan. Cut into squares or rectangles and serve.
Conclusion:
These Coconut Pecan Pie Bars offer a perfect balance of chewy, crunchy, and sweet in every bite. The buttery crust, gooey pecan-coconut filling, and golden topping make this dessert both comforting and indulgent. Whether you’re serving them at a festive gathering or enjoying them with a cup of coffee, these bars are sure to delight!
Coconut Pecan Pie Bars: A Sweet and Chewy Delight
A buttery crust layered with a gooey pecan andcoconut filling, these Coconut Pecan Pie Bars are a portable twist on a classicpie. Perfect for holidays, parties, or anytime you need a sweet treat.
For the Crust:
- 2 cups unbleached all-purpose flour (avoid bleached flour for better texture)
- 1 cup unsalted butter (melted)
- 1/2 cup light brown sugar (packed)
For the Filling:
- 2 large eggs (beaten)
- 1 cup pecans (chopped (measure after chopping))
- 3 tablespoons unsalted butter (melted)
- 1/2 cup light brown sugar (packed)
- 3/4 cup Karo light corn syrup
- 2 1/2 cups shredded coconut (divided use)
- Prepare the Crust : Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and line it with parchment paper for easy removal. In a medium bowl, combine the unbleached flour, melted butter, and 1/2 cup packed brown sugar. Stir until a dough forms. Press the mixture evenly into the bottom of the prepared baking dish to create the crust. Bake for 15 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.
- Make the Filling : In a large mixing bowl, whisk together the beaten eggs, melted butter, remaining 1/2 cup brown sugar, and Karo light corn syrup. Stir until well combined. Fold in the chopped pecans and 2 cups of shredded coconut, mixing gently to distribute evenly.
- Assemble and Bake : Pour the filling mixture over the pre-baked crust, spreading it evenly with a spatula. Sprinkle the remaining 1/2 cup of shredded coconut evenly over the top for added texture and flavor. Return the dish to the oven and bake for 25-30 minutes, or until the filling is set and golden brown on top.
- Cool and Serve : Remove the pan from the oven and let the bars cool completely in the baking dish. For best results, refrigerate for at least 1 hour before slicing. Once chilled, use the parchment paper to lift the bars out of the pan. Cut into squares or rectangles and serve.