all-purpose flour, baking powder, butter, chocolate chips, eggs, light brown sugar, Maldon sea salt, pecans, vanilla extract, white sugar
These are rich and chewy, with bits of crunchy, toasted pecans, gooey chocolate and coconut…and they’re just plain good. So pour the coffee and invite a friend…. I love bar cookies, and most cookies can become bar cookies. It’s just a matter of what pan you choose. These were a drop cookies, but I actually prefer them as a bar cookie. And, as salty/sweet is a thing, I sprinkled some Maldon sea salt over the bars right after they came out of the oven.
I do use a stand mixer, but you can absolutely use a hand mixer. I have actually mixed these by hand, but either type of mixer will give you slightly better results. Preheat your oven to 350°F and dump the flour, baking powder and salt into a bowl—I usually do this first, then set it aside.
Cream together the butter and both sugars; they will become lighter in color; it takes about 2-3 minutes.
Beat in the eggs and vanilla. Remove the bowl from the mixer, and stir the dry ingredients into the wet,
just until they are partially incorporated. Now, add the coconut and chocolate chips and fold the whole mess together until the mixture is completely homogeneous. But, DO NOT over-mix, please. Less air in the batter, as well as less gluten development, is key. Scrape the batter into a greased and floured 9×13-inch pan, spreading evenly with an off-set spreader. Sprinkle with additional coconut (about 3-4 tablespoons) and the pecans. Bake in the pre-heated oven for 40 to 45 minutes or until a toothpick comes out clean. If you want to sprinkle on some salt, do it the minute you pull the pan out of the oven. Cool completely. You can drizzle the cooled bars can be drizzled with chocolate, but I usually don’t do that. I think it’s a bit of over-kill and they’re very tasty, as is. Do no over-bake these bars. They should be just slightly moist and chew in the center. These will keep at least 3-4 days. They’re also wonderful with a scoop of vanilla ice cream.
Chewy Chocolate Chip, Coconut, Pecan Bars
- 2 sticks room temperature unsalted butter
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup sweetened shredded coconut, plus additional for sprinkling over the batter
- 1/2 cup coarsely chopped pecans (toasted, if possible)
- 1/2 cup chocolate chips (optional)
- 1/2 teaspoon Maldon sea salt (optional)
Pre-heat the oven to 350 F.
In a bowl, stir together the flour, baking powder, and salt; set aside. Butter and flour an 9×13-inch baking pan; set aside.
In the bowl of a mixer, cream together the butter and sugars, until they are light in color, about 2-3 minutes. Beat in the eggs and vanilla. Stir the dry ingredients into the wet until partially incorporated. Add the coconut and chocolate chips. Stir together until the mixture is completely incorporated.
Scrape the batter into the pan, sprinkle with additional coconut (about 3-4 tablespoons) and the pecans. Bake in the pre-heated oven for 40 to 45 minutes or until a toothpick comes out clean. Sprinkle with the salt, if using, immediately after you pull the pan from the oven. Cool completely. While the bars cool, melt the chocolate chips in a small, microwavable bowl; about 30 to 60 seconds. Drizzle the chocolate over the bars; cut into square or rectangular pieces. Dig in!
Chewy Chocolate Chip, Coconut, Pecan Bars Recipe©Marcia Lahens 2019. All rights reserved.