°3 c pecan halve
°1 3/4 cups all-purpose flour
°3/4 cup icing sugar
°3/4 cup cold butter; cube
°1/4 cup unsweetened cocoa
°1 1/2 c semi-sweet chocolate chips
°3 egg
°3/4 c packed brown sugar
°3/4 c corn syrup
°1/4 cup unsalted butter; molten
°1 cup sweetened shredded coconut


Preheat oven to 350°.
Arrange pecans in a single layer in a shallow baking dish. Bake for 8 to 10 minutes or until lightly toasted. Stirring halfway cooking.
Line bottom & sides of  9" * 13" baking dish with foil, leave an overhang on 2 short sides. Greased sheet.
Whisking the flour, icing sugar & cocoa. Add the butter and blend with a pastry blender* until the mixture resembles coarse flour. Press mix to bottom & about 3/4 inch up sides prepared pan.
Baking crust for 15 min. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Letting cool on wire rack for at least 31 min.
Place the eggs in a large mixing bowl and beat lightly. Adding brown sugar, corn syrup also butter. Whisking to smooth. Stirring in coconut and pecans. Pour evenly over partially baked crust.
Baking 28 to 34 min . Cool totally on a wire rack. Then refrigerate for an hour.
Use an overhang  foil, lift bars from pan also placing them on  cutting board. Utilize sharp knife to cut to bars

Enjoy !