Coconut - Pecan - Fudge Bars

"The fudgy middle layer of these bars is sandwiched between the crunchy pecan and granola base and a toasted coconut and pecan topping."
 
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Ready In:
50mins
Ingredients:
17
Yields:
16 bars
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ingredients

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directions

  • Heat oven to 350F (325F for dark pan). Grease bottom only of 9 or 8-inch pan with shortening or cooking spray.
  • Set chocolate syrup aside. In medium bowl, mix all base ingredients, Spread mixture in pan, pressing down evenly with back of spoon or fork.
  • In large bowl, beat all filling ingredients 50 strokes with spoon. Spoon and spread batter evenly over base. In small bowl, mix all topping ingredients; sprinkle over filling.
  • Bake 35-40 minutes for 9-inch pan, (45-50-minutes for 8-inch), or until coconut is golden brown and bars begin to pull away from sides of pan. Cool 1 hour 30 minutes to 2 hours before serving. Cut into 4 rows by 4 rows. Serve at room temperature topped with whipped cream or ice cream and additional crushed granola bars.

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RECIPE SUBMITTED BY

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! <br> <br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - <br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. <br> <br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm <br> <br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.
 
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