Coconut-Pecan-Fudge Bars

These look absolutely divine!! I found this on Pillsbury's website.

• Ready In: 55 mins
• Yields: 16 bars

Ingredients

• 1⁄2 cup  pillsbury fudge supreme double chocolate premium  brownie mix, reserving remaining mix for filling (from 15.8-oz box)
• 6  Nature Valley pecan crunch granola bars, crushed (3 pouches from 8.9-oz box)
• 1⁄4 cup  packed brown sugar
• 1⁄4 cup  chopped pecans or 1⁄4 cup pecan pieces
• 1⁄4 cup butter or 1⁄4 cup margarine, melted

• Filling

•  remaining dry  brownie mix
•  chocolate syrup (from mix)
• 1⁄4 cup  vegetable oil
• 1⁄4 cup water
• 1  eggs or 1⁄4 cup  fat-free liquid egg product or 1  egg white

• Topping

• 1⁄4 cup  packed brown sugar
• 1⁄4 cup  chopped pecans or 1⁄4 cup pecan pieces
• 1⁄4 cup butter or 1⁄4 cup margarine, melted
• 3⁄4 cup flaked coconut
• 1⁄4 teaspoon vanilla

Directions

1. Heat oven to 350°F (325°F for dark pan). Grease bottom only of 9- or 8-inch square 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.
2. 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.
3. Bake 35 to 40 minutes for 9-inch pan (45 to 50 minutes for 8-inch pan) 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 and additional crushed granola bars.