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Prep 20min
Total3hr35min
Servings24
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Ingredients
1 3/4
cups Gold Medal™ all-purpose flour
3/4
cup powdered sugar
3/4
cup cold butter, cut into pieces
1/4
cup unsweetened baking cocoa
1 1/2
cups semisweet chocolate chips
3/4
cup packed brown sugar
3/4
cup light corn syrup
1/4
cup butter, melted
3
eggs, slightly beaten
1
cup flaked coconut
3
cups broken pecans, toasted
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Steps
1
Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with heavy-duty foil, extending foil 2 to 3 inches over 2 opposite sides of pan. Spray foil with cooking spray.
2
In food processor, place flour, powdered sugar, 3/4 cup butter and the cocoa. Cover; process with quick on-and-off pulses until consistency of coarse meal. Press in bottom and 3/4 inch up sides of pan.
3
Bake 15 minutes. Remove from oven; sprinkle chocolate chips over crust. Cool completely in pan on cooling rack, about 30 minutes.
4
In medium bowl, mix brown sugar, corn syrup, melted butter and the eggs with whisk until smooth. Stir in coconut and pecans. Spoon over crust. Bake 25 to 30 minutes or until golden and set. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 1 hour. Use foil to lift out of pan onto cutting board. Cut into 6 rows by 4 rows.
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Nutrition Facts
Serving Size:1 Serving
Calories
360
Total Fat
22g
0%
Sodium
85mg
0%
Dietary Fiber
3g
0%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 1/2 Other Carbohydrate; 4 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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