Easy Butter Pecan Bars Recipe with Chocolate & Coconut
This easy butter pecan bars recipe combines a buttery shortbread base with gooey caramelized coconut and pecan filling, topped with semisweet chocolate for a decadent dessert. Perfect for any occasion, these bars are quick to prepare and deliver the ultimate coconut-chocolate flavor experience.
Equipment
- 8x8-inch baking dish or 9-inch round pie plate
- Stand mixer with paddle attachment
Ingredients
- 12 tablespoons 1½ sticks salted butter at room temperature
- 1¼ cups packed light brown sugar
- 3 teaspoons pure vanilla extract
- 1¼ cups all-purpose flour
- ⅔ cup heavy cream
- 1½ cups roughly chopped pecans
- 1½ cups shredded unsweetened coconut use sweetened for a sweeter variation
- 2 cups semisweet chocolate chips
Instructions
- Prepare the pan: Preheat your oven to 350°F. Line an 8x8-inch baking pan with parchment paper or grease a 9-inch round pie dish with butter or nonstick spray.
- Prepare the crust: In the bowl of a stand mixer fitted with the paddle attachment, cream together 8 tablespoons of butter, ¼ cup of brown sugar, and 1 teaspoon of vanilla extract until smooth, about 1 minute. Add the flour and 1 teaspoon of water, and mix until the dough comes together, about 2 minutes.
- Bake the crust: Press the dough evenly into the bottom and up the sides of the prepared pan. Bake the crust for approximately 10 minutes, or until it turns lightly golden. Take it out of the oven but keep the oven on for the next steps.
- Make the filling: Combine the remaining 4 tablespoons of butter, the heavy cream, the remaining 1 cup of brown sugar, and the other 2 teaspoons of vanilla extract in a medium saucepan. Heat the mixture over medium heat, stirring frequently, until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Remove the saucepan from heat and mix in the chopped pecans and shredded coconut.
- Assemble and bake: Spread the chocolate chips evenly over the pre-baked crust. Pour the pecan and coconut mixture on top of the chocolate layer, using a spatula to spread it evenly. Place the dish back into the oven and bake for 20–25 minutes, or until the topping turns golden and caramelized.
- Cool and serve: Allow the bars to cool for about 20 minutes before slicing them into portions. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3–4 days.
Notes
- Coconut Options: Unsweetened coconut is recommended for a balanced flavor, but sweetened coconut can be used for extra sweetness.
- These bars can be customized with dark chocolate chips for a richer taste.
Tried this recipe?Let us know how it was!