INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees (325 degrees if using glass pan). To prepare
crust: In food processor fitted with metal blade, mix flour, cocoa powder,
sugar, salt and coconut for 4 to 5 seconds, or until blended. Drop cold
butter pieces around dry mixture. Process just until butter is cut into
flour, about 10 seconds. Add egg, continue processing until a ball of dough
forms, about 10 to 12 seconds. Do not over process. (To prepare crust by
hand: Mix dry ingredients. With pastry blender, cut in cold butter. Add
egg. Knead dough into a ball.) Press dough into well-buttered 9- by 13-inch
baking pan. Bake for 8 to 10 minutes, or until edges around pan are firm
and set. Let crust cool. Sprinkle chocolate chips over crust. To prepare
topping: Return oven to 350 degrees (325 degrees if using glass pan).
Combine condensed milk, maple flavoring and egg; mix in pecans. Spread
topping over crust and morsels. Bake for 20 to 25 minutes, or until topping
is set and golden brown. Let cool completely, or chill in refrigerator.
Slice into bars. Store in airtight container in refrigerator. Yields 48
triangles or 24 (2 by 2-inch) squares.
Comments: To toast coconut, spread a thin layer on baking sheet; bake in a
preheated 325 degree oven about 10 minutes or until browned, stirring
frequently. Watch carefully; do not over-brown.
Tester's notes: Full of flavor. A rich chocolate shortbread crust with a
gooey topping. Cutting into triangles adds extra eye appeal to this bar
cookie. Great to make ahead.
Recipe Source: St. Louis Post-Dispatch - 12-07-1998
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.

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