10tablespoonsunsalted butter, cut into 1/2-inch pieces and chilled
For the Filling:
1 1/2cupsweetened shredded coconut
1cupcream of coconut, you can find this in the baking aisle
2large eggs
3/4cuppacked dark brown sugar
2tablespoonsunbleached all-purpose flour
1 1/2teaspoonsbaking powder
1teaspoonvanilla extract
1/2teaspoonsalt
1/2cuppecans, toasted and roughly chopped
1/2cupchocolate chips
Instructions
Preheat oven to 350F. Butter the bottom and sides of a 9 by 13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In a food processor fitted with a metal blade, process the flour, sugar, pecan and salt until the pecans are coarsely ground, about 10 seconds, Add the butter and pulse until the mixture looks like coarse meal, about 10 seconds. Press the mixture into the prepared baking pan, pressing it down firmly. Bake for 20 minutes, or until crust is golden brown. Cool for 20 minutes before adding the filling.
To make the filling, combine coconut and cream of coconut in a medium bowl; set aside.
In a separate bowl, whisk together the eggs, sugar, flour, baking powder, vanilla and salt until smooth. Add the pecans and chocolate chips and stir until combined. Spread the filling over the cooled crust. Distribute the coconut mixture in dollops over the filling. Spread into an even layer.
Bake in the preheated oven until topping is a deep golden brown, 30-40 minutes. Let cool completely in pan. Once cool lift out of pan using the parchment and cut into 24 pieces.