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1 1/3 cups flour
1/2 tsp. baking powder
Pinch of salt
1/2 cup brown sugar
1/2 cup butter or margarine (soft)
10 oz semisweet chocolate or chocolate chips
3/4 cup heavy cream
4 Tbsp. or 1/4 cup soft butter
1/2 cup sugar
2 tsp. vanilla
1/4 tsp. coconut extract (optional)
2 large eggs
1 1/2 cups chopped pecans
Preheat oven 350 F and lightly grease 9x13" pan. Make the bottom layer in a medium bowl: combine the flour, baking powder, salt and brown sugar, cut in butter until the mixture resembles coarse meal. Put in pan and bake 10 min. Cool. Meanwhile make the middle layer. Place the chocolate in medium bowl, put cream in saucepan, bring to simmer, pour hot cream over chocolate, let stand for 5 minutes then stir until smooth. Pour over crust and refrigerate for 15 minutes.
Cream butter, add sugar, vanilla and coconut extract, beat until blended. Beat in eggs. Stir in coconut and pecans. Drop the coconut, pecan topping evenly over the middle layer, spread gently. Bake 25 to 30 minutes. Cut into bars.
Submitted by Helen Warren, Charlottetown, P.E.I.