Description
Warm, fudgy cookie bars with a rich chocolate base and nutty coconut-pecan topping that brings cozy flavors to any dessert.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 cup (50 g) cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (14 oz / 396 g) can sweetened condensed milk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans, lightly toasted
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×13-inch pan with parchment or grease well.
- Beat the softened butter with brown and granulated sugar until smooth and slightly light.
- Add the eggs one at a time, then stir in the vanilla until fully mixed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together.
- Stir the dry mix into the wet mix until just combined.
- Press the dough evenly into the prepared pan.
- Bake the base for 12–15 minutes until set but soft in the middle.
- While the base bakes, mix condensed milk, melted butter, vanilla, coconut, and pecans in a bowl.
- Spread the coconut-pecan mix over the warm base.
- Return to the oven and bake for an additional 10–12 minutes, until the topping bubbles and turns golden at the edges.
- Cool completely in the pan on a wire rack before cutting into bars.
Notes
Serve warm with vanilla ice cream and enjoy as a family favorite treat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg