Ingredients

• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 pinch salt
• 1/2 cup dark brown sugar, packed
• 1/2 cup unsalted butter, slightly softened and cut into small pieces
• 10 ounces semisweet chocolate pieces, finely chopped
• 3/4 cup heavy cream
• 1/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon coconut extract (optional)
• 2 large eggs
• 3 1/2 ounces flaked coconut (about 1 1/2 cups)
• 1 1/2 cups chopped pecans

Instructions

1. Preheat oven to 350°F.

2. Lightly butter a 9x13-inch baking pan.

3. To make the bottom layer, stir together 1 1/3 cups flour, 1/2 tsp baking powder, pinch salt and the brown sugar.

4. Use a pastry blender to add the 1/2 cup of butter (in small pieces), until the mixture is crumbly and coarse.

5. Press into the bottom of the baking pan.

6. Bake at 350°F for 10 minutes, then place pan on rack to cool.

7. Leave oven on.

8. Next prepare the chocolate ganache.

9. After the chopped chocolate is placed in a medium bowl, bring the cream to a simmer in a small saucepan.

10. Pour the cream over the ganache, and wait 5 minutes before stirring.

11. The ganache will be smooth when ready to refrigerate and set (15 minutes in the refrigerator).

12. To prepare the topping, cream the remaining butter in a bowl.

13. Add the granulated sugar, and extracts.

14. Beat until blended, then beat in the eggs; then stir in coconut and nuts.

15. Drop the topping by spoonfuls evenly over the ganache and spread with a spatula or a knife.

16. Bake at 350°F for 25-30 minutes, until golden brown.

17. Set pan on rack to cool before cutting into bars.