German Chocolate Pecan Pie Bars


°3 cups pecan halves
°1 and 3/4 cup all-purpose flour
°3/4 cup confectioners' sugar
°3/4 cup cold butter, cubed
°1/4 cup unsweetened cocoa
°1 & 1/2 cup semi-sweet chocolate
°3 large eggs
°3/4 c light brown sugar
°3/4 c light corn syrup
°1/4 cup melted unsalted butter
°1 c sweetened coconut

* Methods :

Preheat the oven to 350 degrees.
Arrange the pecans in a single layer of a shallow baking pan. Baking for 8-10 min or to slightly toasted.
Line bottom also sides of a 9-by-13-inch baking tray with aluminum, leave hanging layer on 2 short sides. Greased chips.
Whisking flour, sugar & cocoa. Adding cold butter & blend with a pastry mixer* to mix resembles coarse meal. Lay mixture into bottom and 3/4-inch sides of prepared pan.
Bake the crust for 15 minutes. Remove from the oven and immediately sprinkle with chocolate chips evenly over the crust. Let it cool on a wire rack for at least 30 minutes.
Place the eggs in a large mixing bowl and whisk them lightly. Adding brown sugar, corn syrup, and melt butter. Whisking to smooth. Stirring in coconut & pecans. Pour evenly over the partially baked crust.
Bake for 28-34 minutes, or until edges are golden and filling is set. Cool totaly on wire rack. Then put it in the fridge for an hour.
Using a foil package, lift the bars from the pan and place them on a cutting board. Using  sharp knife to cut to bars.