NUTRITION
GOOD FOOD
CHARLOTTE LANGLEY //
@CHEFCHARLOTTELANGLEY
Charlotte has got a ton of things going
on in the culinary world at just 33. Not
only is she a buyer and stylist for Top
Chef Canada and a culinary curator
for Restaurants Canada, but she has
also created a sustainable seafood
company named Scout Canning.
This dessert recipe is one of our favorites. While we can't
say that it's healthy and protein-packed, we can say that
these German Chocolate Pecan Pie Bars are spectacular.
Imagine pecan pie, loaded with coconut and chocolate
chunks, on top of a chocolaty crust, in bar form. And great
for sharing with co-workers, or not!
GERMAN CHOCOLATE-
PECAN PIE BARS
If you serve these chocolaty, nutty
bars, expect people to ask for crumbs.
HANDS-ON
TIME 20 Mins
TOTAL TIME 1
Hours 30 Mins
YIELD MAKES
20 bars
INGREDIENTS
Crust
1¾ cups All-Pur-
pose Flour
¾ cup Powdered
Sugar
¼ tsp Salt
¼ cup Unsweet-
ened Cocoa
¾ cup (1½ sticks)
Unsalted Butter,
cubed
78 MUSCLE MEMORY
Filling
1 cup Dark Brown
Sugar, firmly packed
1 cup Light Corn
Syrup
½ cup (1 stick)
Unsalted Butter,
melted
3 Large Eggs, lightly
beaten
1 Tbsp. Pure Vanilla
Extract
3½ cups Pecans,
toasted and
roughly chopped
2 cups Bittersweet
Chocolate Chips
(you could also use
semi-sweet, etc)
2 cups Sweetened,
Flaked Coconut
| AUGUST/SEPTEMBER 2018
INSTRUCTIONS
◆ PREHEAT THE OVEN TO 350 DEGREES. Line bottom and sides of a
9x13 pan with heavy duty aluminum foil, allowing 2 to 3 inches to
extend over the sides to use as "handles". Lightly grease foil.
For the Crust
◆ IN A MEDIUM BOWL, WHISK TOGETHER FLOUR, SUGAR, SALT
AND COCOA POWDER. Add butter and crumble it with your
fingers or a fork until it resembles a coarse meal. Press into the
bottom of the 9x13 pan. Sprinkle with chocolate chips.
For the Filling
◆ IN A LARGE BOWL, WHISK TOGETHER THE BROWN SUGAR, CORN
SYRUP, BUTTER AND EGGS. Stir in 1 cup of coconut and pecans
and pour over the crust. Top with remaining cup of coconut.
◆ BAKE FOR 45 MINUTES OR UNTIL GOLDEN AND SET. Cool
completely on a wire rack. Lift baked bars from pan using foil
"handles" and cut into squares. Store in an airtight container.