I had grand plans this past Thanksgiving of making pie, which is definitely one of my favorite desserts. For me, it ranks up there with cheesecake, bread pudding and really good wedding cake. However as the time drew near, I quickly realized how challenging it would be to make two or three pies with a seven month old demanding my attention. Yeah, not happenin’. Soooo, Plan B was these German Chocolate Pecan Pie Bars. And I must say, I am NOT sad that I had to make these instead! Imagine pecan pie, loaded with coconut and bittersweet chocolate chunks, on top of a chocolatey crust, in bar form. To. Die. For. I can honestly say I’m glad I had to change things up because these were out of this world delicious!
2 c. Bittersweet Chocolate Chips (I like Ghirardelli 60% Bittersweet but you could also use semi-sweet, etc)
2 c. Sweetened, Flaked Coconut
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 (mine was still the slightest bit jiggly in the very middle and I was ok with that). Cool completely on a wire rack. Lift baked bars from pan using foil "handles" and cut into squares. Store in an airtight container.
I have so many things to be thankful for this year. Family, friends, health, good jobs and so much more than I can even count right now. Oh and of course all of you! I am thankful for each and every one of you that come back to my little baking site time and time again. God has blessed me beyond what I deserve and I am so incredibly thankful. Praying you all have a blessed Thanksgiving and get to enjoy good food, family and friends!
(Thought I’d share a little photo of some baking I did this week! Cherry cheesecake, pecan pie, pumpkin pie, chocolate cream pie and lots of other delicious things that couldn’t fit in the picture. 🙂 Mmmmm, sugar….)
If you were one of the crazies up at 3 a.m. (or you didn’t even got to bed! CRAZY!) to get in line for Black Friday, and had all your shopping done by 7, you’re probably getting a little hungry and thinking about breakfast. Lucky for you I managed to find a few recipes that put all those leftover pumpkin, pecan and apple pies to good use in some of our most beloved breakfast foods. Pumpkin pie french toast?! Umm, sign me up! I know for some, however, it might be a bit early for Thanksgiving food round two, so I also have some yummy dessert recipes that incorporate leftover pie.
Ok, I’ve got one more last, LAST minute Thanksgiving day dessert! It’s a Pecan Pie Trifle–layers of chunked pecan pie, whipping cream/cream cheese mixture, fudge, caramel and toasted pecans. Doesn’t that sound like pure evil?! Well, it is! Very rich, delicious evil.
You can make the cream cheese mixture or go really simple and do just homemade (or even store bought…I suppose) whipped cream, which I think I might do next time to cut back on the richness of it. And I also did a ganache and homemade salted caramel sauce which I highly suggest doing but when your short on time a store bought, high-quality hot fudge sauce and caramel sauce will work just fine!
1, 2-lb. Frozen Pecan Pie, thawed and cut into 1-inch cubes
½ c. Chocolate Fudge Sauce (or ganache)
½ c. Caramel Sauce
½ c. Chopped Pecans, toasted
For the Whipped Cream:
In a very cold mixing bowl, whip the heavy whipping cream at high speed until it becomes thick and stiff. Mix in the powdered sugar and vanilla. Set aside.
For the Cream Cheese Mixture
Beat the cream cheese and sugar on medium speed in the bowl of an electric mixer until smooth. Beat in the vanilla. Fold in ¾ of the homemade whipped cream.
Place ⅓ of the pie cubes in the bottom of a large trifle dish or clear, tall glass bowl. Spread half the cream cheese mixture over the pie cubes, drizzle with ⅓ of both sauces and sprinkle with pecans. Repeat two more times, leaving a couple of tablespoons of both sauces and pecans to use for decoration. Spread the remaining whipped cream evenly over the top and drizzle with the rest of the sauce and sprinkle the remaining pecans on top.