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Coconut-Pecan-Fudge Bars

(8)
  3 reviews
  • 20 min prep time
  • 3 hr 0 min total time
  • 17 ingredients
  • 16 servings
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The fudgy middle layer of these bars is sandwiched between the crunchy pecan and granola base and a toasted coconut and pecan topping.

Bake-Off® Contest 42, 2006
Jenna Reynolds
Silverdale, Washington

Base

1/2
cup Pillsbury™ Fudge Supreme double chocolate premium brownie mix (from 15.8-oz box), reserving remaining mix for filling
6
Nature Valley™ pecan crunch crunchy granola bars (3 pouches from 8.9-oz box), crushed (heaping 1 cup)*
1/4
cup packed brown sugar
1/4
cup chopped pecans or pecan pieces
1/4
cup butter or margarine, melted

Filling

Remaining dry brownie mix
Chocolate Syrup (from mix)
1/4
cup vegetable oil
1/4
cup water
1
egg or 1/4 cup fat-free egg product or 1 egg white

Topping

1/4
cup packed brown sugar
1/4
cup chopped pecans or pecan pieces
1/4
cup butter or margarine, melted
3/4
cup flaked coconut
1/4
teaspoon vanilla

Garnish, if desired

Whipped cream or ice cream
Additional crushed Nature Valley™ pecan crunch crunchy granola bars

Steps

  • 1 Heat oven to 350°F (325°F for dark pan). Grease bottom only of 9- or 8-inch square pan with shortening or cooking spray. Set Chocolate Syrup aside. In medium bowl, mix all base ingredients. Spread mixture in pan, pressing down evenly with back of spoon or fork.
  • 2 In large bowl, beat all filling ingredients 50 strokes with spoon. Spoon and spread batter evenly over base. In small bowl, mix all topping ingredients; sprinkle over filling.
  • 3 Bake 35 to 40 minutes for 9-inch pan (45 to 50 minutes for 8-inch pan) or until coconut is golden brown and bars begin to pull away from sides of pan. Cool 1 hour 30 minutes to 2 hours before serving. Cut into 4 rows by 4 rows. Serve at room temperature topped with whipped cream and additional crushed granola bars.
  • 1 Heat oven to 350°F (325°F for dark pan). Grease bottom only of 9- or 8-inch square pan with shortening or cooking spray. Set Chocolate Syrup aside. In medium bowl, mix all base ingredients. Spread mixture in pan, pressing down evenly with back of spoon or fork.
  • 2 In large bowl, beat all filling ingredients 50 strokes with spoon. Spoon and spread batter evenly over base. In small bowl, mix all topping ingredients; sprinkle over filling.
  • 3 Bake 35 to 40 minutes for 9-inch pan (45 to 50 minutes for 8-inch pan) or until coconut is golden brown and bars begin to pull away from sides of pan. Cool 1 hour 30 minutes to 2 hours before serving. Cut into 4 rows by 4 rows. Serve at room temperature topped with whipped cream and additional crushed granola bars.

Expert Tips

*To easily crush granola bars, do not unwrap; use rolling pin to crush bars.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
320
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
7g,
7%
Trans Fat
1g
1%
),
Cholesterol
30mg
30%;
Sodium
160mg
160%;
Total Carbohydrate
37g
37%
(Dietary Fiber
2g
2%
  Sugars
27g
27%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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