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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

Ingredients

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; 27%
Saturated Fat 7g 35% Trans Fat 1g
Cholesterol: 30mg; 10%
Sodium: 160mg; 7%
Total Carbohydrate: 37g; 12%
Dietary Fiber 2g 8% Sugars 27g
Protein: 3g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 6%; 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 Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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