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Coconut-Pecan-Fudge Bars

Name: Coconut-Pecan-Fudge Bars
Prep time: 20 min
Total time: 3 h
Yield: 16
Ingredients: 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; 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; 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; Whipped cream or ice cream; Additional crushed Nature Valley™ pecan crunch crunchy granola bars

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Prep 20 min
Total 3 hr 0 min
Ingredients 17
Servings 16

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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.

By Pillsbury Kitchens

Updated Dec 13, 2006

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.

Tips from the Pillsbury Kitchens

tip 1
*To easily crush granola bars, do not unwrap; use rolling pin to crush bars.

Nutrition Information

320 Calories, 18g Total Fat, 3g Protein, 37g Total Carbohydrate, 27g Sugars

Nutrition Facts

Serving Size: 1 Bar

Calories: 320

Calories from Fat: 160

Total Fat: 18g; 27%

Saturated Fat: 7g; 35%

Trans Fat: 1g

Cholesterol: 30mg; 10%

Sodium: 160mg; 7%

Potassium: 75mg; 2%

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;