Coconut Mud Bars

 

Bottom Layer:

1-1/3 cups flour

1/2 tsp baking powder

pinch of salt

1/2 cup (packed) dark brown sugar

1 stick (1/2 cup) unslated butter, slightly softened and cut into small pieces

Ganache:

10 oz semisweet choclolate, finely chopped

3/4 cup heavy cream

Topping:

4 Tbsp (1/4 cup) unsalted butter, softened

1/2 cup granulated sugar

2 tsp vanilla extract

1/4 tsp coconut extract (opt)

2 large eggs

1-1/2 cups shredded coconut

1-1/2 cups chopped pecans

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 Preheat oven to 350 degrees.  Lightly grease a 9x13 pan.  

MAKE THE BOTTOM LAYER:  In a medium bowl, combine flour, baking powder, salt and brown sugar.  With a pastry blender cut butter into dry ingredients til mixture resembles coarse meal.  Press mixture into bottom of prepared pan.  Bake 10 minutes, or til crust is just set.  Place pan on rack to cool, but leave oven on.

MEANWHILE, MAKE THE GANACHE: Place the chocolate in a medium bowl.  In a small saucepan, bring cream to a simmer.  Pur hot cream over the chocolate; let stand for five minutes, then stir til smooth.  Pur ganache over the crust and refrigerate for about 15 minutes to set the ganache.

PREPARE THE TOPPING:  In a medium bowl, cream butter.  Add granulated sugar, vanilla and coconut extract, and beat til blended.  Beat in eggs.  Stir in coconut and pecans.  Drop coconut-pecan topping evenly over the ganache and spread gently.  Bake for 25 to 30 minutes, til top is golden brown.  Cool on wire rack.

***you HAVE to cool this for a few, but make sure you test a small piece while it's still warm!!!