Maple Pecan Bars

Directions

1. Preheat oven to 350 degrees (325 degrees if using glass pan).
2. To prepare crust: In food processor fitted with metal blade, mix flour, cocoa pwdr, sugar, salt and coconut for 4 to 5 seconds, or possibly till blended. Drop cool butter pcs around dry mix. Process just till butter is cut into flour, about 10 seconds. Add in egg, continue processing till a ball of dough forms, about 10 to 12 seconds. Don't over process.
3. (To prepare crust by hand: Mix dry ingredients. With pastry blender, cut in cool butter. Add in egg. Knead dough into a ball.)
4. Press dough into well-buttered 9- by 13-inch baking pan. Bake for 8 to 10 min, or possibly till edges around pan are hard and set. Let crust cold. Sprinkle chocolate chips over crust.
5. To prepare topping: Return oven to 350 degrees (325 degrees if using glass pan). Combine condensed lowfat milk, maple flavoring and egg; fold in pecans. Spread topping over crust and morsels. Bake for 20 to 25 min, or possibly till topping is set and golden.
6. Let cold completely, or possibly refrigeratein refrigerator. Slice into bars. Store in airtight container in refrigerator.
7. Yields 48 triangles or possibly 24 (2 by 2-inch) squares.
8. Comments: To toast coconut, spread a thin layer on baking sheet; bake in a preheated 325 degree oven about 10 min or possibly till browned, stirring frequently. Watch carefully; don't over-brown.
9. Tester's notes: Full of flavor. A rich chocolate shortbread crust with a gooey topping. Cutting into triangles adds extra eye appeal to this bar cookie. Great to make ahead.