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You need Pecan halves & pieces.
Use all-purpose flour.
You need to prepare powdered sugar.
Use cold butter, cubed.
Provide unsweetened cocoa.
You need semisweet chocolate morsels.
Prepare firmly packed brown sugar.
Prepare corn syrup.
Prepare butter, melted.
You need to prepare large eggs, lightly beaten.
Provide sweeten flaked coconut.

Preheat oven to 350°F. Bake pecans in a single layer in shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through..
Line bottom and sides of 13 X 9-inch pan with heavy duty aluminum foil, allowing 2 to 3 inches to extend over sides. Lightly grease foil..
Pulse flour and next 3 ingredients in a food processor 5 to 6 times or until mixture resembles coarse meal. Press mixture on bottom and 3/4 inch up sides of prepared pan..
Bake crust at 350 for 15 minutes. Remove from oven, and sprinkle chocolate morsels over crust. Cool completely on a wire rack (about 30 minutes).
Whisk together brown sugar and next 3 ingredients until smooth. Stir in coconut and toasted pecans, and spoon into prepared crust..
Bake at 350°F for 25 to 30 minutes or until golden and set. Cool completely on wire rack (about 1 hour.) chill 1 hour. Lift bake bars from pan, using foil sides as handles. Transfer to cutting board; cut into bars..

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