Chocolate Pecan Pie Bars

I saw this recipe a quite a while ago and was just so busy that I never got around to making it.  While this thanksgiving weekend I decided it was time and I thought they would be a nice compliment to my thanksgiving day ribs.  My husband favourite pie is pecan so I decided to make him these pie bars as a thanksgiving treat, because who wouldn't love choclate and pecan pie in bar form.  While this recipe was excellent, my grandma even asked it they were from a Paula Dean recipe.  The bars were just a little bit gooey and runny which is how I like them, however if you prefer a firmer bar you should cook them for longer.  Enjoy!

To double the recipe, use a 12 by 17-inch baking dish.
Makes about 15
Crust:
3/4 cup (1 1/2 sticks; 12 tablespoons) unsalted butter, room temperature
1/2 cup firmly packed light brown sugar
2 cups all-purpose flour
1/2 teaspoon salt
Filling:
2 ounces bittersweet or semisweet chocolate
4 large eggs
3 cups firmly packed light brown sugar
3 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
1 cup sweetened flaked coconut
1 cup pecan halves

1. Preheat the oven to 350 degrees F. Grease a 10-inch square baking pan with butter or cooking spray, and line it with parchment paper, leaving a 2-inch overhang. Spray or butter the parchment.
2. For the Crust: Using a mixer fitted with a paddle attachment, beat the butter on medium for about 1 minute. Add the sugar, and beat until fluffy. Add the flour and salt; mix on low speed until evenly incorporated but still crumbly. Press the mixture evenly over the bottom of the prepared pan. Bake the crust for about 20 minutes, until it has darkened to a deep golden brown.
3. For the Filling: Place the chocolate in a bowl or glass measuring cup, and melt it in the microwave. Let it cool.
4. In a large bowl, whisk the eggs and sugar until blended.
5. Stir in the cooled chocolate, butter, vanilla, flour and salt.
6. Stir in the coconut and pecans.
7. Pour the filling over the cooled crust, spreading evenly. Bake until set, 25 to 30 minutes.
8. Cool thoroughly, at least 30 minutes, in the pan. Then chill the bars in the refrigerator before cutting into 3-inch squares. Store bars in the refrigerator.
Storing: Wrapped airtight, these bars will keep in the freezer for up to three weeks.