Chocolate-Bourbon Pecan Pie Bars

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

 1 tablespoon unsalted butter

 4 large eggs

 3 cups firmly packed light brown sugar

 1/8 cup bourbon (optional)

 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 and 1 tablespoon butter 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 brown sugar until blended.

 5. Stir in the cooled chocolate, bourbon, 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.

Storage: Wrapped airtight, these bars will keep in the freezer for up to three weeks.

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