Ingredients

• Layer 1: Pie Crust

  • ¾ cup all purpose flour

  • ¼ cup salted butter; cold and cubed 

  • 1 tbsp brown sugar 

  • 1 tsp vanilla extract 

  • 3 tbsp ice water

• Layer 2: White Chocolate 

  • ½ cup white chocolate chips; melted 

• Layer 3: Chewy Coconut 

  • 1 (14 oz) can sweetened condensed milk 

  • 1 ¾ cups shredded coconut 

  • 1 tsp salt 

  • 2 tsp vanilla extract

• Layer 4: Spiced Pecans 

  • ¾ cup pecans; chopped 

  • ¼ cup butter; melted 

  • 2 tsp ground cinnamon

  • ½ tsp ground nutmeg 

  • ½ tsp ground cloves 

  • 1 tbsp brown sugar 

  • 2 tsp salt 

• Layer 5: Cinnamon Crumble 

  • ⅔ cup all purpose flour

  • 2 tsp ground cinnamon

  • ¼ cup salted butter; melted 

  • ⅓ cup brown sugar  

• Layer 6: Dark Chocolate 

  • ½ cup dark chocolate chips; melted 

• Layer 7: Pecan Pie Filling 

  • 1 ¼ cups pecans; halved 

  • 2 eggs

  • ½ cup maple syrup 

  • ¼ cup brown sugar 

  • 1 tsp vanilla extract 

  • ¼ tsp almond extract

  • 2 tbsp salted butter; melted 

  • 1 tsp ground cinnamon 

Instructions

1. Preheat the oven to 350 degrees. 

2. Start the pie crust layer by whisking together flour, brown sugar, and vanilla extract. Add the cold butter and work through the flour with your fingers until pea sized pieces of butter form in the flour. Add the ice water and continue to incorporate until a dough forms. 

3. Press the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour. 

4. Meanwhile, add the sweetened condensed milk, shredded coconut, salt, and vanilla extract to a saucepan. Over medium heat, cook the mixture for 20 minutes, stirring often to prevent any sticking or burning on the bottom of the pan. The mixture should slightly thicken and darken in color. Cover the pan, remove from the heat and set aside. Let cool for 1 hour. 

5. To make the pecan pie filling, whisk together the eggs, maple syrup, brown sugar, and cinnamon in the bowl of a double boiler, with the water at a simmer. 

6. Whisk the mixture for about 5 minutes until warm and the brown sugar is no longer grainy. Remove from the heat and stir in the butter, almond extract, and vanilla extract. Set aside and cool for at least 25 minutes. 

7. Make the spiced pecans by whisking together the cinnamon, nutmeg, cloves, brown sugar, and salt together in a small bowl. In a large bowl, toss the pecans in the melted butter. Add the spice mixture to the bowl and stir together until the pecans are all equally coated. Set aside. 

8. Begin the cinnamon crumble by whisking together the flour, cinnamon, and brown sugar. Add the melted butter and stir until a crumble is formed. Set aside. 

9. Line a loaf pan with parchment paper. Remove the pie crust from the oven and place on a floured surface, roll into a rectangle about the size of the bottom of the loaf pan. Press the dough into the bottom of the pan in an even layer. Use a fork to poke holes about 10 times into the dough. 

10.  Sprinkle the white chocolate chips on the dough in an even layer. Add the coconut mixture, using a spatula to spread it in an even layer. 

11.  Layer on the spiced pecans, followed by the cinnamon crumble and the dark chocolate chips on top of the crumble. 

12.  Use a spoon or bottom of a measured measuring cup to push all of the ingredients tightly into the bottom of the loaf pan. 

13.  On top of the dark chocolate chip layer, create an even layer of the pecans. After the pecans are placed in the pan, pour over the pecan pie filling mixture.  

14.  Cover the pan with aluminum foil and place the pan in the oven, bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is bubbly and a dark golden brown. 

15.  Let the bars cool in the pan for 30 minutes at room temperature. Place the whole pan in the refrigerator to chill for at least 2 hours. 

16.  Once cooled, remove the bars from the pan and cut lengthwise down the middle. Then cut horizontally into 12 bars.