As I write this we are enjoying another beautiful fall day. I was little surprised by the tornado like weather in Northern Minnesota this past weekend, but I guess the reason we live here is for the changes in weather and we can expect the unexpected. It seems like September is the month that churches and other organizations get back to regular services and meeting schedules. I have felt a bit overwhelmed by all the meetings and activities of the past couple of weeks; it seems that I do not have the energy that I had a few years ago. In reflecting on the “busyness” of the past weeks, I thank God that I am healthy and can do whatever I can to make life a little more pleasant for those who are in nursing homes or anyone who is struggling with life or health issues and needing words of encouragement.

This recipe is very rich and would be good to serve at a coffee party cut into small squares. I would think that you could get by in using two cups of pecans, as nuts are so costly.

Chocolate Pecan Pie Bars

3 Cups pecan halves

1 3/4 Cups flour

3/4 Cup powdered sugar

3/4 Cup cold butter, cubed

1/4 Cup cocoa powder

1 1/2 Cups semisweet chocolate chips

3 Eggs

3/4 Cup brown sugar

3/4 Cup light corn syrup

1/4 Cup melted butter

1 Cup flaked coconut

Arrange pecans in shallow pan; toast at 350 degrees for about 8-10 minutes stir about half way through baking.

Line 9 x 13 pan with aluminum foil, leaving a little overhang on the ends. Grease foil.

Whisk together flour, powdered sugar and cocoa. Add cold butter and combine with pastry blender until it resembles coarse meal. Press mixture into bottom of foil lined pan and about 3/4 inch up the sides.

Bake crust for 15 minutes, remove from oven and sprinkle chocolate chips evenly over the crust. Allow to cool for about 30 minutes.

Place eggs in large bowl and beat lightly; add brown sugar, corn syrup and melted butter stirring until smooth; stir in coconut and pecans and pour evenly over partially baked crust. Bake another 25-30 minutes or until filling has set. Cool completely, then refrigerate for an hour. Using foil overhang, lift bars from pan, place on cutting board and cut with a sharp knife into two inch squares.