INGREDIENTS

  • 3 eggs
  • 1 cup butterscotch sundae sauce
  • 2 cups pecans , coarsely chopped
  • 2 cups flaked coconut
  • 3/4 cup butter , softened
  • 1 1/2 cups dark brown sugar , packed
  • 8 ounces bittersweet chocolate , melted and cooled
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (12ounce)package semi-sweet chocolate chips

DIRECTIONS

  1. Preheat oven to 350 degrees.Grease 13×9x2 inch baking pan; set aside.
  2. In medium bowl, beat one of the eggs with electric mixer on medium speed until fluffy and light colored.Stir in butterscotch topping.Gently stir in pecans and coconut; set aside.
  3. In large bowl, beat butter on medium to high speed for 30 seconds.Add brown sugar; beat until fluffy.Beat in remaining eggs, melted bittersweet chocolate, and vanilla.Stir together flour, baking powder, baking soda, and salt; beat or stir flour mixture into chocolate mixture until combined.Stir in semisweet chocolate chips.
  4. Spread batter in prepared pan; spread nut mixture over batter.Bake about 35 minutes or until top is golden.Cool in pan on wire reck.Cut in bars.