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Coconut - Pecan - Fudge Bars

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“The fudgy middle layer of these bars is sandwiched between the crunchy pecan and granola base and a toasted coconut and pecan topping.”
16 bars

Ingredients Nutrition

  • BASE
  • 12 cup pillsbury fudge supreme double chocolate premium brownie mix, reserving remaining mix for filling (from 15.8oz box)
  • 6 granola bars (Nature Vallley pecan crunch crunchy granola bars, 3 pouches from 8.9oz box, crushed)
  • 14 cup brown sugar, packed
  • 14 cup chopped pecans or 14 cup pecan pieces
  • 14 cup butter or 14 cup margarine
  • remaining dry brownie mix
  • chocolate syrup (from mix)
  • 14 cup vegetable oil
  • 14 cup water
  • 1 egg
  • 14 cup brown sugar, packed
  • 14 cup chopped pecans or 14 cup pecan pieces
  • 14 cup butter or 14 cup margarine, melted
  • 34 cup flaked coconut
  • 14 teaspoon vanilla
  • whipped cream or ice cream
  • additional crushed nature valley pecan crunch crunchy granola bar


  1. Heat oven to 350F (325F for dark pan). Grease bottom only of 9 or 8-inch pan with shortening or cooking spray.
  2. Set chocolate syrup aside. In medium bowl, mix all base ingredients, Spread mixture in pan, pressing down evenly with back of spoon or fork.
  3. In large bowl, beat all filling ingredients 50 strokes with spoon. Spoon and spread batter evenly over base. In small bowl, mix all topping ingredients; sprinkle over filling.
  4. Bake 35-40 minutes for 9-inch pan, (45-50-minutes for 8-inch), or until coconut is golden brown and bars begin to pull away from sides of pan. Cool 1 hour 30 minutes to 2 hours before serving. Cut into 4 rows by 4 rows. Serve at room temperature topped with whipped cream or ice cream and additional crushed granola bars.

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