Easy Shepherd’s Pie



3 C.OF toasted pecan pieces and halves.

3/4 C.OF sifted flour.

3/4 C.OF sifted powdered sugar.

3/4 C.OF cubes of cold butter.

1/4 C.OF {RODELLE-GOURMET} Baking Cocoa.

1 1/3 C.OF semi-sweet chocolate chips.

3/4 C.OF packed brown sugar.

3/4 C.OF light corn syrup.

1/4 C.OF melted butter.

3 large beaten eggs.

1 C.OF sweetened coconut.


PS: Make sure to preheat the oven to 350 degrees first.

Step 1:

I baked the pecans on a plate for 8 minutes on a single sheet, stirring halfway through and I lined the bottom and sides of an aluminum foil 13X9 pan, then spray them with baking spray.

Step 2:

I mixed the flour, powdered sugar, butter, and cocoa together in a food processor until the mixture resembles a coarse meal, about 6 times. Next, I pressed the mixture on the bottom of the prepared pan and 1/4“ up the sides.

Step 3:

After that, I baked at 350 for about 15 minutes, then I removed it from the oven and scatter chocolate chips over the crust, leaving 30 minutes to cool entirely.

Step 4:

I mixed the brown sugar, corn syrup, melted butter, and eggs together until creamy.
And I stir the coconut and toasted pecans.

Step 5:

I spoon the mixture onto the prepared crust and scatter it.

Step 6:

I baked at 350 right away until golden and ready, around 20 to 25 mins. And I let it cool absolutely on a wire rack.

Step 7:

Finally, I used foil ends as handles to raise bars, I slice them into squares with a serrated knife, and then I stored them in an airtight bag.



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