Coconut-Pecan-Fudge Bars

• 12 cup pillsbury fudge supreme double chocolate premium brownie mix, reserving remaining mix for filling (from 15.8-oz box)
• 6 Nature Valley pecan crunch granola bars, crushed (3 pouches from 8.9-oz box)
• 14 cup packed brown sugar
• 14 cup chopped pecans or 14 cup pecan pieces
• 14 cup butter or 14 cup margarine, melted
• remaining dry brownie mix
• chocolate syrup (from mix)
• 14 cup vegetable oil
• 14 cup water
• 1 eggs or 14 cup fat-free liquid egg product or 1 egg white
• 14 cup packed brown sugar
• 14 cup chopped pecans or 14 cup pecan pieces
• 14 cup butter or 14 cup margarine, melted
• 34 cup flaked coconut
• 14 teaspoon vanilla

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

chocolate, granola bars, brown sugar, pecans, butter, remaining dry brownie mix, chocolate syrup, vegetable oil, water, eggs, brown sugar, pecans, butter, flaked coconut, vanilla

Taken from www.food.com/recipe/coconut-pecan-fudge-bars-218326 (may not work)