Texas Pecan Pie Bars

For the Crust: 1 ½ cups unsalted butter, at room temperature 1 cup firmly packed golden brown sugar 4 cups all-purpose flour 1 teaspoon salt

For the Filling: 8 large eggs 6 cups firmly packed golden brown sugar ¼ cup bourbon (optional) 6 tablespoons unsalted butter, melted 2 tablespoons vanilla extract 1 cup all-purpose flour 1 teaspoon salt 2 cups sweetened flaked coconut 2 cups pecan halves

To make the crust: Preheat the oven to 350°F.  Grease a 12x17-inch baking pan with butter or cooking spray.  Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed about 1 minute.  Add the sugar and beat about 1 minute, until fluffy.  Add the flour and salt; mix on low speed until evenly incorporated but still crumbly.  Press the mixture evenly over the bottom of the prepared pan.  Bake the crust for 15 to 20 minutes, until it has darkened to a deep golden brown.  Leave the oven at 350°F. To make the filling: Whisk the eggs and sugar in a large bowl until blended.  Stir in the bourbon, butter, vanilla, flour and salt, then the coconut and pecans.  Pour the filling over the crust, spreading evenly.  Bake until set, 25 to 30 minutes.  Cool thoroughly, at least 30 minutes, before cutting into 3-inch squares or diamonds.

Notes:

To make Chocolate-Pecan Pie Bars, melt 2 tablespoons unsalted butter with 4 ounces bittersweet chocolate in a small saucepan over low heat. Add the cooled chocolate-butter mixture to the filling's egg and brown sugar mixture and follow recipe as directed.

For a change, cut bars into diamonds. Cut diagonally, going from the southeast corner to the northwest corner. Continue making parallel cuts about 1 ½ inches apart. Repeat, cutting in strips going from southwest to northeast.