Instructions
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Make the Dough: In a medium bowl, whisk together the flour and cornstarch. Set aside. In a separate large bowl, using an electric mixer, beat the softened butter and sugar together on medium-high speed until the mixture is light, fluffy, and pale in color, about 2-3 minutes. Beat in the egg and vanilla extract until just combined.
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Combine: Reduce the mixer speed to low and gradually add the flour mixture, mixing until a soft dough just forms. Avoid overmixing.
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Form the Crust: Transfer the dough to your prepared pan. Place a piece of plastic wrap over the dough and use your hands to press it firmly and evenly into the bottom of the pan. Remove and discard the plastic wrap.
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Par-Bake: Bake the crust for 10 minutes. It will look slightly puffy and pale. Remove from the oven and let it cool on a wire rack for 5 minutes.
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Layer the Toppings: Sprinkle the warm crust evenly with the chocolate chips, followed by the shredded coconut and chopped pecans. Drizzle the entire can of sweetened condensed milk evenly over the top, ensuring it covers as much surface area as possible.
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Bake: Return the pan to the oven and bake for 30-40 minutes, or until the top is bubbly, deep golden brown, and the edges are lightly browned.
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Cool and Slice: Place the pan on a wire rack and allow the bars to cool completely to room temperature. For the cleanest slices, refrigerate for at least 2 hours (or overnight) to fully set. Using the parchment overhang, lift the entire block out of the pan before slicing into squares.
Chef’s Tip: For perfectly neat slices, use a sharp knife wiped clean between each cut. Store bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
