Ingredients

The following ingredients have 4 Servings
  • 3/4 cup pecans
  • 1/2 cup shredded, unsweetened coconut
  • 3 ounces butter, melted and warm ((6 tablespoons, 3/4 stick) )
  • 1/2 cup plus 2 tablespoons light or dark brown sugar
  • 1 large egg ((2 ounces))
  • 1 tablespoon dark rum
  • 2 teaspoons vanilla extract
  • 1/2 cup plus 2 tablespoons sticky (sweet/glutinous) white rice flour ((3 1/2 ounces))
  • 2 tablespoons tapioca flour ((1 ounce) )
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup bittersweet (70% cacao mass) chocolate, coarsely chopped ((6 ounces) )

Instruction

  • Position a rack in the center of the oven and preheat to 350º. Put sling of parchment paper or heavy aluminum foil in an 8x8" square baking pan, or grease the pan.
  • Spread the pecans on a small sheet pan and roast in the oven until golden and fragrant, 10 - 12 minutes. Remove and let cool, then break or chop into coarse pieces.
  • Meanwhile, spread the coconut on another small baking pan and bake for 5 minutes until golden, stirring once or twice. Set aside to cool.
  • In a large bowl, whisk together the sugar and egg. Slowly pour in the melted butter, whisking to combine, and add the rum and vanilla.
  • In a small bowl, whisk or sift together the flours, xanthan gum, baking powder and salt. Stir the dries into the wets. Stir in the cooled pecans, coconut, and chocolate chunks.
  • Spread the dough evenly into the parchmented pan. (It will look like not enough, but don't worry, it will rise in the oven.)
  • Bake until puffed, shiny and slightly cracked on top, and a toothpick inserted comes out with a few large, wet crumbs clinging (don't overbake), 15 - 20 minutes. Let cool at least 20 minutes before cutting (longer for cleaner-looking bars). Trim away the outer 1/2", then cut into 16 bars.
  • The bars are best the day they are made, but will keep, in an airtight container, for several days.