step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
In the bowl of a food processor, pulse together All-Purpose Flour (1 1/2 cups), Granulated Sugar (1/2 cup), Unsweetened Cocoa Powder (1/2 cup), Espresso Powder (1 tsp), and Salt (1/2 tsp).
step 3
Add Unsalted Butter (3/4 cup) and pulse until butter has broken down into small bits, about 10 seconds.
step 4
Add Heavy Cream (4 Tbsp) and pulse until just combined. The mixture will seem dry.
step 5
Spray a 9 by 13-inch pan with nonstick spray. Line the bottom and two sides of the pan with parchment. Press mixture evenly into pan.
step 6
Bake in preheated oven for 15 minutes.
step 7
Remove from oven and sprinkle base with the Semi-Sweet Chocolate Chips (1 cup). Allow to sit for 1-2 minutes, then spread melted chips evenly over base. Allow to cool to room temperature.
step 8
While the base is cooling, roast your Assorted Nuts (2 1/2 cups) by placing in a single layer on a baking sheet in the preheated oven. Bake for 12 minutes, turning once halfway through.
step 9
In a medium heavy-bottom pot, combine Brown Sugar (1 1/4 cups), Heavy Cream (1 1/4 cups), and Corn Syrup (1/2 cup). Heat over medium-high heat until sugar dissolves, stirring often. Continue to cook until mixture reaches 225 degrees F (107 degrees C) on a candy thermometer, stirring occasionally, about 10 minutes.
step 10
Remove from heat and add Pure Vanilla Extract (1 tsp), Roasted Nuts, and Unsweetened Coconut Flakes (1 1/2 cups). Allow to cool and thicken slightly, about 30 minutes.
step 11
Pour nut mixture over base and spread evenly. Bake for 30-35 minutes, until the entire pan is bubbling. Remove from oven and allow to cool to room temperature.
step 12
Drizzle Semi-Sweet Baking Chocolate (1/2 cup) over bars. Allow chocolate to set before cutting.
step 13
Run a knife along edges to loosen and lift the entire unit out of the pan using the parchment sides. Cut as desired. Serve and enjoy!
