Mississippi Bayou Bars

I've been studying my butt off all day, and decided to take a break for now. I don't really have any funny or random anecdotes to add to today's posts (there's going to be one more after this one). Right now, all that's in my brain is akanes, ethers, alkynes, and everything Organic Chemistry related. So, I bring you guys a recipe from Great Cookies: Secrets To Sensational Sweets. "These nutty bars bring back memories of my childhood in Tennessee. The flavor and textures of the coconut and pecans combined with brown sugar are the flavors I grew up with, so reminiscent of the Deep South. They make a chewy cookie that is irresistible and one that your family and friends are sure to love."

Mississippi Bayou Bars
*makes 64 1 1/4 x 2-inch bars*

Ingredients:
CRUST
1 cup unsalted butter
3 cups all-purpose flour, spooned in and leveled
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar

TOPPING
10 oz package sweetened, flaked coconut
2 tbsp all-purpose flour
1/2 tsp baking soda
4 large eggs
1/2 cup dark corn syrup
1 1/4 cups firmly packed light brown sugar
2 tbsp unsalted butter, melted
2 tsp pure vanilla extract
1 1/2 cups broken pecans, lightly toasted

Directions:
1) Position the shelf in the center of the oven. Heat the oven to 350F. Tear a 15 x 18-inch sheet of heavy-duty aluminum foil. Invert the pan and center the foil over the pan, pressing it across the bottom and down the sides. Turn the pan right side up, and place the foil into the pan, shaping it smoothly. Using a pastry brush, butter the bottom and sides well.
2) In a medium saucepan, melt the butter. Set aside to cool to tepid. Add the flour and sugars, blending with a fork until the mixture forms large crumbs.
3) Distribute the crumbs evenly over the bottom of the pan, pressing firmly. Lay a strip of plastic wrap over the surface, then smooth the crumbs with a flat-bottomed glass. Remove the plastic wrap and use a small offset spatula to reach into the corners and even the surface. Test for evenness by inserting the tip of a knife or toothpick into the dough.
4) Bake the crust for 20 minutes, or until the top is set and the edges begin to brown. While the crust is baking, make the topping.
5) Place the coconut in the work bowl of a food processor fitted with a steel blade, then process for 10 to 15 seconds, or until finely chopped. Set aside.
6) Strain together the flour and baking soda. Set aside.
7) Place the eggs in a large mixing bowl and whisk to blend. Stir in the corn syrup, brown sugar, melted butter, and vanilla. Stir the dry ingredients into the egg mixture, the blend in the coconut. Do not overmix, or too many bubbles will form. Pour the mixture over the hot crust, then sprinkle the pecans over the top.
8) Bake for 22 to 25 minutes, or until the edges begin to brown and the top feels set. Place on a cooling rack and let stand for 15 minutes. Run a knife around the sides of the pan to loosen the crusty edges. Let stand for another 15 minutes.
9) Using a sharp knife, make seven cuts across the narrow side and seven cuts across the wide side to cut into 64 bars. Let the bars air-dry on a cooling rack before storing.

EDIT: THE PAN USED IS A 10 1/2 X 15 1/2 X 1-INCH JELLY ROLL PAN.