INGREDIENTS
2 cups all-purpose flour
1 tablespoon cornstarch
1 cup (2 sticks) salted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chips
1 cup shredded coconut
3/4 cup pecans, chopped
1 (14 oz) can sweetened condensed milk
PREPARATION
Preheat oven to 350°F and line a 9-inch square pan with foil and grease with nonstick spray.
In a medium bowl, whisk together flour and cornstarch. Set aside.
In a separate bowl, beat the butter and sugar with an electric mixer until light and fluffy, 2-3 minutes. Add egg and vanilla and beat again until combined.
Reduce speed to low, and gradually mix in flour mixture.
Transfer dough to prepared pan, cover with a layer of plastic wrap, and press dough down into an even layer.
Remove plastic wrap and bake for 10 minutes. Remove from oven and allow to cool 5 minutes.
Sprinkle chocolate chips over cooled crust, followed by coconut and pecans. Pour condensed milk over the entire surface.
Bake until top is bubbly and golden brown, 30-40 minutes.
Allow to cool completely before slicing and serving. Enjoy!

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