German Chocolate Pecan Pie Bars transform the rich, gooey flavors of the classic cake into irresistible handheld treats!
INGREDIENTS
- 3 cups (330 g) pecan halves
- 1 ¾ cups (210 g) all-purpose flour
- ¾ cup (82 g) confectioners’ sugar
- ¾ cup (170 g) cold butter, cubed
- ¼ cup (21 g) unsweetened cocoa powder
- 1 ½ cups (255 g) semisweet chocolate chips
- 3 large eggs
- ¾ cup (150 g) packed light brown sugar
- ¾ cup (180 ml) light corn syrup
- ¼ cup (56 g) melted unsalted butter
- 1 cup (85 g) sweetened flaked coconut
INSTRUCTIONS
- Preheat & Toast Pecans – Preheat the oven to 350°F (175°C). Spread pecans in a single layer on a baking sheet and toast for 8-10 minutes, stirring halfway through.
- Prepare the Baking Pan – Line a 9″x13″ baking pan with aluminum foil, leaving an overhang on two short sides for easy removal. Grease the foil.
- Make the Crust – In a bowl, whisk together flour, confectioners’ sugar, and cocoa powder. Cut in the cold butter using a pastry blender until the mixture resembles coarse crumbs. Press the mixture firmly into the bottom and ¾-inch up the sides of the prepared pan.
- Bake the Crust – Bake for 15 minutes, then remove from the oven and immediately sprinkle chocolate chips evenly over the hot crust. Let it cool for at least 30 minutes.
- Prepare the Filling – In a large bowl, lightly beat the eggs. Whisk in brown sugar, corn syrup, and melted butter until smooth. Stir in the coconut and toasted pecans.
- Bake the Bars – Pour the filling over the cooled crust. Bake for 28-34 minutes, or until the edges are golden and the filling is set.
- Cool & Slice – Let the bars cool completely on a wire rack, then refrigerate for an hour. Use the foil overhang to lift them from the pan, transfer to a cutting board, and slice into bars.
Enjoy these rich, chocolatey pecan pie bars!
