German Chocolate Pecan Pie Bars transform the rich, decadent flavors of the classic cake into irresistibly gooey and delicious bars!
INGREDIENTS
- 3 cups (330 g) pecan halves
- 1 3/4 cups (210 g) all-purpose flour
- 3/4 cup (82 g) confectioners’ sugar
- 3/4 cup (170 g) cold butter, cubed
- 1/4 cup (21 g) unsweetened cocoa powder
- 1 1/2 cups (255 g) semisweet chocolate chips
- 3 large eggs
- 3/4 cup (150 g) packed light brown sugar
- 3/4 cup (180 ml) light corn syrup
- 1/4 cup (56 g) melted unsalted butter
- 1 cup (85 g) sweetened flaked coconut
INSTRUCTIONS
- Preheat Oven & 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 once halfway through. Set aside. - Prepare the Pan
Line a 9″x 13″x 2″ baking pan with aluminum foil, leaving some overhang on two opposite sides for easy removal. Grease the foil lightly. - Make the Crust
In a bowl, whisk together flour, confectioners’ sugar, and cocoa powder. Add cold butter and blend with a pastry cutter until the mixture resembles coarse crumbs. Press evenly into the bottom of the prepared pan, extending about 3/4 inch up the sides. - Bake the Crust
Bake for 15 minutes. Remove from the oven and immediately sprinkle chocolate chips evenly over the hot crust. Let it cool on a wire rack 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 toasted pecans and coconut. - Bake the Bars
Pour the filling evenly over the cooled crust. Bake for 28-34 minutes, or until the edges turn golden and the filling is set. - Cool & Slice
Let the bars cool completely on a wire rack, then refrigerate for one hour. Use the foil overhang to lift the bars from the pan and transfer to a cutting board. Slice into bars using a sharp knife.
Enjoy these rich, chocolatey pecan pie bars with all the classic flavors of German chocolate cake!
