German Chocolate Pecan Pie Bars
Rich, decadent, and irresistible, these German Chocolate Pecan Pie Bars are a delightful fusion of chocolate, pecans, and coconut, layered on a buttery crust.
Perfect for any dessert table, they bring together comforting flavors with a luxurious twist.
Indulge in a sweet treat that feels as special as it tastes. From the crunchy pecan base to the luscious chocolate-coconut topping, these bars are guaranteed to impress both casual snackers and dessert connoisseurs alike.
The Stars of This Desser
Essential Ingredients for German Chocolate Pecan Pie Bars
Unsalted Butter – Forms the base of the crust and adds a rich, flaky texture.
All-Purpose Flour – The foundation of a sturdy yet tender crust.
Granulated Sugar – Sweetens the crust and filling perfectly.
Chopped Pecans – Adds crunch and a nutty depth that complements the sweetness.
Sweetened Shredded Coconut – Brings texture and a tropical flair to the filling.
Semisweet Chocolate Chips – Infuses chocolatey goodness into every layer.
Light Corn Syrup – Ensures the filling has a gooey, caramel-like consistency.
Sweetened Condensed Milk – Creates a smooth, decadent topping that ties everything together.
Vanilla Extract – Enhances the warm, sweet notes throughout the recipe.
Step-by-Step Guide to Sweet Success
Creating German Chocolate Pecan Pie Bars
Prepare the Crust: Blend butter, sugar, flour, and salt until crumbly. Press into a baking pan and bake until golden.
Mix the Filling: Combine pecans, coconut, and chocolate chips. In a saucepan, stir sugar, corn syrup, eggs, and vanilla until thickened.
Layer It Up: Pour the filling over the crust, topping it with the pecan-coconut mixture.
Bake to Perfection: Bake until the filling is firm and set.
Craft the Topping: Melt condensed milk, butter, chocolate chips, and vanilla into a smooth sauce. Pour over the cooled filling.
Cool and Slice: Chill until set, then slice into squares or bars.
Recipe Tips for Perfect Bars
Use Fresh Ingredients: Fresh pecans and high-quality chocolate make a noticeable difference in flavor.
Press the Crust Firmly: A tightly packed crust ensures the bars hold their shape when cut.
Chill Before Slicing: For clean edges, refrigerate the bars for at least 2 hours before slicing.
Get Creative: Swap semisweet chocolate for dark or milk chocolate based on your preference.
How to Store Leftovers
Keeping Your Bars Fresh
To store, place the bars in an airtight container with parchment paper between layers to prevent sticking. Refrigerate for up to one week, or freeze for up to three months. To serve, let the bars thaw at room temperature for 30–60 minutes. Reheat in short bursts in the microwave if you prefer them warm and gooey.
These bars are a fantastic make-ahead treat for holidays or gifting. They maintain their flavor and texture beautifully, ensuring you’re ready for any dessert emergency!
German Chocolate Pecan Pie Bars Recipe
Ingredients
For the crust:
- 1 cup unsalted butter softened
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
For the filling:
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
- 2 large eggs lightly beaten
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
For the topping:
- 1/2 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1/4 cup unsalted butter
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
- Prepare the crust by blending the flour, softened butter, granulated sugar, and salt in a mixing bowl until the mixture resembles coarse crumbs. Firmly press the crust mixture into the base of the prepared pan and bake for 15–18 minutes, or until it turns lightly golden.
- For the filling, stir together the chopped pecans, shredded coconut, and chocolate chips in a bowl. Set aside.
- In a medium saucepan, combine the granulated sugar, corn syrup, unsalted butter, beaten eggs, and vanilla extract. Cook over medium heat, stirring continuously until the mixture slightly thickens, approximately 5 minutes.
- Pour the prepared filling mixture over the baked crust. Evenly scatter the pecan-coconut-chocolate mixture across the top.
- Bake the assembled layers for an additional 25–30 minutes, or until the filling sets firmly.
- As the bars bake, prepare the topping. In a small saucepan over low heat, melt together the sweetened condensed milk, unsalted butter, semisweet chocolate chips, and vanilla extract, stirring until smooth and well combined.
- Once the bars are removed from the oven, immediately pour the warm chocolate topping evenly over the baked filling.
- Allow the bars to cool completely on a wire rack before refrigerating for 1–2 hours, ensuring the topping sets firmly.
- Slice into squares or bars and serve.
Notes