These German Chocolate Pecan Pie Bars are a decadent twist on the classic pecan pie, combining a rich chocolate crust, a gooey coconut-pecan filling, and melted chocolate chips for an irresistible treat. Perfect for holidays, potlucks, or anytime indulgence, these bars are easy to make and even easier to devour!
Prep Time
- 20 minutes
Cook Time
- 45–50 minutes
Total Time
- 1 hour 10 minutes (plus cooling time)
Servings
- 16 bars
Ingredients
For the Crust:
- 1¾ cups all-purpose flour
- ¾ cup confectioners’ sugar
- ¼ cup unsweetened cocoa powder
- ¾ cup cold butter , cubed
For the Filling:
- 1½ cups semisweet chocolate chips
- 3 large eggs
- ¾ cup firmly packed light brown sugar
- ¾ cup light corn syrup
- ¼ cup unsalted butter , melted
- 1 cup sweetened flaked coconut
- 3 cups pecan halves , toasted
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) .
Step 2: Toast the Pecans
- Arrange the pecan halves in a single layer on a shallow baking pan.
- Bake for 8–10 minutes , stirring halfway through, until lightly toasted. Set aside to cool.
Step 3: Prepare the Pan
- Line the bottom and sides of a 9×13-inch baking pan with aluminum foil, leaving an overhang on two short sides for easy removal.
- Grease the foil lightly with butter or nonstick spray.
Step 4: Make the Crust
- In a mixing bowl, whisk together the flour , confectioners’ sugar , and cocoa powder .
- Add the cold butter cubes and use a pastry blender or your fingers to combine until the mixture resembles coarse meal.
- Press the mixture evenly into the bottom and about ¾-inch up the sides of the prepared pan to form the crust.
- Bake the crust for 15 minutes , then remove from the oven.
Step 5: Add the Chocolate Chips
- Immediately sprinkle the semisweet chocolate chips evenly over the hot crust.
- Allow the chocolate to soften for a few minutes, then spread it gently with a spatula to create an even layer. Let the crust cool on a wire rack for at least 30 minutes .
Step 6: Prepare the Filling
- In a large mixing bowl, beat the eggs lightly.
- Add the brown sugar , light corn syrup , and melted butter . Whisk until smooth and well combined.
- Stir in the sweetened flaked coconut and toasted pecan halves .
Step 7: Assemble and Bake
- Pour the filling evenly over the partially baked crust.
- Bake for 28–34 minutes , or until the edges are golden and the filling has set.
Step 8: Cool and Chill
- Allow the bars to cool completely on a wire rack.
- Once cooled, refrigerate for at least 1 hour to firm up before cutting.
Step 9: Cut and Serve
- Using the foil overhang, lift the bars out of the pan and place them on a cutting board.
- Use a sharp knife to cut into squares or bars.
- Serve and enjoy these rich, gooey, and chocolatey treats!
Pro Tips
- Storage: Store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week .
- Freezing: Wrap individual bars in plastic wrap and freeze in an airtight container for up to 3 months . Thaw at room temperature before serving.
- Chocolate Drizzle (Optional): Melt additional chocolate chips and drizzle over the cooled bars for an extra touch of decadence.
- Nut-Free Option: Substitute pecans with toasted oats or sunflower seeds for a nut-free version.
Nutrition Facts (Per Bar, based on 16 bars)
- Calories: 320 kcal
- Carbohydrates: 35g
- Fats: 20g
- Protein: 4g
- Fiber: 2g
- Sugar: 25g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
These German Chocolate Pecan Pie Bars are a perfect blend of textures and flavors—crispy chocolate crust, gooey coconut-pecan filling, and rich melted chocolate. They’re easy to make in a single pan, yet they look and taste like a bakery-level dessert. Whether you’re serving them at a holiday gathering or enjoying them as a sweet treat at home, these bars are sure to impress.
Ready to whip up a batch of these indulgent, chocolatey delights? Grab your ingredients and get ready to savor bars that are rich, chewy, and utterly irresistible—they’re happiness in every bite!
