I love German chocolate cake and I also love pecan pie, so why not have a bar cookie that combines the two together? That is exactly what I have for you today! It is my latest love is these German chocolate pecan pie bars. They taste divine.
They also look like they are a lot of work but are really quite easy to make. The final result is a soft chocolate base followed by a crisp chocolate layer. Then the final layer is a chewy coconut/pecan layer of sweet goodness. You will love these German chocolate pecan pie bars and so will who ever you share them with.
- POWDERED SUGAR
- COCOA POWDER
- SEMI SWEET CHOCOLATE CHIPS
- BROWN SUGAR
- CORN SYRUP
- 1 3/4 cups flour
- 3/4 cup powdered sugar
- 3/4 cup cold butter, cubed
- 1/4 cup cocoa powder
- 1 1/2 cup semi sweet chocolate chips
- 2 cups pecans
- 3 eggs
- 3/4 cup brown sugar, packed
- 3/4 cup corn syrup
- 1/4 cup butter, melted
- 1 1/2 cup coconut
- Preheat oven to 350 degrees. Line a 9 x 13 inch baking pan with foil. Spray foil with non-stick cooking spray.
- Place flour, powdered sugar, and cocoa in your food processor. Pulse a few times until blended. Add cold butter, and pulse until mixture resembles coarse meal. (If you don’t have a food processor, just whisk the flour, powdered sugar, and cocoa together in a bowl. Then cut the butter in with a pastry blender).
- Press the mixture into the bottom of the prepared pan and about 3/4-inch up sides. The mixture will look very dry.
- Bake at 350 degrees for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.
- While the crust cools, place pecans on a baking sheet and toast at 350 degrees for 8-10 minutes. Set aside.
- Once crust is cooled, place eggs in a large mixing bowl and beat lightly.
- Add brown sugar, corn syrup, and melted butter. Whisk together until smooth.
- Stir in coconut and pecans into the mixture and pour over the cooled crust.
- Bake at 350 degrees for 28-34 minutes, or until edges are golden and filling has set.
- Cool completely on a wire rack. Then, refrigerate for an hour before cutting.
- Use foil to remove from pan and cut into bars. Makes 20 bars.
Recipe adapted from Bake or Break.