Description
Ingredients:
3 cups pecan halves
1 & 3/4 cups all-purpose flour
3/4 cup confectioners’ sugar
3/4 cup cold butter, cubed
1/4 cup unsweetened cocoa powder
1 & 1/2 cups semisweet chocolate chips
3 large eggs
3/4 cup light brown sugar, packed
3/4 cup light corn syrup
1/4 cup unsalted butter, melted
1 cup sweetened flaked coconut
Directions:
Toast the Pecans
Preheat oven to 350°F (175°C).
Spread pecans on a baking sheet and toast for 8–10 minutes, stirring halfway. Set aside.
Make the Crust
In a bowl, combine flour, confectioners’ sugar, and cocoa powder.
Cut in the cold cubed butter until mixture resembles coarse crumbs.
Press mixture evenly into a greased 9×13-inch pan.
Bake for 15 minutes.
Add the Chocolate Layer
Remove crust from oven.
Immediately sprinkle chocolate chips over the hot crust.
Let stand, then spread gently once softened.
Cool completely for about 30 minutes.
Make the Filling
In a large bowl, beat eggs.
Whisk in brown sugar, corn syrup, melted butter, coconut, and toasted pecans.
Pour evenly over cooled crust.
Bake
Return to oven and bake for 28–34 minutes, or until set in the center.
Remove and let cool completely.
Chill & Serve
Refrigerate for 1 hour to firm up.
Use the foil overhang (if lined) to lift from the pan.
Cut into small bite-sized squares.
Step-by-Step Guide
Follow these detailed instructions for perfect German Chocolate Pecan Pie Bars.
- Toast the Pecans: Preheat oven to 350°F. Spread pecans on a baking sheet and toast for 8-10 minutes, stirring halfway. This deepens their flavor. Let cool.
- Prepare the Crust: In a bowl, whisk flour, confectioners’ sugar, and cocoa. Cut in cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Firmly press this into a greased or parchment-lined 9×13-inch pan. Bake for 15 minutes.
- Create the Chocolate Layer: As soon as the crust comes out of the oven, evenly sprinkle the chocolate chips over the hot surface. Let stand for 5 minutes so the chips melt, then gently spread them into an even layer with an offset spatula. Let cool completely (about 30 minutes).
- Make the Filling: In a large bowl, beat the eggs lightly. Whisk in the brown sugar, corn syrup, and melted butter until smooth. Fold in the coconut and toasted pecans.
- Final Bake: Pour the filling evenly over the cooled chocolate layer. Bake for 28-34 minutes, or until the center is set and doesn’t jiggle excessively. Cool completely in the pan on a wire rack.
- Chill and Cut: Refrigerate for at least 1 hour to firm up. Use the parchment overhang to lift the entire slab from the pan. Cut into small squares with a sharp knife.
Serving Suggestions
These rich bars are perfect for holiday cookie trays or as a dessert. For an elegant touch, serve with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. A light dusting of cocoa powder or sea salt flakes just before serving can enhance both presentation and flavor. They pair wonderfully with coffee or a glass of cold milk.
How-to Summary
Toast pecans. Make a chocolate shortbread crust and bake. Layer melted chocolate chips over the hot crust. Top with a coconut-pecan filling and bake again until set. Chill thoroughly before cutting into squares.
Frequently Asked Questions
Can I use milk chocolate chips instead of semisweet?
Yes, but the bars will be significantly sweeter. Semisweet chocolate provides a better balance against the sweet filling.
How should I store these bars?
Store in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months.
My filling didn’t set firmly. What happened?
This usually indicates under-baking. The center should be set with only a slight jiggle. Ensure your oven temperature is accurate with an oven thermometer.
Can I omit the coconut?
Yes, you can leave it out. Consider increasing the pecans by 1/2 cup to compensate for volume.
Why is my crust crumbly and hard to press?
The butter may have been too warm or not cut in enough. The mixture should hold together when pinched. If too dry, add 1-2 teaspoons of ice water.
Common Mistakes to Avoid
- Not Cooling the Crust: Pouring the filling onto a warm crust will cause the chocolate layer to melt and mix in, creating a muddy texture. Ensure it’s completely cool.
- Overmixing the Filling: Whisk just until combined. Over-beating incorporates too much air, which can affect the filling’s texture.
- Skipping the Chill Time: Cutting before chilling will result in messy, gooey bars. The firm-up time in the fridge is crucial for clean slices.
- Using Warm Butter for the Crust: The butter must be cold to create a tender, shortbread-like crust. Warm butter will make it greasy.
Conclusion
These German Chocolate Pecan Pie Bars capture the iconic flavor of the classic cake in a portable, easy-to-share form. By following the detailed steps and avoiding common pitfalls, you’ll create a decadent dessert that’s sure to impress. The combination of chocolate crust, rich filling, and toasted pecans is simply irresistible. Enjoy the process and the delicious results!