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German Chocolate-Pecan Pie Bars is one dessert with unsurpassed chocolate decadence. These gooey dessert bars have a chocolate shortbread crust, chocolate pecan pie filling, and are topped with toasted pecans. German Chocolate-Pecan Pie Bars — it almost sounds as if this dessert is having an identity crisis! — take a little extra time and effort to make. First, you bake, then cool, bake again, cool again, and so on. But, don’t be scared away from making the effort. Just be sure to plan ahead. You and your German Chocolate friends will be glad you did!
Pecan pie meets German chocolate cake and baked into cute little squares! Need I say more?? 😍
Okay, I’ll say a little more. These German chocolate pecan pie bars are super addictive and perfect for a Thanksgiving dessert. Or really any occasion! They are also paleo, gluten free, and can be easily made dairy free.
I LOVE a good German chocolate cake. Super moist chocolate cake with that ooey gooey light brown frosting filled with coconut. YUM!!! And pecan pie? Well, it’s definitely one of my holiday favorites. I chose to combine the two into one flavor-packed masterpiece! And dang is it good.
Ingredients:
3 cups pecan halves and pieces
1 3/4 cups flour
3/4 cup powdered sugar
3/4 cup cold butter, cubed
1/4 cup Rodelle Gourmet Baking Cocoa
1 1/3 cups semisweet chocolate chips
3/4 cup cup packed brown sugar
3/4 cup light corn syrup
1/4 cup butter, melted
3 large eggs, beaten
1 cup sweetened coconut
How to make it :’
Preheat oven to 350 degrees. Bake pecans spread out in a single layer on pan for 8 mins, stirring halfway through. Line the bottom and sides of a 13X9 pan with aluminum foil, then spray with baking spray. Pulse flour, powdered sugar, butter and cocoa in a food processor about 6 times until mixture resembles coarse meal. Press mixture on bottom and 1/4 inch up sides of prepared pan.
Bake at 350 for 15 mins. Remove from oven and sprinkle chocolate chips over crust, let cool completely about 30 mins.
Whisk together the brown sugar, corn syrup, melted butter and eggs until smooth. Stir in the coconut and toasted pecans. Spoon and spread mixture onto prepared crust.
Bake at 350 for 20 to 25 mins or until golden and set. Cool completely on a wire rack. Lift bars using ends of foil as handles. Cut into squares with a serrated knife. Store in an airtight container.
