Irresistible German Chocolate Pecan Pie Bars Dessert Recipe

German Chocolate Pecan Pie Bars are not just a dessert; they are a decadent journey, bringing together two beloved classics into one irresistible, handheld treat. Have you ever wished you could experience the rich, layered indulgence of a German chocolate cake fused with the comforting, gooey crunch of a classic pecan pie? Well, prepare to have your dessert dreams come true!

Historically, while “German chocolate” might sound like it hails from Europe, the original “German’s Chocolate” refers to Samuel German, an American baker who developed a dark baking chocolate for Baker’s Chocolate Company in 1852. This beloved chocolate, combined with the quintessential American Southern charm of pecan pie, creates a truly unique culinary masterpiece.

The magic of these German Chocolate Pecan Pie Bars lies in their ingenious design and incredible flavor profile.

People adore this dish because it offers the best of both worlds with unparalleled convenience. You get a buttery shortbread crust, a rich, caramel-like coconut-pecan filling reminiscent of the iconic cake, and generous pockets of melted chocolate, all in a delightfully chewy bar. The exquisite balance of sweet, nutty, and chocolatey notes, coupled with varying textures – from the tender crust to the chewy filling and crunchy pecans – makes every bite an absolute delight. They’re perfect for potlucks, parties, or simply a luxurious treat at home, offering all the sophistication of a pie without the need for a fork!

this Recipe

Ingredients:

• For the Buttery Shortbread Crust:

  • 2 ¼ cups (270g) all-purpose flour, spooned and leveled
  • ½ cup (60g) powdered sugar (confectioners’ sugar)
  • ½ teaspoon fine sea salt
  • 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes

• For the Rich German Chocolate Pecan Pie Filling:

  • 6 ounces (170g) German chocolate bar (or high-quality semi-sweet chocolate), chopped
  • ¼ cup (56g) unsalted butter
  • 1 cup (200g) granulated sugar
  • ¾ cup (240g) light corn syrup (not high-fructose corn syrup)
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon fine sea salt
  • 1 ¾ cups (175g) pecan halves, lightly toasted and coarsely chopped (reserve a few whole for garnish if desired)

• For the Velvety Coconut-Pecan Frosting (German Chocolate Topping):

  • ½ cup (113g) unsalted butter
  • ½ cup (120ml) evaporated milk
  • 1 cup (200g) granulated sugar
  • 3 large egg yolks, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (120g) shredded sweetened coconut
  • 1 cup (100g) pecan halves, lightly toasted and coarsely chopped

Preparing the Buttery Shortbread Crust

1. First things first, let’s get our oven ready. Preheat your oven to 350°F (175°C). While it’s heating, grab a 9×13-inch baking pan. To make life much easier later, line the pan with parchment paper, leaving an overhang on the sides. This will act as little handles, allowing you to lift the entire batch of German Chocolate Pecan Pie Bars right out of the pan once they’re cool. Give the parchment a light spray with cooking spray just for good measure.
2. In a large mixing bowl, or the bowl of your food processor, combine the dry ingredients for the crust. Whisk together (or pulse if using a food processor) the 2 ¼ cups all-purpose flour, ½ cup powdered sugar, and ½ teaspoon fine sea salt until well combined. This ensures even distribution of flavor and sweetness throughout the crust.
3. Now for the butter. Add the 1 cup of very cold, cubed unsalted butter to the flour mixture. If you’re using a food processor, pulse about 10-12 times, or until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. If you’re doing it by hand, use a pastry blender or your fingertips to cut the butter into the flour until you reach that same coarse crumb consistency. It’s crucial for the butter to be cold, as this is what creates that wonderfully flaky, tender shortbread texture.
4. Pour the crumbly mixture into your prepared 9×13-inch baking pan. Using your fingertips or the bottom of a flat glass, press the mixture evenly and firmly into the bottom of the pan. Pay special attention to the corners and edges to ensure a uniform crust. We want a solid foundation for our delicious German Chocolate Pecan Pie Bars.
5. Before baking, take a fork and gently prick the crust all over. This helps prevent the crust from puffing up excessively during baking. Transfer the pan to the preheated oven and bake for 20-25 minutes, or until the edges are lightly golden brown and the crust looks set. Keep an eye on it to prevent over-browning.
6. Once baked, remove the crust from the oven and set it aside on a wire rack. Do not turn off your oven yet! We’ll be pouring the filling over this warm crust and continuing to bake.

Crafting the German Chocolate Pecan Pie Filling

7. While the crust is doing its thing, let’s prepare the glorious filling. In a medium microwave-safe bowl, combine the 6 ounces of chopped German chocolate bar (or semi-sweet chocolate) and ¼ cup unsalted butter. Microwave on high for 30-second intervals, stirring well after each, until the chocolate and butter are completely melted and smooth. This usually takes about 1-2 minutes total. Alternatively, you can melt them together in a heatproof bowl set over a saucepan of simmering water (a double boiler), stirring until smooth. Set this decadent mixture aside to cool slightly.
8. In a separate large mixing bowl, whisk together the 1 cup granulated sugar, ¾ cup light corn syrup, 4 large eggs (remember, at room temperature for better emulsification), 1 teaspoon pure vanilla extract, and ¼ teaspoon fine sea salt. Whisk vigorously for about 2-3 minutes until the mixture is light in color, well combined, and looks slightly frothy. This aeration contributes to a lovely texture in the finished pie.
9. Gradually pour the slightly cooled chocolate and butter mixture into the egg mixture, whisking continuously as you add it. You want to incorporate it smoothly without scrambling the eggs, so ensure the chocolate isn’t too hot. Continue whisking until the filling is perfectly smooth and has a beautiful, uniform dark brown color.
10. Finally, gently fold in the 1 ¾ cups of lightly toasted and coarsely chopped pecan halves. I always give my pecans a quick toast in a dry skillet or in the oven for a few minutes before adding them to any recipe – it really brings out their flavor and adds an extra layer of nutty goodness to these German Chocolate Pecan Pie Bars.
11. Carefully pour the pecan pie filling evenly over the warm, pre-baked shortbread crust in the pan. Use a rubber spatula to scrape out every last bit of that rich filling.

Assembling and Baking the German Chocolate Pecan Pie Bars

12. Return the pan with the crust and filling to your oven, which should still be at 350°F (175°C). Bake for an additional 35-45 minutes. The exact baking time can vary depending on your oven, so keep a close eye on it.
13. How do you know when it’s done? The edges of the pie filling should be set and slightly puffed, but the very center will still have a slight jiggle to it when gently shaken. Don’t worry, it will set up perfectly as it cools. If the edges start to get too dark before the center is set, you can loosely tent the pan with aluminum foil.
14. Once baked, carefully remove the pan from the oven and place it on a wire rack. Allow the bars to cool completely to room temperature in the pan before proceeding. This is a critical step! Trying to spread the frosting or cut the bars while they are warm will result in a messy disaster. This cooling process can take anywhere from 2-4 hours, or you can even let them cool overnight. Patience is a virtue, especially when it comes to perfect German Chocolate Pecan Pie Bars.

Whipping Up the Velvety Coconut-Pecan Frosting (German Chocolate Topping)

15. Now for the pièce de résistance – the classic German chocolate topping! In a medium saucepan, combine the ½ cup unsalted butter, ½ cup evaporated milk, 1 cup granulated sugar, and 3 large egg yolks. Use a whisk to combine everything thoroughly until smooth.
16. Place the saucepan over medium-low heat. Cook the mixture, stirring constantly with a whisk or a rubber spatula. It’s important to stir continuously to prevent the eggs from scrambling and the mixture from sticking to the bottom of the pan. You’ll cook this for about 8-12 minutes, or until the mixture thickens to the consistency of a pourable custard and coats the back of a spoon. A good visual cue is when you can draw a line on the back of the spoon with your finger, and the line holds without the custard running together.
17. Immediately remove the saucepan from the heat. Stir in the 1 teaspoon pure vanilla extract. Then, fold in the 1 ½ cups shredded sweetened coconut and the 1 cup lightly toasted and coarsely chopped pecans. Mix well until everything is evenly distributed.
18. Allow the frosting to cool slightly in the saucepan for about 10-15 minutes, stirring occasionally. It will thicken a bit more as it cools, but you want it to still be warm enough to be easily spreadable.

Finishing Touches and Serving the German Chocolate Pecan Pie Bars

19. Once your German Chocolate Pecan Pie Bars (base layer) are completely cool, evenly spread the warm coconut-pecan frosting over the top. Use an offset spatula or the back of a spoon to spread it edge to edge.
20. For the cleanest cuts and best presentation, I highly recommend chilling the finished bars in the refrigerator for at least 2-4 hours, or even overnight, until the topping is firm and set. This makes all the difference when slicing.
21. Once thoroughly chilled, use the parchment paper overhang to carefully lift the entire slab of German Chocolate Pecan Pie Bars out of the pan and onto a cutting board.
22. Using a sharp, large knife, cut the bars into desired sizes. For really neat slices, wipe your knife clean with a damp cloth after each cut, especially when cutting through the sticky topping. I typically cut them into 24 squares (4 rows by 6 rows) or even smaller if serving at a party with other desserts.
23. These German Chocolate Pecan Pie Bars are best stored in an airtight container in the refrigerator for up to 5-7 days. Bring them to room temperature for about 15-20 minutes before serving for the most enjoyable texture and flavor, allowing the pecan pie filling to become gooey and the topping to soften slightly. Enjoy every single rich, nutty, and chocolatey bite! They are truly a showstopper dessert.

Conclusion:

And there you have it, folks! We’ve journeyed through the delightful process of creating a dessert that truly stands apart, a treat that seamlessly marries two beloved classics into one irresistible package. If you’ve been searching for that perfect confection to impress your guests, bring to a potluck, or simply indulge in a moment of pure bliss, then your quest ends here. This recipe isn’t just about baking; it’s about crafting an experience, a slice of heaven that delivers on every single promise of flavor and texture. It’s truly a must-try for any dessert enthusiast, a masterpiece born from the sweet synergy of creamy coconut, crunchy pecans, and rich chocolate.

What makes these bars absolutely indispensable in your baking repertoire? It’s the ingenious combination, of course! Imagine the iconic, buttery, shortbread-like crust that provides the perfect foundation, a subtle counterpoint to the vibrant flavors built upon it. Then, layer upon layer of sheer decadence unfolds: the gooey, caramel-like pecan pie filling, rich with brown sugar and vanilla, studded with perfectly toasted pecans that offer a satisfying crunch in every bite. But we don’t stop there. We elevate it further with the distinct, luscious German chocolate topping – a creamy, sweet concoction brimming with even more toasted coconut and pecans, all enveloped in a delightful caramel-infused chocolate sauce. Each bite is a complex symphony of sweet, salty, crunchy, and chewy, a textural wonderland that will have you reaching for another piece almost immediately. These aren’t just any dessert bars; they are an event in themselves, a celebration of comfort and gourmet indulgence.

I truly believe that once you experience the magic of these German Chocolate Pecan Pie Bars, they will become a cherished staple in your home. They are incredibly versatile, perfect for virtually any occasion. Picture them as the crowning jewel on your holiday dessert table, where they will undoubtedly steal the show and spark conversations. Imagine them as a sophisticated accompaniment to your afternoon coffee break, transforming a mundane moment into a luxurious escape. Or, simply bake a batch for yourself, because sometimes, you just deserve something extraordinary without needing a special reason. The beauty of these bars lies not only in their exquisite taste but also in their robust nature, making them excellent candidates for making ahead, which is a lifesaver when entertaining.

When it comes to serving, these bars are wonderfully adaptable. While they are utterly delightful at room temperature, consider warming them slightly in the microwave for a few seconds. This gentle warmth allows the fillings to become even gooier and more aromatic, releasing their full spectrum of flavors. For an extra touch of indulgence, pair a warm bar with a scoop of vanilla bean ice cream, allowing the cold creaminess to contrast beautifully with the warm, rich dessert. A dollop of freshly whipped cream or a drizzle of extra chocolate sauce would also elevate them further. They also pair splendidly with a strong cup of coffee or a glass of cold milk, making them an ideal treat at any time of day.

Feeling adventurous and want to put your own spin on them? The possibilities are endless! For a darker chocolate experience, you could incorporate a mix of semi-sweet and bittersweet chocolate into the German chocolate topping. If you’re not a fan of pecans, walnuts or even a mix of different nuts like almonds and cashews could be a delicious substitute. A sprinkle of sea salt flakes over the top before serving can enhance all the sweet flavors, adding a gourmet touch. You might also consider adding a touch of bourbon or rum to the pecan pie filling for a boozy kick, perfect for adult gatherings. Don’t be afraid to experiment with different types of chocolate chips in the crust or a hint of orange zest in the filling for a bright, unexpected twist. These bars are robust enough to handle creative modifications while still retaining their core deliciousness.

So, what are you waiting for? Gather your ingredients, preheat your oven, and prepare to embark on a delightful baking journey. I am absolutely confident that these bars will exceed your expectations and become a new favorite. Once you’ve baked and savored these incredible treats, I would absolutely love to hear about your experience! Did you make any exciting variations? What was your favorite part? Please share your baking triumphs, photos, and any tips you discovered in the comments below. Your feedback and creativity inspire me, and I can’t wait to see your own versions of these truly special bars. Happy baking, my friends!

Frequently Asked Questions

Can I make German Chocolate Pecan Pie Bars ahead of time?

Absolutely! These bars are fantastic for make-ahead purposes, which makes them perfect for holidays or entertaining. In fact, many people find that their flavors meld and deepen even further after a day or two in the refrigerator. Just be sure to store them properly, as detailed below, to maintain their freshness and texture.

How should I store German Chocolate Pecan Pie Bars?

To keep your bars fresh and delicious, store them in an airtight container. If you plan to consume them within 2-3 days, they can be kept at cool room temperature. For longer storage, up to a week, it’s best to refrigerate them. If stacking layers, place parchment paper between them to prevent sticking. Always bring them to room temperature or gently warm them before serving for the best experience.

Can German Chocolate Pecan Pie Bars be frozen?

Yes, these bars freeze beautifully! This is excellent news if you want to prepare them well in advance or save some for later. Once completely cooled, cut the bars into individual portions. Wrap each portion tightly in plastic wrap, then place them in an airtight freezer-safe container or bag. They can be frozen for up to 2-3 months. To thaw, simply transfer them to the refrigerator overnight or let them come to room temperature on the counter for a few hours before serving.

What if I don’t like pecans or have a nut allergy?

While pecans are a signature component, you can certainly customize this recipe! For those who dislike pecans but not all nuts, walnuts or even a combination of almonds and walnuts make excellent substitutes, offering a similar crunch and complementary flavor. If you have a nut allergy or prefer a completely nut-free version, you could try substituting toasted oats, sunflower seeds (if tolerated), or even simply omit the nuts from the pecan pie filling and use toasted coconut flakes in the German chocolate topping for extra texture. Just be mindful that changing ingredients will alter the classic flavor profile slightly.

What’s the main difference between German chocolate cake and regular chocolate cake?

The primary distinction lies not in the chocolate itself, but in the iconic frosting and sometimes the cake base. True German chocolate cake, contrary to popular belief, isn’t from Germany. It uses a specific type of dark baking chocolate called “German’s sweet chocolate” (developed by Samuel German). The real hallmark, however, is its unique coconut-pecan frosting – a creamy, caramel-like concoction made with evaporated milk, egg yolks, butter, coconut, and pecans. Regular chocolate cake typically features a simpler chocolate ganache, buttercream, or fudge frosting, without the distinctive coconut-pecan texture and flavor profile. In these bars, we’re really focusing on capturing that signature coconut-pecan topping flavor, combined with a rich chocolate base.

Irresistible German Chocolate Pecan Pie Bars

German Chocolate Pecan Pie Bars are a decadent journey, bringing together two beloved classics into one irresistible, handheld treat. Enjoy the rich, layered indulgence of a German chocolate cake fused with the comforting, gooey crunch of a classic pecan pie, all in one delightful bar. This unique culinary masterpiece features a buttery shortbread crust, a rich caramel-like coconut-pecan filling, and generous pockets of melted chocolate.

Prep Time
1 Hours

Cook Time
15 Minutes

Total Time
30 Minutes

Servings
24 bars

Ingredients

• For the Buttery Shortbread Crust:
• 2¼ cups (270g) all-purpose flour
• ½ cup (60g) powdered sugar
• ½ teaspoon fine sea salt
• 1 cup (226g) cold unsalted butter, cubed
• For the Rich German Chocolate Pecan Pie Filling:
• 6 ounces (170g) German chocolate bar (or high-quality semi-sweet chocolate), chopped
• ¼ cup (56g) unsalted butter
• 1 cup (200g) granulated sugar
• ¾ cup (240g) light corn syrup
• 4 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• ¼ teaspoon fine sea salt
• 1¾ cups (175g) pecan halves, lightly toasted and coarsely chopped
• For the Velvety Coconut-Pecan Frosting (German Chocolate Topping):
• ½ cup (113g) unsalted butter
• ½ cup (120ml) evaporated milk
• 1 cup (200g) granulated sugar
• 3 large egg yolks, at room temperature
• 1 teaspoon pure vanilla extract
• 1½ cups (120g) shredded sweetened coconut
• 1 cup (100g) pecan halves, lightly toasted and coarsely chopped

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting. Combine flour, powdered sugar, and salt in a bowl. Cut in cold, cubed butter until coarse crumbs form. Press the mixture evenly and firmly into the bottom of the prepared pan using your fingertips or the bottom of a measuring cup. Prick the crust all over with a fork.
2. Step 2
   Bake the crust for 20-25 minutes, or until the edges are lightly golden brown. Remove from oven and place on a wire rack. Keep the oven on for subsequent baking.
3. Step 3
   In a microwave-safe bowl, melt the chopped German chocolate and ¼ cup butter in 30-second intervals, stirring until smooth. Set aside to cool slightly. In a large bowl, whisk together granulated sugar, light corn syrup, room temperature eggs, vanilla extract, and ¼ teaspoon salt vigorously for 2-3 minutes until light and frothy. Gradually whisk the slightly cooled chocolate-butter mixture into the egg mixture until smooth. Gently fold in the toasted, chopped pecan halves. Pour the filling evenly over the warm, pre-baked shortbread crust.
4. Step 4
   Return the pan to the 350°F (175°C) oven and bake for an additional 35-45 minutes. The edges of the filling should be set and slightly puffed, but the center will still have a slight jiggle. If edges brown too quickly, tent loosely with foil. Remove from oven and cool completely to room temperature in the pan on a wire rack (this can take 2-4 hours, or overnight) before proceeding. This step is crucial for the bars to set properly.
5. Step 5
   {‘@type’: ‘HowToStep’, ‘name’: ‘Prepare the Coconut-Pecan Frosting’, ‘text’: “In a medium saucepan, combine ½ cup unsalted butter, evaporated milk, 1 cup granulated sugar, and egg yolks. Whisk until smooth. Place over medium-low heat and cook, stirring constantly, for 8-12 minutes until the mixture thickens to the consistency of a pourable custard and coats the back of a spoon. Immediately remove from heat, stir in vanilla extract, then fold in shredded sweetened coconut and 1 cup toasted, chopped pecans. Allow the frosting to cool slightly in the saucepan for 10-15 minutes, stirring occasionally, until it’s still warm but easily spreadable.”}
6. Step 6
   Once the German Chocolate Pecan Pie Bar base is completely cool, evenly spread the slightly warm coconut-pecan frosting over the top. Chill the finished bars in the refrigerator for at least 2-4 hours (or overnight) until the topping is firm and set. For exceptionally clean cuts, you can place them in the freezer for about 15 minutes just before slicing.
7. Step 7
   Using the parchment paper overhang, carefully lift the entire slab of chilled bars onto a cutting board. Using a sharp, large knife (wiping it clean with a hot, damp cloth after each cut for the neatest slices), cut the bars into desired sizes, typically 24 squares. Store in an airtight container in the refrigerator for up to 5-7 days. For optimal texture and flavor, bring to room temperature for 15-20 minutes before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.