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German Chocolate Pecan Bars

IMG_0772These are too-die-for, if I do say so myself. I asked Keira if she’d request that I make them when she comes home for Thanksgiving during college breaks. To which she replied “I don’t know.” Seriously?! How can she not know?! They are incredible. So incredible that I had to give them away ASAP to prevent me from eating the entire pan. Go try this recipe right now. And if you find you need to rid yourself of the temptation to eat more than you should, feel free to drop some off to me. 😉
German Chocolate Pecan Pie Bars
Prep Time: 25 minutes
Cook Time: 59 minutes
Yield: 24 bars (about 2-inch square)
  • 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
  • 1 & 1/2 cups semisweet chocolate chips
  • 3 large eggs
  • 3/4 cup firmly packed light brown sugar
  • 3/4 cup light corn syrup
  • 1/4 cup unsalted butter, melted
  • 1 cup sweetened flaked coconut
Preheat oven to 350°.
Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking. Close your eyes. Breathe the delicious scent in. And pretend you’re standing in front of a roasted nuts cart on a New York City street.
Line bottom and sides of a 9″x 13″ baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil (aka spray Pam on the bottom and sides).
Whisk together flour, confectioners’ sugar, and cocoa. Add cold butter, and combine with a pastry blender until mixture resembles coarse meal. Press mixture into bottom and about 3/4-inch up sides of prepared pan.
Bake crust 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.
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. Pour evenly over partially baked crust.
Bake 28-34 minutes, or until edges are golden and filling has set. Cool completely on a wire rack.
Then, refrigerate for an hour or as long as you can wait to taste one.
Using foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife to cut into bars. (Make sure to remove any foil pieces that stuck to the bottom of the bars. You don’t need to be responsible for anyone ingesting aluminum.) Arrange on a cute plate and watch them get devoured.

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