One of my first major baking endeavors was with my
sister-in-law Katelyn, when we made a German Chocolate Cake from scratch. I
haven’t made one since, although it’s on my ever-growing baking to-do list. For
Katelyn’s birthday this year, I thought I’d give it a go, until I saw the
recipe for these German Chocolate Pecan Pie bars. Last year Kate’s birthday
dessert was a caramel pecan pie, per her request. Two favorites desserts > one favorite
dessert so rather than try and choose between the two, I went for the gold!
These might be better
than German Chocolate Cake. They’re just as rich (a small piece will satisfy!)
but the dense chocolate base was much preferred to a cake base, which is often
too dry or too crumbly. The gooey pecan topping is reminiscent of pecan pie,
but with less of that sickly sweet, cavity-inducing chew. Even better, these
bar cookies are way easier than rolling out a pie crust or delicately balancing
cake layers. If you love German Chocolate Cake or pecan pie, you won’t be
disappointed with these!
Two Years Ago: Cinnamon Oatmeal Raisin Scones
German Chocolate Pecan Pie Bars
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
-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
Directions:
1. Preheat oven to 350F. Arrange pecans in a single layer on a baking sheet and toast in oven for 8-10 minutes, stirring halfway through.
2. Line a 9 x 13 inch baking pan with foil and grease with cooking spray. Set aside.
3. In a large bowl, whisk together flour, confectioners' sugar, and cocoa. Add cubes of butter and use a pastry blender or a fork to combine until mixture resembles coarse meal. Press mixture into the bottom of the prepared pan, pressing about 3/4-inch up the sides.
4. Bake for 15 minutes. Remove from oven and immediately sprinkle chocolate chips over the crust. Allow to sit and cool for 30 minutes.
5. In a large mixing bowl, beat eggs. Add brown sugar, corn syrup, and melted butter, whisking to combine. Stir in coconut and toasted pecans. Pour mixture over crust, spreading evenly.
6. Bake pan for 30-35 minutes, until edges are golden and the filling has set. Cool completely on a wire rack for an hour before refrigerating for at least an hour. Cut into bars and serve. (Bars may be stored in an airtight container in the fridge)
-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
Directions:
1. Preheat oven to 350F. Arrange pecans in a single layer on a baking sheet and toast in oven for 8-10 minutes, stirring halfway through.
2. Line a 9 x 13 inch baking pan with foil and grease with cooking spray. Set aside.
3. In a large bowl, whisk together flour, confectioners' sugar, and cocoa. Add cubes of butter and use a pastry blender or a fork to combine until mixture resembles coarse meal. Press mixture into the bottom of the prepared pan, pressing about 3/4-inch up the sides.
4. Bake for 15 minutes. Remove from oven and immediately sprinkle chocolate chips over the crust. Allow to sit and cool for 30 minutes.
5. In a large mixing bowl, beat eggs. Add brown sugar, corn syrup, and melted butter, whisking to combine. Stir in coconut and toasted pecans. Pour mixture over crust, spreading evenly.
6. Bake pan for 30-35 minutes, until edges are golden and the filling has set. Cool completely on a wire rack for an hour before refrigerating for at least an hour. Cut into bars and serve. (Bars may be stored in an airtight container in the fridge)
