Would you like to save this?
We'll email this post to you, so you can come back to it later!
German Chocolate Bars Recipe
If you love rich chocolate, gooey coconut pecan frosting, and easy dessert bars you can share at every potluck and holiday party, this German Chocolate Bars Recipe is going to be your new go‑to treat.
What Makes These German Chocolate Bars So Special
These German chocolate cake bars are everything you love about classic German chocolate cake—soft chocolate base, buttery coconut pecan topping, and that nostalgic “church potluck” flavor—baked into easy slice-and-serve bars.
Traditional German chocolate dessert recipes usually start with a layered cake and a from-scratch frosting that can feel a little fussy for a busy weeknight. These bars give you all those same flavors with a lot less work. You get a tender, brownie-like base, a thick layer of coconut pecan frosting baked right on top, and neat little squares that stack beautifully on a platter.
I like to make these chocolate coconut bars for holiday dessert bars platters, tailgates, and office parties. They travel well, they don’t need refrigeration for a few hours, and there’s always someone who says, “Oh my gosh, my grandma used to make something just like this.”
As a 50-year-old mom who’s hosted more bake sales and family reunions than I can count, I’ll tell you: recipes like this are the ones people remember and request again and again. They feel homemade and special, but they don’t keep you chained to the kitchen.
And if you’re watching ingredients a bit, you can use good-quality dark chocolate, real butter, and unsweetened coconut to make these homemade German chocolate bars feel a little more “grown-up” and less like a sugar bomb.
Let’s walk through why this recipe works so well for real life.
Why You’ll Love This German Chocolate Bars Recipe
- Big flavor, low effort – All the taste of German chocolate cake bars without the layering fuss.
- Perfect for sharing – These easy dessert bars cut cleanly and pack well for potlucks, church dinners, or office snacks.
- That classic coconut pecan frosting – The topping bakes into a chewy, caramelized layer that tastes like your favorite bakery version.
- Simple pantry ingredients – You probably have most of what you need already in your kitchen.
- Great make-ahead dessert – These chocolate pecan bars actually taste better the next day as the flavors settle.
- Flexible and forgiving – Swap nuts, change the chocolate, or make small tweaks without ruining the batch.
- Kid and adult approved – Sweet enough for kids, but rich and chocolatey enough for grown-ups who want a “real” dessert.
- Holiday dessert bars superstar – Ideal for Christmas cookie trays, Easter brunch, or any celebration where you want something a little nostalgic.
Ingredients for German Chocolate Bars
You don’t need anything fancy here—just good cocoa, butter, and that signature coconut-pecan combo. I’ll share a few helpful notes as we go.
For the Chocolate Bar Base
-
1 cup (2 sticks / 226 g) unsalted butter, melted and slightly cooled
– Unsalted gives you more control over the salt. If you use salted butter, reduce the added salt a bit. -
1 ¾ cups (350 g) granulated sugar
– Regular white sugar keeps the base soft and chewy. You can swap up to ½ cup with light brown sugar for a hint of caramel flavor. -
3 large eggs, room temperature
– Room-temp eggs mix more smoothly and help the bars bake evenly. -
2 teaspoons pure vanilla extract
– Use real vanilla, not imitation, for the best flavor. -
1 cup (120 g) all-purpose flour
– Spoon and level your flour so the bars stay tender, not dense. -
¾ cup (65 g) unsweetened cocoa powder
– Use natural cocoa or Dutch-processed; Dutch gives a deeper chocolate flavor. Hershey’s, Ghirardelli, or Guittard all work well. -
½ teaspoon baking powder
– Just enough lift to keep the texture somewhere between brownie and cake. -
½ teaspoon fine sea salt
– Balances all the sweetness and chocolate. -
½ cup (85 g) chopped German’s sweet chocolate or semi-sweet chocolate chips (optional but recommended)
– This adds little pockets of melty chocolate to the bar base.
For the Coconut Pecan Topping
-
1 cup (240 ml) evaporated milk
– This is the classic base for coconut pecan frosting. Don’t replace with sweetened condensed milk—they’re not the same. -
¾ cup (150 g) granulated sugar
-
¾ cup (165 g) packed light brown sugar
– The brown sugar gives that lovely caramel note in the topping. -
3 large egg yolks
– Yolks make the topping rich and custardy. Save the whites for breakfast or meringues. -
½ cup (1 stick / 113 g) unsalted butter, cut into pieces
-
1 teaspoon pure vanilla extract
-
1 ½ cups (120 g) sweetened shredded coconut
– If you prefer less sweetness, you can use half sweetened and half unsweetened. -
1 ½ cups (150 g) chopped pecans, lightly toasted if possible
– Toasting pecans in a dry skillet for a few minutes really bumps up the flavor. -
Pinch of salt
– Just a little keeps the topping from tasting flat.
Step-by-Step Directions
Here’s the thing: none of these steps are hard. It’s more about timing and stirring than fancy technique. If you can stir a pot and use a whisk, you’re good.
1. Preheat and Prepare the Pan
- Preheat your oven to 350°F (175°C).
Line a 9×13-inch baking pan with parchment paper, letting some overhang on the long sides, and lightly spray with nonstick spray. The parchment “sling” makes it easy to lift the bars out later for clean cuts.
2. Make the Chocolate Bar Base
-
Whisk together the wet ingredients.
In a large mixing bowl, whisk the melted butter and sugar until combined and a little glossy, about 30–60 seconds. Add the eggs and vanilla and whisk again until the mixture is smooth and slightly thick. -
Combine the dry ingredients.
In a separate bowl, whisk the flour, cocoa powder, baking powder, and salt until no streaks of cocoa remain. This keeps your batter from getting clumpy. -
Mix wet and dry.
Gently add the dry mixture into the wet mixture, stirring with a spatula just until no dry flour is visible. The batter will be thick, like brownie batter. Fold in the chopped German chocolate or chocolate chips if you’re using them. -
Spread into the pan.
Scrape the batter into your prepared pan and spread it out evenly with an offset spatula or the back of a spoon, making sure it reaches the corners.
3. Bake the Base
-
Bake the chocolate layer.
Bake for 18–22 minutes, until the top looks set and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). Don’t overbake; it’ll go back in the oven briefly with the topping. -
Cool slightly.
Place the pan on a cooling rack while you prepare the coconut pecan frosting. The base can be warm when you add the topping, just not piping hot.
4. Make the Coconut Pecan Frosting
This coconut pecan topping is basically the heart of any German chocolate dessert, so give it a few minutes of focused attention.
-
Combine the custard ingredients.
In a medium saucepan, whisk together evaporated milk, granulated sugar, brown sugar, and egg yolks until smooth. -
Cook over medium heat.
Add the butter pieces and cook over medium heat, whisking almost constantly, until the mixture thickens and coats the back of a spoon—about 8–10 minutes. It should look like a loose pudding. Don’t let it boil hard, or the eggs can scramble. -
Add vanilla, coconut, and pecans.
Remove from heat and stir in vanilla, shredded coconut, chopped pecans, and a pinch of salt. The mixture will thicken more as it cools. If it seems very runny, let it sit for 5 minutes.
5. Assemble and Finish Baking
-
Top the chocolate base.
Spoon the warm coconut pecan frosting over the chocolate bar base and spread it evenly to the edges. It doesn’t have to be perfectly smooth; a little texture on top looks rustic and inviting. -
Bake again.
Return the pan to the oven and bake for 12–15 minutes, just until the topping is set and lightly bubbling at the edges. -
Cool completely.
Set the pan on a wire rack and let the bars cool completely—this takes about 2 hours at room temperature. You can speed things up by chilling them after the pan cools down a bit. -
Slice and serve.
Use the parchment to lift the whole slab out of the pan. With a sharp knife, cut into 24–30 bars, wiping the blade between cuts for clean edges. Enjoy at room temperature.
Servings & Timing
- Yield: About 24–30 German chocolate bars (depending on how big you slice them)
- Prep Time: 25 minutes
- Cook Time: 30–35 minutes total (base + topping bake)
- Cooling Time: 1 ½–2 hours
- Total Time: About 2 ½–3 hours, mostly hands-off while bars cool
Honestly, the hardest part is waiting for them to cool so they slice neatly.
Fun Variations and Twists
If you’ve baked with me before, you know I almost always play with a recipe after the first try. Here are a few ideas:
- Extra-chocolate drizzle – Once the bars cool, drizzle melted dark chocolate over the top and let it set for a fancier layered chocolate bars look.
- Nut-free version – Leave out the pecans and add extra coconut plus ½ cup mini chocolate chips to the topping for a nut-free chocolate coconut bar.
- Gluten-free swap – Use a high-quality 1:1 gluten-free baking blend in place of the all-purpose flour; keep an eye on the bake time since gluten-free can dry faster.
- Almond twist – Replace pecans with sliced almonds and add ½ teaspoon almond extract to the topping for a slightly different but still cozy flavor.
- Smaller batch – Halve the recipe and bake in an 8×8-inch pan if you don’t need a big potluck dessert recipe.
- Mocha version – Add 2 teaspoons instant espresso powder to the chocolate base for a subtle coffee note that really deepens the chocolate.
How to Store and Reheat German Chocolate Bars
These bars are sturdy little things, but storing them right keeps them tasting fresh and soft.
-
Room temperature:
Keep bars in an airtight container at cool room temperature for up to 2 days. If your kitchen runs warm, I’d lean toward the fridge. -
Refrigerator:
Store in a sealed container, with parchment between layers, for up to 5 days. The coconut pecan frosting stays chewy and the chocolate base stays moist. -
Freezer:
Freeze cut bars on a baking sheet until firm, then transfer to a freezer bag or container with parchment between layers. They keep well for up to 2 months. -
Thawing:
Let frozen bars thaw, still covered, in the fridge overnight or at room temperature for about 45–60 minutes. They taste best once they’ve lost the chill.
No reheating required—these are meant to be eaten at room temperature. If you like them just a bit warm, you can very gently microwave a bar for about 8–10 seconds, but don’t overdo it or the topping can turn greasy.
For make-ahead holiday dessert bars, I often bake them 1–2 days before, slice them, and keep them chilled. The flavor actually deepens a bit, like a good brownie.
Notes from My Kitchen to Yours
-
Toast the pecans if you have time.
I resisted this step for years, but lightly toasting chopped pecans in a dry skillet over medium heat for 3–5 minutes (stirring often) makes the flavor pop. -
Don’t rush the custard.
The coconut pecan frosting thickens as it cooks and again as it cools. If you take it off the heat too early, it can be thin and slide around. It should coat the back of a spoon before you stir in the coconut and nuts. -
Use parchment, trust me.
I tried these once in a greased-only pan. Getting that first bar out was a bit of a circus. Parchment makes life easier, especially if you’re making this German chocolate bars recipe for a party platter. -
Cooling is key for clean slices.
If you cut while they’re warm, the topping will drag and the base can crumble. If you’re short on time, let the pan cool on the counter for 30 minutes, then chill in the fridge for at least 45 minutes before cutting. -
Play with chocolate intensity.
If you love really rich chocolate desserts, use Dutch-processed cocoa and dark chocolate chips. If you want a more classic, sweet German chocolate flavor, use natural cocoa and the traditional Baker’s German’s Sweet Chocolate in the base.
You know what? These are also wonderful in little bite-size squares on a cookie tray. People feel less guilty taking a second or third when they’re small.
Frequently Asked Questions
Can I make these German chocolate bars the day before serving?
Yes, and I actually recommend it. The bars firm up, the topping sets, and the flavors meld together beautifully by the next day.
Can I use boxed brownie mix for the base?
You can. Prepare a family-size brownie mix for a 9×13 pan according to package directions, bake it slightly under the suggested time, then add the homemade coconut pecan topping and finish baking. It won’t be quite the same, but it’s a quick shortcut.
Do I have to use German’s sweet chocolate in the recipe?
No. Semi-sweet or even dark chocolate chips work well in the base. “German chocolate” in the name refers to the style of dessert, not a requirement for that specific brand.
My topping came out runny—what happened?
Usually this means the custard wasn’t cooked long enough. Next time, keep it over medium heat and cook until it noticeably thickens and coats the back of a spoon before adding the coconut and pecans. It will also thicken more as it cools.
Can I use walnuts instead of pecans?
Yes. Walnuts or even chopped hazelnuts can stand in for the pecans. The flavor will change slightly, but you’ll still have delicious chocolate nut bars.
Are these German chocolate cookie bars or more like brownies?
The texture lands right between a soft brownie and a dense cake bar—chewy around the edges and soft in the middle, with a thick, sticky coconut pecan frosting on top.
How do I make these bars a little less sweet?
Use unsweetened coconut or a mix of unsweetened and sweetened, lean toward semi-sweet or dark chocolate, and consider reducing the granulated sugar in the topping by 2–3 tablespoons. Don’t cut too much sugar or the texture may change.
Can I double the recipe for a crowd?
Yes, but it’s easier to bake two separate 9×13 pans rather than one giant pan. That way, they bake more evenly and you don’t end up with dry edges and underdone centers.
Wrapping It Up: Your New Go-To Potluck Dessert
This German Chocolate Bars Recipe gives you everything you love about old-fashioned German chocolate cake—deep chocolate, buttery coconut, toasted pecans—without the layers, frosting drama, or fancy decorating tools. It’s a simple, reliable potluck dessert recipe that looks beautiful on a plate and tastes like you fussed a lot more than you actually did.
If you give these bars a try, let me know how they turned out for you—especially if you tweak them with your own family spin. And if German chocolate is your thing, you might also enjoy experimenting with other German chocolate dessert recipes, like cupcakes or a classic layered cake, using this same coconut pecan frosting. Happy baking, and save yourself a corner piece… you’ve earned it.
German Chocolate Bars
Ingredients
- 1 cup unsalted butter melted and slightly cooled (2 sticks / 226 g) for chocolate base
- 1 3/4 cups granulated sugar for chocolate base (350 g)
- 3 large eggs room temperature, for chocolate base
- 2 teaspoons pure vanilla extract for chocolate base
- 1 cup all-purpose flour spooned and leveled (120 g), for chocolate base
- 3/4 cup unsweetened cocoa powder natural or Dutch-processed (65 g), for chocolate base
- 1/2 teaspoon baking powder for chocolate base
- 1/2 teaspoon fine sea salt for chocolate base
- 1/2 cup chopped German’s sweet chocolate or semi-sweet chocolate chips optional but recommended (85 g), for chocolate base
- 1 cup evaporated milk for coconut pecan topping (240 ml)
- 3/4 cup granulated sugar for coconut pecan topping (150 g)
- 3/4 cup light brown sugar packed, for coconut pecan topping (165 g)
- 3 large egg yolks for coconut pecan topping
- 1/2 cup unsalted butter cut into pieces (1 stick / 113 g), for coconut pecan topping
- 1 teaspoon pure vanilla extract for coconut pecan topping
- 1 1/2 cups sweetened shredded coconut for coconut pecan topping (120 g)
- 1 1/2 cups pecans chopped, lightly toasted if possible (150 g), for coconut pecan topping
- salt pinch, for coconut pecan topping
- nonstick cooking spray for pan
- parchment paper to line 9×13-inch pan
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, letting some overhang on the long sides to create a sling, and lightly spray with nonstick cooking spray.nonstick cooking spray, parchment paper
- In a large mixing bowl, whisk together the melted and slightly cooled unsalted butter and granulated sugar for 30–60 seconds until combined and a little glossy. Add the eggs and vanilla extract and whisk again until the mixture is smooth and slightly thick.1 cup unsalted butter, 1 3/4 cups granulated sugar, 3 large eggs, 2 teaspoons pure vanilla extract
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and fine sea salt until evenly combined and no streaks of cocoa remain.1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt
- Gently add the dry mixture into the wet mixture, stirring with a spatula just until no dry flour is visible. The batter will be thick, like brownie batter. Fold in the chopped German’s sweet chocolate or semi-sweet chocolate chips, if using. Scrape the batter into the prepared pan and spread it evenly to the corners.1/2 cup chopped German’s sweet chocolate or semi-sweet chocolate chips
- Bake the chocolate layer at 350°F (175°C) for 18–22 minutes, until the top looks set and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). Do not overbake, as it will go back in the oven with the topping. Place the pan on a cooling rack while you prepare the topping; the base can be warm but not piping hot when you add the frosting.
- In a medium saucepan, whisk together the evaporated milk, granulated sugar, light brown sugar, and egg yolks until smooth.1 cup evaporated milk, 3/4 cup granulated sugar, 3/4 cup light brown sugar, 3 large egg yolks
- Add the pieces of unsalted butter to the saucepan and cook over medium heat, whisking almost constantly, until the mixture thickens and coats the back of a spoon, about 8–10 minutes. It should look like a loose pudding; do not let it boil hard to avoid scrambling the eggs.1/2 cup unsalted butter
- Remove the saucepan from the heat and stir in the vanilla extract, sweetened shredded coconut, chopped pecans, and a pinch of salt. The mixture will thicken more as it cools; if it seems very runny, let it sit for about 5 minutes.1 teaspoon pure vanilla extract, 1 1/2 cups sweetened shredded coconut, 1 1/2 cups pecans, salt
- Spoon the warm coconut pecan topping over the slightly cooled chocolate bar base and spread it evenly to the edges. A little texture on top is fine and looks rustic.
- Return the pan to the oven and bake at 350°F (175°C) for 12–15 minutes, just until the topping is set and lightly bubbling around the edges.
- Set the pan on a wire rack and let the bars cool completely, about 1½–2 hours at room temperature. For faster cooling, let the pan cool on the counter for 30 minutes, then chill in the refrigerator until set. Use the parchment sling to lift the slab from the pan, then cut into 24–30 bars with a sharp knife, wiping the blade between cuts for clean edges. Serve at room temperature.
