German Chocolate Bars
These German Chocolate Bars have a rich, brownie-like chocolate base topped with a thick, gooey coconut-pecan custard frosting. All the nostalgic flavor of German chocolate cake in easy, sliceable bars perfect for potlucks, holidays, and make-ahead desserts.
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.
Notes
Storage: Keep bars in an airtight container at cool room temperature for up to 2 days, or refrigerate for up to 5 days with parchment between layers. For longer storage, freeze cut bars on a baking sheet until firm, then transfer to a freezer bag or container with parchment between layers; they keep for up to 2 months. Thaw covered in the refrigerator overnight or at room temperature for 45–60 minutes.
Tips: Lightly toast the chopped pecans in a dry skillet over medium heat for 3–5 minutes, stirring often, to boost flavor. Cook the custard topping until it clearly thickens and coats the back of a spoon so it is not runny. Use parchment to line the pan for easy removal and cleaner slices. Bars are great made 1 day ahead; the flavor deepens and the texture firms for neater cuts.
Variations: Drizzle cooled bars with melted dark chocolate, swap pecans for walnuts or almonds, use a 1:1 gluten-free flour blend in place of all-purpose flour, or omit nuts and add extra coconut plus mini chocolate chips for a nut-free version.
Nutrition
Calories: 350kcal
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