Description
These German Chocolate Cookie Bars feature a rich, chewy cookie base topped with a gooey coconut-pecan topping and melted chocolate for a decadent treat.
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
- 1 cup evaporated milk
- 1 cup granulated sugar (for topping)
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until combined.
- Stir in chocolate chips.
- Press the cookie dough into the prepared baking dish evenly.
- Bake for 15–20 minutes until lightly golden. Let cool slightly.
- While the cookie base cools, make the topping: in a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until thickened (about 10–12 minutes).
- Remove from heat and stir in shredded coconut, chopped pecans, and vanilla extract.
- Spread the coconut-pecan mixture over the baked cookie base.
- Allow bars to cool completely before slicing and serving.
Notes
- Store in an airtight container at room temperature for up to 4 days.
- You can toast the pecans and coconut for added flavor.
- Chill before cutting for cleaner slices.
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 22g
- Sodium: 130mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg