German Chocolate Pecan Pie Bars Recipe

So… you want dessert, but not the “hours of whisking egg whites and questioning life choices” kind of dessert, right? Same. Enter German Chocolate Pecan Pie Bars—aka the dessert love child of pecan pie and German chocolate cake. They’re rich, gooey, chocolatey, and just the right amount of messy (the good kind). Basically, it’s like your grandma’s pecan pie had a rebellious chocolate-loving grandkid who doesn’t follow the rules—and we love them for it.

Why This Recipe is Awesome?

• It’s foolproof. Honestly, if I can pull it off without burning the house down, so can you.
• It gives major vibes of a fancy holiday dessert, but you don’t need a pastry degree to make it
• The crust? Buttery and shortbread-y. The filling? Sweet, nutty, chocolatey chaos (in the best way).
• No pie dish required—because pie dishes are secretly out to ruin our lives. Bars are easier, cleaner, and way more shareable (or… not shareable, depending on how you roll).
• And let’s be real: pecans + chocolate + coconut = the holy trinity of dessert happiness.

Ingredients You’ll Need

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Get your grocery list ready (or raid the pantry if you’re lucky):

• For the crust:
  
  • 1 cup all-purpose flour (a.k.a. the glue of the baking world
  • ½ cup butter, melted (don’t even think about margarine—respect yourself
  • ¼ cup brown sugar (because plain sugar is boring)
• For the filling:
  
  • ¾ cup corn syrup (yep, the sticky stuff that makes this magic possible)
  • ½ cup granulated sugar
  • 2 large eggs (the binding superheroes)
  • 1 teaspoon vanilla extract (always extra, never optional)
  • 1 cup chopped pecans (toast them if you’re feeling fancy)
  • 1 cup shredded coconut (sweetened, because we’re not here for diet food
  • ½ cup semi-sweet chocolate chips (or more, live your truth)

 

Step-by-Step Instructions

Alright, let’s make some gooey magic happen:

1. Preheat that oven to 350°F (175°C). Don’t skip this, unless you like raw desserts with a burnt top.
2. Make the crust. Mix flour, melted butter, and brown sugar in a bowl until crumbly. Press it into a greased 9×9-inch baking pan like you’re tucking it in for a nap. Bake for 12–15 minutes until slightly golden.
3. Whip up the filling. In a bowl, whisk corn syrup, sugar, eggs, and vanilla. Stir in pecans, coconut, and chocolate chips. Try not to eat it all with a spoon.
4. Assemble. Pour filling over the hot crust. Yes, hot. Don’t wait or you’ll regret it.
5. Bake again. Toss it back in the oven for 25–30 minutes, until the top looks set and slightly glossy.
6. Cool completely. I know, patience is hard, but cutting too early = sloppy chaos. (Unless you’re into that, then… go for it.)
7. Slice & devour. Bars, squares, triangles—your geometry teacher would be proud.

Common Mistakes to Avoid

• Skipping preheating. Rookie move. Your bars will bake unevenly, and you’ll cry.
• Overbaking. These should be gooey, not brick-like. Pull them when they’re just set
• Forgetting to grease your pan. Unless you enjoy chiseling your dessert out with a butter knife.
• Cutting too soon. Yes, I said it twice. Because you will be tempted. Don’t.

Alternatives & Substitutions

• Corn syrup hater? Use honey or maple syrup. Just know it’ll taste a little different (but still awesome).
• Nut swap. No pecans? Walnuts, almonds, or even hazelnuts work. Don’t use peanuts unless you want chaos.
• Chocolate choice. Dark chocolate chips if you’re bougie, milk chocolate if you’re a sweet tooth
• Coconut-free? Skip it. The bars won’t cry about it, promise.

More Articles:

• Raspberry Muffins Recipe
• Homemade French Macarons Recipe
• Coconut Macaroons Recipe

FAQs

Can I make these ahead of time?

Totally. They actually taste better the next day once the flavors settle down (like drama after a reality show).

Do I have to use corn syrup?

Not really, but it helps with the texture. Sub honey or maple syrup, but expect a slightly different vibe.

Can I freeze these bars?

Yep! Wrap them tight and freeze for up to 2 months. Defrost before serving (unless you’re into frozen dessert bricks).

Do I need to toast the pecans first?

Not required, but it does give that extra nutty oomph. If you’re feeling lazy, skip it.

Can I double the recipe?

Absolutely. Use a 9×13 pan and tack on a few extra minutes of baking time.

What if I don’t like coconut?

Then skip it. No one will come after you (except maybe a coconut fan in your family).

Do I really need to let them cool before cutting?

Yes. Unless you enjoy lava-hot sugar burns and bars that look like roadkill.

Final Thoughts

And there you have it—German Chocolate Pecan Pie Bars that are gooey, chocolatey, nutty, and ridiculously easy to pull together. These bad boys will make you look like a baking genius without all the effort. Serve them at a party, share with friends, or hoard them all for yourself (no judgment here).

Now go preheat that oven and whip these up. Future you will thank you.