German Chocolate Bars
Indulge in the irresistible decadence of these German Chocolate Bars, a luscious twist on the classic German chocolate cake! Featuring a rich and fudgy chocolate base, this recipe takes dessert to the next level with a gooey, caramelized coconut-pecan topping. Perfectly balanced between sweet and nutty, these bars are made with pantry staples like semi-sweet chocolate chips, sweetened condensed milk, and shredded coconut, ensuring a simple yet show-stopping treat. With just 20 minutes of prep time and an easy-to-follow assembly, these bars are ideal for family gatherings, potlucks, or just a cozy night in. Serve these golden, chewy delights as is, or pair them with a scoop of vanilla ice cream for the ultimate indulgence. Perfect keywords for search engines: German Chocolate Bars, coconut pecan topping, easy dessert bar recipe, chocolate dessert ideas, fudgy chocolate bars.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 cups sweetened shredded coconut
- 1 cup chopped pecans
- 14 ounces sweetened condensed milk
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a microwave-safe bowl, melt the butter and 1 cup of semi-sweet chocolate chips in 30-second increments, stirring after each session, until fully melted and smooth.
Whisk in the granulated sugar and light brown sugar until fully combined. Let the mixture cool slightly.
Add the eggs and vanilla extract to the chocolate mixture, whisking until smooth.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Slowly stir the dry ingredients into the wet ingredients until just combined.
Spread the chocolate batter evenly in the prepared baking pan, smoothing out the top with a spatula.
In a separate bowl, combine the shredded coconut, chopped pecans, and sweetened condensed milk. Mix until the topping is fully coated and sticky.
Spread the coconut-pecan mixture evenly over the chocolate layer in the baking pan.
Bake for 25-30 minutes, or until the edges are set and the topping is golden brown. Be careful not to overbake.
Let the bars cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the bars out of the pan.
Cut into 16 squares and serve. Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 137 mg | 6% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 47.0 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 88 mg | 7% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 181 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
