German Chocolate Squares
Indulge in the decadence of *German Chocolate Squares*, a mouthwatering dessert that combines a fudgy chocolate base with the irresistible texture of a rich, coconut-pecan topping. Perfect for satisfying your sweet tooth, these dessert bars start with a buttery, cocoa-infused batter baked to perfection, followed by a luscious layer of sweetened condensed milk, shredded coconut, and crunchy pecans. Topped with melty dark chocolate chips and baked until golden, each square offers a symphony of flavors and textures that will delight your taste buds. With just 20 minutes of prep time, these easy-to-make squares are perfect for parties, potlucks, or a special treat at home. Whether you’re a chocolate lover or a fan of German chocolate cake, these squares are your new go-to dessert!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 2 cups Granulated sugar
- 4 Eggs
- 2 teaspoons Pure vanilla extract
- 1.5 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 14 ounces Sweetened condensed milk
- 1.5 cups Sweetened shredded coconut
- 1 cup Pecans, chopped
- 1 cup Dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, cream together the butter and sugar until light and fluffy using an electric mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake the chocolate base for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove the pan from the oven and set it aside to cool slightly.
While the chocolate base cools, prepare the topping by combining the sweetened condensed milk, shredded coconut, and chopped pecans in a medium bowl. Mix until well combined.
Spread the coconut-pecan topping evenly over the slightly cooled chocolate base.
Sprinkle the dark chocolate chips evenly over the topping.
Return the pan to the oven and bake for an additional 15 minutes, or until the topping is golden brown and the chocolate chips have melted.
Remove from the oven and allow the pan to cool completely on a wire rack.
Once cooled, cut into squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 143 mg | 6% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 47.6 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 352 mg | 7% | |
*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.
