German Chocolate Pecan Pie Bars combine two beloved desserts into one irresistible treat. These decadent bars feature a buttery shortbread crust topped with the rich, gooey goodness of pecan pie filling and crowned with the signature coconut-pecan frosting that makes German chocolate cake so special.
Perfect for holiday gatherings, potlucks, or weekend baking projects, these bars deliver all the flavor of a traditional pecan pie and German chocolate cake but in a convenient, hand-held form that’s easier to make and serve. The contrast between the crunchy pecans, chewy coconut, and tender crust creates a dessert experience that will have everyone asking for the recipe.
Why You’ll Love This
- No pie crust to roll out – the press-in shortbread base is foolproof
- Make-ahead friendly – these bars actually taste better the next day
- Perfect balance of textures – crisp base, gooey filling, and chewy topping
- Easier to serve and eat than traditional pie – no plates or forks needed
- Impressive dessert that combines two classic favorites into one showstopper
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup pecans, chopped
- 1 cup sweetened shredded coconut
- 1/2 cup semisweet chocolate chips
- 1/2 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup unsalted butter
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup sweetened condensed milk
- 1/4 cup unsalted butter
- 1/2 cup semisweet chocolate chips
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper, leaving some overhang on the sides for easy removal.
- In a large mixing bowl, combine the flour, softened butter, sugar, and salt. Use a pastry cutter, fork, or your fingers to mix until the mixture resembles coarse crumbs. Press the mixture firmly and evenly into the bottom of the prepared baking pan to form the crust.
- Bake the crust in the preheated oven for 15-18 minutes until it’s lightly golden around the edges. Remove from the oven but leave the oven on.
- While the crust is baking, in a medium bowl, combine the chopped pecans, shredded coconut, and chocolate chips. Mix well and set aside.
- In a medium saucepan, combine the granulated sugar, corn syrup, and unsalted butter for the filling. Cook over medium heat, stirring frequently, until the butter is melted and the mixture begins to simmer. Remove from heat and let cool for 5 minutes. Then whisk in the beaten eggs and vanilla extract, stirring constantly to prevent the eggs from scrambling.
- Pour the warm filling mixture evenly over the baked crust. Sprinkle the pecan-coconut-chocolate chip mixture evenly over the top, gently pressing it into the filling.
- Return the pan to the oven and bake for 25-30 minutes, or until the filling is set and no longer jiggly in the center.
- While the bars are baking, make the chocolate topping. In a small saucepan over low heat, combine the sweetened condensed milk, unsalted butter, and chocolate chips. Cook, stirring constantly, until the chocolate is melted and the mixture is smooth. Remove from heat and stir in the vanilla extract.
- When the bars are done baking, remove them from the oven and immediately pour the warm chocolate topping over them, spreading it evenly with a spatula.
- Allow the bars to cool completely at room temperature, then refrigerate for at least 1-2 hours or until the chocolate topping is firmly set.
- Once chilled, lift the bars out of the pan using the parchment paper overhang (if used) and place on a cutting board. With a sharp knife, cut into squares or bars. For the cleanest cuts, dip your knife in hot water and wipe dry between slices.
Tips & Variations
- Toast the pecans and coconut before adding for enhanced flavor
- Substitute dark chocolate chips for semi-sweet for a richer chocolate flavor
- Add 1/4 teaspoon of espresso powder to the filling to enhance the chocolate notes
- For a boozy twist, add 1 tablespoon of bourbon to the filling
- Make a double batch in a 9×13 pan for larger gatherings (increase baking time by 5-7 minutes)
- For cleaner cuts, freeze bars for 15 minutes before slicing with a hot knife
Serving Suggestions
These German Chocolate Pecan Pie Bars are delicious on their own, but for an extra-special dessert, serve them slightly warmed with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. A light dusting of powdered sugar or a drizzle of caramel sauce adds a beautiful finishing touch.
For a complete dessert spread, pair these bars with fresh berries and coffee or a glass of cold milk. They also make excellent companions to after-dinner drinks like coffee liqueur or amaretto.
Notes
- Bars will keep in an airtight container at room temperature for 3 days or refrigerated for up to a week
- These bars freeze beautifully for up to 3 months – wrap individually in plastic wrap, then foil
- The filling should be set but still have a slight jiggle in the center when done
- Allow bars to cool completely before cutting to prevent filling from oozing
FAQs
Can I use a pre-made crust instead?
Yes, a refrigerated pie crust pressed into the pan works as a substitute, though the texture will be flakier than the shortbread base.
Why did my bars crack on top?
Cracks usually indicate overbaking. Next time, remove the bars when the center still has a slight jiggle.
Can I make these without corn syrup?
You can substitute honey or pure maple syrup, though the texture and flavor will be slightly different.
Are these bars gluten-free?
No, but you can substitute the all-purpose flour with a 1:1 gluten-free baking flour for the crust to make them gluten-free.
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