In this classic dessert, German Chocolate Pecan Pie Bars take all the flavors you love and turn them into gooey, addictive bars!
One of my passions in childhood is This German chocolate cake. My mother used to make it with store-bought frosting from a cake mix. And for me, it was just right.


3 C.OF toasted pecan pieces and halves.

3/4 C.OF sifted flour.

3/4 C.OF sifted powdered sugar.

3/4 C.OF cubes of cold butter.

1/4 C.OF {RODELLE-GOURMET} Baking Cocoa.

1 1/3 C.OF semi-sweet chocolate chips.

3/4 C.OF packed brown sugar.

3/4 C.OF light corn syrup.

1/4 C.OF melted butter.

3 large beaten eggs.

1 C.OF sweetened coconut.


PS: Make sure to preheat the oven to 350 degrees first.

Step 1:

I baked the pecans on a plate for 8 minutes on a single sheet, stirring halfway through and I lined the bottom and sides of an aluminum foil 13X9 pan, then spray them with baking spray.

Step 2:

I mixed the flour, powdered sugar, butter, and cocoa together in a food processor until the mixture resembles a coarse meal, about 6 times. Next, I pressed the mixture on the bottom of the prepared pan and 1/4“ up the sides.

Step 3:

After that, I baked at 350 for about 15 minutes, then I removed it from the oven and scatter chocolate chips over the crust, leaving 30 minutes to cool entirely.

Step 4:

I mixed the brown sugar, corn syrup, melted butter, and eggs together until creamy.
And I stir the coconut and toasted pecans.

Step 5:

I spoon the mixture onto the prepared crust and scatter it.

Step 6:

I baked at 350 right away until golden and ready, around 20 to 25 mins. And I let it cool absolutely on a wire rack.

Step 7:

Finally, I used foil ends as handles to raise bars, I slice them into squares with a serrated knife, and then I stored them in an airtight bag.