Description
These German Chocolate Cookie Bars are a decadent, handheld twist on the classic layer cake everyone knows and loves. Featuring a rich, chocolatey base and a gooey, caramel-like topping loaded with shredded coconut and crunchy pecans, these bars are the ultimate treat for any dessert lover. With a fudgy cake-mix crust and a luscious coconut-pecan filling, these bars offer a perfect balance of deep cocoa flavor and sweet, nutty textures in every single bite.
Ingredients
Crust
- 1 box devil’s food cake mix (not the kind with pudding added)
- 1/2 cup butter, melted
- 1 large egg
Filling
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup chopped pecans
- 1 cup shredded coconut
- 1/2 cup milk chocolate chips
Instructions
Step 1: Prep the Pan
Preheat your oven to 350°F. Grease a 9×13 inch baking pan thoroughly using non-stick cooking spray or butter.
Step 2: Mix the Crust
In a medium bowl, mix together the cake mix, 1/2 cup of melted butter, and one egg until a thick dough forms.
Step 3: Pre-bake the Base
Press the dough firmly into the bottom of the prepared pan. The crust should be even and should not come up the sides. Bake for exactly 7 minutes, then remove from the oven. Note that the crust will not look done at this stage.
Step 4: Prepare the Filling
While the crust is in the oven, whisk together the sweetened condensed milk, vanilla, one egg, chopped pecans, and shredded coconut in a separate bowl.
Step 5: Layer and Bake
Pour the filling mixture evenly over the warm crust. Sprinkle the 1/2 cup of milk chocolate chips evenly over the top.
Step 6: Final Bake
Return the pan to the oven and bake for 24–30 minutes. You will know they are ready when the top is a beautiful light golden brown.
Step 7: Cool Completely
Remove the bars from the oven and allow them to cool completely in the pan before cutting them into squares.
Notes
Storage Instructions: Store these bars in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week. They can also be frozen for up to 3 months if wrapped individually in plastic wrap.
Variation: For a more intense chocolate profile, swap the milk chocolate chips for semi-sweet or dark chocolate chips. You can also toast the pecans in a dry skillet for 2-3 minutes before adding them to the filling for a deeper, nutty aroma.
Clean Slicing Tip: Because the filling is gooey, place the cooled pan in the refrigerator for 30 minutes before slicing. Use a sharp knife and wipe it clean with a damp cloth between each cut for perfect squares.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 245
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: german chocolate cookie bars, coconut pecan bars, cake mix cookie bars, easy chocolate dessert, gooey chocolate bars, pecan coconut treats