German Chocolate Bars

Day 14 – Christmas Cookie Style

In case you missed yesterday’s ‘Day 13 Cookie’ post for Fluffernutter Bars, CLICK HERE! Today’s {NEW} cookie recipe is German Chocolate Bars.

If you are a fan of German Chocolate Cake – then you will definitely be a fan of these bars!! I am a huge fan of cake. Probably one of my favorite all time dessert preferences, however, I don’t think I have ever made a German Chocolate Cake before. I might just have to attempt sometime after having these bars.

Last Year’s Recipe: Holiday Truffles. Another no-bake recipe option that is only 3 ingredients!! Click on photo at bottom of post for a direct link to this recipe!

As a reminder, all the posts I will be using the hashtag #25DaysCookieStyle. If you happen to make any of the cookie recipes, tag me on social media and use this hashtag. I’d love to see all of your holiday baking photos from your home!

Happy Baking!

German Chocolate Bars

Author: Sweet Dash of Sass

Recipe type: Dinner

Serves: 24 bars

Ingredients

3 cups pecan halves
1¾ cup flour
¾ cup powdered sugar
¾ cup cold butter, cubed
¼ cup unsweetened cocoa
1½ cups milk chocolate chips
3 large eggs
¾ cup packed light brown sugar
¾ cup light corn syrup
¼ cup butter, melted
1 cup flaked coconut (sweetened)

Instructions

Pre-heat 350 degrees. Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.
Line 9 x 13 baking dish with parchment paper or foil. If using foil, lightly spray with non-stick spray.
Whisk together flour, powdered sugar, and cocoa. Add cold butter and combine with pastry blender until mixture is crumbly. Press mixture into the bottom and about ¾ inch up the sides of prepared pan.
Bake crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over the crust. Allow to cool on a wire rack at least 30 minutes.
Place eggs in a large mixing bowl and beat lightly. Add brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.
Bake 28-34 minutes or until edges are golden and filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.
Cut into bars with a sharp knife.