Description
These Decadent German Chocolate Pecan Pie Bites are rich, fudgy bars featuring a cocoa-infused crust, melted semisweet chocolate, toasted pecans, and a luscious coconut-pecan filling. Perfectly baked to golden edges with a silky set filling, these bites combine classic German chocolate pie flavors in a convenient, shareable form.
Ingredients
Scale
Toasted Pecans
- 3 cups (330g) pecan halves
Crust
- 1 & 3/4 cups (210g) all-purpose flour
- 3/4 cup (82g) confectioners’ sugar
- 1/4 cup (21g) unsweetened cocoa powder
- 3/4 cup (170g) cold butter, cubed
Chocolate Layer
- 1 & 1/2 cups (255g) semisweet chocolate chips
Filling
- 3 large eggs
- 3/4 cup (150g) firmly packed light brown sugar
- 3/4 cup (177ml) light corn syrup
- 1/4 cup (56g) unsalted butter, melted
- 1 cup (85g) sweetened flaked coconut
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for toasting pecans and baking the bars.
- Toast the Pecans: Arrange the pecans in a single layer on a shallow baking pan and bake for 8-10 minutes, stirring halfway through, until they are lightly toasted. Remove from the oven and let cool.
- Prepare the Crust: Line a 9″x13″x2″ baking pan with aluminum foil, leaving an overhang on two short sides for easy removal, and grease with cooking spray or butter. In a large bowl, whisk together the flour, confectioners’ sugar, and cocoa powder.
- Mix the Crust: Add the cold cubed butter to the dry ingredients and use a pastry blender or your fingers to combine until the mixture resembles coarse meal. Press this mixture evenly into the bottom of the prepared pan and about 3/4 inch up the sides.
- Bake the Crust: Bake the crust for 15 minutes until set. Remove from the oven and immediately sprinkle the semisweet chocolate chips evenly over the warm crust. Allow to cool on a wire rack for at least 30 minutes.
- Prepare the Filling: In a large mixing bowl, lightly beat the eggs. Add the brown sugar, corn syrup, and melted butter, then whisk until smooth. Stir in the toasted pecans and sweetened flaked coconut.
- Assemble the Bars: Pour the filling evenly over the partially baked crust topped with chocolate chips.
- Bake the Bars: Return the pan to the oven and bake for 28-34 minutes, or until the edges are golden and the filling has set.
- Cool and Refrigerate: Remove from the oven and let the bars cool completely on a wire rack. Once cooled, refrigerate for about an hour to firm up the filling.
- Cut and Serve: Use the foil overhang to lift the bars from the pan and place them on a cutting board. Cut into bars with a sharp knife and serve.
Notes
- Make sure to use cold butter for the crust to achieve a crumbly, tender texture.
- To toast pecans evenly, stir them halfway through the toasting time.
- Line the pan with foil for easy removal and clean-up.
- Refrigerating the bars before cutting helps the filling to firm up, making cleaner slices.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
