German Chocolate Bars

German Chocolate Bars consist of two layers baked together in one pan. A cake-like fudge brownie bottom and chewy coconut pecan topping studded with creamy chocolate chips. Everything you love about German Chocolate Cake in an easy to make dessert bar.

Author Amber Brady

Prep Time 30

Cook Time 40

Total Time 1 10

Yields bars

Ingredients

Brownie Bottom:

18.3 oz (520 g) box family size brownie mix, (for a 13×9" pan)
2 large eggs, or as listed on box
3 Tbsp water, or as listed on box
⅔ cup (159 ml) vegetable oil, or as listed on box

Coconut Pecan Topping:

14 oz (396 g) can sweetened condensed milk
1 tsp vanilla extract
1 large egg
1 ½ cups (125 g) sweetened coconut flakes
1 cup (113 g) chopped pecans, *toasted (optional)
¾ cup (127 g) semi-sweet chocolate chips

Instructions

TOAST PECANS (OPTIONAL): This recipe goes quick, so if you plan to toast the pecans, I would do that first. Place pecans in a dry skillet over heat medium heat, stirring frequently, until golden brown and fragrant, about 2-5 minutes. Immediately remove the pan from the heat and transfer the nuts to a cutting board or heat-safe plate so they don’t continue cooking in the hot pan. Allow to cool completely. Then chop, if needed.
Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 13×9-inch baking pan with cooking spray or line with parchment paper, leaving a couple inches of overhang to lift the dessert out of the pan.
BROWNIE BOTTOM: In a large bowl, combine dry brownie mix with the egg(s), water, and oil, as listed on the box. Whisk until few lumps appear. Pour brownie batter into the prepared pan and spread evenly with a spatula. Bake at 350˚F for 10 minutes. It will NOT be done; the edges should just start to look set.
COCONUT PECAN TOPPING: Meanwhile, in a separate bowl, prepare the topping by mixing together the sweetened condensed milk, vanilla, and egg. Add the shredded coconut and chopped pecans. Stir to combine.
ASSEMBLY: Once the brownies have baked the first 10 minutes, remove them from the oven. Drop spoonfuls of the coconut mixture over the top, distributing it as evenly as possible. (NOTE: It does sink into the underbaked brownies just a little bit. DO NOT pour the mixture over the top, or you won’t be able to spread it.) Sprinkle chocolate chips over the top of the coconut pecan mixture.
Return the brownies to the oven and bake an additional 25-30 minutes or until the edges are brown and a toothpick comes out fairly clean from the center. (Mine took about 27-28 minutes.) Cool completely, cut, and serve.

Notes

TO SERVE: Cut into 15 pieces (3 rows by 5 rows). If you used parchment paper you can lift the whole dessert out of the pan with the overhanging paper, then place it on a cutting board and cut it.
STORAGE: Tightly cover leftovers in pan with plastic wrap or foil. Alternately store leftovers in an airtight container. Store at room temperature for up to 3-4 days.

Nutrition