Why You’ll Love This Recipe

German Chocolate Cookie Bars combine the rich, chewy base of a chocolate cookie with a gooey, caramel-coconut-pecan topping inspired by the classic German chocolate cake. These bars are perfect for anyone who loves layers of texture and flavor—chocolatey, nutty, and sweet all in one bite. Ideal for bake sales, holidays, or everyday indulgence.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

semi-sweet chocolate chipsunsalted buttergranulated sugarbrown sugareggsvanilla extractall-purpose flourunsweetened cocoa powderbaking sodasaltcondensed milkegg yolksunsalted butter (for topping)sweetened shredded coconutchopped pecansvanilla extract (for topping)

directions

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper or lightly grease it.

In a saucepan, melt the chocolate chips and butter together over low heat until smooth. Let cool slightly.

In a mixing bowl, beat together the granulated sugar, brown sugar, eggs, and vanilla extract.

Stir in the melted chocolate mixture until well combined.

In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until a thick dough forms.

Press the dough evenly into the prepared baking pan and bake for 15 minutes.

While the base is baking, prepare the topping: In a saucepan, whisk together condensed milk, egg yolks, and butter over medium heat until thickened, about 8-10 minutes.

Remove from heat and stir in shredded coconut, chopped pecans, and vanilla extract.

Spread the topping evenly over the baked cookie base and return to the oven for an additional 15-20 minutes, or until the topping is golden and set.

Let the bars cool completely before slicing.

Servings and timing

This recipe yields approximately 24 bars.Preparation time: 20 minutesBaking time: 30-35 minutesCooling time: 1 hourTotal time: 1 hour 50 minutes

Variations

Add a drizzle of melted chocolate over the cooled bars for extra richness.

Use walnuts instead of pecans if preferred.

Try a brownie base instead of cookie dough for a fudgier version.

Add a pinch of sea salt on top for a sweet-salty twist.

storage/reheating

Store German Chocolate Cookie Bars in an airtight container at room temperature for up to 4 days.Refrigerate for up to 1 week or freeze for up to 2 months.For best results, bring to room temperature before serving.

FAQs

What makes these bars “German Chocolate”?

The topping of coconut, pecans, and caramel-like filling is based on the traditional German chocolate cake.

Can I use store-bought caramel instead?

Homemade topping provides the best flavor and texture, but store-bought caramel can be a shortcut in a pinch.

Do I need to toast the pecans?

Toasting enhances the flavor, but it’s optional.

Can I double the recipe?

Yes, use a larger baking dish or two pans and adjust baking time as needed.

Are these bars very sweet?

They’re rich and sweet, balanced by the chocolate base and nutty topping.

Do they travel well?

Yes, once cooled and cut, they pack easily for potlucks or lunchboxes.

Can I make them gluten-free?

Use a 1:1 gluten-free flour blend to substitute all-purpose flour.

How do I prevent the base from overbaking?

Watch closely and bake only until just set—don’t let it get too dry.

What type of coconut should I use?

Sweetened shredded coconut is ideal for the classic chewy topping.

Are these bars kid-friendly?

Yes, kids love the chocolatey base and gooey topping combination.

Conclusion

German Chocolate Cookie Bars are a decadent twist on a beloved dessert, layering rich chocolate with a nutty, caramel-coconut crown. Whether you’re serving them at a party or sneaking one for a midnight snack, these bars promise indulgence in every bite. Easy to make and impossible to resist, they’re sure to become a family favorite.