Description
German Chocolate Cookie Bars are rich, chewy dessert bars layered with a chocolate cookie base, coconut-pecan filling, and gooey caramel topping. Perfect for holidays or special occasions.
Ingredients
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- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup caramel sauce
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla extract, and mix until combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips.
- Press two-thirds of the cookie dough into the bottom of the prepared pan.
- In another bowl, mix the coconut, pecans, and sweetened condensed milk until well combined.
- Spread the coconut-pecan mixture evenly over the cookie dough layer.
- Dollop the remaining cookie dough over the top and gently spread it out.
- Drizzle caramel sauce over the top layer.
- Bake for 25–30 minutes or until set and golden around the edges.
- Let cool completely before cutting into bars.
Notes
- You can use store-bought or homemade caramel sauce.
- Bars can be stored in an airtight container for up to 5 days.
- For a nut-free version, omit pecans or replace with more coconut.
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 20g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg