German Chocolate Pecan Pie Bars
The recipe German Chocolate Pecan Pie Bars can be made in approximately 1 hour and 24 minutes. One serving contains 351 calories, 4g of protein, and 23g of fat. For 75 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 24. This recipe from Bake or Break has 10739 fans. If you have sweetened coconut, butter, confectioners' sugar, and a few other ingredients on hand, you can make it. It works well as a Southern hor d'oeuvre. Thanksgiving will be even more special with this recipe. All things considered, we decided this recipe deserves a spoonacular score of 33%. This score is rather bad. Similar recipes are German Chocolate Pecan Pie Bars, German Chocolate-Pecan Pie Bars, and German Chocolate Pecan Pie.
Servings: 24
Preparation duration: 25 minutes
Cooking duration: 59 minutes
Ingredients:
3/4 cup firmly packed light brown sugar
3/4 cup cold butter, cubed
3/4 cup confectioners' sugar
3/4 cup light corn syrup
3 large eggs
1 & 3/4 cups all-purpose flour
3 cups pecan halves
1 & 1/2 cups semisweet chocolate chips
1 cup sweetened flaked coconut
1/4 cup unsalted butter, melted
1/4 cup unsweetened cocoa powder
Equipment:
baking pan
oven
aluminum foil
whisk
blender
frying pan
wire rack
mixing bowl
cutting board
knife
Cooking instruction summary:
Preheat oven to 350F.Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.Line the bottom and sides of a 9x 13x 2 baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.Whisk together the flour, confectioners sugar, and cocoa. Add the cold butter, and combine with a pastry blender* until the mixture resembles coarse meal. Press the mixture into the bottom and about 3/4-inch up sides of prepared pan.**Bake the crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.Place the eggs in a large mixing bowl, and beat lightly. Add the brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in the coconut and pecans. Pour evenly over the partially baked crust.Bake 28-34 minutes, or until the edges are golden and the filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.Using foil overhang, lift the bars from the pan and place on a cutting board. Use a sharp knife to cut into bars.
Step by step:
1. Preheat oven to 350F.Arrange pecans in a single layer of a shallow baking pan.
2. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.Line the bottom and sides of a 9x 13x 2 baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.
3. Whisk together the flour, confectioners sugar, and cocoa.
4. Add the cold butter, and combine with a pastry blender* until the mixture resembles coarse meal. Press the mixture into the bottom and about 3/4-inch up sides of prepared pan.**
5. Bake the crust for 15 minutes.
6. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.
7. Place the eggs in a large mixing bowl, and beat lightly.
8. Add the brown sugar, corn syrup, and melted butter.
9. Whisk together until smooth. Stir in the coconut and pecans.
10. Pour evenly over the partially baked crust.
11. Bake 28-34 minutes, or until the edges are golden and the filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.Using foil overhang, lift the bars from the pan and place on a cutting board. Use a sharp knife to cut into bars.
Nutrition Information:
covered percent of daily need
