Description
These Decadent German Chocolate Pecan Pie Bites combine a rich cocoa crust with a luscious filling of toasted pecans, coconut, and chocolate chips. Perfectly portioned into bars, they offer a delightful blend of textures and flavors inspired by the classic German chocolate pie, making a delicious treat for gatherings or any sweet craving.
Ingredients
Scale
For the Toasted Pecans
- 3 cups (330g) pecan halves
For the 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
For the Filling
- 1 & 1/2 cups (255g) semisweet chocolate chips
- 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.
- Toast the Pecans: Arrange the pecan halves in a single layer on a shallow baking pan and bake for 8-10 minutes, stirring halfway through, until they become lightly toasted and aromatic. Remove and set aside to cool.
- Prepare the Crust: Line a 9″x13″x2″ baking pan with aluminum foil, leaving an overhang on two short sides for easy removal. Grease the foil with cooking spray or butter to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together flour, confectioners’ sugar, and cocoa powder to ensure even distribution.
- Incorporate Butter: Add the cold cubed butter to the dry mixture and use a pastry blender or fingertips to cut or rub it in until the texture resembles coarse meal.
- Form the Crust: Press this mixture evenly into the bottom and about 3/4-inch up the sides of the prepared pan to create an even crust layer.
- Bake the Crust: Bake in the preheated oven for 15 minutes to set the crust and allow partial cooking.
- Add Chocolate Chips: Remove the crust from the oven and immediately sprinkle semisweet chocolate chips evenly over the hot crust so they begin to melt slightly. Let it cool on a wire rack for at least 30 minutes.
- Prepare the Filling: In a large mixing bowl, lightly beat the eggs, then whisk in light brown sugar, corn syrup, and melted unsalted butter until smooth and fully combined.
- Add Pecans and Coconut: Stir the toasted pecans and sweetened flaked coconut into the filling mixture to distribute evenly.
- Assemble the Bars: Pour the filling evenly over the partially baked crust with the melted chocolate chips.
- Bake the Bars: Bake for 28-34 minutes, or until the edges are golden brown and the filling has completely set, indicating it is fully cooked.
- Cool Completely: Remove the bars from the oven and let them cool fully on a wire rack to room temperature, allowing the filling to solidify.
- Refrigerate to Firm Up: After cooling, place the bars in the refrigerator for about an hour to ensure the filling firms up for easier slicing.
- Cut and Serve: Using the foil overhang, lift the dessert from the pan and transfer to a cutting board. Cut into 16 bars with a sharp knife and serve.
Notes
- Ensure pecans are toasted evenly by stirring halfway through to enhance their flavor.
- Using cold butter in the crust helps achieve a tender, crumbly texture.
- The foil lining helps remove the bars easily without breaking them.
- Allowing the chocolate chips to melt slightly on the crust adds gooey texture in every bite.
- Refrigeration after baking is essential for the filling to set properly before cutting.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
