German Chocolate Cookie Bars Recipe

Introduction

These Irresistible German Chocolate Cookie Bars combine a rich devil’s food cake crust with a gooey coconut-pecan topping. Perfectly chewy and packed with flavor, they’re a delightful treat for any occasion.

Ingredients

• For the crust:
• 1 box devil’s food cake mix (not pudding-included)
• 1 large egg
• 1/2 cup butter, melted and cooled slightly
• For the topping:
• 1 large egg
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup milk chocolate chips
• 1 cup chopped pecans, toasted
• 1 tsp vanilla extract
• 1 cup shredded coconut

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking.
2. Step 2: In a medium bowl, mix the cake mix, melted butter, and egg until a uniform dough forms. Press this evenly into the prepared pan without going up the sides.
3. Step 3: Bake the crust for 7 minutes. It will look slightly underbaked—this ensures a chewy texture.
4. Step 4: While the crust bakes, combine the sweetened condensed milk, vanilla extract, egg, chopped pecans, and shredded coconut in a separate bowl until well mixed.
5. Step 5: Pour the topping mixture evenly over the warm crust and sprinkle the milk chocolate chips on top.
6. Step 6: Return the pan to the oven and bake for 24-30 minutes until the topping is lightly golden. Allow the bars to cool completely in the pan, then chill for about an hour before slicing for clean cuts.

Tips & Variations

• Toast the pecans beforehand to enhance their flavor and add a satisfying crunch.
• Use Carnation brand sweetened condensed milk for consistent results.
• For an extra chocolatey touch, swap milk chocolate chips for semi-sweet or dark chocolate chips.
• Chilling the bars after cooling makes slicing easier and gives cleaner squares.

Storage

Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week. Reheat gently in the microwave for 10-15 seconds if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix for the crust?

While devil’s food or German chocolate cake mix works best for flavor and texture, you can experiment with other chocolate cake mixes. Avoid pudding-included varieties to prevent too much moisture.

Do I need to toast the pecans?

Toasting pecans isn’t required but it greatly enhances their flavor and adds a nice crunch to the bars.

German Chocolate Cookie Bars Recipe

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★★★★★

4.5 from 71 reviews

These Irresistible German Chocolate Cookie Bars combine the rich flavors of devil’s food cake with a luscious coconut-pecan topping, reminiscent of the classic German chocolate cake flavor. Easy to prepare and perfect for dessert or snack time, these bars offer a chewy, moist crust paired with a sweet, nutty topping studded with milk chocolate chips.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 37 minutes
• Total Time: 47 minutes
• Yield: 12–16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust:

• 1 box devil’s food cake mix (not pudding-included)
• 1 large egg
• 1/2 cup butter (melted and cooled slightly)

For the Topping:

• 1 large egg
• 1 can (14 oz) sweetened condensed milk (Carnation recommended)
• 1/2 cup milk chocolate chips
• 1 cup chopped pecans (toasted)
• 1 tsp vanilla extract
• 1 cup shredded coconut

Instructions

1. Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with non-stick spray or melted butter to prevent sticking.
2. Make the Cake Crust: In a medium bowl, mix the devil’s food cake mix, melted butter, and one large egg until fully combined into a uniform dough. Press the dough evenly into the bottom of the prepared pan, avoiding pushing it up the sides.
3. Bake the Crust: Bake the crust in the preheated oven for 7 minutes. It will appear slightly undercooked, which ensures the final bars will be chewy and moist. Remove from oven and set aside.
4. Prepare the Topping Mixture: In a separate bowl, stir together the sweetened condensed milk, vanilla extract, one large egg, toasted chopped pecans, and shredded coconut until fully combined.
5. Assemble the Bars: Pour the topping mixture evenly over the warm, partially baked crust. Sprinkle the milk chocolate chips uniformly over the top.
6. Bake and Cool the Bars: Return the pan to the oven and bake for 24 to 30 minutes, or until the topping is lightly golden brown. Remove from oven and let cool completely in the pan. For clean slicing, chill the bars in the refrigerator for about an hour after cooling before cutting into squares.

Notes

• Use devil’s food cake mix without pudding included to ensure the right texture.
• To enhance flavor, toast the pecans before adding to the topping.
• Slightly underbake the crust initially so the bars remain chewy and moist.
• Chilling the bars after cooling helps achieve cleaner, neater slices.
• Use Carnation brand sweetened condensed milk for consistent results.

Keywords: German chocolate cookie bars, devil’s food cake mix bars, coconut pecan bars, easy dessert bars, chocolate chip bars