German Chocolate Cookie Bars

German Chocolate Cookie Bars are a rich, decadent dessert that combines the chewy texture of a cookie bar with the irresistible layers of coconut-pecan frosting and gooey chocolate. Inspired by the classic German chocolate cake, these bars are easier to make and perfect for feeding a crowd. Each bite delivers the perfect blend of sweet, nutty, and chocolatey goodness.

Why You’ll Love This Recipe

These cookie bars are packed with flavor and texture—from the soft, buttery cookie base to the gooey, sweet coconut-pecan topping. They’re easier than baking a layered cake and are made in one pan, which makes them ideal for potlucks, holidays, or an indulgent weeknight dessert. You get all the elements of a German chocolate cake, but in a simpler, more snackable form.

ingredients

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

For the cookie base:

• All-purpose flour
• Baking soda
• Salt
• Unsalted butter, softened
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• Semi-sweet chocolate chips

For the coconut-pecan topping:

• Sweetened condensed milk
• Egg yolks
• Butter
• Brown sugar
• Vanilla extract
• Sweetened shredded coconut
• Chopped pecans

directions

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and both sugars until light and fluffy. Beat in the eggs and vanilla.
4. Gradually mix in the dry ingredients until just combined, then stir in the chocolate chips.
5. Press the cookie dough evenly into the prepared pan. Bake for 15–18 minutes or until lightly golden. Remove from oven and let cool slightly.
6. While the cookie layer bakes, make the topping: In a saucepan, combine sweetened condensed milk, egg yolks, butter, and brown sugar. Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
7. Remove from heat and stir in vanilla, shredded coconut, and chopped pecans.
8. Spread the coconut-pecan mixture evenly over the baked cookie base.
9. Let the bars cool completely before slicing. Refrigerate to speed up the setting process if needed.

Servings and timing

This recipe makes about 24 bars and takes approximately 20 minutes to prepare, plus 15–18 minutes to bake and additional cooling time.

Variations

• Chocolate crust: Add cocoa powder to the cookie base for a double chocolate version.
• Nut-free: Skip the pecans or substitute with sunflower seeds or chopped pretzels for crunch.
• Extra chocolatey: Drizzle melted chocolate over the top before serving.
• Gluten-free: Use a 1:1 gluten-free flour blend in the cookie base.
• Coconut lovers: Toast the coconut before mixing it into the topping for more flavor.

storage/reheating

Store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze the bars individually wrapped for up to 2 months. No reheating is necessary—just let chilled or frozen bars come to room temperature before serving.

FAQs

What makes these “German chocolate” bars?

The signature coconut-pecan topping is inspired by traditional German chocolate cake frosting, which gives the bars their name and flavor.

Can I use store-bought cookie dough?

Yes, for a shortcut, you can use store-bought chocolate chip cookie dough as the base.

Do I need to toast the pecans?

Toasting is optional, but it enhances the nutty flavor and adds a bit of crunch.

How do I know when the topping is thick enough?

The topping should coat the back of a spoon and visibly thicken after 10–12 minutes of stirring on the stove.

Can I make these ahead of time?

Yes, they’re great for making ahead and storing in the fridge or freezer.

Are these overly sweet?

They’re rich and sweet, like a dessert bar should be, but the slight saltiness of the cookie base helps balance it out.

Can I double the recipe?

Yes, just use a larger baking pan or bake in two separate pans to avoid undercooked centers.

Can I use evaporated milk instead of sweetened condensed milk?

No, sweetened condensed milk is key to the creamy, rich texture and sweetness of the topping.

What’s the best way to cut these?

Chill the bars first, then use a sharp knife and wipe clean between cuts for neat squares.

Can I use a brownie base instead?

Absolutely! Swap the cookie dough for brownie batter for a fudgy variation.

Conclusion

German Chocolate Cookie Bars are the ultimate dessert for anyone who loves layers of flavor and texture. With their chewy cookie base and rich coconut-pecan topping, these bars offer everything you love about German chocolate cake in an easy-to-make, crowd-friendly format. Perfect for special occasions or any time you’re craving a decadent treat, they’re guaranteed to disappear fast.

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