Wednesday, October 17, 2012

German Chocolate Pecan Pie Bars

German Chocolate Pecan Pie Bars
These cookies are Scrumpdillyicious:)  I love em. I could have sat down and eaten all of them by myself. What makes them soo good is this rich German Chocolate filling in every bite.  Think of pecan pie filling with coconut and chocolate.  This delicious filling is  spread over a chocolate shortbread crust.  MMM gooey, chocolaty goodness.   These cookies are not that hard to make.  The crust is made in a food processor and then patted down in a foil lined baking dish.  You bake the crust and then sprinkle chocolate chips over the crust.  Let the crust cool.  You then make your filling - brown sugar, eggs, light corn syrup, butter coconut, and toasted pecans.  Spoon the filling over the crust and bake.  Cool,  refrigerate and eat. The family loved these cookies, except for the child who HATES coconut.  I do not know where the child got this hatred of coconut. After devouring these cookies the   majority of the family agreed on two main things.  Instead of having both Pumpkin and Pecan pies for Thanksgiving,  we will have Pumpkin Pie and our German Chocolate Pecan Pie Bars. Second,  this cookie will be the main focus of our Christmas Cookie Neighborhood Exchange.  Now to share this recipe with you.

German Chocolate Pecan Pie Bars
From Southern Living Magazine

Ingredients:

3 cups pecan halves and pieces
1 3/4 cups all-purpose flour
3/4 cup powdered sugar
3/4 cup cold butter, cubed
1/4 cup unsweetened cocoa
1 1/2 cups semisweet chocolate morsels
3/4 cup firmly packed brown sugar
3/4 cup light corn syrup
1/4 cup butter, melted
3 large eggs, lightly beaten
1 cup sweetened flaked coconut

Directions:

1. Preheat oven to 350 degrees F.  Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through.
Getting Ready To Toast Pecans
2. Line bottom and sides of a 13-x9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides.  Lightly grease foil.
3. Pulse flour and next 3 ingredients in a food processor 5 to 6 times or until mixture resembles coarse meal.  Press mixture on bottom and 3/4 inch up sides of prepared pan.


4. Bake crust at 350 degrees F for 15 minutes.  Remove from oven and sprinkle chocolate morsels over crust.  Cool completely on a wire rack (about 30 minutes).



5. Whisk together brown sugar and next 3 ingredients until smooth.  Stir in coconut and toasted pecans, and spoon into prepared crust.




6. Bake at 350 degrees F for 25 to 30 minutes or until golden and set.  Cool completely on a wire rack (about 1 hour).  Chill 1 hour.  Lift baked bars from pan using foil sides as handles.  Transfer to a cutting board; cut into bars.





Yummy Goodness:)



 Makes about 24 bars





















14 comments:

  1. Great looking bars!! I love the taste of german chocolate cake…I know I would love these!

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  3. These bars look so delicious-the pecans with the coconut sound amazing;-)

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  4. Your bars do look and sound scrumpdillycious! Chocolate and pecans are a winner with me.

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  5. Oh, yeah...I need to make these! Thanks for sharing, Geri :)

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  6. Hi Geri - I came over here to see if you had a chance to bake the mushroom & shallot quiche, perhaps not, but these cookie bars look like a much better use of time anyway! :) Yum.

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    Replies
    1. Thanks for reminding me:) I have been busy experimenting with Thanksgiving Day recipes. I must get busy and make it.

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  7. These look decadently yummy! Have a great week.

    PS A big thank you for following Carole's Chatter

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  8. What a great idea. I've baked German chocolate cake, chocolate pecan pie, but not this combination...this is creative and sounds so good. I was just thinking about making pecan pie bars, but this might be a more fun recipe.

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  10. wow love this two of my fav American desserts combined

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    Replies
    1. Thank you. I am glad you liked this recipe.

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