GERMAN CHOCOLATE PECAN PIE BARS

Marcia Norwood
America's STORYTELLER
Telling Untold Stories in Photographs, Prose and Public Speaking

http://tellmeastory-marcia.blogspot.com 

GERMAN CHOCOLATE PECAN PIE BARS

Copyright 2014 Marcia Norwood

Copyright 2014 Marcia Norwood

German Chocolate Pecan Pie Bars are absolutely delicious.

They are not difficult to make, but you have to pay attention to the instructions. 

Focus.

I almost lost an entire batch when I made these, because I got distracted, so I edited the recipe to make it easier to follow. 

Good luck!

Copyright 2014 Marcia Norwood

RECIPE

German Chocolate Pecan Pie Bars

Ingredients

• 3  CUPS  Pecan Halves
• 1 and 3/4 CUPS  All-Purpose Flour
• 3/4  CUP  Confectioner's (Powdered) Sugar
• 3/4  CUP  COLD Butter, CUBED
• 1/4 CUP  Unsweetened Cocoa
• 1 and 1/2 CUPS  Semisweet Chocolate Chips
• 3  (Three) Large Eggs
• 3/4  CUP  Firmly Packed Brown Sugar
• 3/4  CUP  Corn Syrup
• 1/4  CUP  Butter, MELTED
• 1  CUP  Sweetened Flaked Coconut

Baking Supplies

• Shallow Baking Pan
• 9 x 13 Inch Baking Pan 
• Aluminum Foil 
• Wire Rack  
• Large Mixing Bowl 
• Mixer
• Cutting Board
• Pastry Blender or Food Processor (Optional) 

Instructions

Preheat oven to 350 Degrees.

Bake Pecan Halves
Arrange   3 CUPS Pecan Halves in a single layer of a shallow baking pan.  Bake 8 - 10 minutes or until lightly toasted.  Stir halfway through baking.  Set aside to use later as a topping.

Prepare Crust

Prepare 9 x 13 inch Baking Pan:  Line bottom and sides of a        9 x 13 inch baking pan with aluminum foil...leaving an overhang on two short sides.  Grease foil.

Whisk together:

• 1 and 3/4 CUPS All-Purpose Flour
• 3/4 CUP Confectioner's (Powdered) Sugar 
• 1/4 CUP Unsweetened Cocoa

Add  3/4 CUP Cold Butter (CUBED) - and combine with a pastry blender or cut in until mixture resembles  coarse meal.  

Press mixture into bottom of pan, and about 3/4-inch up sides of prepared pan. 

Bake crust for 15 minutes.  (This is a partial baking of the crust.)

Remove from oven and...
Immediately Sprinkle   1 and 1/2 CUPS Semisweet Chocolate Chips evenly over crust. 

COOL on a wire rack at least 30 minutes.

Prepare Filling

Place   3 Large Eggs in a large mixing bowl, and beat lightly.


Add   
3/4 CUP  Firmly Packed Brown Sugar
3/4 CUP  Corn Syrup
1/4 CUP  MELTED Butter 
Whisk  together  until  smooth.

Stir in  1 CUP Sweetened Flaked Coconut and lightly toasted pecan halves in to Filling Mixture.


Pour  filling evenly over partially baked crust.

Bake  28 - 34 minutes, or until edges are golden, and filling has set.  

Copyright 2014 Marcia Norwood

COOL  completely on a wire rack.


Refrigerate  for one hour.

Using foil overhang, Lift bars from pan, and Place on a cutting board.

Copyright 2014 Marcia Norwood

Use a sharp knife to CUT into bars.

Copyright 2014 Marcia Norwood

Makes about 24  two-inch bars.  (I cut them in all sizes.)

Copyright 2014 Marcia Norwood

Recipe adapted from Southern Living, September 2012.

Copyright 2014 Marcia Norwood

I wrapped each bar individually -  in or in pairs to give as gifts.

Copyright 2014 Marcia Norwood

Copyright 2014 Marcia Norwood

 

Copyright 2014 Marcia Norwood

 I baked one batch in a 13 x 9-inch pan, just as the recipe suggested, and then experimented by baking another batch on a longer and thinner cookie sheet.   I also threw in some walnuts in one batch. 

Both batches took longer than expected to bake.  The thicker bars (baked on the 9 x 13-inch pan) were softer than the ones baked on the cookie sheet.   

Thick or Thin - both were delicious.

Copyright 2014 Marcia Norwood

  ENJOY!

 

Copyright 2014 Marcia Norwood

Thanks for stopping by!

Come back often, and invite a friend!

Marcia Norwood

America's STORYTELLER

Telling Untold Stories in Photographs, Prose and Public Speaking