Best 8 Yummy German Chocolate Pecan Pie Bars Recipes

GERMAN CHOCOLATE-PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees. Bake the pecans on a rimmed pan for about 10 minutes or until lightly toasted and fragrant, stirring halfway through.
• Line a 13- x 9-inch cake pan with heavy-duty aluminum foil, allowing a couple of inches to extend over sides. Spray the foil lightly with cooking spray.
• Add flour, powdered sugar, and cocoa to the bowl of a food processor and pulse to mix. Add cold, cubed butter to the bowl and pulse another 5 to 6 times until the mixture resembles coarse meal. Pour the crumbs into the pan and press to form a crust on the bottom and 3/4 inch up sides of the pan.
• Bake crust for 15 minutes at 350 degrees. Remove from oven and sprinkle chocolate chips evenly over crust. Once the chocolate begins to soften (about 5 minutes) gently and evenly spread with an offset spatula to cover the crust. Cool on a wire rack for 30 minutes.
• Whisk together brown sugar, corn syrup, and melted butter. Add eggs and mix until smooth. Stir in coconut and toasted pecans. Pour mixture over the chocolate crust.
• Bake for 25 to 30 minutes or until golden and set. Cool completely on a wire rack (1 hour). Refrigerate for 1 hour before removing from the pan.
• Using the aluminum foil, lift the bars out of the pan onto a cutting board. Use a sharp knife to cut into bars.

GERMAN CHOCOLATE PECAN PIE BARS

Steps:

• Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with heavy-duty foil, extending foil 2 to 3 inches over 2 opposite sides of pan. Spray foil with cooking spray.
• In food processor, place flour, powdered sugar, 3/4 cup butter and the cocoa. Cover; process with quick on-and-off pulses until consistency of coarse meal. Press in bottom and 3/4 inch up sides of pan.
• Bake 15 minutes. Remove from oven; sprinkle chocolate chips over crust. Cool completely in pan on cooling rack, about 30 minutes.
• In medium bowl, mix brown sugar, corn syrup, melted butter and the eggs with whisk until smooth. Stir in coconut and pecans. Spoon over crust. Bake 25 to 30 minutes or until golden and set. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 1 hour. Use foil to lift out of pan onto cutting board. Cut into 6 rows by 4 rows.

YUMMY GERMAN CHOCOLATE PECAN PIE BARS

Steps:

• 1. Preheat oven to 350°.
• 2. Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.
• 3. Line bottom and sides of a 9"x 13" baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.
• 4. Whisk together flour, confectioners' sugar, and cocoa. Add cold butter, and combine with a pastry blender* until mixture resembles coarse meal. Press mixture into bottom and about 3/4-inch up sides of prepared pan.
• 5. Bake crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.
• 6. Place eggs in a large mixing bowl, and beat lightly. Add brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.
• 7. Bake 28-34 minutes, or until edges are golden and filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.
• 8. Using foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife or pizza cutter to cut into bars.

CHOCOLATE PECAN PIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch jelly roll pan.
• Stir flour, white sugar, and salt together in a large bowl. Cut in 2/3 cup margarine until mixture resembles coarse crumbs. Press mixture into the bottom of the prepared pan.
• Bake in the preheated oven for 20 minutes.
• While the crust is baking, prepare the filling by mixing corn syrup, brown sugar, eggs, margarine, vanilla extract, and salt together in a large bowl until smooth. Stir in pecans.
• Remove the crust from the oven and sprinkle with chocolate chips. Spread filling evenly over the chocolate chip covered crust.
• Bake in the preheated oven until set, 20 to 25 minutes. Cool completely before cutting into squares.

GERMAN CHOCOLATE PECAN PIE BARS

Steps:

• Preheat oven to 350°F.
• Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.
• Line the bottom and sides of a 9"x 13"x 2" baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.
• Whisk together the flour, confectioners' sugar, and cocoa. Add the cold butter, and combine with a pastry blender* until the mixture resembles coarse meal. Press the mixture into the bottom and about 3/4-inch up sides of prepared pan.**
• Bake the crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.
• Place the eggs in a large mixing bowl, and beat lightly. Add the brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in the coconut and pecans. Pour evenly over the partially baked crust.
• Bake 28-34 minutes, or until the edges are golden and the filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.
• Using foil overhang, lift the bars from the pan and place on a cutting board. Use a sharp knife to cut into bars.

CHOCOLATE PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil. In the bowl of an electric mixer, beat 1 stick room-temperature butter, brown sugar, flour, and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom.
• Bake until lightly browned, 25 to 30 minutes. Let cool, 10 minutes.
• Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, 25 to 30 minutes. Cool completely in pan before lifting out (using foil to lift). Cut into 32 bars (8 rows by 4 rows).

CHOCOLATE PECAN PIE BARS

Steps:

• In a small bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to fit bottom of a 13x9-in. baking pan; press into pan. Refrigerate while preparing filling., In a large bowl, beat eggs, sugar, and salt on high speed 2 minutes. Stir in flour, melted butter and vanilla. Fold in chocolate chips. Pour over crust; sprinkle with pecans., Cover loosely with foil. Place on a lower oven rack; bake 20 minutes. Bake, uncovered, 30 minutes longer or until top is golden brown and a knife inserted in the center comes out clean., Cool in pan on a wire rack. Cut into 36 bars. Refrigerate leftovers.

GERMAN CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk the corn syrup, eggs, sugar, butter, and vanilla together in a mixing bowl until light-colored and well blended. Stir in the pecans and coconut. Sprinkle the chocolate chips over the bottom of the prepared pie crust. Pour the corn syrup mixture over the chocolate chips.
• Bake in preheated oven until top is set, 55 to 60 minutes. Cool completely on a rack before serving, about 2 hours.