Irresistible German Chocolate Cookie Bars Recipe

Introduction

These irresistible German Chocolate Cookie Bars combine a rich, fudgy chocolate crust with a sweet, nutty coconut topping. They’re easy to make and perfect for any occasion when you want a delicious treat that feels homemade yet impressive.

Ingredients

• 1 box devil’s food or German chocolate cake mix (not pudding-included)
• 1/2 cup butter, melted
• 2 large eggs, divided
• 1 can (14 oz) sweetened condensed milk (fat free is fine)
• 1 tsp vanilla extract
• 1 cup chopped pecans
• 1 cup shredded coconut
• 1/2 cup milk chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan using non-stick spray, melted butter, or your preferred method to prevent sticking.
2. Step 2: In a medium bowl, combine the cake mix, melted butter, and one egg. Mix until combined into a uniform dough. Press this mixture evenly into the bottom of the prepared pan, avoiding the sides.
3. Step 3: Bake the crust for 7 minutes. It will look slightly underbaked, which helps keep the bars chewy and moist. Remove the pan from the oven and set aside.
4. Step 4: While the crust bakes, stir together the sweetened condensed milk, vanilla extract, the second egg, chopped pecans, and shredded coconut in a separate bowl until well combined.
5. Step 5: Pour the topping mixture evenly over the warm crust. Sprinkle the milk chocolate chips uniformly on top.
6. Step 6: Return the pan to the oven and bake for 24-30 minutes, until the topping is lightly golden. Let the bars cool completely in the pan before cutting. For cleaner slices, chill in the fridge for about an hour after cooling.

Tips & Variations

• Use fresh, high-quality pecans and sweetened shredded coconut for the best flavor and texture.
• Swap milk chocolate chips for semisweet or dark chocolate chips to adjust the sweetness level.
• If you prefer a softer bar, reduce baking time by a few minutes and watch closely.

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 a week. Reheat gently in the microwave for 10-15 seconds to soften before serving, if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake mix?

Yes, but avoid pudding-included cake mixes as they affect the texture. Devil’s food or German chocolate cake mix without pudding works best for the crust.

Can I freeze these cookie bars?

Absolutely. Wrap the cooled bars tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.

Irresistible German Chocolate Cookie Bars Recipe

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★★★★★

4.4 from 127 reviews

These irresistibly gooey German Chocolate Cookie Bars combine a rich devil’s food or German chocolate cake crust with a luscious coconut-pecan topping, finished with a sprinkle of milk chocolate chips. Perfectly chewy and moist, they make an excellent dessert or treat for any occasion.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 37 minutes
• Total Time: 52 minutes
• Yield: 24 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 box devil’s food or German chocolate cake mix (not pudding-included)
• 1/2 cup butter, melted
• 1 large egg

Topping

• 1 can (14 oz) sweetened condensed milk (fat free is fine)
• 1 tsp vanilla extract
• 1 large egg
• 1 cup chopped pecans
• 1 cup shredded coconut
• 1/2 cup milk chocolate chips

Instructions

1. Preheat the Oven and Prepare Baking Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan using non-stick cooking spray, melted butter, or your preferred method to prevent sticking.
2. Make the Cake Crust: In a medium mixing bowl, combine the devil’s food or German chocolate cake mix (ensure it is not pudding-included), melted butter, and one large egg. Mix until uniform dough forms. Press the mixture evenly into the bottom of the prepared pan, avoiding the sides.
3. Bake the Crust: Bake the crust in the preheated oven for 7 minutes. The crust will appear slightly underbaked; this is intentional to achieve a chewy and moist texture in the final bars. Remove the pan from the oven and set aside.
4. Prepare the Topping Mixture: While the crust is baking, stir together sweetened condensed milk, vanilla extract, one large egg, chopped pecans, and shredded coconut in a separate bowl until fully combined.
5. Assemble the Bars: Pour the topping mixture evenly over the warm, partially baked crust. Sprinkle milk chocolate chips uniformly across the surface.
6. Bake and Cool the Bars: Return the pan to the oven and bake for 24-30 minutes, or until the top turns a light golden brown. Remove from the oven and allow to cool completely in the pan before cutting into squares. For easier slicing, chill the bars in the refrigerator for about an hour after cooling.

Notes

• Use cake mix without pudding for the best texture in the crust.
• Underbaking the crust slightly ensures the bars remain chewy and moist.
• Chilling the bars after baking improves slicing and presentation.
• Milk chocolate chips can be swapped for dark chocolate chips for a richer flavor.
• Store bars in an airtight container in the refrigerator for up to 5 days.

Keywords: German Chocolate Cookie Bars, dessert bars, chocolate bars, coconut pecan topping, easy dessert, chewy cookie bars