Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, german chocolate pecan pie bars. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
German Chocolate Pecan Pie Bars is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. German Chocolate Pecan Pie Bars is something which I have loved my entire life. They are nice and they look fantastic.
German chocolate cake is one of my childhood loves. My mother used to make it from a cake mix with store-bought frosting. If you've never made pecan pie bars, imagine those gooey filling and toasty pecans of pie fame filling a simple crust and baked in a big pan instead of a pie plate.
To begin with this particular recipe, we must prepare a few ingredients. You can have german chocolate pecan pie bars using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make German Chocolate Pecan Pie Bars:
- Get 3 cups Pecan halves & pieces
- Take 1 3/4 cups all-purpose flour
- Make ready 3/4 cup powdered sugar
- Get 3/4 cup cold butter, cubed
- Make ready 1/4 cup unsweetened cocoa
- Make ready 1 1/2 cups semisweet chocolate morsels
- Take 3/4 cup firmly packed brown sugar
- Prepare 3/4 cup corn syrup
- Get 1/4 cup butter, melted
- Get 3 large eggs, lightly beaten
- Prepare 1 cup sweeten flaked coconut
All you need to do is layer a quick and chocolaty shortbread crust with some. Inspired by German Chocolate Cake, chocolate chips and shredded coconut mixed into the filling put this pecan pie head and shoulders above the rest. I added a small bit of a German Chocolate bar into the melted butter because I wasn't sure how chocolately the choc. chips alone would make it. Just when you thought a normal pecan pie was already rich enough, we decided to go and add a cheesecake to it.
Steps to make German Chocolate Pecan Pie Bars:
- Preheat oven to 350°F. Bake pecans in a single layer in shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through.
- Line bottom and sides of 13 X 9-inch pan with heavy duty aluminum foil, allowing 2 to 3 inches to extend over sides. Lightly grease foil.
- 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.
- Bake crust at 350 for 15 minutes. Remove from oven, and sprinkle chocolate morsels over crust. Cool completely on a wire rack (about 30 minutes)
- Whisk together brown sugar and next 3 ingredients until smooth. Stir in coconut and toasted pecans, and spoon into prepared crust.
- Bake at 350°F for 25 to 30 minutes or until golden and set. Cool completely on wire rack (about 1 hour.) chill 1 hour. Lift bake bars from pan, using foil sides as handles. Transfer to cutting board; cut into bars.
Pecan Pie Bars transform the classic Thanksgiving dessert into a finger-friendly sweet that stacks pecan pie filling atop a buttery shortbread base. But at least I'm sparing you the physical pain of dealing with pastry dough, because these bars pack the classic pecan pie flavor sans all the chilling. Surprisingly, pecan pie is a relative latecomer to the Southern table. Classic pecan pie goes portable with this chocolate bar cookie recipe perfect for dessert or sweet midday snack. Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and melted butter until well combined.
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