German Chocolate Cookie Bars Recipe

These German Chocolate Cookie Bars are an irresistibly gooey, chocolatey treat that combines all the classic flavors of German chocolate cake—rich chocolate, sweet coconut, and nutty pecans—layered over a buttery cookie crust. They’re ridiculously easy to make and perfect for when you want something indulgent without spending hours in the kitchen. Whether you’re baking for a party, a potluck, or just to satisfy your sweet tooth on a Tuesday night, this recipe is a keeper.

Why You’ll Love This Recipe

• Easy to Make: No need to fuss with multiple bowls or complicated steps—this is a one-pan wonder.
• Decadent and Satisfying: Every bite is a perfect combo of chewy, crunchy, and gooey textures.
• Crowd-Pleaser: These bars disappear fast, whether at bake sales, family gatherings, or your own kitchen counter.
• Customizable: Plenty of room to play with mix-ins and layers, depending on what you have on hand.

Ingredients You’ll Need

Here’s what you’ll need to bring these bars to life:

• Butter: Forms the base of the cookie crust and adds rich flavor.
• Brown sugar: Adds deep, caramel-like sweetness and chewiness to the cookie layer.
• Vanilla extract: A must for enhancing the sweetness and rounding out the flavors.
• Egg: Helps bind the crust and adds moisture.
• All-purpose flour: Creates structure in the cookie base.
• Salt: Balances the sweetness—don’t skip it!
• Semi-sweet chocolate chips: Melt into pockets of chocolate in every bite.
• Sweetened shredded coconut: Essential for that classic German chocolate taste and chewy texture.
• Chopped pecans: Adds crunch and a nutty depth of flavor.
• Sweetened condensed milk: Binds the topping and turns wonderfully gooey during baking.

Variations

Want to put your own spin on these cookie bars? Here are a few tasty ideas:

• Go Nut-Free: Swap the pecans for crushed pretzels or skip them entirely for a simpler version.
• Add a Caramel Drizzle: Once cooled, drizzle caramel sauce on top for even more indulgence.
• Swap the Chocolate Chips: Try white chocolate, milk chocolate, or even butterscotch chips.
• Make Them Gluten-Free: Use a 1:1 gluten-free flour blend for an easy switch.

How to Make German Chocolate Cookie Bars

Step 1: Prep the Pan

Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy lifting later.

Step 2: Make the Cookie Base

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the vanilla and egg until smooth. Add the flour and salt, mixing just until combined. Press the mixture evenly into the bottom of your prepared pan.

Step 3: Add the Chocolate Chips

Sprinkle the chocolate chips evenly over the cookie base. You don’t need to press them in—they’ll melt into the crust as it bakes.

Step 4: Layer the Topping

In a bowl, mix together the shredded coconut, chopped pecans, and sweetened condensed milk until well combined. Carefully spread this mixture over the chocolate chip layer, making sure it’s evenly distributed.

Step 5: Bake to Perfection

Bake for 25–30 minutes, or until the edges are golden brown and the top is bubbly and set. Cool completely in the pan before lifting out and cutting into bars.

Pro Tips for Making the Recipe

• Cool Before Cutting: These bars hold together best when fully cooled—pop them in the fridge if you’re in a hurry.
• Toast the Pecans: Toasting the nuts before mixing them in adds an extra layer of flavor.
• Don’t Overmix the Base: Mix just until combined to keep the crust tender.
• Use an Offset Spatula: It’s the best tool for spreading the sticky coconut topping evenly.

How to Serve

These cookie bars are pretty versatile and can be served in a few delicious ways:

Straight-Up Sweet Treat

Serve them at room temperature as a dessert or afternoon snack with a tall glass of milk.

With Ice Cream

Warm a bar slightly in the microwave and top with a scoop of vanilla or coconut ice cream—pure heaven.

Coffee Companion

Pair with a cup of coffee or espresso for a sweet midday break.

Make Ahead and Storage

Storing Leftovers

Store cooled bars in an airtight container at room temperature for up to 4 days. If your kitchen runs warm, the fridge is a safer bet.

Freezing

These bars freeze beautifully. Wrap tightly in plastic wrap, then foil, and store in a freezer-safe bag for up to 3 months. Thaw in the fridge or at room temperature before serving.

Reheating

No need to reheat unless you want that melty, gooey effect—just a few seconds in the microwave will do the trick.

FAQs

Can I use unsweetened coconut instead of sweetened?
Yes, but the bars won’t be as sweet or chewy. If you go this route, consider adding a tablespoon or two of extra sweetened condensed milk to help with moisture.

Do I need to toast the pecans before adding them?
It’s optional, but highly recommended. Toasting brings out their natural flavor and adds a delightful crunch.

What kind of chocolate chips work best?
Semi-sweet chocolate chips strike a nice balance with the sweet topping, but you can use milk or dark chocolate based on your taste preference.

Can I double the recipe?
Absolutely! Just use a larger baking dish and keep an eye on the baking time—it may need an extra 5–10 minutes.

Final Thoughts

These German Chocolate Cookie Bars are the ultimate blend of easy and indulgent. Whether you’re baking for friends, a holiday tray, or just because you deserve something sweet, this recipe delivers big on flavor with minimal effort. Don’t be surprised if they become a regular request in your house—once you try them, there’s no going back!

Print