1-¾ cups all-purpose flour
¼ cup cocoa powder
¾ cup powdered sugar
1 cup cold butter, cubed
12 ounces dark chocolate chips
¾ cup firmly packed brown sugar
¾ cup light corn syrup
¼ cup butter, melted
1 cup unsweetened shredded coconut
3 cups pecan halves, toasted
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9-inch-by-13-inch baking dish with parchment paper, allowing an overhang on two ends. Set aside.
In a large bowl, combine the flour, cocoa powder, and powdered sugar.
Add the cubed cold butter and blend with a pastry blender until the mixture resembles small peas. It will be dry, but it will come together when baked.
Press the flour mixture into the prepared baking dish.
Bake for 15 minutes.
Remove the baked chocolate crust from the oven and place the pan on a wire rack. Sprinkle the dark chocolate chips evenly across the crust. Allow to cool for 30 minutes.
In a large bowl, gently whisk the eggs. Add the brown sugar, corn syrup and melted butter, and whisk until smooth.
Mix in the unsweetened shredded coconut and pecans.
Pour the pecan mixture on top of the melted chocolate chips, and spread evenly.
Bake for 30 to 35 minutes, or until the bars are golden brown and the filling has set.
Allow to cool completely, then refrigerate for 1 hour before cutting into squares.
How classic and delicious do these bars look? We just can’t get enough of the combination of classic German chocolate shortbread crust, melted chocolate, and pecan-coconut topping, and we also love that we can take out the coconut if we really want, or if we’re hosting guests who aren’t particularly fond of the flavor. (Believe it or not, coconut-haters do exist!)
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