Last updated on February 11, 2026

A Cozy Start

Some of my best kitchen memories involve the sweet, nutty smell of pecans toasting while a record played softly in the background — do you ever get a craving that sends you straight to the oven? If you’re new to baking bars or worried a layered dessert will be fussy, I get it; I used to worry about soggy centers and cracked crusts, too. This recipe for German Chocolate Pecan Pie Bars is a gentle, forgiving version of the classic: warm, chocolatey, and pecan-studded, yet simple enough for a beginner. If you want to try a gluten-free twist later, I often point friends to a reliable alternative like the best gluten-free pecan pie bars for tips on swapping crusts and keeping texture perfect.

A Quick Look at This German Chocolate Pecan Pie Bars Recipe

These German Chocolate Pecan Pie Bars combine toasted pecans and shredded coconut with a rich chocolate shortbread crust and a gooey pecan-coconut filling. The two main ingredients that define this dessert are pecans and semisweet chocolate chips. They’re a comforting, crowd-pleasing treat you can make in a single 9"x13" pan — great for potlucks, weeknight dessert rescue missions, or when you want something decadent without a lot of fuss. The recipe is forgiving for beginners and gives a reliably chewy, set filling after chilling. Keep reading for the full step-by-step method and tips to nail the texture every time.

Ingredients You’ll Need for German Chocolate Pecan Pie Bars

Below I break down the ingredients from the original list into what you absolutely need, what you might like to add, and sensible substitutions or shortcuts I use when I want to save time.

Essentials

3 cups pecan halves — toasted for best flavor
1 3/4 cups all-purpose flour — the base of the chocolate shortbread crust
3/4 cup confectioners’ (powdered) sugar — for a tender, slightly sweet crust
3/4 cup cold butter, cubed — keep it cold for a flaky shortbread texture
1/4 cup unsweetened cocoa powder — makes the crust richly chocolatey
1 1/2 cups semisweet chocolate chips — to melt over the hot crust
3 large eggs — room temperature helps the filling mix evenly
3/4 cup firmly packed light brown sugar — gives the filling that caramel-like flavor
3/4 cup light corn syrup — gives the filling chew and shine
1/4 cup unsalted butter, melted — keeps the filling silky
1 cup sweetened flaked coconut — classic German chocolate flavor and texture

Optional add-ons

A pinch of kosher salt on the crust or finishing salt on top — enhances flavor
1 teaspoon vanilla extract in the filling — I like the warm depth it adds
1/2 cup chopped dark chocolate instead of chips for a more rustic bite
Toasted coconut flakes for sprinkling on top after baking for extra crunch
A handful of extra chopped pecans for the top to make the bars look more finished

Substitutions and shortcuts

Butter: If you need a dairy-free option, use a quality vegan butter for both the crust and filling. Texture may vary slightly.
Corn syrup: If you don’t have light corn syrup, use 3/4 cup golden syrup or an equal mix of honey and light corn syrup substitute (note: honey will add a slight floral note). Avoid using maple syrup — it thins the filling more.
Flour: For a gluten-free crust, substitute a 1:1 gluten-free flour blend and add a tablespoon of cold butter or an egg yolk if the dough feels crumbly. For more guidance, see the gluten-free version linked earlier.
Coconut: Unsweetened flaked coconut will work too if you prefer less sweetness. Toast it lightly for extra flavor.
Shortcuts: Toast the pecans and coconut together on one pan to save time. Use pre-chopped pecans if you’re in a hurry.

How to Make German Chocolate Pecan Pie Bars Step-by-Step

I write this section for people who want to feel confident at every stage. I’ll walk you through each part, with little tips so you don’t have to guess.

Preheat and prep the pan
- Heat your oven to 350°F (175°C). While it warms, line a 9"x13" baking pan with heavy-duty foil, leaving an overhang on two opposite sides so you can lift the bars out later. Lightly grease the foil with butter or nonstick spray. This setup makes removing and slicing the bars much easier.
Toast the pecans
- Spread the 3 cups of pecan halves in a single layer on a baking sheet. Toast them in the oven for 8–10 minutes, stirring once halfway through. Watch them closely: once they smell nutty and turn slightly darker, they’re done. Toasting deepens the flavor and helps keep the nuts crisp in the filling. Let them cool while you make the crust.
Make the chocolate shortbread crust
- In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 3/4 cup confectioners’ sugar, and 1/4 cup unsweetened cocoa powder until evenly combined. Add the 3/4 cup cold, cubed butter. Use a pastry cutter, two forks, or your fingertips to cut the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining.
- Press this crumbly dough into the bottom of the prepared 9"x13" pan, and press it up the sides slightly to form a shallow edge (this helps hold the filling). Take your time: an even crust bakes more uniformly. Use the flat bottom of a measuring cup for a smooth, compact surface. Bake the crust in the preheated oven for 15 minutes.
Add the chocolate layer
- Remove the crust from the oven and immediately sprinkle 1 1/2 cups semisweet chocolate chips evenly over the hot crust. The heat will melt the chips. Let the pan sit for about 30 minutes so the chocolate can soften and spread into a shiny layer. You don’t need to swirl the chocolate—just let it settle. This creates a lovely chocolate barrier between the crust and filling.
Prepare the pecan-coconut filling
- While the chocolate layer cools, make the filling. In a medium bowl, lightly beat 3 large eggs until just combined — don’t overbeat. Add 3/4 cup firmly packed light brown sugar, 3/4 cup light corn syrup, and 1/4 cup melted unsalted butter. Whisk until the mixture is smooth and the sugar has started to dissolve. If using, add 1 teaspoon vanilla extract and a pinch of salt here. Stir in the 1 cup sweetened flaked coconut and the toasted pecans (reserve a few extra pecan halves if you want to scatter them on top).
Assemble and bake the bars
- Pour the pecan-coconut filling evenly over the cooled chocolate-coated crust. Spread gently so the filling reaches the edges. If you reserved pecan halves, arrange them on top for a decorative finish. Return the pan to the oven and bake for 28–34 minutes, or until the filling is set and golden on top. The center should no longer jiggle; a gentle wobble is okay because the filling will firm up as it cools. If the edges brown faster than the center, loosely tent with foil for the last 5–10 minutes.
Cool and chill for best texture
- Remove the pan from the oven and let it cool completely at room temperature. After it’s cooled, place the pan in the refrigerator for at least one hour to chill; this helps the filling set and makes slicing clean squares much easier. I know patience is hard when the house smells this good — but the texture improves a lot with that chill.
Slice and serve
- Use the foil overhang to lift the slab from the pan. Place it on a cutting board and use a sharp chef’s knife warmed under hot water and dried between cuts for neat pieces. Cut into 24 or 30 squares depending on how large you want them. Serve at room temperature or slightly chilled. A scoop of vanilla ice cream is my favorite pairing for a warm bar, or serve them plain with coffee.
Storage and make-ahead tips
- Store the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual squares on a baking sheet until firm, then transfer to a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before serving.

Common Mistakes to Avoid

I’ve learned what trips people up when making pecan-coconut bars, so here are a few things to watch for before you start baking.

Mistake 1: Using warm butter for the crust

If the butter is too warm, the shortbread crust can become greasy and dense instead of tender and flaky. Use butter straight from the fridge and work quickly when cutting it into the dry ingredients.

Mistake 2: Cutting the bars while they’re still warm

Slicing too soon creates messy, gooey pieces and ruins the clean layers. Let the pan cool completely and chill for at least an hour so the filling firms up. It’s worth the wait.

Mistake 3: Overbaking the filling

Bake until the filling is just set and slightly golden. Overbaking dries the filling and makes it crumbly rather than chewy. Start checking at 28 minutes and look for a gentle wobble in the center.

Serving Suggestions for German Chocolate Pecan Pie Bars

These bars are versatile — they’re just as good at a potluck as they are at a cozy night in. Here are three easy serving ideas to make them feel extra special.

Classic scoop and serve

Warm one or two bars slightly in the microwave (10–12 seconds) and serve with a generous scoop of vanilla ice cream. The contrast between warm and cold is irresistible.

Coffee break fancy

Cut bars into smaller squares and arrange on a serving platter for an afternoon coffee or tea. Dust lightly with powdered sugar and offer decaf or a bold roast alongside.

Party platter with complementary sweets

Mix these bars with other small treats — brownies, shortbread, or nut clusters — for a dessert board. If you enjoy layered chocolate-peanut-butter bars, consider pairing flavors and textures with the gooey goodness of 7-layer Reese’s bars for a decadent spread.

Conclusion

I promise these German Chocolate Pecan Pie Bars are easier than they look — the crust comes together in minutes, and the filling is a simple whisk-and-pour job. They’re wonderfully customizable: swap toasted walnuts, try unsweetened coconut, or add a pinch of espresso powder to deepen the chocolate flavor. Most of all, they’re cozy and forgiving—perfect for a beginner who wants a reliably delicious dessert. For another take on this classic in bar form, you can compare techniques with German Chocolate Pie Bars (Chewy & Delicious!) – Snappy Gourmet.

FAQs About German Chocolate Pecan Pie Bars

Q1: How long do German Chocolate Pecan Pie Bars keep in the fridge?
A1: German Chocolate Pecan Pie Bars stay fresh in an airtight container in the refrigerator for up to 5 days. Keeping them chilled prevents the filling from becoming too soft, and refrigeration also helps the flavors meld.

Q2: Can I make German Chocolate Pecan Pie Bars ahead of time for a party?
A2: Yes — these German Chocolate Pecan Pie Bars are excellent for making a day ahead. Bake, cool completely, refrigerate for at least an hour, then slice and store in the fridge. They’re easier to slice when chilled and taste great at room temperature.

Q3: Can I freeze German Chocolate Pecan Pie Bars?
A3: Absolutely. Freeze individual slices on a baking sheet until firm, then transfer to a freezer-safe container or bag and store for up to 2 months. Thaw in the refrigerator overnight before serving.

Q4: How can I keep German Chocolate Pecan Pie Bars from getting soggy?
A4: To avoid sogginess in German Chocolate Pecan Pie Bars, toast the pecans first so they hold their crunch and be sure to fully cool and then chill the bars before slicing. Also, don’t overfill the pan — an even layer bakes more reliably.

Q5: Can I use different nuts in German Chocolate Pecan Pie Bars?
A5: Yes. While pecans are classic here, you can substitute walnuts or a mix of chopped almonds and pecans. Toast the nuts first to bring out their flavor, and chop larger nuts so the texture in the filling is consistent.

German Chocolate Pecan Pie Bars

A Cozy Start

A Quick Look at This German Chocolate Pecan Pie Bars Recipe