German Chocolate Bars from Scratch

Step 1

Make the Crust

Step 2

Combine all dry ingredients in a large bowl. Chop or grate the cold butter and work it in using a pastry cutter or mixer. You'll end up with a loose crumb.

Step 3

Prepare a 9 x 13 (or 8 x 12-inch) baking dish. Coat with non-stick spray and place parchment paper on top. (See photo.)

Step 4

Press the chocolate cookie mixture into the bottom of the dish. It will start to come together as you press it down.

Step 5

Place in preheated 350 degree oven and set your timer for 20 minutes.

Step 6

Make the filling.

Step 7

Put the butter in a saucepan and melt it over low heat. Add brown sugar and corn syrup. Bring to a low boil and stir until fully incorporated.

Step 8

Remove from heat and transfer to a heatproof bowl. Place in the refrigerator to cool down. It will thicken as it cools but you can stir it when it comes out of the fridge.

Step 9

Once it cools you can add the vanilla and the whole eggs. (It's important that it's fully cooled so the eggs don't scramble.) Mix well.

Step 10

Add chopped pecans and coconut and stir well.

Step 11

Pour over hot half-baked crust and place back in the oven for 30 minutes.

Step 12

While bars are cooking, toast coconut and nuts. Place them in a skilled and set over medium-low heat, stirring frequently until both began to reach that toasty stage (where the coloring and scent will deepen). Remove from heat and set aside.

Step 13

As soon as the bars have baked for 30 minutes add the chocolate chips, toasted coconut and toasted pecans and put the back in the oven for an additional 15 minutes until done.

Step 14

Remove and place on wire rack to cool.

Step 15

Once cooled, cut into squares and serve. The parchment paper will make the bars easy to lift from the pan.

Step 16

To store these bars cover with plastic wrap and keep in a cool place. Do not refrigerate. I don't recommend freezing these but if you feel so inclined, place in an airtight container (like a Ziplock freezer bag) and store in freezer up to two months. Thaw naturally and eat at room temperature.