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My grandfather’s favorite cake was German Chocolate. It was the last dessert I made for him before he passed away. I used fresh, local chicken eggs for the icing, that turned out rich and decadent without being heavy.

Today, when I eat chocolate and coconut together, I think of him. I bet he would like these bars. And I would give anything to be able to make a plate of these for him.

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German Chocolate Pecan Pie Bars from Southern Living, Sept 2012

  • 3 cups pecan halves and pieces
  • 1 3/4 cups all purpose flour
  • 3/4 cup powdered sugar
  • 3/4 cup cold butter, cubed
  • 1/4 cup unsweetened cocoa
  • 1 1/2 cup semisweet chocolate chips
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup light corn syrup
  • 1/4 cup butter, melted
  • 3 large eggs, lightly beaten
  • 1 cup sweetened flaked coconut

Preheat oven to 350 degrees. Toast the pecans in a shallow pan for 8 to 10 minutes. Line a 9×13 pan with aluminum foil and lightly grease foil. Pulse flour and next 3 ingredients in food processor until it looks like coarse meal. Press the mixture into pan and 3/4 inch up each side. Bake crust at 350 for 15 minutes.

Remove from oven and sprinkle with chocolate morsels over crust. Cool completely on a wire rack for about 30 minutes. Whisk together brown sugar and next three ingredients. Stir in coconut and toasted pecans. (You could add 1/4 cup bourbon to brown sugar mixture.) Spoon over prepared crust. Bake at 350 degrees for 30 minutes or until golden and set. Cook for an hour. Chill for an hour. Lift from pan and cut into bars. Makes 2 dozen bars.

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