German Chocolate Bars – Easy Coconut Pecan Brownie Bars

These German Chocolate Bars combine two delicious layers in one easy dessert: a cake-like fudge brownie base topped with a chewy coconut pecan mixture and semi-sweet chocolate chips. Inspired by the flavors of German chocolate cake, these dessert bars are made in a 13×9-inch pan and cut into 15 pieces. The brownie layer starts with a family-size brownie mix, while sweetened condensed milk, coconut, pecans, and chocolate chips create the rich topping. With 30 minutes of prep and 40 minutes of baking, they make an easy homemade-style dessert.

Quick Recipe Snapshot

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 15 bars
• Pan: 13×9-inch
• Oven Temperature: 350°F
• Main Flavors: Chocolate, coconut, pecan

Why You’ll Love These German Chocolate Bars

• Two layers in one pan: A fudgy brownie bottom meets a chewy coconut pecan topping.
• Easy preparation: The brownie layer starts with a family-size brownie mix.
• Classic flavor combination: Chocolate, sweet coconut, and pecans recreate the familiar German chocolate flavor profile.
• Chocolate chips on top: Semi-sweet chocolate chips add another layer of chocolate throughout the topping.
• Makes 15 bars: The finished dessert is cut into three rows by five rows.

Ingredients

Brownie Bottom

• 18.3 oz (520 g) family-size brownie mix, for a 13×9-inch pan
• 2 large eggs, or as listed on the box
• 3 Tbsp water, or as listed on the box
• ⅔ cup (159 ml) vegetable oil, or as listed on the box

Coconut Pecan Topping

• 14 oz (396 g) can sweetened condensed milk
• 1 tsp vanilla extract
• 1 large egg
• 1 ½ cups (125 g) sweetened coconut flakes
• 1 cup (113 g) chopped pecans, toasted optional
• ¾ cup (127 g) semi-sweet chocolate chips

How to Make German Chocolate Bars

1. Toast the Pecans, If Using

If you plan to toast the pecans, do this first.

Place the pecans in a dry skillet over medium heat. Stir frequently until they are golden brown and fragrant, about 2–5 minutes.

Immediately remove the skillet from the heat and transfer the pecans to a cutting board or heat-safe plate so they do not continue cooking in the hot pan.

Allow them to cool completely, then chop them if needed.

2. Prepare the Pan

Preheat the oven to 350°F.

Lightly grease a 13×9-inch baking pan with cooking spray, or line it with parchment paper. Leave a couple of inches of parchment overhang so the finished dessert can be lifted from the pan.

3. Make the Brownie Bottom

In a large bowl, combine the dry brownie mix with the eggs, water, and vegetable oil according to the amounts listed on the box.

Whisk until only a few lumps remain.

Pour the brownie batter into the prepared pan and spread it evenly with a spatula.

Bake at 350°F for 10 minutes. The brownie layer will not be finished at this point. The edges should just begin to look set.

4. Prepare the Coconut Pecan Topping

While the brownies bake, combine the sweetened condensed milk, vanilla extract, and egg in a separate bowl.

Add the shredded coconut and chopped pecans. Stir until combined.

5. Assemble the Layers

After the brownies have baked for the first 10 minutes, remove the pan from the oven.

Drop spoonfuls of the coconut mixture over the brownie layer, distributing it as evenly as possible.

The mixture will sink slightly into the underbaked brownies. Do not pour the coconut mixture over the top all at once, because it will be difficult to spread.

Sprinkle the semi-sweet chocolate chips evenly over the coconut pecan mixture.

6. Finish Baking

Return the pan to the oven.

Bake for another 25–30 minutes, or until the edges are brown and a toothpick inserted into the center comes out fairly clean. The provided recipe notes that the bars took about 27–28 minutes.

Allow the dessert to cool completely before cutting and serving.

7. Cut and Serve

Cut the cooled dessert into 15 pieces, arranged as 3 rows by 5 rows.

If you used parchment paper, lift the entire dessert from the pan using the overhanging paper. Transfer it to a cutting board and cut into bars.

Important Cooking Tips

• Toast the pecans first: If using toasted pecans, prepare them before starting the rest of the recipe because the dessert assembly moves quickly.
• Don’t overbake the first layer: After the initial 10 minutes, the brownie should still be underbaked with edges that have just started to set.
• Add the topping by spoonfuls: Dropping spoonfuls over the brownies makes the coconut mixture easier to distribute.
• Don’t pour the topping all at once: The topping sinks slightly into the brownie layer, so spooning it over helps with spreading.
• Cool completely: Let the finished bars cool completely before cutting.
• Use parchment for easy removal: Leaving parchment overhang makes it possible to lift the entire dessert from the pan.

Storage

Tightly cover leftover German Chocolate Bars in the pan with plastic wrap or foil. Alternatively, store them in an airtight container.

They can be stored at room temperature for up to 3–4 days.

Frequently Asked Questions

How many German Chocolate Bars does this recipe make?

The recipe makes 15 bars, cut into 3 rows by 5 rows.

What size pan do I need?

Use a 13×9-inch baking pan.

Do I have to toast the pecans?

No. Toasting the pecans is optional. If you choose to toast them, cook them in a dry skillet over medium heat for about 2–5 minutes, stirring frequently.

Why isn’t the brownie layer fully baked before adding the topping?

The brownie layer is intentionally baked for only 10 minutes first. The coconut pecan mixture is then added before the bars return to the oven for the remaining 25–30 minutes.

How should I store German Chocolate Bars?

Store the bars tightly covered in the pan with plastic wrap or foil, or place them in an airtight container. They can be kept at room temperature for up to 3–4 days.

Nutrition Information

Per 1 bar:

• Calories: 478 kcal
• Carbohydrates: 52g
• Protein: 6g
• Fat: 28g
• Saturated Fat: 9g
• Polyunsaturated Fat: 8g
• Monounsaturated Fat: 9g
• Trans Fat: 0.1g
• Cholesterol: 42mg
• Sodium: 172mg
• Potassium: 222mg
• Fiber: 2g
• Sugar: 38g
• Vitamin A: 127 IU
• Vitamin C: 1mg
• Calcium: 92mg
• Iron: 2mg

The provided source notes that nutritional values were calculated using a third-party tool and are estimates only.

Final Thoughts

German Chocolate Bars are an easy way to enjoy the familiar combination of chocolate, coconut, and pecans in a simple dessert-bar format. The brownie base stays rich and fudgy while the coconut pecan topping adds a chewy layer studded with semi-sweet chocolate chips. Made in one 13×9-inch pan and cut into 15 pieces, these bars are a convenient dessert for sharing.

Print