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German Chocolate Cake Bars Recipe

German Chocolate Cake Bars

iamwinfred
These German Chocolate Cake Bars deliver everything you love about the classic layer cake in a simple, crowd-friendly bar format. A dense, fudgy chocolate base made with Baker's German sweet chocolate is topped with the legendary coconut pecan frosting — that buttery, gooey, impossibly addictive layer loaded with toasted pecans and sweetened shredded coconut. Made in a single 9x13 pan with no special decorating skills required, these bars are perfect for potlucks, bake sales, holiday trays, and gifting — and they taste even better on day two.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 20 bars
Calories 310 kcal

Equipment

  • 9x13 inch baking pan Nonstick recommended for even heat distribution
  • Parchment paper For easy bar removal using a parchment sling
  • Large mixing bowl
  • Whisk
  • Rubber spatula
  • Medium heavy-bottomed saucepan For making the coconut pecan frosting
  • Instant-read thermometer (optional) helpful for checking frosting temperature
  • Cooling rack
  • Sharp knife or bench scraper For cutting bars cleanly
  • Measuring cups and spoons

Ingredients
  

For the Chocolate Bars

  • 1/2 cup unsalted butter 113g, melted and slightly cooled (1 stick)
  • 1 cup granulated sugar 200g
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 1/3 cup Dutch-process cocoa powder 35g; natural unsweetened cocoa can be substituted
  • 1/2 cup all-purpose flour 65g
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 2 oz German sweet chocolate bar 55g, melted; Baker's German's Sweet Chocolate is the classic choice

For the Coconut Pecan Frosting

  • 1 cup evaporated milk 240ml
  • 1 cup granulated sugar 200g
  • 3 large egg yolks lightly beaten
  • 1/2 cup unsalted butter 113g, cut into pieces (1 stick)
  • 1 tsp pure vanilla extract
  • 1 1/3 cups sweetened shredded coconut 120g
  • 1 cup pecan halves or pieces 100g, roughly chopped; toasted for best flavor

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan, line with a parchment paper sling (leaving overhang on the long sides), and lightly grease the parchment.
  • Microwave the 2 oz German sweet chocolate in 20-second intervals, stirring between each, until smooth; set aside to cool slightly. Melt the butter separately and allow to cool for a couple of minutes.
  • Whisk sugar into melted butter, then add eggs one at a time, followed by vanilla and melted chocolate. Sift in cocoa powder, flour, salt, and baking powder, then fold gently with a spatula just until no dry streaks remain — do not overmix.
  • Spread the batter evenly into the prepared pan and bake for 22–26 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. Transfer to a cooling rack and cool completely before adding frosting.
  • Combine evaporated milk, sugar, egg yolks, and butter in a medium heavy-bottomed saucepan over medium heat, stirring constantly for 10–12 minutes until thickened and the mixture reaches 170–175°F and coats the back of a spoon.
  • Remove from heat and stir in vanilla, shredded coconut, and chopped pecans. Allow the frosting to cool for 20–30 minutes, stirring occasionally, until spreadable but not runny.
  • Spoon the cooled coconut pecan frosting evenly over the completely cooled chocolate base and spread to the edges with a rubber spatula. Let the bars set at room temperature for at least 1 hour, then refrigerate for 30 minutes for cleanest cuts.
  • Lift the entire slab out of the pan using the parchment overhang and place on a cutting board. Cut into 16 generous bars (4x4) or 20 smaller bars (4x5), wiping the knife clean between cuts. Serve at room temperature.

Notes

  • Use room temperature eggs for the bar base — cold eggs don't incorporate as smoothly and can make the batter look curdled.
  • Don't skip the parchment sling. It makes removing and cutting the bars dramatically easier and prevents any chance of sticking.
  • Toast the pecans on a dry baking sheet at 350°F for 6–8 minutes before adding to the frosting. It deepens the flavor tremendously.
  • Stir the frosting constantly while it cooks over medium heat to prevent the egg yolks from scrambling or the bottom from scorching.
  • Don't overbake the base. Pull it as soon as the edges look set and a toothpick has just a few moist crumbs — a slightly underdone base becomes perfectly fudgy once cooled.
  • Make ahead: These bars actually taste better on day 2 once the frosting has fully set and the flavors have melded. Make them the day before your event and refrigerate.
  • Storage: Room temperature up to 2 days in an airtight container, refrigerator up to 5 days, or freeze individually wrapped bars for up to 2 months.
  • For extra-clean slices, run your knife under hot water, dry it, and use it warm. Wipe between each cut.
  • Can't find German sweet chocolate? Use semisweet chocolate and add an extra tablespoon of granulated sugar to the batter to approximate the milder, sweeter flavor.
  • Ganache option: Drizzle a thin layer of chocolate ganache (equal parts heavy cream and chopped chocolate) over the coconut pecan frosting for an extra-decadent finish.

Nutrition

Serving: 1barCalories: 310kcalCarbohydrates: 36gProtein: 4gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 85mgPotassium: 120mgFiber: 2gSugar: 28gVitamin A: 8IUCalcium: 6mgIron: 8mg
Keyword chocolate bars recipe, coconut pecan frosting, easy chocolate dessert, german chocolate cake bars, potluck dessert bars
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