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Whenever I need to wow guests without kitchen stress, these German Chocolate Bars are my go-to trick! I stumbled onto this faster version of German Chocolate Cake while wanting those familiar tastes but lacking time for complex baking. Ever since, the mix of chewy brownies topped with sweet coconut and pecans has been bringing joy to everyone who tries them.
The Standout Features of These Treats
The real wonder comes from the sticky coconut pecan mixture layered over that rich brownie foundation. It's amazing how a boxed brownie mix turns into something that seems completely made from scratch. Guests always think I've been slaving away for hours when I show up with these!
Required Ingredients
- Boxed Brownies: I usually pick up Duncan Hines fudgy mix as it does the job great.
- Egg(s): You'll need one for the brownie base and another for the topping.
- Water & Oil: Just follow what your brownie package suggests.
- Sweetened Condensed Milk: This creates that perfect sticky binding.
- Vanilla Extract: A small amount to boost all flavors.
- Coconut Flakes: Go with sweetened ones for best results.
- Pecans: Toast them and chop them up for extra taste.
- Chocolate Chips: Because who doesn't want more chocolate?
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Follow Along Step by Step
- Prep Work
- Warm your oven to 350°F and put parchment in your pan to save yourself cleanup headaches later.
- Brownie Foundation
- Stir your brownie mix together, spread it in the pan, and bake for just 10 minutes.
- Create The Topping
- Combine your condensed milk with vanilla and egg, then mix in coconut and pecans until everything looks good together.
- Build Your Layers
- Put dollops of the coconut mixture over those partly-baked brownies and scatter chocolate chips around.
- Complete Baking
- Put it back in the oven for about 25 minutes until everything looks golden brown.
- Patience Needed
- You must let everything cool down before cutting into squares, though waiting isn't easy!
Pro Suggestions
Don't skip toasting your pecans, it really bumps up the flavor! Just toss them in a dry skillet until they smell nutty. When adding your topping, use small spoonfuls here and there instead of dumping it all at once. Using parchment paper will help you get those bars out without breaking them.
Storage Advice
You can keep these treats on the counter for around 4 days if they're in a sealed container, though at my place they're usually gone way before that! Make sure they've cooled completely before slicing if you want neat squares.
Fast Facts
Pecans taste way better when you toast them first. You can use homemade brownie batter if you don't want boxed mix. Add the topping in small amounts so it won't sink into the brownies. They're ready when edges turn golden and a toothpick comes out almost clean. Store in a tight container and they'll stay good for several days.
Frequently Asked Questions
- → What’s the point of two bakes?
The first bake holds the edges firm and keeps the center soft, so the topping melts slightly into the brownie for better texture.
- → Why spoon on the topping?
Scooping the topping makes spreading it a breeze. Pouring it would clump or make it uneven.
- → Should I toast pecans first?
Toasting brings out extra flavor, but it’s okay to skip if you'd prefer raw pecans.
- → How can I tell they’re done?
The edges will turn golden, and a toothpick stuck in the center should mostly come out clean after about 27-28 minutes.
- → Can these be frozen?
Absolutely! Wrap tightly and keep in the freezer for up to three months. Let them thaw at room temp before serving.