|German Chocolate Bars for my Dad's Birthday|
German Chocolate Bars | Pecan, Coconut & Chocolate Bars
My Dad loves anything chocolate - his favorite being German Chocolate Cake. The icing of German Chocolate Cake is a pecan and coconut caramel icing. I decided to try to incorporate chocolate, pecan and coconut into a 'mail-able' cookie bar to send to him for his birthday.
I had some fudge brownies around the house (that I needed to get rid of before I finished them off!) so I used that to crumble into the bar, but I think I will use semi-sweet chocolate chips next time. So, this recipe shows the chocolate chip version, but feel free to be creative and incorporate any sort of chocolate you have.
This recipe is based around The Barefoot Contessa's Pecan Bars. I used her shortbread cookie crust and the caramel for the pecans, but added toasted coconut and chocolate.
I was making a 1/3 batch... 1/3 of the pan. The entire recipe calls for 3 eggs and makes 24 bars.
Bake for 15 minutes.
Make caramel topping by melting butter, corn syrup and brown sugar together.
Bake for 20-25 minutes until the top has set.
Cut in half.
Mike thought I was nuts. "You're saving string?" "Yes, I'm saving string - it is cute string."
Shortbread Cookie Crust*
*I love shortbread crusts, my mom's cheesecake uses this sort of crust instead of graham cracker - it is so good and more special than graham cracker.
1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon vanilla
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt 1 pound unsalted butter
1 cup corn syrup
3 cups light brown sugar, packed
1 1/2 pounds pecans, coarsely chopped
2 cups of coconut (toasted, if you like)
1 cup of chocolate chips
For the crust, combine sugar and butter in a mixer until light, about 3 minutes. Add eggs and vanilla, combine. Add flour, salt & baking powder - stir just until combined.
Press the dough into a baking sheet. It helps to sort of make a raised edge around the sides. Bake for 15 minutes at 350 degrees.
For the topping, melt butter in a heavy-bottomed saucepan. Add honey and brown sugar. Cook over low heat for 2-3 minutes, then raise the heat and cook for 2-3 more minutes, boiling. Remove from heat, add pecans and coconut.
On the crust, sprinkled the chocolate chips. Pour over the pecan topping, spreading evenly. Bake for 25 minutes. Let it set out, then cool in the refrigerator to make it easier to cut. Cut it into large squares when it has cooled.