Name: German Chocolate Cookie Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 ¼ cups all-purpose flour; 1 tsp baking powder; ½ tsp salt; 1 cup unsalted butter, softened; 1 cup brown sugar, packed; ½ cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 1 cup semisweet chocolate chips; ¾ cup sweetened shredded coconut; ¾ cup chopped pecans; 4 oz German chocolate, chopped; ½ cup heavy cream; 1 cup sweetened condensed milk; 4 oz German chocolate, chopped; ½ cup sweetened shredded coconut; ½ cup chopped pecans

Jump to Recipe·Print Recipe

indulgent German Chocolate Cookie Bars bring together everything I love about dessert: rich, gooey German chocolate, chewy cookie texture, and a luscious coconut-pecan frosting. Every bite is layered with decadence, making this the kind of treat that disappears fast at gatherings—or never leaves my kitchen once I take the first taste.

German Chocolate Cookie Bars

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup brown sugar, packed

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup semisweet chocolate chips

½ cup sweetened shredded coconut

½ cup chopped pecans

½ cup German chocolate, chopped

¼ cup heavy cream

½ cup sweetened condensed milk

Directions

I start by preheating my oven to 350°F (175°C) and greasing a 9x13-inch baking dish or lining it with parchment paper.

In a medium bowl, I whisk together the flour, baking powder, and salt, then set it aside.

In a large mixing bowl, I cream the softened butter with both sugars until the mixture is light and fluffy.

I add the eggs one at a time, beating well after each addition, then stir in the vanilla.

Next, I mix the dry ingredients into the wet just until everything comes together.

I fold in the chocolate chips, coconut, pecans, and chopped German chocolate.

The batter gets spread evenly in the prepared pan and baked for 25–30 minutes, until a toothpick comes out clean. I let it cool in the dish.

While the bars cool, I make the frosting. In a saucepan over medium heat, I combine the heavy cream, sweetened condensed milk, and German chocolate, stirring constantly until smooth.

I stir in the coconut and pecans, then let the frosting cool a bit before spreading it over the bars.

Once frosted, I slice the bars into squares and serve.

Servings and Timing

Servings: 12 bars

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Calories per Serving: Approximately 290 kcal

Variations

I sometimes swap out the pecans for walnuts when I want a slightly different nutty flavor.

For a richer chocolate base, I mix in a bit of dark cocoa powder with the flour.

If I’m feeling festive, I top the bars with a drizzle of melted chocolate or a sprinkle of sea salt after frosting.

I’ve also made a gluten-free version using a 1:1 gluten-free flour substitute, and it works great.

Storage/Reheating

I store these bars in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. If they’re chilled, I let them sit at room temperature for 10–15 minutes before serving, or I warm individual pieces in the microwave for 10–15 seconds to bring back that gooey texture.

FAQs

How do I know when the bars are done baking?

I insert a toothpick into the center—if it comes out clean or with just a few crumbs, the bars are done. They’ll continue to set as they cool.

Can I make these bars ahead of time?

Yes, I often make them a day ahead. They actually taste even better the next day once the flavors meld and the frosting sets.

What’s the difference between German chocolate and regular chocolate?

German chocolate is a bit sweeter and has a milder cocoa flavor compared to semisweet or dark chocolate, which is why I like it for that rich, smooth finish in the frosting.

Can I freeze these bars?

Absolutely. I freeze them in a single layer, then stack with parchment paper between layers. They keep well for up to 2 months. I thaw them in the fridge overnight or at room temp for a couple of hours.

Can I use store-bought frosting instead?

I’ve tried it in a pinch, but nothing compares to the homemade coconut-pecan frosting. It’s really worth the extra few minutes to make it from scratch.

Conclusion

These German Chocolate Cookie Bars are a favorite in my dessert rotation. They combine classic flavors with simple prep and come out tasting like something way more complex. Whether I’m baking for a special event or just because, these always hit the sweet spot.

Recipe:

German Chocolate Cookie Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 45 minutes
Yield: 12 bars
Diet: Vegetarian

Print Recipe

Description

Indulgent German Chocolate Cookie Bars combine the rich, gooey decadence of German chocolate cake with the ease of chewy cookie bars. Featuring a sweet cookie base loaded with chocolate chips, coconut, and pecans, and topped with a creamy homemade coconut-pecan frosting, these dessert bars are the perfect crowd-pleaser for holidays, potlucks, or everyday treats.

Instructions

Preheat oven to 350°F (175°C). Grease or line a 9x13-inch baking dish with parchment.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream butter with brown and granulated sugars until light and fluffy.
Add eggs one at a time, beating well after each. Mix in vanilla.
Gradually stir dry ingredients into wet until just combined.
Fold in chocolate chips, coconut, pecans, and chopped German chocolate.
Spread batter evenly into prepared pan. Bake 25–30 minutes or until a toothpick comes out clean. Cool completely in the pan.
Meanwhile, make the frosting: In a saucepan, combine cream, condensed milk, and German chocolate over medium heat. Stir constantly until smooth.
Stir in coconut and pecans. Let cool slightly before spreading over bars.
Slice into squares and serve.