Description
These German Chocolate Pecan Pie Bites are a delightful fusion of rich chocolate, toasted pecans, and sweet coconut, all baked into a buttery cocoa crust. Perfect as bite-sized treats for parties or a decadent snack that combines the flavors of classic German chocolate pie with the convenience of portable bars.
Ingredients
Scale
For the Crust
- 1 & 3/4 cups (210g) all-purpose flour
- 3/4 cup (82g) confectioners’ sugar
- 1/4 cup (21g) unsweetened cocoa powder
- 3/4 cup (170g) cold butter, cubed
For the Filling
- 3 cups (330g) pecan halves
- 1 & 1/2 cups (255g) semisweet chocolate chips
- 3 large eggs
- 3/4 cup (150g) firmly packed light brown sugar
- 3/4 cup (177ml) light corn syrup
- 1/4 cup (56g) unsalted butter, melted
- 1 cup (85g) sweetened flaked coconut
Instructions
- Preheat and Toast Pecans: Preheat your oven to 350°F (175°C). Spread the pecan halves in a single layer on a shallow baking pan and toast them for 8-10 minutes, stirring halfway through to ensure even toasting. This enhances their flavor and crunch.
- Prepare the Baking Pan and Crust: Line a 9″ x 13″ x 2″ baking pan with aluminum foil, leaving an overhang on two short sides for easy removal later. Grease the foil thoroughly to prevent sticking. In a large bowl, whisk together the flour, confectioners’ sugar, and cocoa powder. Add the cold cubed butter and use a pastry blender or your fingers to combine until the mixture resembles coarse meal. Press this crust mixture firmly into the bottom and about 3/4 inch up the sides of the prepared pan.
- Bake the Crust and Add Chocolate Chips: Bake the crust for 15 minutes. Remove it from the oven and immediately sprinkle semisweet chocolate chips evenly over the hot crust. Allow the pan to cool on a wire rack for at least 30 minutes, enabling the chocolate to melt and settle into the crust.
- Prepare the Filling: In a large mixing bowl, lightly beat the eggs. Add the brown sugar, corn syrup, and melted unsalted butter, whisking together until smooth and well combined. Stir in the toasted pecans and sweetened flaked coconut to evenly distribute them throughout the filling.
- Assemble and Bake the Pie Bites: Pour the filling mixture evenly over the partially baked crust topped with melted chocolate chips. Return the pan to the oven and bake for 28-34 minutes, or until the edges are golden and the filling is set with a slight jiggle in the center.
- Cool and Refrigerate: Remove from oven and let the pie bites cool completely on a wire rack. Once cooled, refrigerate for at least one hour to allow the filling to firm up for easier slicing.
- Cut and Serve: Use the foil overhang to lift the bars out of the pan. Place them on a cutting board and slice into bars using a sharp knife. Serve chilled or at room temperature for a rich, chocolaty treat.
Notes
- Use a pastry blender or two forks for combining the crust ingredients if you don’t have a pastry cutter.
- Ensure the butter for the crust is very cold for a tender, flaky texture.
- For easier cutting, run the knife under hot water and dry before slicing the bars.
- Store any leftovers covered in the refrigerator for up to 5 days.
- For a nut-free version, substitute pecans with sunflower seeds or omit entirely and increase coconut slightly.
