A few weeks ago, I saw a recipe for German Chocolate pecan pie bars and I just KNEW I had to make them. I clicked on the recipe and was disappointed to find NO German Chocolate in the recipe. I searched the internet and found several recipes, none of which used that wonderful chocolate. At that point, I knew a few things. Number 1, German Chocolate anything had to include German Chocolate and buttermilk. And number 2, I was going to have to create my own recipe for German Chocolate Pecan Pie Bars.
Well, I haven’t. It just didn’t work out that way. The topping, though made with a pecan pie recipe, bore no resemblance to pecan pie at all. However, these were so delicious that I had to share anyway. And, I’ll continue in my efforts to create a delicious recipe that actually is a German Chocolate crust with coconut pecan pie filling on top. Don’t give up on me yet.
For these brownies, start by melting the German Chocolate and butter together in the microwave. While that is melting, mix your sugar and eggs together. Then add the melted chocolate and butter, vanilla and buttermilk. Then add your dry ingredients. Pour into a 9×9 pan lined with parchment paper. I seldom line my baking pans, but for this, it really is important.
While the brownie crust is baking, mix up your topping – eggs, sugar, melted butter, karo syrup, vanilla, pecans and coconut.
Pour this on top of the hot brownie crust and put it back in the oven. When it comes out, the top will be golden brown and the edges will be bubbling hot. Be sure you let them cool. Your house will smell like heaven, but it is not worth scorching several hundred taste buds. It just isn’t.
Once they have cooled completely, lift the parchment paper out of the pan and set your brownies on a surface you use for cutting. Slice into at least 16 squares. I took these to a dessert auction, but made sure to save one for myself.
Make these. Cut them up and stack them on a plate. Then invite all your hard-to-impress friends over for coffee. They’ll spend the afternoon trying to not let you see them gawking at this glorious plate of deliciousness.
4 ounces German’s Sweet Baking Chocolate
1 stick butter
½ cup sugar
4 Tablespoons buttermilk
1 teaspoon vanilla extract
1 cup flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla
2 Tablespoons melted butter
1 cup sugar
1 cup light corn syrup
1 teaspoon vanilla
1 ½ cup pecans
1 ½ cup shredded coconut
For the crust:
Preheat oven to 350*. Line 9”x9” baking pan with parchment paper.
Cut chocolate into small pieces. Place chocolate and butter in microwave safe bowl and microwave on high until melted, stirring every 30 seconds.
Mix together sugar and eggs. Stir in chocolate mixture. Add buttermilk and vanilla.
In a separate bowl, mix together flour, baking powder and salt.
Add dry ingredients to wet ingredients and stir just until combined.
Pour batter into prepared baking pan and bake at 350* for 12-15 minutes
For the topping:
Beat together eggs, vanilla, melted butter, sugar, corn syrup and vanilla. Stir in pecans and coconut.
Pour filling over hot crust and return to oven. Bake 25-30 minutes or until top is golden brown.
Cool completely before cutting into squares.