A while back, I tried making these. The end result was absolutely decadent, but not at all what I was hoping for. I posted that recipe as German Chocolate Brownies. But, I didn’t give up on getting a german chocolate crust with a gooey pecan pie filling on top. I get a little obsessive whem I have an idea in my head and can’t seem to make it work. I searched and calculated and combined and tweaked and finally came up with this recipe. I will never make these just for my family, because if I did, I would eat the entire 9×13 pan all by myself. They’re THAT good.
Start by making the crust. You’re making a shortbread here, so it should be crumbly. You’ll have to press it into your pan. I certainly recommend lining your pan with parchment paper or buttered foil. Use your fingers to make sure the crust goes into all corners and is even across the bottom.
Bake and cool the crust. Cooling helps the crust set so that your pie filling doesn’t just soak into the crust. If you have a dish that can stand going from fridge to oven, even better. The longer you let it cool and the colder the crust is, the more definition you will have between pie and crust. When the crust is cool, top it with your pie filling and bake until golden brown and bubbly.
Allow bars to cool completely. The smell is going to kill you, but you really should wait. Hot boiling sugar is not good for your fingers or your mouth. I learned this lesson so you don’t have to. You’re welcome. When they finally cool, lift the whole thing out of the pan carefully. Place on a flat surface and cut. Use a serrated knife so that you can cut through the pecans without destroying the bars. Try to resist eating the whole pan before your family even knows you made them. I dare you.
4 ounces German’s Sweet Chocolate
1 Tablespoon buttermilk
1 cup butter – room temperature
1 cup powdered sugar
1 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon salt
Coconut Pecan Pie Filling:
2 Talbespoons melted butter
1 cup granulated sugar
1 cup light corn syrup
1 teaspoon vanilla
1 1/2 cup pecans
1 1/2 cup shredded coconut.
Preheat oven to 350*. Line 13×9 baking pan with parchment paper or buttered foil.
Grate German chocolate into a microwave safe bowl. Add buttermilk. Microwave for 30 seconds. Stir until chocolate is completely melted.
In a different bowl, cream 1 cup butter and powdered sugar until completely combined. Add chocolate and vanilla and mix well. Mix in flour and salt until just combined.
Press crust mixture evenly into prepared pan. Bake at 350* for 15 minutes. Allow to cool completely (2-3 hours in the refrigerator is ideal, but a half hour on the counter will work).
Combine melted butter, granulated sugar, corn syrup, eggs and vanilla in a bowl. Stir in pecan and coconut.
Pour filling mixture over cooled crust. Bake at 350* for 35 minutes or until filling is bubbly and golden brown.
Cool completely before slicing with serrated knife.