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Need to dazzle guests with minimal kitchen time? These German Chocolate Bars are my go-to trick! I stumbled onto this simplified version when I was longing for those traditional flavors but couldn't spare time for baking a full cake. Ever since then, the mix of dense, chocolatey brownies topped with sweet coconut and pecans has been bringing joy to everyone's face.
Why These Bars Stand Out
The real wonder comes from combining that sticky, sweet coconut-pecan mixture with the rich brownie foundation. It's amazing how a boxed brownie mix can turn into something that seems completely homemade. Whenever I share these at gatherings, everyone thinks I've been slaving away in the kitchen all day!
Ingredients List
- Brownie Mix: Duncan Hines fudgy brownies are my favorite choice for this.
- Egg(s): You'll need one for the brownie base plus another for the topping.
- Oil & Water: Follow whatever amounts your box instructions suggest.
- Sweetened Condensed Milk: This creates that perfect binding texture.
- Vanilla Extract: A small amount to boost all the flavors.
- Coconut Flakes: Go with the sweetened version for best results.
- Pecans: Toast them first, then chop them up.
- Chocolate Chips: Because you can never go wrong with extra chocolate!
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Simple Preparation Steps
- Prep Work
- Turn your oven on to 350°F and put parchment in your pan to make removal super easy later.
- Brownie Base
- Stir your brownie mixture together, spread it in the pan, and bake it briefly for just 10 minutes.
- Topping Creation
- Combine your condensed milk with egg and vanilla, then mix in the coconut and pecans until everything's well blended.
- Assembly
- Put dollops of the coconut blend over your partially baked brownies and scatter chocolate chips around.
- Complete Baking
- Put it back in the oven for roughly 25 minutes until you see a nice golden color.
- Patience Time
- You'll need to let everything cool down entirely before slicing, though waiting isn't easy!
Helpful Tricks
Don't skip toasting your pecans, it really enhances the flavor so much! Just toss them in a skillet for a few minutes until they're fragrant. When you're adding that topping, don't dump it all at once, use small spoonfuls. And trust me, that parchment paper will save you tons of hassle when it's time to cut them.
Storage Advice
You can keep these treats in a sealed container at room temp for about 4 days, though at my place they vanish way faster than that! Make sure they've cooled completely before cutting into them if you want those picture-perfect edges.
Common Questions
Warming the pecans in a pan brings out their natural oils and flavor. You can totally use a scratch brownie recipe if you prefer. Add the topping in small portions to keep it from sinking into the brownie layer. They're ready when the edges look golden and a toothpick comes away with just a few crumbs. Store them in a tightly sealed container and they'll stay yummy for several days.
Recipe Questions & Answers
- → What’s the reason for two bake times?
Letting the edges cook first keeps the middle soft enough for the topping to sink in and stick.
- → Why not pour the topping directly?
Scooping by spoon spreads it better and avoids clumping in one spot.
- → Should I toast the pecans first?
Toasted pecans give a nuttier taste, but it’s totally optional if you’re short on time.
- → How can I check if it’s done?
Brown edges and a toothpick from the middle coming out mostly clean are your signs it’s ready, usually around 27-28 minutes.
- → Is freezing these okay?
Sure! Wrap them up tight and they’ll stay good in the freezer for up to 3 months. Let them thaw out at room temp before serving.