German Chocolate Pecan Pie Bars (Print Version)

# Ingredients:

→ Shortbread Crust

01 - 2 cups all-purpose flour
02 - 1 cup unsalted butter, softened
03 - 1/2 cup granulated sugar
04 - 1/4 teaspoon salt

→ Pecan-Coconut Filling

05 - 1 cup pecans, chopped
06 - 1 cup sweetened shredded coconut
07 - 1/2 cup semisweet chocolate chips
08 - 1/2 cup granulated sugar
09 - 1/2 cup light corn syrup
10 - 1/4 cup unsalted butter
11 - 2 large eggs, lightly beaten
12 - 1 teaspoon vanilla extract

→ Chocolate Topping

13 - 1/2 cup sweetened condensed milk
14 - 1/4 cup unsalted butter
15 - 1/2 cup semisweet chocolate chips
16 - 1/2 teaspoon vanilla extract

# Instructions:

01 - Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper, leaving some overhang on the sides for easy removal.
02 - In a large mixing bowl, combine the flour, softened butter, sugar, and salt. Use a pastry cutter, fork, or your fingers to mix until the mixture resembles coarse crumbs. Press the mixture firmly and evenly into the bottom of the prepared baking pan to form the crust.
03 - Bake the crust in the preheated oven for 15-18 minutes until it's lightly golden around the edges. Remove from the oven but leave the oven on.
04 - While the crust is baking, in a medium bowl, combine the chopped pecans, shredded coconut, and chocolate chips. Mix well and set aside.
05 - In a medium saucepan, combine the granulated sugar, corn syrup, and unsalted butter for the filling. Cook over medium heat, stirring frequently, until the butter is melted and the mixture begins to simmer. Remove from heat and let cool for 5 minutes. Then whisk in the beaten eggs and vanilla extract, stirring constantly to prevent the eggs from scrambling.
06 - Pour the warm filling mixture evenly over the baked crust. Sprinkle the pecan-coconut-chocolate chip mixture evenly over the top, gently pressing it into the filling.
07 - Return the pan to the oven and bake for 25-30 minutes, or until the filling is set and no longer jiggly in the center.
08 - While the bars are baking, make the chocolate topping. In a small saucepan over low heat, combine the sweetened condensed milk, unsalted butter, and chocolate chips. Cook, stirring constantly, until the chocolate is melted and the mixture is smooth. Remove from heat and stir in the vanilla extract.
09 - When the bars are done baking, remove them from the oven and immediately pour the warm chocolate topping over them, spreading it evenly with a spatula.
10 - Allow the bars to cool completely at room temperature, then refrigerate for at least 1-2 hours or until the chocolate topping is firmly set.
11 - Once chilled, lift the bars out of the pan using the parchment paper overhang (if used) and place on a cutting board. With a sharp knife, cut into squares or bars. For the cleanest cuts, dip your knife in hot water and wipe dry between slices.

# Notes:

01 - These bars taste even better the day after they're made, so they're perfect for preparing ahead of time.
02 - Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
03 - For a twist, try using dark chocolate chips or adding a sprinkle of sea salt on top of the chocolate layer.

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