There is nothing quite like indulging in a rich, nutty dessert that feels both comforting and special. The Decadent German Chocolate Pecan Pie Bites Recipe hits every note with its tender cocoa-infused crust, luscious caramel-like filling, and perfectly toasted pecans topped with sweet coconut. These bites are like little pockets of joy—deliciously bite-sized treats that bring the beloved flavors of German chocolate cake and pecan pie together in an irresistible way. Once you taste these, they will quickly become one of your favorite go-to desserts for any occasion.
Ingredients You’ll Need
These ingredients are simple but carefully chosen to create layers of flavor and texture that make the Decadent German Chocolate Pecan Pie Bites Recipe so unforgettable. Each component plays an essential role, from the rich buttery crust to the toasted pecans, and the sweet, gooey filling.
- Pecan halves: Toasted to enhance their natural crunch and nutty flavor, they form the heart of the filling.
- All-purpose flour: Provides structure for the cocoa crust that holds everything together.
- Confectioners’ sugar: Adds subtle sweetness and helps create a tender, delicate crust texture.
- Cold butter, cubed: The key to a flaky, rich crust with buttery goodness in every bite.
- Unsweetened cocoa powder: Infuses the crust with a deep chocolate note without overpowering the pecans.
- Semisweet chocolate chips: Melted over the crust for a smooth layer of chocolate that complements the filling.
- Large eggs: Bind the filling ingredients, giving it that classic custard-like consistency.
- Light brown sugar: Packed with molasses flavor that enriches the sweet filling.
- Light corn syrup: Ensures the gooey, sticky texture of the pecan pie filling stays just right.
- Unsalted butter, melted: Adds creaminess and depth to the filling’s luscious richness.
- Sweetened flaked coconut: Brings a subtle chewiness and tropical sweetness to round out the flavor profile.
How to Make Decadent German Chocolate Pecan Pie Bites Recipe
Step 1: Toast the 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. This simple toasting step awakens their natural oils and enhances their crunch and nuttiness, making them the perfect foundation for our filling. Let them cool completely before moving on.
Step 2: Prepare the Cocoa Crust
Line a 9″x13″x2″ baking pan with aluminum foil, leaving some overhang on two sides for easy removal later, and grease it lightly. In a large bowl, whisk together the flour, confectioners’ sugar, and cocoa powder. Add the cold, cubed butter, and blend using a pastry blender or your fingertips until the mixture resembles coarse meal. Press this mixture evenly into the bottom and about 3/4-inch up the sides of your pan.
Step 3: Bake Crust and Add Chocolate Layer
Bake the crust for 15 minutes, then immediately sprinkle semisweet chocolate chips over the hot crust. As the chips begin to melt from the residual heat, they form a smooth, fudgy layer that pairs perfectly with the pecan filling. Let the crust cool on a wire rack for at least 30 minutes to set the chocolate layer fully.
Step 4: Whisk Together the Filling
In a large bowl, lightly beat the eggs until combined. Add the brown sugar, light corn syrup, and melted butter, whisking until silky smooth. Fold in the toasted pecans and sweetened flaked coconut, which bring an irresistible chew and crunch that make these bites so special.
Step 5: Assemble and Bake the Pie Bites
Pour the filling evenly over the cooled crust with the chocolate layer. Bake at 350°F (175°C) for 28-34 minutes, or until the edges are golden and the filling is set but still slightly jiggly in the center. This timing ensures a perfect balance of gooey and firm textures that you want in a pecan pie-inspired treat.
Step 6: Cool and Cut
Remove the pan from the oven and cool completely on a wire rack. To help the filling firm up perfectly, refrigerate the pie bites for about an hour. Use the foil overhang to lift the entire slab out of the pan, transfer it to a cutting board, and slice into bars or bite-sized pieces with a sharp knife. These are now ready to wow anyone lucky enough to enjoy them!
How to Serve Decadent German Chocolate Pecan Pie Bites Recipe
Garnishes
Elevate these pie bites by garnishing with a light dusting of confectioners’ sugar or a drizzle of warmed caramel sauce. A dollop of freshly whipped cream or a scoop of vanilla ice cream on the side always adds a cool, creamy contrast to the rich bites.
Side Dishes
This dessert pairs beautifully with hot coffee or a glass of cold milk to balance the sweetness. For a festive touch, serve alongside fresh berries or a citrus salad to provide a bright, refreshing counterpoint.
Creative Ways to Present
For gatherings, arrange the bites on a pretty tray lined with parchment paper, interspersed with whole toasted pecans or coconut flakes for a rustic, inviting look. You could even thread a few pieces onto skewers to serve as easy-to-eat party treats that guests will love.
Make Ahead and Storage
Storing Leftovers
Store any leftover pie bites in an airtight container in the refrigerator. They will keep beautifully for up to 4 days, maintaining their moist texture and rich flavors.
Freezing
These bites freeze well! Wrap them tightly in plastic wrap and then foil, or place in a freezer-safe container, and freeze for up to 3 months. Thaw them overnight in the refrigerator before serving.
Reheating
To enjoy the pie bites warm, reheat them gently in a preheated oven at 300°F (150°C) for about 10 minutes. This will bring back the gooey filling and slightly crisped pecans as if freshly baked.
FAQs
Can I use chopped pecans instead of halves?
Absolutely! Chopped pecans will distribute more evenly throughout each bite, giving you a consistent crunch in every bite, but pecan halves make a striking presentation and big hits of flavor.
Is there a way to make the crust gluten-free?
Yes, swapping the all-purpose flour for a gluten-free flour blend that measures cup-for-cup can work well here. It might slightly alter the texture but still delivers that buttery cocoa crust magic.
Can I make this recipe without coconut?
You can omit the flaked coconut if you’re not a fan or have allergies. The filling will still be delicious and rich, though the coconut adds a signature chew and sweetness that is worth including if possible.
What’s the best way to cut neat bars?
Use a sharp knife and run it under hot water, then wipe it dry before slicing. Repeat this between each cut to ensure clean edges without crumbly bits.
Are these bites suitable for holiday parties?
Definitely! The Decadent German Chocolate Pecan Pie Bites Recipe combines festive chocolate, nuts, and coconut, making them a show-stopping, crowd-pleasing party dessert that is easy to serve and share.
Final Thoughts
Once you try the Decadent German Chocolate Pecan Pie Bites Recipe, you’ll see why they quickly become a treasured favorite. The combination of chocolate, toasted pecans, and coconut in a buttery cocoa crust creates a dessert experience that feels both nostalgic and indulgently new. These bites are perfect for any occasion where you want to impress, satisfy a sweet tooth, or treat yourself with a little homemade magic. Don’t hesitate—bake a batch today and share the love!
Print
Decadent German Chocolate Pecan Pie Bites Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Description
These Decadent German Chocolate Pecan Pie Bites combine a rich, cocoa-infused crust with a luscious pecan and coconut filling, topped with melted semisweet chocolate chips. Perfectly toasted pecans and a sweet, gooey filling bring a delightful twist to classic pecan pie flavors, all baked into convenient bite-sized bars.
Ingredients
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 Topping and 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 the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pecan pie bites.
- Toast the Pecans: Arrange the pecan halves in a single layer on a shallow baking pan. Bake for 8-10 minutes, stirring halfway through, until they are lightly toasted to enhance their flavor. Remove and set aside to cool.
- Prepare the Crust: Line a 9″x13″x2″ baking pan with aluminum foil, leaving an overhang on two short sides to aid in easy removal later. Grease the foil with cooking spray or butter. 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 mixture evenly into the bottom of the prepared pan and about 3/4-inch up the sides.
- Bake the Crust: Bake the crust for 15 minutes until set. Remove from the oven and immediately sprinkle the semisweet chocolate chips evenly over the hot crust. Allow to cool on a wire rack for at least 30 minutes, allowing the chocolate chips to melt and set slightly.
- Prepare the Filling: In a large mixing bowl, lightly beat the eggs. Add the brown sugar, corn syrup, and melted unsalted butter; whisk the mixture until smooth and fully combined. Stir in the toasted pecans and sweetened flaked coconut evenly.
- Assemble the Bars: Pour the prepared filling evenly over the cooled, chocolate-topped crust.
- Bake the Bars: Return the pan to the oven and bake for 28-34 minutes, or until the edges are golden and the filling has set firmly. Remove from the oven and allow the bars to cool completely on a wire rack.
- Chill and Serve: Once cooled, refrigerate the bars for about an hour to firm up the filling for easier cutting. Using the foil overhang, lift the bars from the pan, place them on a cutting board, and cut into 16 bars with a sharp knife. Serve and enjoy the rich, nutty, chocolatey bites.
Notes
- To prevent sticking, ensure the baking pan is well greased or lined with foil for easy removal.
- Toast pecans carefully as they can burn quickly; stirring halfway through ensures even toasting.
- Using cold butter in the crust helps create a crumbly, buttery texture.
- Allow the chocolate chips to melt over the warm crust for best flavor and texture.
- Refrigerating the bars before cutting helps the filling set and keeps the bars neat.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
