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
Scale
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.
