German Chocolate Cake Bars Recipe Easy and Delicious Treats

If you’ve ever craved the rich, decadent flavor of a classic German chocolate cake but wished it were a bit easier to make and share, these German Chocolate Cake Bars are your perfect solution. Combining the iconic layers of moist chocolate cake and a luscious coconut-pecan frosting, these bars bring all the beloved elements of the traditional cake into a convenient, portable form.

Whether you’re hosting a party, bringing a dessert to a potluck, or simply indulging at home, these bars offer a perfect balance of sweet and nutty flavors with a satisfying texture.

Not only are they irresistibly delicious, but they are also surprisingly straightforward to make. Using simple ingredients and step-by-step instructions, you’ll have a dessert that impresses without hours of fuss.

Let’s dive into this delightful recipe that will surely become a favorite in your baking rotation!

Why You’ll Love This Recipe

German Chocolate Cake Bars capture the essence of the classic cake with less effort and more portability. Here’s why this recipe stands out:

• Convenient and Portable: Bars are easier to serve and share than traditional tiered cakes, making them perfect for gatherings.
• Rich, Layered Flavors: The moist chocolate base paired with the signature coconut-pecan frosting creates a perfect harmony of tastes and textures.
• Simple Ingredients: Uses pantry staples and common baking ingredients, so you likely already have everything on hand.
• Time Efficient: Less time than baking and frosting a full cake, yet just as impressive and delicious.
• Customizable: Easy to tweak with nuts, chocolate chips, or even a hint of espresso for a personal touch.

Ingredients

• For the Chocolate Cake Base:
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• For the Coconut-Pecan Frosting:
• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, lightly beaten
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/3 cups sweetened shredded coconut
• 1 cup chopped pecans

Equipment

• 9×13-inch baking pan
• Mixing bowls (medium and large)
• Electric mixer or stand mixer
• Measuring cups and spoons
• Whisk and spatula
• Medium saucepan
• Cooling rack
• Knife for slicing bars

Instructions

1. Preheat your oven to 350°F (175°C) and grease your 9×13-inch baking pan or line it with parchment paper for easy removal.
2. Prepare the cake batter: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined, careful not to overmix.
6. Pour the batter into your prepared pan and smooth the surface evenly with a spatula.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a cooling rack.
8. While the cake cools, prepare the coconut-pecan frosting: In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
9. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden brown, about 12-15 minutes. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
10. Spread the warm frosting evenly over the cooled chocolate cake base. The warmth will help it spread easily and soak in slightly.
11. Allow the bars to set at room temperature for at least 1 hour, or refrigerate for a firmer texture.
12. Slice into bars and serve! Store leftovers in an airtight container in the refrigerator for up to 4 days.

Tips & Variations

“For an extra decadent touch, sprinkle mini chocolate chips on top of the frosting before it sets, or add a pinch of espresso powder to the cake batter to deepen the chocolate flavor.”

• Nut-Free Version: Omit the pecans and substitute with toasted sunflower seeds or extra coconut.
• Make Ahead: Bake the cake base a day ahead and frost the next day for fresher flavor and easier prep.
• Frosting Texture: For a smoother frosting, pulse the pecans finely in a food processor before mixing.
• Serving Size: Cut the bars into smaller pieces for bite-sized treats perfect for parties.
• Storage Tips: These bars freeze well. Wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.

Nutrition Facts

Serving Suggestions

These German Chocolate Cake Bars are a fantastic dessert on their own, but you can elevate the experience with a few simple accompaniments.

• Serve with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for a classic pairing.
• Add fresh berries on the side to balance the sweetness with a touch of tartness.
• For a more indulgent dessert, drizzle warm caramel or chocolate sauce over the bars just before serving.
• Pair with a cup of strong coffee or a creamy latte to complement the rich chocolate and coconut flavors.

Conclusion

Whether you’re a longtime fan of the iconic German chocolate cake or trying it for the first time, these German Chocolate Cake Bars offer a delightful twist on a beloved dessert. With a moist chocolate base and a gooey, nutty coconut-pecan topping, they’re sure to satisfy your sweet cravings and impress your guests.

The ease of preparation combined with the rich flavors makes this recipe a perfect go-to for any occasion, from casual family dinners to festive celebrations.

Give these bars a try, and don’t forget to experiment with the variations to make the recipe your own. Once you’ve mastered these, you might want to explore other delicious treats like our Classic Chocolate Chip Cookies, Homemade Lemon Bars, or Decadent Red Velvet Cupcakes for more baking inspiration.

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