Warm, fudgy Simple German Chocolate Cookie Bars greet you with a nutty coconut topping and deep chocolate base. This easy bake brings cozy smells of toasted coconut and warm chocolate to your kitchen, perfect for after-school snacks or a lazy weekend dessert. If you love chewy bar cookies, you might also enjoy Biscoff Cookie Butter White Chocolate Chip Cookies. You’ll find the steps simple, the prep quick, and the results very shareable.
Why Make This Recipe
- Quick & Easy: simple mixing and one pan to bake.
- Family Favorite: kids love the sweet coconut-pecan topping and soft chocolate base.
- Budget-Friendly: pantry staples and a small bag of nuts make a big batch.
- Make-Ahead Friendly: bake now, enjoy all week or freeze for later.
This recipe stands out because it blends a rich, chocolatey cookie base with the classic German chocolate coconut-pecan topping. It gives you warm, gooey bites and a toasted nut crunch — a real comfort dessert that often brings back happy family moments and simple kitchen warmth.
Ingredients
For the base:
- 1 cup (226 g) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 cup (50 g) cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the topping:
- 1 (14 oz / 396 g) can sweetened condensed milk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans, lightly toasted (see tip)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Helpful notes:
- Use unsalted butter so you control the salt.
- Chop pecans roughly for texture.
- If you prefer less sweet, reduce sweetened condensed milk to 12 oz and taste.
How to Make Simple German Chocolate Cookie Bars
- Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment or grease it well. Preheating gives an even bake.
- Beat the softened butter with brown and granulated sugar until smooth and slightly light. This creates a tender, chewy base.
- Add the eggs one at a time, then stir in the vanilla until fully mixed. Scrape the bowl so everything blends evenly.
- Whisk the flour, cocoa powder, baking soda, and salt together in a bowl. Dry ingredients mix makes a consistent texture.
- Stir the dry mix into the wet mix until just combined. Don’t overmix — overworked batter makes a tougher bar.
- Press the dough evenly into the prepared pan. Use lightly floured fingertips or a spatula for a smooth, even layer.
- Bake the base for 12–15 minutes, until it looks set but still soft in the middle. The oven will start to fill with a warm chocolate scent.
- While the base bakes, mix the sweetened condensed milk, melted butter, vanilla, shredded coconut, and chopped pecans in a bowl. This keeps the topping ready to go.
- Remove the pan from the oven and carefully spread the coconut-pecan mix over the warm base. The warmth helps the topping meld into the cookie.
- Return to the oven and bake 10–12 more minutes, until the topping bubbles and the coconut turns golden at the edges. Watch closely the last few minutes to prevent burning.
- Cool completely in the pan on a wire rack before cutting into bars. Cooling lets the topping set so you get neat squares with chewy centers and a slightly crisp top.
How to Serve Simple German Chocolate Cookie Bars
- Serve warm with a scoop of vanilla ice cream and a sprinkle of toasted pecans for contrast.
- Cut into small squares for a coffee table tray or larger squares for dessert plates dusted lightly with powdered sugar.
- Pair with a hot cup of coffee, tea, or cold milk for kids.
How to Store Simple German Chocolate Cookie Bars
- Room temperature: keep in an airtight container for up to 2 days.
- Refrigerate: store in an airtight container for up to 4 days; bring to room temp before serving or warm briefly.
- Freeze: wrap bars individually in plastic, then place in a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature.
- Reheat: microwave one bar for 10–15 seconds or warm in a 325°F (160°C) oven for 5–8 minutes to revive that fresh-baked warmth.
Tips to Make Simple German Chocolate Cookie Bars
- Don’t overbake the base; pull it when it’s set but still soft in the center.
- Toast pecans lightly in a dry pan for 3–4 minutes to boost nutty aroma.
- Use room-temperature eggs and butter for an even mix.
- Press the dough firmly and evenly so the topping spreads smoothly.
- Let bars cool fully before slicing for cleaner edges.
Variation
- Gluten-free: swap the all-purpose flour for a 1:1 gluten-free flour blend and watch baking time—start checking 2 minutes earlier.
- Nut-free: omit pecans and add extra coconut or sunflower seeds for crunch. Try a cookie-butter twist inspired by Biscoff Cookie Butter White Chocolate Chip Cookies if you want a spiced, spreadable flavor swap.
FAQs
Can I use evaporated milk instead of sweetened condensed milk?
Evaporated milk is not as sweet or thick. If you use it, add 3/4 cup granulated sugar and simmer the mix a little to thicken, but sweetened condensed milk gives the best sticky, set topping with minimal fuss.
Can I bake these in a smaller or larger pan?
Yes. For an 8×8-inch pan, bake a few minutes longer; for a 9×13-inch pan, use the times in the recipe. A thinner layer will cook faster, so watch for the topping to bubble and brown.
How do I stop the topping from getting too runny?
Make sure you bake the base enough before adding the topping. The warm base helps set the topping. Also, don’t overload with extra sweetened condensed milk—stick to the listed amount for best texture.
Can I make these ahead for a party?
Yes. Bake a day ahead and store airtight at room temperature or in the fridge. Warm slightly before serving for that just-baked feeling.
Conclusion
These Simple German Chocolate Cookie Bars bring warm chocolate and toasty coconut into one cozy, family-friendly dessert. They bake quickly, travel well, and make the kitchen smell like a small celebration. If you’d like a visual guide or a slightly different take, check the original German Chocolate Cookie Bars for more ideas. Please leave a comment and a star rating if you try this recipe — your notes help others. Share this on Pinterest or Facebook so friends can enjoy a warm treat too. What twist did you try? Let us know below!
Print
Simple German Chocolate Cookie Bars
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Warm, fudgy cookie bars with a rich chocolate base and nutty coconut-pecan topping that brings cozy flavors to any dessert.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 cup (50 g) cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (14 oz / 396 g) can sweetened condensed milk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans, lightly toasted
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×13-inch pan with parchment or grease well.
- Beat the softened butter with brown and granulated sugar until smooth and slightly light.
- Add the eggs one at a time, then stir in the vanilla until fully mixed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together.
- Stir the dry mix into the wet mix until just combined.
- Press the dough evenly into the prepared pan.
- Bake the base for 12–15 minutes until set but soft in the middle.
- While the base bakes, mix condensed milk, melted butter, vanilla, coconut, and pecans in a bowl.
- Spread the coconut-pecan mix over the warm base.
- Return to the oven and bake for an additional 10–12 minutes, until the topping bubbles and turns golden at the edges.
- Cool completely in the pan on a wire rack before cutting into bars.
Notes
Serve warm with vanilla ice cream and enjoy as a family favorite treat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg