German Chocolate Bars
These German Chocolate Bars are irresistibly layered with shortbread, caramel, coconut, and pecans for a rich, crunchy treat everyone will love!
Servings: 12 servings
Ingredients
- 1 box shortbread cookies (10-ounce, crushed into crumbs)
- 0.5 cup granulated sugar
- 0.5 cup butter (melted)
- 1 large egg white (lightly beaten)
- 1 package caramels (14-ounce, individually wrapped and unwrapped)
- 3 tablespoons half-and-half
- 1.25 cups sweetened flaked coconut
- 1.25 cups pecans (chopped, toasted)
- 0.25 teaspoon salt
- 4 ounces chocolate-flavored candy coating (melted)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal.
Make the Shortbread Base
- In a mixing bowl, combine the crushed shortbread cookies, granulated sugar, melted butter, and beaten egg white. Mix until well combined and resembling wet sand.
- Press the shortbread mixture evenly into the bottom of the prepared pan, packing tightly. Bake for 10-12 minutes or until lightly golden.
Prepare the Caramel Layer
- While the base bakes, unwrap the caramels and place them in a saucepan with the half-and-half. Heat over low heat, stirring frequently until melted and smooth. Remove from heat.
- Stir the sweetened flaked coconut, chopped toasted pecans, and salt into the melted caramel until well combined.
- Pour the caramel mixture over the warm shortbread base and spread evenly with a spatula.
Add Chocolate Layer and Chill
- Melt the chocolate-flavored candy coating according to package instructions. Drizzle or spread the melted chocolate over the caramel layer.
- Let the bars cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to set completely.
- Use the parchment paper overhang to lift the bars out of the pan. Cut into squares or rectangles and serve.
Equipment
- 9x13 inch baking pan
- Mixing Bowls
- Spatula
- Double boiler or microwave-safe bowl
- Parchment Paper
Notes
- Use digestive biscuits or graham crackers instead of shortbread cookies if preferred.
- Brown sugar can replace granulated sugar for a deeper caramel flavor.
- Substitute half-and-half with whole milk or dairy-free cream alternatives.
- Walnuts or almonds make great alternatives to pecans.
- Store bars in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks.