Raise your hand if you like German Chocolate Cake. I do, I do! If you do too, then you’re going to take a fancy to this bar cookie that combines all the flavors of this popular cake in an easy to make recipe. German chocolate is melted in most recipes, but I decided to take a different direction with these cookies by grating it using a Microplane grater. The grated chocolate turns out to be about the consistency of cocoa powder and blends together really well in the cookie dough.
Want to know what happened when these cookies were ready at my house? My chocoholic hubby ate 3 bars in no time! Success! This new recipe passed with flying colors and lets me know I’ve got another keeper!
Yield: 16 bars
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1/2 cup packed light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 (4 oz.) bar German sweet chocolate, 12 squares finely grated (reserve 6 squares for drizzle)
- 1 cup coconut
- 1 cup chopped pecans
- 1 teaspoon shortening
- Heat oven to 350 degrees F. Spray bottom of 9-inch square pan with nonstick cooking spray.
- In medium bowl, stir together flour, baking powder and salt; set aside.
- In large bowl, cream together butter and both sugars using a wooden spoon. Add egg and vanilla; stir well. Gradually stir in flour mixture until well blended. Stir in grated chocolate, coconut and pecans. Press dough in bottom of prepared pan.
- Bake for 23 to 27 minutes or until bars are set. Place pan on wire rack to cool completely (about 1 hour, 15 minutes).
- In small microwave bowl, microwave the reserved 6 squares of chocolate and shortening uncovered on High for 65 seconds; stir until melted and smooth. Drizzle over top of bars. Let stand until drizzle is set. Cut into 16 bars.