German Chocolate Bars
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German Chocolate Bars

Delicious bars with a shortbread crust, topped with a chewy caramel layer full of pecans and coconut and drizzled with chocolate.
Course Dessert
Servings 12


  • 1 (10-ounce) box shortbread cookies, I used 2 5.6 ounce boxes and ate 1 cookie :
  • 1/2 cup granulated sugar
  • 1/2 cup butter, melted
  • 1 large egg white, lightly beaten
  • 1 (14-ounce) package individually wrapped caramels, unwrapped
  • 3 tablespoons half-and-half
  • 1 1/4 cups sweetened flaked coconut
  • 1 1/4 cups chopped toasted pecans
  • 1/4 teaspoon salt
  • 4 ounces chocolate-flavored candy coating, melted


  • Preheat oven to 350 degrees. Line bottom and sides of a 9-inch baking pan with aluminum foil, letting edges overhang a few inches.
  • Place cookies and sugar in a food processor and pulse until finely crumbled.
  • In a medium bowl, combine cookie crumbs, melted butter, and egg white. Stir well.
  • Press into bottom of prepared pan and bake for 13 to 15 minutes, or until lightly browned. Let cool completely.
  • Place unwrapped caramels in a microwave-safe bowl and add half-and-half. Microwave on HIGH for 30 seconds. Stir and continue to microwave at 30 second intervals until mixture is smooth. (1 1/2 to 2 minutes total). Let cool slightly.
  • Add coconut, pecans, and salt to caramel mixture. Let cool 2 hours.
  • Melt candy coating according to package directions and drizzle on top of bars. Let set for 1 hour and then use foil to lift bars from pan. Cut into squares.