Why You’ll Love This Recipe

German Chocolate Cookie Bars are a rich, chewy, and gooey twist on the classic German chocolate cake—layered with a soft chocolate cookie base and topped with a luscious coconut-pecan caramel topping. These bars deliver bold flavor and indulgent texture in every bite, making them perfect for holidays, potlucks, or when you’re craving something extra decadent and satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookie base:
all-purpose flourunsweetened cocoa powderbaking soda and saltsugar (brown and/or granulated)vegan butter or coconut oilsilken tofu, flax egg, or applesaucevanilla extractdairy-free chocolate chips (optional)

For the topping:
full-fat coconut milk or dairy-free evaporated milkbrown sugardairy-free buttervanilla extractunsweetened shredded coconutchopped pecanspinch of salt

directions

Preheat oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.

In a bowl, whisk together flour, cocoa powder, baking soda, and salt.

In another bowl, cream vegan butter with sugars, then mix in tofu or applesauce and vanilla.

Combine wet and dry ingredients, fold in chocolate chips if using, and press dough evenly into the prepared pan.

Bake the base for 15–18 minutes, then let cool slightly while preparing the topping.

In a saucepan, combine coconut milk, brown sugar, and vegan butter over medium heat.

Bring to a simmer, stirring frequently until thickened—about 8–10 minutes.

Remove from heat and stir in vanilla, shredded coconut, chopped pecans, and salt.

Spread the warm topping evenly over the baked cookie base.

Return to oven and bake for another 10–12 minutes until bubbly and set.

Let cool completely before cutting into bars.

Servings and timing

This recipe makes about 16 bars.Preparation time: 15 minutesBaking time: 25–30 minutesCooling time: 30 minutesTotal time: about 1 hour 15 minutes

Variations

Add a layer of melted chocolate between the cookie and topping for extra richness.

Use walnuts instead of pecans for a flavor change.

Sprinkle with flaky sea salt after baking for a sweet-salty contrast.

Make it gluten-free with a 1:1 flour blend.

storage/reheating

Store in an airtight container at room temperature for up to 4 days or in the fridge for 1 week.Can be frozen for up to 2 months.Reheat individual bars in the microwave for 10–15 seconds if you like them warm.

FAQs

Can I make these ahead of time?

Yes, they store well and actually taste even better the next day.

What’s the best vegan substitute for the caramel topping?

Full-fat coconut milk thickened with brown sugar and butter makes the perfect creamy, dairy-free version.

Do I have to use nuts?

No, you can leave them out or replace with sunflower seeds for a nut-free option.

Can I use a boxed cookie mix?

Yes, but make sure it’s vegan-friendly and follow the topping directions from scratch.

Are these bars overly sweet?

They’re rich and sweet, but the slightly bitter cocoa base balances the topping beautifully.

Conclusion

German Chocolate Cookie Bars are a heavenly dessert that combines chewy chocolate cookie layers with a gooey coconut-pecan topping in one unforgettable bite. Whether for special occasions or simply treating yourself, these bars deliver comfort, nostalgia, and indulgence all in one.