German Chocolate Cookie Bars – Guest Post by gotta get baked
You can never have too many European recipes, so give German Chocolate Cookie Bars – Guest Post by gotta get baked a try. This recipe serves 12 and costs $1.12 per serving. One serving contains 649 calories, 10g of protein, and 37g of fat. This recipe is liked by 181 foodies and cooks. Head to the store and pick up baking soda, unsweetened shredded coconut, sweetened condensed milk, and a few other things to make it today. It works best as a dessert, and is done in approximately 2 hours and 15 minutes. It is brought to you by Magnolia Days. Overall, this recipe earns a solid spoonacular score of 42%. If you like this recipe, you might also like recipes such as Gluten Free German Chocolate Brownie Sundaes (guest post), Guest Post* Chocolate Chip Cookie Dough Shortbread, and Sweet Tooth Friday Guest Post: Chocolate Chip Cookie Cupcakes.
Servings: 12
Ingredients:
1 tsp baking soda
1 cup brown sugar, packed
1 cup butter
1 cup chocolate chips
1/2 tsp cinnamon
1/2 cup cocoa powder
1 large egg
2 large eggs, room temp
2 1/4 cup all-purpose flour
1/4 cup granulated sugar
2 tsp instant espresso powder
1 1/4 cup chopped pecans
1/2 tsp salt
1 (14 ounce) can of sweetened condensed milk
1 1/4 cup unsweetened shredded coconut
1 tsp vanilla
Equipment:
baking paper
stand mixer
baking pan
hand mixer
bowl
oven
frying pan
Cooking instruction summary:
Line an 8X8 square baking pan with parchment paper.In a large bowl, mix together the flour, salt, baking soda, cinnamon and espresso powder.In the bowl of your stand mixer or in a large bowl with an electric hand mixer, cream together the butter and sugars. Add in the eggs and vanilla. Mix until fully combined, scraping down the sides of the bowl as needed.Slowly add the flour and mix until combined. Add the chocolate chips. Press the dough into the baking pan and chill in the fridge for an hour.Preheat the oven to 350 degrees F while you make the topping.Mix all the ingredients together in bowl. Spread evenly over top of the chilled cookie dough.Bake for 20-24 minutes or until the edges begin to brown. You dont want to over-bake the cookie or itll be dry. Itll continue baking after you remove the pan from the oven. Allow to fully cool before removing from the pan and slicing.The less you bake this, the fudgier n gooier itll be, which is perfect in my book. You can store the bars at room temperature in an airtight container for up to three days. Afterwards (if they last that long) keep them in the fridge.
Step by step:
1. Line an 8X8 square baking pan with parchment paper.In a large bowl, mix together the flour, salt, baking soda, cinnamon and espresso powder.In the bowl of your stand mixer or in a large bowl with an electric hand mixer, cream together the butter and sugars.
2. Add in the eggs and vanilla.
3. Mix until fully combined, scraping down the sides of the bowl as needed.Slowly add the flour and mix until combined.
4. Add the chocolate chips. Press the dough into the baking pan and chill in the fridge for an hour.Preheat the oven to 350 degrees F while you make the topping.
5. Mix all the ingredients together in bowl.
6. Spread evenly over top of the chilled cookie dough.
7. Bake for 20-24 minutes or until the edges begin to brown. You dont want to over-bake the cookie or itll be dry. Itll continue baking after you remove the pan from the oven. Allow to fully cool before removing from the pan and slicing.The less you bake this, the fudgier n gooier itll be, which is perfect in my book. You can store the bars at room temperature in an airtight container for up to three days. Afterwards (if they last that long) keep them in the fridge.
Nutrition Information:
covered percent of daily need
