Description
Indulge in these Coffee Glazed German Chocolate Cookie Bars, a delightful fusion of classic German Chocolate Cake flavors and rich coffee. These chewy, fudgy bars are drizzled with a luscious coffee-infused chocolate ganache for an unforgettable dessert experience.
Ingredients
Scale
- 225 g (1 cup) Unsalted Butter, Softened: Crucial for a light and fluffy texture.
- 200 g (1 cup) Granulated Sugar: Adds sweetness and a tender crumb.
- 220 g (1 cup) Brown Sugar, Packed: Provides moisture, chewiness, and molasses flavor.
- 2 Large Eggs: Binds ingredients and adds richness.
- 2 tsp (10 ml) Alcohol‑free Vanilla Extract: Enhances the flavor profile.
- 240 g (2 cups) All‑Purpose Flour: Provides structure; avoid overmixing.
- 30 g (1/4 cup) Unsweetened Cocoa Powder: Delivers rich chocolate flavor.
- 1 tsp (5 g) Baking Soda: Acts as a leavening agent.
- 1/2 tsp (2.5 g) Fine Sea Salt: Balances sweetness and enhances flavors.
- 150 g (5 oz) German‑style Dark Chocolate, Chopped: Key for authentic German Chocolate flavor.
- 150 g (1½ cups) Sweetened Shredded Coconut: Adds texture and tropical sweetness.
- 150 g (1 cup) Toasted Pecans, Chopped: Adds crunch and nutty flavor.
- 200 g (7 oz) Dark Chocolate, Chopped: Used in the ganache for intense flavor.
- 120 ml (1/2 cup) Heavy Cream: Creates a rich and glossy ganache.
- 2 tsp (10 ml) Instant Espresso Powder dissolved in 2 Tbsp (30 ml) Hot Water: Provides concentrated coffee flavor.
- 15 g (1 Tbsp) Unsalted Butter: Adds shine and smoothness to the ganache.
- 15 g (1 Tbsp) Dark Chocolate, Grated for Garnish: Adds visual appeal and extra flavor.
- 1 tsp (5 g) Toasted Finely Ground Coffee Beans for Garnish: Provides aroma and textural contrast.
Instructions
- Preheat & Prepare: Preheat oven to 175°C (350°F) and line a 23 x 33 cm (9 x 13-inch) pan with parchment paper.
- Cream Butter & Sugars: Cream butter, granulated sugar, and brown sugar for 3-4 minutes until pale and fluffy.
- Incorporate Eggs & Vanilla: Add eggs one at a time, beating well, then stir in vanilla extract.
- Combine Dry Ingredients: Whisk together flour, cocoa powder, baking soda, and salt.
- Combine Wet & Dry: Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in Goodies: Gently fold in chocolate, coconut, and pecans.
- Bake to Perfection: Spread batter into the pan and bake for 18-20 minutes, until edges are set.
- Prepare Espresso Ganache: Heat cream until simmering, then stir in espresso powder dissolved in hot water.
- Make the Ganache: Pour hot cream over chocolate, let sit for 1 minute, then whisk until smooth. Stir in butter.
- Glaze & Swirl: Pour warm ganache over cooled bars and swirl gently.
- Set & Chill: Let ganache set at room temperature for 20 minutes, then chill for 30 minutes.
- Garnish & Cut: Sprinkle with grated chocolate and coffee grounds, then cut into bars.
Notes
Toasting the pecans enhances their flavor. Ensure butter is softened, not melted, for optimal creaming. Don’t overmix the batter to avoid tough bars.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: chocolate,coffee,german chocolate,cookie bars,dessert,baking,ganache,pecans,coconut