A delightful treat that combines the richness of German chocolate with the convenience of a pan-baked cookie bar.
Ingredients
Scale:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup white granulated sugar
1 cup brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup shredded coconut
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper or aluminum foil, leaving some overhang for easy removal.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually mix in the flour mixture until just combined, being careful not to overmix.
Stir in the shredded coconut, chocolate chips, and walnuts (if using).
Press the dough evenly into the prepared baking pan.
Bake for 25-30 minutes, or until the edges are lightly golden brown and the center is set.
Remove the pan from the oven and let it cool completely on a wire rack.
Once the pan has cooled, use the overhanging parchment paper or foil to lift the German Chocolate Pan Chewies out of the pan and transfer them to a cutting board.
Cut into bars and serve. You can also store them in an airtight container at room temperature for up to 5 days.
