It’s hard to believe that it is already August. I mean, where did June and July even go?? One of the large trees in our courtyard has already slowly started turning color, with 10% of its newly browned leaves sprinkling the ground. Granted, this tree always goes early and is usually bare by the time real fall gets here. But it has got me thinking of fall, and while I can wait longer for Minnesota winter to come, I am ecstatic for fall to arrive! I love the crisp weather, the fall colors, the seasonal treats, picking apples and pumpkins, and the general coziness that it alludes.
We get pretty spoiled with the midwestern colors here, but I would also love to explore more of the world during their fall times. One of these places is Germany. Google “Germany in the Fall” and you will see what I mean. How amazing would it be to visit the stunning castles in Germany surrounded by the deep, rich colors of fall?? Also I guess Oktoberfest is in the Fall too, but I’m definitely not a beer drinker, so that isn’t as much of a draw for me lol.
Alright let’s talk about these German Chocolate Millionaire Bars. So, if you don’t know what a millionaire bar is, it is essentially a Twix bar. It has a shortbread cookie base, with a caramel middle, and topped with chocolate ganache. I made a few adjustments to this combo though by moving the chocolate ganache layer to the middle, and switching the caramel for the coconut pecan filling of German Chocolate cake. And it turned out, GREAT.
The cookie base provides a nice crunch, while the chocolate and topping will simply melt in your mouth. The chocolate ganache is made with evaporated milk, which helps keep the chocolate soft and easy to bit into. I added a sprinkle of sea salt onto the chocolate ganache layer, providing the perfect amount of sweet and salty to the overall taste. To be extra fancy, I added a chocolate drizzle on top.
This is an easy to make dessert recipe, and the main chunk of time required is waiting time for things to chill properly. If you are a fan of coconut, then this is the dessert recipe for you! These bars are easy to bring to gatherings, or simply keep them in the refrigerator for yourself. If you need to stack them, place parchment paper between the layers to avoid sticking. Enjoy!
German Chocolate Millionaire Bars
Wait time:Serves: 16
- 12 Tablespoons unsalted butter, soft, divided
- 1/4 cup brown sugar, packed
- 3/4 cup granulated sugar, divided
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 1 cup + 3 Tablespoons flour, divided
- 1 cup chocolate chips
- 3/4 cup evaporated milk, divided
- 1 egg yolk
- 1 cup sweet coconut shreds
- 1/2 cup pecans, finely chopped
- Make the shortbread base: Preheat oven to 350F. Line an 8" x 8" pan with parchment paper, lightly spray with nonstick spray, then set aside.
- In a standmixer fitted with a paddle attachment, beat 8 Tablespoons butter until creamy.
- Add the brown sugar and 1/4 cup granulated sugar. Beat until light and fluffy.
- Add the vanilla, salt, and 1 cup flour. Mix until combined, but don't overmix.
- Transfer to the pre-lined baking pan, and press into the bottom of the pan, until it evenly covers the bottom. Bake for 20 to 25 minutes, or until golden. Remove from oven and cool completely in the pan.
- Once the shortbread base is cool, make the chocolate ganache layer: In a small saucepan over low heat, melt the chocolate and 1/4 cup evaporated milk together, stirring constantly. Remove from heat and let cool for 5 minutes.
- Evenly spread the melted chocolate over the shortbread. (Optional: sprinkle sea salt over the chocolate.) Transfer the pan to the refrigerator and cool for at least 30 minutes (*).
- Make the coconut pecan topping: In a small saucepan over medium heat, cook 1/2 cup granulated sugar, 1/2 cup evaporated milk, egg yolk, and 4 Tablespoons butter until thick and bubbly, stirring occasionally. Reduce heat to low, and cook for an additional 2 minutes.
- Remove from the heat, stir in the coconut, pecans, and 3 Tablespoons flour. Let cool.
- Gently spread the coconut pecan mixture on top of the chocolate layer.
- (Optional) To make chocolate drizzle topping, melt additional chocolate. Place chocolate in a small ziplock bag, and cut a small piece off one of the corners. Use the bag as a piping bag to create the chocolate drizzle.
- Store in the refrigerator.
Baker's Note (*):
The chocolate ganache will not solidify like normal chocolate. It will remain soft, but after the 30 minutes it should no longer move if the pan were to be slightly tilted.