No-Bake German Chocolate Cookie Bars
A gooey, carmel, coconut, and pecan cookie bar, sweetened only with dates. No-bake, so perfect for the summer when you don't want to turn the oven on. Inspired by OhSheGlows Date Bars
Servings: 16 bars
Ingredients
Crust
- 1 cup pecans
- 1 cup oatmeal
- 1 cup dates pitted
- 2 1/2 ounces 85% dark chocolate
- 1/2 teaspoon sea salt
Topping
- 2 cups dates pitted
- 1/2 cup coconut
- 1/2 teaspoon lemon juice
- 1/2 teaspoon sea salt
- 1/4 cup pecans toasted
- 1 ounce 85% dark chocolate
Instructions
Crust
- Measure out the dates in a bowl, and pour hot water on top. Let soak for about a minute, then drain.
- Add the pecans and oatmeal to a food processor. Process until the pecans and oatmeal are broken up into a course meal.
- Add 1 cup of the dates, and pulse in. Process until the dates form a dough with the pecans and oatmeal.
- Sprinkle the sea salt over the dough, and pour in the melted chocolate. Pulse to combine.
- Press the dough into an 8x8 bake pan lined with parchment or baking paper. Put in the freezer to harder while making the topping.
Topping
- Add the remaining 2 cups of soaked dates to the food processor. Process until the dates are smooth and resemble caramel, approximately 3-4 minutes, scraping down the sides of the bowl as necessary.
- Add the coconut, lemon juice, and salt. Pulse to combine well.
- Spread the date and coconut mixture over the crust in an even layer.
- Top with toasted pecans and a drizzle of melted chocolate.
Notes
I cut these bars into 16 squares. They are very rich, so I will probably cut them all into half to make smaller cookies.
Even if you don't like really dark chocolate, I suggest you use the darkest you can find. The dates are very sweet, so the chocolate does not have a very dark taste.
The recipe uses 1 large 100 gram chocolate bar (3½ ounces). Use approximately ⅔ of a large bar for the crust, and the other ⅓ for the chocolate drizzle on top.