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5 from 1 vote

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
Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 16 bars

Ingredients

Crust

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.