Sometimes life just calls for a celebration. Make it through the entire day without unleashing on your coworkers? That calls for a celebration. Kept your kids clothed and fed the whole week? That calls for a celebration. Touch base with a friend for the first time in awhile? You get it: that calls for a celebration. When life calls for a celebration, life calls for German Chocolate Pecan Pie Bars.

Reasons to love these German Chocolate Pecan Pie Bars:
1. These German Chocolate Pecan Pie Bars are the perfect make-ahead treat. Prepare an extra pan and freeze for that unexpected get-together your spouse forgot to tell you about until an hour before.
2. These German Chocolate Pecan Pie Bars are like Grandma’s Pecan Pie, but even a touch better (dare I say that?). Imagine traditional Pecan Pie filling and topping with a crust built of pure chocolaty shortbread goodness. You’ll enjoy every last bite.
3. These German Chocolate Pecan Pie Bars will feed an army (well, maybe just a small army, but still more than a normal pie!). If you’ve got a crowd to satisfy, these bars work great. Think 24 2-inch bars verses the traditional 6 pie slices. That’s a win!

Recipe:
3 cups farm fresh pecan halves
1 1/4 cups all-purpose flour
3/4 cup powdered sugar
3/4 cup cold butter, cubed
1/4 cup unsweetened cocoa powder
1 1/2 cups semisweet chocolate chips
3 large eggs
3/4 cup firmly packed light brown sugar
3/4 cup light corn syrup
1/4 cup unsalted butter, melted

Directions:
1. Preheat oven to 350°F.

2 Arrange pecans in a single layer on a cookie sheet. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.

3. Line the bottom and sides of a 9"x 13" baking pan with aluminum foil, leaving an overhang on two short sides. Don’t forget to grease the foil. Mix together the flour, powdered sugar, and cocoa.

4. To the dry mixture, add the cold butter, and combine with a pastry blender until the mixture resembles coarse meal. Press the mixture into the bottom of the foiled pan.

5. Bake the crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack (about 30 minutes).

6. Meanwhile, place the eggs in a large mixing bowl, and beat lightly. Add the brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in the toasted pecans. Pour evenly over the partially baked crust.

7. Bake 28-34 minutes, or until the edges are golden and the filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.

8. Using foil overhang, lift the bars from the pan and place on a cutting board. Use a sharp knife to cut into bars. Serve immediately or freeze for later. Enjoy!