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German Chocolate Pecan Pie Bites

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These buttery, flaky shortbread cups are filled with a gooey, chocolatey coconut-pecan filling. Perfect for parties or holiday cookie platters.
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Prep Time 40 minutes
Cook Time 22 minutes
Total Time 1 hour 2 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 1 cup cold butter, cubed Keep it cold for flaky texture.
  • 1.75 cups all-purpose flour Can be substituted with gluten-free flour blend.
  • 0.75 cup confectioners’ sugar
  • 0.25 cup unsweetened cocoa powder Adds depth to the chocolate flavor.
For the filling
  • 3 large eggs
  • 0.75 cup light brown sugar, packed
  • 0.75 cup light corn syrup Can be substituted with maple syrup or honey.
  • 0.25 cup unsalted butter, melted For the filling.
  • 1 cup sweetened flaked coconut Lightly toast for enhanced flavor.
  • 3 cups pecan halves Toast before using for better flavor.
  • 1.5 cups semisweet chocolate chips Alternatives include milk or dark chocolate.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin or line with paper liners.
  2. In a food processor, pulse cold cubed butter with flour, confectioners’ sugar, and cocoa powder until the mixture resembles coarse crumbs.
  3. Press about 2 tablespoons of dough into each muffin cup, pushing up the sides to form a tart shell. Dock the bottoms with a fork.
Making the filling
  1. Blind-bake the crusts for 10–12 minutes until set. Remove and let cool slightly.
  2. In a medium bowl, whisk the eggs until combined. Add brown sugar, corn syrup, and melted butter, whisking until smooth and glossy.
  3. Stir in coconut, pecans, and chocolate chips, mixing just to combine.
Baking
  1. Spoon the filling into each prebaked crust, filling almost to the top.
  2. Bake for 18–22 minutes, until the filling is set and golden at the edges.
  3. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before removing from cups.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 120mgFiber: 1gSugar: 15g

Notes

For a more pronounced coconut presence, lightly toast the coconut in a dry skillet for 2–3 minutes. Refrigerate leftovers if not eaten within 48 hours due to eggs in the filling.
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