GERMAN CHOCOLATE BARS
These mouthwatering bars taste just like German chocolate cake! A great change of pace from the standard brownie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 48
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Lightly grease or spray bottom and sides of 13x9-inch pan.
- In medium bowl, mix butter and cake mix with fork until crumbly; reserve 1 cup. Press remaining mixture in bottom of pan.
- Bake 10 minutes. Sprinkle chocolate chips over baked layer. Drop frosting by tablespoonfuls over chocolate chips. Stir milk into reserved cake mixture. Drop by teaspoonfuls onto frosting layer.
- Bake 24 to 28 minutes or until cake portion is slightly dry to touch; cool 10 minutes. Carefully loosen edges of bars with knife. Cool completely. Refrigerate until firm. For bars, cut into 8 rows by 6 rows. Store loosely covered.
Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 40 mg, Sugar 7 g, TransFat 0 g
GERMAN CHOCOLATE BARS
These are just like German chocolate cake, but you can eat them with your hands!
Provided by R. Staffel
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 20
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Grease and flour 13 x 9 inch pan.
- Melt caramels with 1/3 cup condensed milk.
- In a separate bowl, combine cake mix with melted butter and 1/2 cup of condensed milk. Stir well.
- Spread 1/2 of the cake mix mixture in pan and bake for 6 to 8 minutes.
- Remove from oven and cover with caramel, chips and nuts. Put remaining cake mix on top. Bake for another 10 minutes.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 48.9 g, Cholesterol 24 mg, Fat 17.4 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 8 g, Sodium 304.4 mg, Sugar 37 g
YUMMY GERMAN CHOCOLATE PECAN PIE BARS
Steps:
- 1. Preheat oven to 350°.
- 2. Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.
- 3. Line bottom and sides of a 9"x 13" baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.
- 4. Whisk together flour, confectioners' sugar, and cocoa. Add cold butter, and combine with a pastry blender* until mixture resembles coarse meal. Press mixture into bottom and about 3/4-inch up sides of prepared pan.
- 5. Bake crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.
- 6. Place eggs in a large mixing bowl, and beat lightly. Add brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.
- 7. Bake 28-34 minutes, or until edges are golden and filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.
- 8. Using foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife or pizza cutter to cut into bars.
GERMAN CHOCOLATE BARS
"My mom gave me this recipe at Christmas when I wanted to make something different and yummy for gifts," notes Jennifer Sharp of Murfreesboro, Tennessee. "The chewy bars can be cut into larger pieces, but they're very rich," she adds.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- Place cake mix in a large bowl; cut in butter until crumbly. Press 2-1/2 cups into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes; immediately sprinkle with chocolate chips. Drop frosting by tablespoonfuls over the chips., Stir milk into the remaining crumb mixture; drop by teaspoonfuls over top. Bake 25-30 minutes longer or until bubbly around the edges and top is cracked. Cool on a wire rack. Refrigerate for 4 hours before cutting.
Nutrition Facts :
GERMAN CHOCOLATE PECAN PIE BARS
These delicious bars made with Gold Medal® flour are a mixture of rich German chocolate cake and gooey, nutty pecan pie, combined into one irresistible dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with heavy-duty foil, extending foil 2 to 3 inches over 2 opposite sides of pan. Spray foil with cooking spray.
- In food processor, place flour, powdered sugar, 3/4 cup butter and the cocoa. Cover; process with quick on-and-off pulses until consistency of coarse meal. Press in bottom and 3/4 inch up sides of pan.
- Bake 15 minutes. Remove from oven; sprinkle chocolate chips over crust. Cool completely in pan on cooling rack, about 30 minutes.
- In medium bowl, mix brown sugar, corn syrup, melted butter and the eggs with whisk until smooth. Stir in coconut and pecans. Spoon over crust. Bake 25 to 30 minutes or until golden and set. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 1 hour. Use foil to lift out of pan onto cutting board. Cut into 6 rows by 4 rows.
Nutrition Facts : Calories 360, Fat 4, Fiber 3 g, ServingSize 1 Serving, Sodium 85 mg
GERMAN CHOCOLATE CARAMEL BARS
Make and share this German Chocolate Caramel Bars recipe from Food.com.
Provided by Jollymae
Categories Bar Cookie
Time 45m
Yield 18-24 bars, 18-24 serving(s)
Number Of Ingredients 5
Steps:
- Mix the 1st cake mix with 1/2 cup (1 stick) of butter and 1/3 cup of evaporated milk.
- Press this into a 9 x 13 pan and bake at 350 degrees for 8-10 mins or until top is flaky. (It depends on your oven, my oven is weird so I always have to take a fork to the top and kind of pull a little back to see if it's still gooey in the middle).
- Melt entire bag of caramels with 1/3 cup evaporated milk until smooth.
- Pour over the first layer after it is finished baking.
- Sprinkle chocolate chips over the top of the Carmel. (you can use as many as you want to).
- Mix 2nd cake mix with other 1/2 cup (1 stick) of butter and 1/3 cup evaporated milk.
- Because of the melted Carmel you won't be able to spread this over the top for the second layer so you have to make it into patties and lay them on top.
- Once the second layer is on top, Bake for another 18 mins or until the top is flaky.
Nutrition Facts : Calories 517.9, Fat 24.5, SaturatedFat 13.1, Cholesterol 34.1, Sodium 513.4, Carbohydrate 76.2, Fiber 3.1, Sugar 52.8, Protein 5.5
GERMAN CHOCOLATE SNACKING BARS
This bar is chocolate with coconut and nuts.
Provided by S. Loggins
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 18
Number Of Ingredients 8
Steps:
- In a medium saucepan, melt chocolate and butter or margarine over low heat. Remove pan from heat.
- Stir 1/2 cup sweetened condensed milk, eggs, biscuit mix, and vanilla into chocolate mixture.
- Spread batter evenly into a greased 13 x 9 inch baking dish.
- In a medium bowl, combine the remaining condensed milk with the coconut; spoon evenly over batter in baking dish. Sprinkle nuts over the top; press them down firmly.
- Heat oven to 325 degrees F (165 degrees C). Bake for 25 minutes, or until done. Cool and cut into bars.
Nutrition Facts : Calories 242.8 calories, Carbohydrate 25.4 g, Cholesterol 34.8 mg, Fat 15 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 7.9 g, Sodium 154.5 mg, Sugar 20.1 g
GERMAN CHOCOLATE BARS
These delicious brownies are laden with coconut and pecans on the inside and topped with a delicious German chocolate frosting. Absolutely yummy! From Family Circle.
Provided by Dreamgoddess
Categories Bar Cookie
Time 35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Brownies: Preheat oven to 350 degrees.
- Grease a 13x9" pan with cooking spray.
- Combine the brownie mix, egg, water, oil and coconut extract in a large bowl.
- Mix just until blended.
- Stir in the 1/2 c coconut and 1/2 c pecans.
- Pour into the prepared pan and bake for 20-25 minutes, or until done.
- Frosting: Combine 3/4 c sugar, butter, milk and egg yolks in a saucepan.
- Cook on medium high heat, stirring, until thickened (about 13-15 minutes).
- Add in the 1 c coconut, 3/4 c pecans and vanilla.
- Cook about 2 more minutes.
- When the brownies are done, pour on the warm topping and spread to the edges.
- Cool 20 minutes on a wire rack.
- Chill until ready to serve.
- You can use the foil to life the brownies out of the pan to make slicing easier.
GERMAN CHOCOLATE CARAMEL BARS
I get at least one recipe request every time I take these cookies to a church potluck. The caramel and cream cheese filling is a winner. -Hazel Baldner, Austin, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cake mix and oats; cut in butter until crumbly. Set aside 1 cup. Stir egg into remaining oat mixture (mixture will be crumbly). , Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12 minutes or until almost set. Cool on a wire rack for 10 minutes. , In a small bowl, beat the filling ingredients until smooth; spread over crust. For topping, in a small bowl, combine the pecans, brown sugar, oats, butter and reserved oat mixture until crumbly. Sprinkle over filling. , Bake 15 minutes longer. Cool on a wire rack. Refrigerate until firm before cutting.
Nutrition Facts : Calories 148 calories, Fat 8g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 155mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
GERMAN CHOCOLATE COCONUT BARS
The holidays are here! Bake some of these to give as gifts! They will remember you, next year wondering if you will bring some more! Pick up some pretty china plates that are singles at the thrift stores, it makes a pretty gift, and you won't need the plate back!
Provided by TAMMY WADE
Categories Other Desserts
Time 40m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350* Pour cake mix into large bowl; cut in butter and lightly beaten egg with pastry blender or two knives until mixture is crumbly. Press onto bottom of an ungreased 9x13 inch pan.
- 2. Combine condensed milk, egg and vanilla extract in a medium bowl; beat until well combined. Stir in 1 cup coconut, nuts and 1/2 cup chips. Spread evenly over base;
- 3. Sprinkle wth remaining coconut and chips, lightly press down chips. Bake for 30-32 minutes or until center is almost set. Center will firm when cool. Cool in pan on wire. Cut into bars.
GERMAN CHOCOLATE CAKE CARAMEL BARS
Steps:
- Preheat 350. Melt caramels with 1/3 C milk over low heat, stirring utnil smooth. Combine remaining milk, dry cake mix and butter in a bowl. Mix well. Press half into a greased 9x13 pan. Bake at 350 for 6 minutes. remove from oven, sprinkle with pecans and chocolate chips. Top with caramel mixture, spreading to edges of pan. Top with spoonfuls of remaining cake mixture. Press remaining 1/2 C pecans into top and bake at 350 for 20 minutes.
GERMAN CHOCOLATE WITH PRETZEL CRUST BARS
Sweet, salty, chewy and sensational, these moist bars are pretty, very rich and finger-lickin' good. -Margaret Wilson, Sun City, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cake mix, pretzels, egg and butter. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool on a wire rack., In a large bowl, beat the sugar, eggs and corn syrup until blended. Fold in coconut, chips and pecans; pour over crust. Bake for 25-35 minutes or until edges are brown and center is almost set. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 173 calories, Fat 9g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 137mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
GERMAN CHOCOLATE CARAMEL BARS
Steps:
- Mix first 3 ingredients. Spread half in lightly greased 9 x 13 inch pan. Bake at 350 degrees for 6 minutes. Sprinkle chocolate chips and nuts on top of partially baked cake mixture. Melt caramels with remaining milk and drizzle over chocolate chips and nuts. Crumble and put remaining cake mixture on top and bake another 20 minutes. Cut when cool.
GERMAN CHOCOLATE BARS (BETTY CROCKER) RECIPE - (3.8/5)
Provided by longhornfans
Number Of Ingredients 5
Steps:
- 1. Heat oven to 350°F (325°F for dark or nonstick pan). Lightly grease or spray bottom and sides of 13x9-inch pan. 2. In medium bowl, cut butter into cake mix, using pastry blender or fork, until mixture looks like fine crumbs. Press half of the mixture (2 1/2 cups) in bottom of pan. 3. Bake 10 minutes. Sprinkle chocolate chips over baked layer. Drop frosting by tablespoonfuls over chocolate chips. Stir milk into remaining cake mixture. Drop by teaspoonfuls onto frosting layer. 4. Bake 24 to 28 minutes or until cake portion is slightly dry to touch; cool completely. Refrigerate until firm. For 48 bars, cut into 8 rows by 6 rows. Store loosely covered. High Altitude (3500-6500 ft): Bake 28 to 32 minutes.
GERMAN CHOCOLATE BANANA BARS
Steps:
- 1. Preheat oven 350 degrees. Spray a 9x15 cake pan. Set aside. Add the pecans to a large bowl. Reserve 1/4 cup of pecans for topping. Place the coconut in a skillet over high heat. Toast the coconut stirring constantly so it don't burn. Place the coconut in the bowl reserving 1/4 cup for topping. Add the flour, sugar, baking soda, and salt and mix well. Set aside.
- 2. In a medium bowl add the mashed bananas, yogurt, eggs, butter, vanilla and half the chocolate chips. Reserving the remaining for topping.
- 3. Fold the banana mixture into the flour mixture. Mix well and place in the baking pan. Top with the reserved pecan, coconut and chocolate chips
- 4. Bake for about 35 minutes until a toothpick inserted in center come out clean. Cool for about 15 minutes. then cut into squares.
GERMAN CHOCOLATE CHIP BARS - CASSIES
Steps:
- 1. Preheat oven to 350 degree F.
- 2. Combine cake mix, butter, and beaten egg with pastry blender. I used my food processor; mix until crumbly but crumbs stick together. Press batter on the bottom of a ungreased 9x13 baking pan.
- 3. Combine the sweetened condensed milk with the second egg and the vanilla. Beat until well combined
- 4. Stir in 1 cup of the coconut, the pecans, and 1/2 of chocolate chips. Spread this mixture over the bottom layer.
- 5. Sprinkle the remaining coconut and chips over the top. Press the chips slightly into the middle layer to help them stick.
- 6. Bake for 25 - 30 minutes or until the center is almost firm. The center will firm up when it cools. Cut into bars and serve.
GERMAN CHOCOLATE COOL BARS
My grandmother clipped this recipe out of a magazine for me when I was really young (mid 80's?). I have made this multiple times for my birthday and I have tweaked it to my liking. It is one of my favorite recipes!!
Provided by Kyndra Needham
Categories Other Desserts
Time 10m
Number Of Ingredients 11
Steps:
- 1. Combine crumbs and melted butter. Press firmly onto bottom of 9-inch square pan.
- 2. Grate or finely chop 1/2 package of the chocolate. Set aside. (I also added 1/4 cup finely chopped, de-pitted Lapin cherries).
- 3. Heat remaining chocolate and milk in medium saucepan over low heat, stirring constantly until chocolate is melted. With whisk, beat in cream cheese until smooth. Cool five minutes.
- 4. Fold in 3 1/2 cups of the whipped topping and the grated chocolate. Spread mixture over crumbs.
- 5. (I added about 1/4 t. of coconut extract in the remaining whipped topping before spreading it). Spread remaining whipped topping over chocolate later. Freeze until firm, about 4 hours. Garnish as desired. Cut into bars.
GERMAN CHOCOLATE AND MILKY WAY BARS
I had these at the Hope House at Rochester. They were a hit with everyone there. They are easy to make with a cake mix.
Provided by Dienia B.
Categories Bar Cookie
Time 50m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350F and grease/flour a 13 x 9 cake pan.
- Melt the margarine.
- Add cake mix and sweetened condensed milk; stir well.
- Put 1/2 of the batter in prepared pan.
- Bake for 10 minutes; cut up Milky Way bars in small pieces and place on top of hot cake.
- Spread the rest of the cake batter on top and bake 20 minutes more.
Nutrition Facts : Calories 326.5, Fat 16.9, SaturatedFat 4.3, Cholesterol 5.8, Sodium 428, Carbohydrate 43.4, Fiber 1.5, Sugar 30.3, Protein 3.2
GERMAN CHOCOLATE BARS
Steps:
- In medium bowl, mix together all crust ingredients until crumbly; press into pan and bake for 5 minutes. Place chocolate and 6 TBL butter in a heatproof bowl and place over a pan of simmering water. Stir until mixture is melted and smooth...remove from heat and cool slightly. In a small bowl, stir together 1 cup of flour and the salt. In a large bowl, beat 2 eggs and 1 cup brown sugar at medium speed until well blended. At low speed, beat in chocolate/butter mixture with 1 tsp vanilla. Add flour mixture, beating until well mixed. Stir in 1.5 cups coconut and 1.5 cups pecans. Spread batter over baked crust. Bake for 35 - 45 minutes, until toothpick inserted 2 inches from edge comes out with moist crumbs attached. Top of bars may crack on edges. Cool completely on a wire rack. In a medium saucepan, whisk cream, sugar, 1 egg and 1 TBL butter. Cook over medium heat until bubbles form on outside edge. Reduce heat to low and cook until thickened, about 1-2 minutes more. Stir in 1.5 cups coconut, 1.5 cups pecans and 1 tsp vanilla. Spread mixture over cooled bars. Let cool completely. Lift bars from pan using foil edge. Cut into 16 pieces and enjoy!
GERMAN CHOCOLATE CHIP COOKIE BARS
Steps:
- 5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.
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