German Chocolate Bars Recipes

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.

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.

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.

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.

Steps:

• Preheat oven to 350°F
• Place cake mix in a large bowl; cut in butter and lightly beaten egg until mixture is crumbly.
• Press onto bottom of ungreased 13 x 9-inch baking pan.
• Combine sweetened condensed milk, egg and vanilla extract in medium bowl; beat until well combined.
• Stir in 1 cup coconut, nuts and 1/2 cup morsels.
• Spread mixture evenly over base; sprinkle with remaining coconut and morsels. Lightly press down.
• Bake for 30 to 32 minutes or until center is almost set. (Center will firm up when cool.)
• Cool in pan on wire rack. Cut into bars.

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat butter and sugar in medium bowl with mixer until light and fluffy. Add vanilla and flour; mix well. Press onto bottom of prepared pan.
• Bake 20 to 25 min. or until lightly browned. Cool 10 min.
• Microwave caramel bits and milk in large microwaveable bowl on HIGH 2 min.; stir until bits are completely melted and mixture is well blended. Add coconut; mix well. Spread evenly over crust.
• Melt chocolate as directed on package; drizzle over dessert. Cool completely.
• Run knife around edges of pan to loosen dessert. Use foil handles to remove dessert from pan before cutting into bars.

Steps:

• Preheat the oven to 350 degrees. Grease a 9 × 13 inch baking pan.
• In a medium bowl, mix together the cake mix, butter and egg, and press into the bottom of the prepared pan. The crust should not come up the sides. Bake for 7 minutes and remove from the oven. The crust will not look done.
• While the crust is baking, mix together the sweetened condensed milk, vanilla, egg, pecans and coconut. Pour evenly over the warm crust and sprinkle evenly with the chocolate chips.
• Bake for 24-30 minutes, until the top is a light golden brown.
• Remove from the oven and cool completely before cutting into squares.

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.

Steps:

• Heat oven to 350 degrees. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, beat butter, granulated sugar and brown sugar together with an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the egg and vanilla until smooth.
• Reduce the speed to low and beat in the flour mixture. Add coconut, chocolate and pecans and mix to just combine.
• Portion the dough in 2 tablespoon scoops and roll them into balls. Place them on parchment-lined baking sheets, at least 2 inches apart. Bake the cookies until dry on top but still soft in the center, about 10 minutes. Remove from the oven and immediately tap the sheets against a work surface to deflate them slightly. Let the cookies sit on the sheets for 3 minutes, then transfer them to a rack to cool completely.