German Chocolate Cool Bars Recipes

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:

• 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 degrees.
• Lightly grease bottom and sides of rectangular pan, 13x9x2 inches.
• Cut butter into cake mix in medium bowl, using pastry blender or fork, until mixture looks like crumbs.
• Press half of the mixture (2 1/2 cups) in the bottom of pan.
• Bake 10 minutes.
• Sprinkle chocolate chips over baked layer.
• Drop frosting by tablespoonfuls over chocolate chips.
• Stir milk into remaining cake mixture.
• Drop by teaspoons onto frosting layer.
• Bake 25 to 30 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.

Steps:

• First toast the pecans. Place 3 cups of chopped pecans on a baking sheet. Place in a preheated 350 degree oven for 6-8 minutes or until slightly darker in color. Cool.
• Line an 8 inch square pan with foil making sure there is enough foil to extend over the edges. Spray with with nonstick spray.
• In a bowl, mix the crust ingredients with a fork until crumbly. Press into the bottom of the pan. Bake for 5 minutes in a 350 degree oven.
• For bars: Place chocolate and butter in a double broiler or heat proof boil put over a pan of boiling water. Stir until melted and smooth. Remove from heatand let stand until cooled slightly.
• In a small bowl, stir together the flour and salt. In a large bowl, beat the eggs and brown sugar until well blended and light in color, about 1 minute. Add the chocolate mixture and vanilla, blend on low speed just until blended. Add flour mixture, beating just until incorporated. Stir in coconut and pecans. Spread over crust.
• Bake 35-45 minutes or until toothpick inserted in the center comes out with moist crumbs. The top of the bars may crack. Cool completely on wire rack. Bars may sink slightly when cooling.
• For topping: In a medium saucepan, whisk together cream, sugar, egg and butter. Cook, stirring constantly over medium heat until bubbles form around outside edge. Reduce heat to low and cook for 1-2 minutes until thickened. Stir in coconut, pecans and vanilla. Spread over cooled bars. Cool completely.
• Using the foil edges, lift the bars from the pan. Slide off the foil onto a cutting board. Slice into at least 16 pieces.
• These can be stored for up to two days at room temperature -- if they last that long!

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.