BAKER'S GERMAN'S CHOCOLATE COOKIES
Fans of classic BAKER'S GERMAN'S Chocolate Cake will love these soft, chewy cookies topped with caramel, coconut and pecans.
Provided by My Food and Family
Categories Chocolate Recipes
Time 48m
Yield 30 servings, 1 cookie each
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Combine flour and baking powder. Beat butter and sugar in large bowl with mixer until light and fluffy. Add chocolate, eggs and vanilla; mix well. Gradually beat in flour mixture. Reserve 1/4 cup each coconut and nuts; stir remaining into dough.
- Drop dough into 30 mounds, 2 inches apart, on baking sheets, using about 2 Tbsp. dough for each.
- Bake 12 to 13 min. or until cookies are puffed and shiny. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
- Microwave caramels and water in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended when stirred. Drizzle over cookies. Top with reserved coconut and nuts.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
BAKER'S GERMAN'S CHOCOLATE, CARAMEL & COCONUT BARS
Taste the divine mix of caramel, coconut and chocolate in these BAKER'S GERMAN'S Chocolate, Caramel & Coconut Bars. Also made with a vanilla cake bar, these caramel coconut bars are perfect for your upcoming bake sale or holiday goodie bag.
Provided by My Food and Family
Categories Home
Time 55m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 15 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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 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
CARAMEL COCONUT CHOCOLATE CHIP BARS
These layered dessert bars are loaded with gluten free chocolate chunk dough, caramel sauce, chocolate chips, pecans and toasted coconut for the ultimate treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Spray bottom and sides of 13x9-inch baking pan with cooking spray. Line with parchment paper.
- Break up cookie dough rounds and press evenly in bottom of pan. Bake 18 to 20 minutes until crust is golden and puffy.
- Meanwhile, in medium saucepan over medium-high heat, combine butter, sugars, heavy cream and sea salt; bring to a boil. Cook, stirring constantly, 2 to 3 minutes until mixture is thick enough to coat back of spoon. Remove from heat; stir in vanilla.
- Sprinkle chocolate chips and pecans evenly over crust. Drizzle caramel mixture over top. Sprinkle evenly with coconut. Bake 20 to 25 minutes until caramel bubbles and coconut is toasted. Cool completely on cooling rack before cutting into bars.
Nutrition Facts : ServingSize 1 Serving
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.
BAKER'S ORIGINAL GERMAN CHOCOLATE CAKE RECIPE - (3.7/5)
Provided by chelseap09
Number Of Ingredients 19
Steps:
- Coconut-Pecan frosting (recipe follows). Preheat the oven to 350° F. Melt chocolate in water, and let cool. Cream together butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda, and salt. Beat in flour mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper. Bake for 30 minutes or until cake springs back when lightly pressed in center. Remove and cool on rack for 15 minutes. Frost cake. COCONUT-PECAN FROSTING: Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in shredded coconut and chopped pecans. Cool until thick enough to spread.
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