German Chocolate Cake Bars Recipes

GERMAN CHOCOLATE BARS

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.

GERMAN CHOCOLATE CAKE BARS RECIPE

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.

GERMAN CHOCOLATE CAKE BARS

Steps:

• Preheat the oven to 350 degrees. Grease a 9×13 inch baking pan or spray with cooking spray.
• In a medium bowl, mix together the cake mix, butter and egg, and press into the bottom of the prepared pan. Bake for 7 minutes and remove from the oven. The crust will continue to bake in the next step.
• 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. Don't overbake! Remove from the oven and cool completely before cutting into squares.

GERMAN CHOCOLATE 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.

BAKER'S GERMAN'S SWEET CHOCOLATE CAKE

Steps:

• Heat oven to 350°F.
• Cover bottoms of 3 (9-inch) round pans with parchment; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
• Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Combine flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
• Add egg whites; stir gently until well blended. Pour into prepared pans.
• Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.
• Prepare Coconut-Pecan Filling and Frosting http://www.kraftrecipes.com/recipes/coconut-pecan-filling-frosting-51053.aspx ; spread between cake layers and onto top of cake.

GERMAN CHOCOLATE COCONUT BARS

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.

GERMAN CHOCOLATE BARS

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.

GERMAN CHOCOLATE CARAMEL BARS

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.