German Chocolate Cookie Bars Recipes

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.

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.

SUNNY'S GERMAN CHOCOLATE CAKE COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
• In a stand mixer or large bowl using a hand mixer, blend the butter, both sugars, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Stir in the chocolate chips, coconut and pecans.
• Drop the dough by tablespoonfuls onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack.

GERMAN CHOCOLATE COOKIES

Steps:

• In a large bowl, combine the cake mix, butter, oats and eggs until well blended. Stir in the chocolate chips and raisins. , Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until edges are firm. Cool for 5 minutes; before removing to wire racks to cool completely.

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 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.

BAKER'S GERMAN'S CHOCOLATE COOKIES

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.

GERMAN CHOCOLATE COOKIES

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.

GERMAN CHOCOLATE SNACKING BARS

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.

GERMAN CHOCOLATE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir together butter and egg. Stir in cookie mix, cocoa and water until soft dough forms.
• Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 7 to 9 minutes or until cookies are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• Generously frost cookies with coconut pecan frosting.

GERMAN CHOCOLATE BARS

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 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.