German Quark Crumb 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 QUARK CRUMB BARS

Steps:

• Preheat oven to 350°F Mix the ingredients under the Quark Filling section and set aside.
• Blend Crumb Topping ingredients with a pastry blender (or 2 knives in a criss-cross pattern).
• Measure out 2 1/2 cups of crumbs. Pat into a greased 13x9 glass baking dish. Pat crumbs up about 1/2 inch up sides of baking dish.
• Bake at 350F for 10-12 minutes.
• Pour quark mixture over baked crust. Sprinkle remaining crumb mixture evenly over quark layer. Pat down very lightly.
• Bake 30-35 minutes. Cool before cutting.
• STORAGE: Keep refrigerated but bring to room temperature before serving.

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 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.

CHOCOLATE CHERRY CRUMB BARS

Steps:

• Preheat oven to 325°F. Coat a 9-inch square baking pan with cooking spray; line with parchment paper, allowing a 2-inch overhang. Coat with cooking spray.
• Bring cherries, 2 tablespoons butter, 1/4 cup granulated sugar, and the water to a simmer in a saucepan over medium heat. Simmer, stirring occasionally, until almost all liquid has been absorbed, about 15 minutes. Remove from heat; stir in 1/4 cup granulated sugar. Let cool, stirring occasionally, until sugar has dissolved.
• Whisk together cocoa powder, salt, brown sugar, toasted coconut, and 2 cups flour in a bowl. Blend in remaining 2 1/4 sticks butter with a pastry blender or your fingertips until mixture resembles coarse meal; press 3 lightly packed cups cocoa mixture into prepared pan. Bake until just set, about 20 minutes.
• Put egg, remaining 1/2 cup granulated sugar, and the kirsch, if using, in the bowl of an electric mixer fitted with the whisk attachment; mix on medium-high speed until pale, about 4 minutes. Fold in cherry mixture and remaining 7 1/2 teaspoons flour; stir in chocolate. Spread mixture evenly over crust; sprinkle with remaining cocoa mixture.
• Bake until a cake tester inserted into center comes out clean, about 50 minutes. Let cool completely on a wire rack. Run a knife around sides; lift out of pan. Cut into squares. Bars can be stored in an airtight container at room temperature up to 5 days.