German Chocolate Cookie Bars
User Reviews
4.4
German Chocolate Cookie Bars
Description
These bars start with a base made from German-style chocolate cake mix combined with melted butter and milk to form a sticky batter pressed into a prepared pan. After a partial bake, a caramel sauce is poured over the crust, then sprinkled with coconut flakes, chopped pecans, and semi-sweet chocolate chips. The bars return to the oven to bake again, allowing the caramel to meld with the crunchy coconut and nuts and the melting chocolate to form pockets of sweetness.
The final texture features a firm chocolate crust with a gooey caramel layer topped by the textured layer of coconut, nuts, and chocolate chips. The flavor is a blend of caramel sweetness, chocolate richness, and nutty crunch typical of German chocolate desserts.
Once cooled, the bars can be lifted from the pan using parchment paper for easier slicing. This treat works well as a dessert or snack, offering a mix of textures and classic flavors.
The notes indicate that yield and nutrition depend on the size of the bars sliced.
Ingredients
- 15.25 ounces chocolate cake mix 1 box, German style
- ¾ cup butter melted
- 1 cup milk divided
- 11 ounces caramel candies soft
- 1 cup sweetened coconut flakes
- 1 cup pecans chopped
- 1 ½ cups chocolate chips semi-sweet
Instructions
- Preheat the oven to 350 degrees F. Spray a 9-inch x 13-inch cake pan with non-stick spray and line with parchment paper. (The paper makes it easy to lift the bars out later.)
- Add the melted butter, 1/2 cup milk, and cake mix to a large mixing bowl. Stir until combined. (The batter will be sticky.) Use a rubber spatula to transfer the batter to the prepared baking pan and spread it into an even layer.
- Bake for 15 minutes.
- While the crust is baking, place all of the caramels into a microwave-safe bowl and pour in the remaining 1/2 cup of milk. Heat in 1-minute increments, stirring after each heating until smooth and fully melted (about 2.5 minutes).
- Take the baking pan out of the oven. Pour the caramel evenly over the chocolate cookie crust. Next, sprinkle the coconut, pecans, and chocolate chips evenly over the caramel.
- Bake for another 15 minutes.
- Remove the bars from the oven and cool completely in the pan on a wire rack.
- Once cooled, use the parchment paper to lift the bars from the pan. Use a sharp knife to cut the block into 16 bars. Store any leftovers in an airtight container for up to 5 days.
Notes
- Use parchment paper lining to easily lift bars from the pan for slicing.
- Yield and nutrition vary based on individual bar sizes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16bars
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 415kcal | 21% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 347mg | 14% |
| Potassium | 207mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 311IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
