German Chocolate Bars Recipe
- 1 package German chocolate cake mix (regular size)
- 2/3 cup cold butter, cubed
- 1 cup (6 ounces) semisweet chocolate chips
- 1 can (15 ounces) coconut-pecan frosting
- 1/4 cup milk
- 1. 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.
- 2. 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. Yield: 4 dozen.
1 each: 167 calories, 10g fat (5g saturated fat), 9mg cholesterol, 146mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 1g protein
Reviews for German Chocolate Bars
"very good, easy to make"
"ching chang chong chocolate is good"
"Made with no changes, although I did grease the pan. Got great reviews at the potluck. A new favorite!"
"My bars were hard to cut and lift. It just all fell apart in one big mess. They turned out nothing like the picture. It all got scraped into the garbage."
"I prepared these bars a # of times and they're GREAT! I've used either a German Chocolate Cake mix or a dark chocolate fudge cake mix or devil's food cake mix if I don't have the German chocolate cake mix available! If I don't have the coconut pecan icing, I used a can of milk chocolate frosting mixed with 1 cup sweetened flaked coconut. I used 6 Tbsp. milk instead of 4 Tbsp. (1/4 cup)! I found that the balance of the crumb mixture was easier to stir! I did sprinkle the chocolate chips over the baked crust, then dropped the frosting over the chocolate chips. Then I dropped the the balance of the cake batter mixture (with the milk by teaspoonfuls over the top. I Baked 25 to 30 minutes or until top is cracked as stated in the recipe. I didn't chill! I did cool on a wire rack! I'd learned to discern chilling bars-sometimes I HAVE chilled them to allow bars to firm & other times, I noticed that it was harder to remove the bars from the pan. I also greased and floured my baking pan before I put the bars in pan to bake! For me, it's easier to remove a bar cookie from a pan which I greased and floured! These bars really go over well for any occasion! Thank you, Jennifer Sharp, for this recipe! Dawn E. Lowenstein"
"I, too, thought I'd missed something in the recipe, as it was soupy except for the edges. I kept cooking it more, for over an hour, until the top was medium brown. Only then, was it staying together after cooling. However, it was VERY good at that point. I'd make it again, but would cook at least an hour."
"They were good but really sweet. I think next time I'm only going to use half the frosting. It was just too much to me."
"I have made this recipe before, it's pretty good, but I do change the frosting over for melted caramels mixed with some evaporated milk. I think it's much better."
"very rich... VERY YUMMY... had to make 2 batches in one week, since everyone who tasted them wanted some!"
"yummy but very RICH. Make sure you grease the pan. Looks just like the picture."
"this is a very good recipe. I took it to our Christmas department party and it was a hit. Coworkers asked for the recipe. One coworker wonders about the recipe at the top stating 36 servings but if you refrigerate it for 4 hours your yield will be 4 dozen. ???? but hey it is good!!"