German Chocolate Caramel Bars Recipe

5 3 2
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German Chocolate Caramel Bars Recipe

Read Reviews
5 3 2
Publisher Photo
I get at least one recipe request every time I take these cookies to a church potluck. The caramel and cream cheese filling is a winner. —Hazel Baldner, Austin, Minnesota
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 15 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 15 min.

Ingredients

  • 1 package German chocolate cake mix (regular size)
  • 1 cup quick-cooking oats
  • 6 tablespoons cold butter, cubed
  • 1 egg, beaten
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup caramel ice cream topping
  • 1 egg
  • TOPPING:
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1/4 cup quick-cooking oats
  • 2 tablespoons butter

Directions

In a small bowl, combine cake mix and oats; cut in butter until crumbly. Set aside 1 cup. Stir egg into remaining oat mixture (mixture will be crumbly).
Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12 minutes or until almost set. Cool on a wire rack for 10 minutes.
In a small bowl, beat the filling ingredients until smooth; spread over crust. For topping, in a small bowl, combine the pecans, brown sugar, oats, butter and reserved oat mixture until crumbly. Sprinkle over filling.
Bake 15 minutes longer. Cool on a wire rack. Refrigerate until firm before cutting. Yield: 3 dozen.
Originally published as German Chocolate Caramel bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p116

Nutritional Facts

1 each: 148 calories, 8g fat (4g saturated fat), 26mg cholesterol, 155mg sodium, 18g carbohydrate (11g sugars, 1g fiber), 2g protein.

  • 1 package German chocolate cake mix (regular size)
  • 1 cup quick-cooking oats
  • 6 tablespoons cold butter, cubed
  • 1 egg, beaten
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup caramel ice cream topping
  • 1 egg
  • TOPPING:
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1/4 cup quick-cooking oats
  • 2 tablespoons butter
  1. In a small bowl, combine cake mix and oats; cut in butter until crumbly. Set aside 1 cup. Stir egg into remaining oat mixture (mixture will be crumbly).
  2. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12 minutes or until almost set. Cool on a wire rack for 10 minutes.
  3. In a small bowl, beat the filling ingredients until smooth; spread over crust. For topping, in a small bowl, combine the pecans, brown sugar, oats, butter and reserved oat mixture until crumbly. Sprinkle over filling.
  4. Bake 15 minutes longer. Cool on a wire rack. Refrigerate until firm before cutting. Yield: 3 dozen.
Originally published as German Chocolate Caramel bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p116

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Reviews forGerman Chocolate Caramel Bars

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King's Daughter User ID: 5764255 34045
Reviewed Apr. 18, 2011

"These bars are yummy! The only thing different I did was after I spread the filling on the crust, I sprinkled on some chocolate chips before adding the topping."

MY REVIEW
brenda lee User ID: 2711396 51894
Reviewed Mar. 15, 2008

"I made these bars will become a family favorite. easy and not overly sweet."

MY REVIEW
administrator User ID: 1996148 82565
Reviewed Mar. 15, 2008

"I get at least one recipe request every time I take these cookies to a church potluck. The caramel and cream cheese filling is a winner.

—Hazel Baldner, Austin, Minnesota
chocolate-Caramel-Bars">View this recipe now"

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