German Chocolate with Pretzel Crust Bars Recipe

4.5 6 9
Publisher Photo

German Chocolate with Pretzel Crust Bars Recipe

Read Reviews
4.5 6 9
Publisher Photo
Sweet, salty, chewy and sensational, these moist bars are pretty, very rich and finger-lickin’ good. —Margaret Wilson, Sun City, California
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 1 package German chocolate cake mix (regular size)
  • 1/2 cup coarsely crushed pretzels
  • 1 egg, lightly beaten
  • 1/2 cup butter, melted
  • FILLING:
  • 1/4 cup sugar
  • 2 eggs
  • 1 cup dark corn syrup
  • 2-1/4 cups flaked coconut
  • 1 cup butterscotch chips
  • 1 cup semisweet chocolate chips
  • 1 cup chopped pecans

Directions

In a large bowl, combine the cake mix, pretzels, egg and butter. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool on a wire rack.
In a large bowl, beat the sugar, eggs and corn syrup until blended. Fold in coconut, chips and pecans; pour over crust. Bake for 25-35 minutes or until edges are brown and center is almost set. Cool on a wire rack. Cut into bars. Yield: 4 dozen.
Originally published as German Chocolate Bars in Simple & Delicious December/January 2011, p15

Nutritional Facts

1 each: 173 calories, 9g fat (5g saturated fat), 18mg cholesterol, 137mg sodium, 24g carbohydrate (12g sugars, 1g fiber), 2g protein.

  • 1 package German chocolate cake mix (regular size)
  • 1/2 cup coarsely crushed pretzels
  • 1 egg, lightly beaten
  • 1/2 cup butter, melted
  • FILLING:
  • 1/4 cup sugar
  • 2 eggs
  • 1 cup dark corn syrup
  • 2-1/4 cups flaked coconut
  • 1 cup butterscotch chips
  • 1 cup semisweet chocolate chips
  • 1 cup chopped pecans
  1. In a large bowl, combine the cake mix, pretzels, egg and butter. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool on a wire rack.
  2. In a large bowl, beat the sugar, eggs and corn syrup until blended. Fold in coconut, chips and pecans; pour over crust. Bake for 25-35 minutes or until edges are brown and center is almost set. Cool on a wire rack. Cut into bars. Yield: 4 dozen.
Originally published as German Chocolate Bars in Simple & Delicious December/January 2011, p15

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Reviews forGerman Chocolate with Pretzel Crust Bars

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aprilm.cook User ID: 3744169 97655
Reviewed Nov. 23, 2011

"People rave over these bars when I make them....so delicious!"

MY REVIEW
Arista137 User ID: 3449894 172368
Reviewed Jun. 7, 2011

"These were tasty however mine came out very, very gooey. I baked them as directed by the recipe but I don't think they really ever set up. I like all the flavors together, but am disappointed that they seemed very under-baked. They don't look that runny in the photo so I'm assuming they're not supposed to be. I may try to make them one more time and bake them even longer and just hope they firm up more but don't burn!"

MY REVIEW
kfears User ID: 4687515 209228
Reviewed Jan. 30, 2011

"These were good, but over the top sweet for me. I think it was the butterscotch chips that threw it over the edge for me. I'd prefer to just make Hello Dolly's. I like them a lot more."

MY REVIEW
annamariatu User ID: 2868247 99816
Reviewed Jan. 6, 2011

"These are great! My husband loved them and I am making the second batch in one week. I thought they might be too gooey when they came out of the oven, but after they cooled they were firmer and they disappeared in a wink!"

MY REVIEW
equestsarah81 User ID: 5110682 99815
Reviewed Dec. 18, 2010

"These were FABULOUS!!! I got nothing but compliments on them! The only thing different I did was use crushed graham cracker instead of the crushed pretzels. This recipe is an absolute must keep!!!!"

MY REVIEW
bbaird User ID: 2703279 98277
Reviewed Dec. 12, 2010

"Can I give it six stars? SO good! I can already see I will have to make one or two more batches of this one for the holiday season."

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