German Chocolate Cool Bars Recipes

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.

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.

Steps:

• Brownies: Preheat oven to 350 degrees.
• Grease a 13x9" pan with cooking spray.
• Combine the brownie mix, egg, water, oil and coconut extract in a large bowl.
• Mix just until blended.
• Stir in the 1/2 c coconut and 1/2 c pecans.
• Pour into the prepared pan and bake for 20-25 minutes, or until done.
• Frosting: Combine 3/4 c sugar, butter, milk and egg yolks in a saucepan.
• Cook on medium high heat, stirring, until thickened (about 13-15 minutes).
• Add in the 1 c coconut, 3/4 c pecans and vanilla.
• Cook about 2 more minutes.
• When the brownies are done, pour on the warm topping and spread to the edges.
• Cool 20 minutes on a wire rack.
• Chill until ready to serve.
• You can use the foil to life the brownies out of the pan to make slicing easier.

Steps:

• Preheat oven to 350 degrees.
• Lightly grease bottom and sides of rectangular pan, 13x9x2 inches.
• Cut butter into cake mix in medium bowl, using pastry blender or fork, until mixture looks like crumbs.
• Press half of the mixture (2 1/2 cups) in the bottom of pan.
• Bake 10 minutes.
• Sprinkle chocolate chips over baked layer.
• Drop frosting by tablespoonfuls over chocolate chips.
• Stir milk into remaining cake mixture.
• Drop by teaspoons onto frosting layer.
• Bake 25 to 30 minutes or until cake portion is slightly dry to touch; cool completely.
• Refrigerate until firm.
• For 48 bars, cut into 8 rows by 6 rows.

Steps:

• 1. Combine crumbs and melted butter. Press firmly onto bottom of 9-inch square pan.
• 2. Grate or finely chop 1/2 package of the chocolate. Set aside. (I also added 1/4 cup finely chopped, de-pitted Lapin cherries).
• 3. Heat remaining chocolate and milk in medium saucepan over low heat, stirring constantly until chocolate is melted. With whisk, beat in cream cheese until smooth. Cool five minutes.
• 4. Fold in 3 1/2 cups of the whipped topping and the grated chocolate. Spread mixture over crumbs.
• 5. (I added about 1/4 t. of coconut extract in the remaining whipped topping before spreading it). Spread remaining whipped topping over chocolate later. Freeze until firm, about 4 hours. Garnish as desired. Cut into bars.