Cheryl's German Chocolate Bars With Coconut

“These taste just like German chocolate cake.”
READY IN:
40mins
SERVES:
24
YIELD:
1 9 x 13 inch pan
UNITS:
Metric

Ingredients Nutrition

  • 517.37 g package German chocolate cake mix, used like flour
  • 396.89 g package caramels, individually wrapped
  • 396.89 g sweetened condensed milk, divided
  • 177.44 ml butter, melted
  • 236.59 ml semi-sweet chocolate chips
  • 236.59 ml coconut, flaked, unsweetened
  • 236.59 ml pecans, chopped

Directions

  1. Preheat oven to 350 degrees.
  2. Grease and flour 13 x 9 inch pan.
  3. Melt caramels with 1/2 of the can of sweetened condensed milk.
  4. In a separate bowl, combine cake mix with melted butter and the other 1/2 of the can of the sweetened condensed milk.
  5. Stir well.
  6. Spread 1/2 of the cake mix mixture in pan and bake for 6 to 8 minutes.
  7. Remove from oven and cover with melted caramels, chips, coconut and pecans.
  8. Crumble remaining cake mixture on top. You can use a piece of waxed paper to try to spread it out a little bit.
  9. Bake for another 15 minutes.
  10. Refrigerate overnight and allow to come to room temperature before cutting.

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