Bakers Germans Chocolate Caramel Coconut Bars Recipes

CHOCOLATE COCONUT CARAMEL BARS

Steps:

• Preheat oven to 350F. Line an 9-by-13-inch baking pan with aluminum foil or parchment paper, spray with cooking spray; set aside.
• In a large microwave-safe bowl, melt the butter, about 1 minute. Allow the butter to cool for one minute. Add the egg, sugars, water, vanilla, and stir or whisk vigorously to combine.
• Add the flour, cocoa powder, baking soda, salt and stir until just incorporated. Fold in the caramel bits.
• Reserve about 1 cup dough; set aside. Turn remaining dough out into prepared pan, smoothing it lightly with a spatula. Mix 1/2 cup coconut with the sweetened condensed milk. Pour sweetened condensed milk mixture over the top of the dough. Using your fingers or a small cookie dough scoop, lightly crumble the reserved cookie dough over the top in marble-sized chunks. Sprinkle the remaining 1/4 cup coconut over the top.
• Bake for about 27 to 30 minutes, or until center is mostly set and the coconut is golden brown. The sweetened condensed milk should nearly be set in all places, but possibly a little loose in the very center of the pan is okay. Bars firm up more in pan as they cool; don't overbake because you want these to stay soft and gooey.
• Allow bars to cool in pan for at least 3 hours before slicing for the cleanest cut marks (use foil overhang to lift out).
• Melt chocolate chips in the microwave for 30 seconds, stir. Melt in 10 second increments, stirring in between, until completely melted. When fully melted, place in a small Ziploc bag, snip the corner, and drizzle chocolate over the bars.
• Extra bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.

GERMAN CHOCOLATE BARS

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.

GERMAN CHOCOLATE COCONUT BARS

Steps:

• Preheat oven to 350°F
• Place cake mix in a large bowl; cut in butter and lightly beaten egg until mixture is crumbly.
• Press onto bottom of ungreased 13 x 9-inch baking pan.
• Combine sweetened condensed milk, egg and vanilla extract in medium bowl; beat until well combined.
• Stir in 1 cup coconut, nuts and 1/2 cup morsels.
• Spread mixture evenly over base; sprinkle with remaining coconut and morsels. Lightly press down.
• Bake for 30 to 32 minutes or until center is almost set. (Center will firm up when cool.)
• Cool in pan on wire rack. Cut into bars.

BAKER'S GERMAN'S CHOCOLATE, CARAMEL & COCONUT BARS

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat butter and sugar in medium bowl with mixer until light and fluffy. Add vanilla and flour; mix well. Press onto bottom of prepared pan.
• Bake 20 to 25 min. or until lightly browned. Cool 10 min.
• Microwave caramel bits and milk in large microwaveable bowl on HIGH 2 min.; stir until bits are completely melted and mixture is well blended. Add coconut; mix well. Spread evenly over crust.
• Melt chocolate as directed on package; drizzle over dessert. Cool completely.
• Run knife around edges of pan to loosen dessert. Use foil handles to remove dessert from pan before cutting into bars.

CARAMEL COCONUT CHOCOLATE CHIP BARS

Steps:

• Heat oven to 325°F. Spray bottom and sides of 13x9-inch baking pan with cooking spray. Line with parchment paper.
• Break up cookie dough rounds and press evenly in bottom of pan. Bake 18 to 20 minutes until crust is golden and puffy.
• Meanwhile, in medium saucepan over medium-high heat, combine butter, sugars, heavy cream and sea salt; bring to a boil. Cook, stirring constantly, 2 to 3 minutes until mixture is thick enough to coat back of spoon. Remove from heat; stir in vanilla.
• Sprinkle chocolate chips and pecans evenly over crust. Drizzle caramel mixture over top. Sprinkle evenly with coconut. Bake 20 to 25 minutes until caramel bubbles and coconut is toasted. Cool completely on cooling rack before cutting into bars.

CHOCOLATE CHUNK COCONUT CARAMEL BARS

Steps:

• Preheat oven to 350°F. Mix flour and brown sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press crumb mixture firmly onto bottom of foil-lined 13x9-inch baking pan. Bake 15 minutes.
• Sprinkle pecans and coconut over crust; cover with condensed milk. Bake an additional 25 minutes or until coconut is lightly browned. Cool in pan on wire rack.
• Microwave caramels and milk in medium microwavable bowl on HIGH 2 minutes or until caramels are completely melted and mixture is well blended, stirring after each minute. Drizzle over dessert; sprinkle with chocolate chunks. Cool completely. Cut into 36 bars to serve.

GERMAN CHOCOLATE CARAMEL BARS

Steps:

• Mix the 1st cake mix with 1/2 cup (1 stick) of butter and 1/3 cup of evaporated milk.
• Press this into a 9 x 13 pan and bake at 350 degrees for 8-10 mins or until top is flaky. (It depends on your oven, my oven is weird so I always have to take a fork to the top and kind of pull a little back to see if it's still gooey in the middle).
• Melt entire bag of caramels with 1/3 cup evaporated milk until smooth.
• Pour over the first layer after it is finished baking.
• Sprinkle chocolate chips over the top of the Carmel. (you can use as many as you want to).
• Mix 2nd cake mix with other 1/2 cup (1 stick) of butter and 1/3 cup evaporated milk.
• Because of the melted Carmel you won't be able to spread this over the top for the second layer so you have to make it into patties and lay them on top.
• Once the second layer is on top, Bake for another 18 mins or until the top is flaky.