Best 9 German Chocolate Cake Caramel Bars Recipes

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 BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Lightly grease or spray bottom and sides of 13x9-inch pan.
• In medium bowl, mix butter and cake mix with fork until crumbly; reserve 1 cup. Press remaining mixture in bottom of pan.
• Bake 10 minutes. Sprinkle chocolate chips over baked layer. Drop frosting by tablespoonfuls over chocolate chips. Stir milk into reserved cake mixture. Drop by teaspoonfuls onto frosting layer.
• Bake 24 to 28 minutes or until cake portion is slightly dry to touch; cool 10 minutes. Carefully loosen edges of bars with knife. Cool completely. Refrigerate until firm. For bars, cut into 8 rows by 6 rows. Store loosely covered.

CHOCOLATE CAKE CARAMEL BARS

Steps:

• Melt first 2 ingredients together over low heat.
• In separate bowl, combine cake mix, butter, and evaporated milk. Do NOT mix the chocolate chips into mixture.
• Put half of cake mixture in a greased & floured 9x13 pan. Bake 6 minutes at 350 degrees. Sprinkle chocolate chips over cake mixture (DO NOT MIX INTO CAKE BATTER). Pour caramel mixture over chocolate chips. Pour remaining cake mix on top, dropping mix by spoonfuls.
• Bake at 350 degrees for 18 minutes, cool 20 minutes, cut into bars.

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.

GERMAN CHOCOLATE BARS

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.

GERMAN CHOCOLATE CAKE BARS RECIPE

Steps:

• Preheat the oven to 350 degrees. Grease a 9 × 13 inch baking pan.
• In a medium bowl, mix together the cake mix, butter and egg, and press into the bottom of the prepared pan. The crust should not come up the sides. Bake for 7 minutes and remove from the oven. The crust will not look done.
• While the crust is baking, mix together the sweetened condensed milk, vanilla, egg, pecans and coconut. Pour evenly over the warm crust and sprinkle evenly with the chocolate chips.
• Bake for 24-30 minutes, until the top is a light golden brown.
• Remove from the oven and cool completely before cutting into squares.

CHOCOLATE CARAMEL BARS

Steps:

• In a small saucepan over low heat, melt caramels with 1/4 cup milk; stir until smooth. Meanwhile, in a large bowl, cream butter until light and fluffy. Beat in dry cake mix and remaining milk., Spread half of the dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 6 minutes; sprinkle with chocolate chips. , Gently spread caramel mixture over chips. Drop remaining dough by tablespoonfuls over caramel layer. Return to the oven for 15 minutes.

GOOEY CHOCOLATE CARMEL BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine 1/2 cup of the butter with the cake mix and egg. Work the mixture with your hands until everything is well blended. The mixture will be crumbly. Press the mixture evenly into a 10 x15 inch jellyroll pan.
• Bake for 10 minutes in the preheated oven. Remove and cool for 10 minutes.
• In a saucepan , combine the remaining 1/2 cup of butter with the evaporated milk and caramels, over medium heat. Stir occasionally until smooth. Remove from heat and pour the mixture over the baked crust, turning the pan from side to side so that it is evenly coated.
• Return to the oven, and bake for 15 to 20 minutes, until it is bubbly all over. Cool and drizzle with icing. Allow icing to set before cutting into squares.
• To make the icing, stir together the confectioners' sugar with the water and vanilla until smooth. If the icing is too thick, add more water. If it is too thin, add more confectioners' sugar.

GERMAN CHOCOLATE CARAMEL CAKE

Steps:

• 1. Prepare and bake cake as directed in a 9 X 13 inch greased pan. Cool completely. Gently poke holes in cake using wooden spoon. Combine condensed milk and topping and slowly pour over cake. Sprinkle with crushed candy. Chill until ready to serve. Top with thawed whipped topping. Add more crushed candy on top if desired.