These are absolutely delicious! However, a few adjustments need to made to the recipe to make it work. You need to use half of the can of condensed milk with the caramels and the other half with the cake mix. DON’T prepare the cake mix first, use the cake mix like flour for this recipe. And the butter should be melted, not softened. Also, baking it for 15 more minutes instead of 10 results in a more firm bar and not so gooey.
These are really yummy as-is. However, they are more like turtle brownies. To make them actually taste like german chocolate bars, substitute pecans for the walnuts and add 1 cup of coconut. One point of clarification is needed in the recipe… The cake mix is to be used as flour, not made as directed on the box.
These bars taste fab!! The cake mix batter is more like the consistency of brownies –I pressed ½ of the mixture in the pan then baked it for 8 minutes. Instead of walnuts, I used pecans and I also added coconut which makes them stick together better. I crumbled the rest of the cake mixture on the top, and then used a piece of wax paper to spread it out a little bit. I also refrigerated them overnight –and brought then to room-temp before serving. Everyone loved them!!
According to my taste-testers (ie my housemates), they were delicious. When I made this, the consistancy of the cake mix was very crumbly and thick. However, I flattened 1/2 of the mix onto a baking pan, cooked as directed, added the carmel mix, sprinkled on chocolate chips, then flattened the remaining cake mix (pref with a rolling pin) and placed it on top (as if it were a sheet). This was sorta makeshift first attempt but it turned out pretty well and stayed together due to the chocolate and carmel. Extremely sweet!
- 1-¾ cups all-purpose flour
- ¼ cup cocoa powder
- ¾ cup powdered sugar
- 1 cup cold butter, cubed
- 12 ounces dark chocolate chips
- 3 eggs
- ¾ cup firmly packed brown sugar
- ¾ cup light corn syrup
- ¼ cup butter, melted
- 1 cup unsweetened shredded coconut
- 3 cups pecan halves, toasted
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9-inch-by-13-inch baking dish with parchment paper, allowing an overhang on two ends. Set aside.
- In a large bowl, combine the flour, cocoa powder, and powdered sugar.
- Add the cubed cold butter and blend with a pastry blender until the mixture resembles small peas. It will be dry, but it will come together when baked.
- Press the flour mixture into the prepared baking dish.
- Bake for 15 minutes.
- Remove the baked chocolate crust from the oven and place the pan on a wire rack. Sprinkle the dark chocolate chips evenly across the crust.
- Allow to cool for 30 minutes.
- In a large bowl, gently whisk the eggs. Add the brown sugar, corn syrup and melted butter, and whisk until smooth.
- Mix in the unsweetened shredded coconut and pecans.
- Pour the pecan mixture on top of the melted chocolate chips, and spread evenly.
- Bake for 30 to 35 minutes, or until the bars are golden brown and the filling has set.
- Allow to cool completely, then refrigerate for 1 hour before cutting into squares.