These German Chocolate Bars are a quick and easy treat that you can whip up in no time! A boxed cake mix and a can of frosting help make this recipe super easy! These bars are a real crowd pleaser!
Hey, West Valley Mom Blog readers! It’s Jamie from Love Bakes Good Cakes. I’m sorry I missed y’ all last month! Technology is not my friend! Don’t you hate when that happens? I mean, let’s be real … technology is great when it works and it’s not so great when it doesn’t. I couldn’t get anything to work for me last month! Anyways, I’m glad everything worked this month! These German Chocolate Bars were supposed to be my post last month, and I was totally bummed that I couldn’t share it with you! But alas, I am sharing it with you today! I promise it was worth the wait! 🙂
This is one of those recipes I’ve had around for a few years. I love how quick and easy it is …. seriously, it’s so easy! I first had this at a church function. Miss Corkie was one of those ladies who was always gracious and she was like everyone’s grandma. I told Miss Corkie that I had to have the recipe, which she happily obliged. I remember that she always had the best treats on Sunday mornings and at the church potlucks! When Miss Corkie gave me the recipe, I was quite surprised to learn that it starts with a cake mix and a can of frosting! How is that for easy?!
I’ve made these German Chocolate Bars numerous times over the years and they are always a hit wherever I take them. Be sure to have the recipe handy because people always ask for this recipe! This is one of those recipes that is perfect for chocolate and coconut lovers – both compliment each other without overpowering the other in this delicious treat! Enjoy! 🙂
- 1 pkg. (18.25 oz.) German Chocolate cake mix
- 2/3 cup cold butter
- 1 cup semisweet chocolate chips
- 1 can (15 oz.) coconut-pecan frosting
- 1/4 cup milk
- Place cake mix in a medium mixing bowl. Cut in butter until crumbly. Press 2-1/2 cups into a greased 13x9x2-inch baking pan. Bake at 350°F for 10 minutes; immediately sprinkle with cocolate chips. Drop frosting by tablespoonfuls over chips. Stir milk into remaining crumb mixture; drop by teaspoonfuls over top. Bake 25-30 minutes longer or until bubbly around the edges and the top is cracked. Cool on a wire rack. Allow to cool completely before cutting.