Chocolate Cake Bars recipe
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- Dish type
- Chocolate cake
These perfect treats will satiate any chocolate craving. A layer of caramel, chocolate chips and walnuts are hidden in these delicious chocolate cake bars.
41 people made this
IngredientsMakes: 1 20x30cm cake
- 400g individually wrapped toffees, unwrapped
- 80g sweetened condensed milk
- 520g German chocolate cake mix
- 175g butter, melted
- 125ml sweetened condensed milk
- 170g plain chocolate chips
- 120g chopped walnuts
MethodPrep:20min ›Cook:20min ›Ready in:40min
- Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm tin.
- Melt toffees with 80ml condensed milk.
- In a separate bowl, combine cake mix with melted butter and 125ml condensed milk. Stir well.
- Spread half of the batter in prepared tin and bake for 6 to 8 minutes.
- Remove from oven and cover with toffee, chocolate chips and walnuts. Pour remaining batter on top. Bake for another 10 minutes.
- Cool before slicing into bars.
German chocolate cake mix
Can be purchased online.
Reviews & ratingsAverage global rating:(46)
Reviews in English (41)
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.-11 Sep 2002
by Dana Hall
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.-22 Jun 2007
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!!-27 Sep 2006
Chocolate Overload Cake Bars
There's no such thing as too much chocolate. Chocolate Overload Cake Bars have three different chocolate ingredients, giving this chocolate dessert recipe such a wonderful flavor depth. The best part about this recipe, though, is how incredibly easy it is to make. With a bit of cake mix and just five other ingredients, you can truly whip these bars in no time. They require little to no effort to make but taste like a million bucks. You won't be able to eat just one bar after you give these treats a try.
For more cake mix desserts, check out our list of 22 Easy Recipes with Cake Mix.
Cooking Vessel Size 9 x 13 Baking Pan
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I made these for a party where I needed a quick and easy dessert. These were great! They were a little too sweet for my taste (uh, but I still ate them). Super easy to make and very chocolatey.
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How do you make German Chocolate Cake Cookie Bars?
Preheat the oven to 375 degrees. Grease a 9吉″ baking pan (or spray with non-stick cooking spray – my favorite for baking recipes is Baker’s Joy).
In a large bowl, beat together the butter, brown sugar, and sugar. Add in the egg, vanilla, and sour cream and mix until completely incorporated.
Add in the flour, cocoa powder, baking powder, baking soda, and salt and mix well.
Stir together the flour, cocoa powder, baking powder, and salt. Press the dough into the prepared pan, I had to use my hands to press the thick dough all the way to the edges of the pan.
Bake for 12-14 minutes. Be sure not to overbake or they will become dry.
German Chocolate Frosting – Add evaporated milk, sugar, egg yolks, butter and vanilla to a large pan and place on stovetop over medium heat.
Stir so that it becomes well combined. Continue stirring until thickened. Once butter has melted it takes approximately 11-12 minutes. I set my timer for 11 minutes and 30 seconds, this seems to work every time.
Once thickened remove from heat and add coconut and pecans. Beat until thick enough to spread.
German Chocolate Cake Bars
We just got back from a trip to Disney World. For those of you who don’t know my husband, he binges on fun. Where most people go to Disney for the day, he makes sure we do it from the time the gates open until the gates close. It’s miserable and wonderful at the same time.
We have a toddler that insisted on being held the whole time. And she prefers being held on the left. So both my husband and I got an awesome arm workout…on one side. I usually max out on 12.5 lb weights at the gym and holding a 30 lb sack of flour on my left arm the whole day about ruined me. I tried to balance it out by eating as much as I could with my right arm. Which just made my booty bigger.
These German Chocolate Cake Bars are tasty. My friend Heather was hosting Bunko and I asked if I could help bring anything and she told me to make these. I like being told what to do. It’s the 10th child in me I guess. I’m used to it.
Since most people don’t want to commit to an entire cake, these bars are the way to go and are so simple. Enjoy!
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup butter (softened)
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 1 cup buttermilk
- 2/3 cup Hershey's chocolate syrup
- 7 Hershey milk chocolate bars (about 11 ounces, melted and cooled)
Grease either two 9x5 loaf pans, two 12x8 pans, or 1 tube pan, depending on which you want to use.
In a medium bowl, combine the flour, salt, and baking soda with a wire whisk. Set aside.
Cream together the butter, sugar, eggs, and vanilla with an electric hand mixer.
Add syrup and melted chocolate and mix completely.
Gradually add in the flour mixture until well combined and pour the batter into prepared pans.
Bake loaf pans for 55 minutes, the rectangular pans for 25 minutes, and the tube pan for 45 minutes to an hour.
Cover it with foil immediately. This has a steaming effect and keeps the cake moister. Keep covered until cake is completely cool.
How to Make Chocolate Chip Gooey Butter Cake with cake mix:
- Preheat oven to 350 degrees F. Spray a 13 x 9 inch baking dish with nonstick cooking spray.
- With a mixer, blend dry cake mix, melted butter and eggs until smooth stir in chocolate chips by hand.
- Pour into prepared dish.
- For the second layer, cream eggs, powdered sugar and softened cream cheese.
- Spread layer over the chocolate chip layer.
- Bake in preheated oven for 35 minutes or until golden brown and just set in the center.
- Let cool before cutting.
For the full recipe and ingredient list for chocolate chip butter cake, scroll to the bottom of this post.
Cake Mix Cookie Bars
It’s true, this recipe is dead simple, and you’ll end up with soft, golden, ooey-gooey cake mix cookie bars chock full of chocolate chips and M&M’s. Seriously, these are crazy good.
Cake Mix Cookie Bars
I mean, come on. Look at these photos.
It literally took me like 5 minutes to dump a few simple ingredients into a bowl, pour it into a baking dish, and throw it in the oven.
I am an instant gratification kind of girl, and while I enjoy baking, I don’t have the patience for anything really fancy. I wish I did!
These cake mix cookie bars would make an excellent addition to a holiday party, especially if you’re crunched for time and want something warm, chewy, and delicious with very little fuss.
I have to admit, I could tell these cake mix cookie bars were going to be heavenly just by the way the batter looked and smelled.
The batter was golden, and the bright holiday M&M’s looked like a smattering of twinkling festive ornaments in the bowl.
Of course, after the holiday season, you could use just plain chocolate chips, regular M&M’s or even mini peanut butter cups as mix-ins. Your options are really endless with this recipe.
I’m a fan of soft and chewy, but you could bake these another 10 minutes for crispier cake mix cookie bars.
Before you run off to pin and print this recipe (which you totally SHOULD), I can’t let you leave before I send you over to my special chocolate raspberry bars and my chewy pecan pie bars!
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We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!
- 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more baking sheet
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 cup granulated sugar
- 1 1/2 cups packed light-brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 3 cups mixed semisweet- and milk-chocolate chips (about 18 ounces)
Preheat oven to 350 degrees, with rack in center. Generously butter a 12-by-17-inch rimmed baking sheet set aside. In a medium bowl, whisk together flour, baking soda, and salt set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla mix until well combined. Add flour mixture beat on low speed until just combined. Beat in chocolate chips.
Spread dough on prepared baking sheet. Bake, rotating sheet halfway through, until edges are brown and top is golden, 40 to 45 minutes. Transfer to a wire rack let cool completely on baking sheet. Use a serrated knife to cut into 1 1/2-by-4-inch bars.