German Chocolate Caramel Bars
Indulge in the decadence of German Chocolate Caramel Bars, a delightful fusion of rich flavors and textures that is sure to satisfy your sweet tooth. Featuring a buttery shortbread crust topped with layers of shredded coconut, semi-sweet chocolate chips, chopped pecans, and a luscious caramel drizzle, these bars strike the perfect balance between sweet and nutty. The crumbly, golden topping adds rustic charm while letting pockets of gooey caramel peek through for a tempting finish. Ready in under an hour with simple pantry staples, this dessert is perfect for parties, bake sales, or a cozy night in. Whether served warm or chilled, these easy-to-cut bars are as visually stunning as they are delicious, making them a crowd-pleaser every time.
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Recipe Information
Ingredients
- 1.5 cups sweetened shredded coconut
- 1.5 cups semi-sweet chocolate chips
- 1 cup pecans, chopped
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 0.5 cup granulated sugar
- 1.5 teaspoons vanilla extract
- 2 cups all-purpose flour
- 0.5 teaspoon salt
- 11 ounces caramel candies, unwrapped
- 1.5 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving some overhang for easy removal, and grease lightly.
In a large mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar together until light and creamy, about 2-3 minutes.
Mix in the vanilla extract, followed by the flour and salt. Stir until a crumbly dough forms.
Press two-thirds of the dough mixture evenly into the bottom of the prepared baking dish to form the crust. Reserve the remaining dough for the topping.
Bake the crust for 10-12 minutes until lightly golden. Remove from the oven and allow it to cool slightly while preparing the filling.
In a microwave-safe bowl, combine the unwrapped caramel candies and heavy cream. Heat in 30-second intervals, stirring between each, until the caramel is melted and smooth.
Sprinkle the shredded coconut, semi-sweet chocolate chips, and chopped pecans evenly over the partially baked crust.
Pour the melted caramel mixture evenly over the top, spreading it gently with a spatula to cover the layers.
Crumble the reserved dough mixture over the caramel layer in small chunks, leaving some caramel exposed for a rustic look.
Bake the assembled bars in the oven for 18-20 minutes, or until the top is golden brown and set.
Remove the bars from the oven and allow them to cool completely in the pan. You can refrigerate them for faster cooling and easier cutting.
Use the parchment paper overhang to lift the cooled bars out of the pan. Cut into squares and serve.
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 96 mg | 4% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 42.2 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 111 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
