German Chocolate Caramel Bars Recipe
Ingredients
| package | 1 | |
| German sweet chocolate cake mix | ||
| 1 cup quick-cooking oats | ||
| Cold butter | 6 Tablespoon | |
| Egg | 1 , beaten | |
| Cream cheese | 1 , softened (FILLING:) | |
| Caramel ice cream topping | 1/2 Cup (16 tbs) (FILLING:) | |
| Egg | 1 (FILLING:) | |
| Pecans | 1/2 Cup (16 tbs), chopped (TOPPING:) | |
| Packed brown sugar | 1/4 Cup (16 tbs) (TOPPING:) | |
| 1/4 cup quick-cooking oats | ||
| Butter | 2 Tablespoon (TOPPING:) | |
Directions
In a bowl, combine cake mix and oats; cut in butter until crumbly.
Set aside 1 cup.
Stir the egg into remaining oat mixture (mixture will be crumbly).
Press into a greased 13-in x 9-in x 2-in baking pan.
Bake at 350° for 12 minutes or until almost set.
Cool on a wire rack for 10 minutes.
Combine filling ingredients; spread over crust.
For topping, combine the pecans, brown sugar, oats, butter and reserved oat mixture until crumbly.
Sprinkle over filling.
Bake 15 minutes longer.
Cool on a wire rack.
Refrigerate until firm before cutting.
Set aside 1 cup.
Stir the egg into remaining oat mixture (mixture will be crumbly).
Press into a greased 13-in x 9-in x 2-in baking pan.
Bake at 350° for 12 minutes or until almost set.
Cool on a wire rack for 10 minutes.
Combine filling ingredients; spread over crust.
For topping, combine the pecans, brown sugar, oats, butter and reserved oat mixture until crumbly.
Sprinkle over filling.
Bake 15 minutes longer.
Cool on a wire rack.
Refrigerate until firm before cutting.
Chef
