German Chocolate Caramel Bars |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 36 |
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I get at least one recipe request every time I take these cookies to a church potluck. The caramel and cream cheese filling is a winner. Hazel Baldner, Austin, Minnesota Ingredients:
1 package german chocolate cake mix (regular size) |
1 cup quick-cooking oats |
6 tablespoons cold butter, cubed |
1 egg, beaten |
filling: |
1 package (8 ounces) cream cheese, softened |
1/2 cup caramel ice cream topping |
1 egg |
topping: |
1/2 cup chopped pecans |
1/4 cup packed brown sugar |
1/4 cup quick-cooking oats |
2 tablespoons butter |
Directions:
1. In a small bowl, combine cake mix and oats; cut in butter until crumbly. Set aside 1 cup. Stir egg into remaining oat mixture (mixture will be crumbly).
2. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12 minutes or until almost set. Cool on a wire rack for 10 minutes.
3. In a small bowl, beat the filling ingredients until smooth; spread over crust. For topping, in a small bowl, combine the pecans, brown sugar, oats, butter and reserved oat mixture until crumbly. Sprinkle over filling.
4. Bake 15 minutes longer. Cool on a wire rack. Refrigerate until firm before cutting. Yield: 3 dozen.
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