German Chocolate Caramel Bars Recipe

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German Chocolate Caramel Bars
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Ingredients:

Directions:

  1. Mix the 1st cake mix with 1/2 cup (1 stick) of butter and 1/3 cup of evaporated milk.
  2. Press this into a 9 x 13 pan and bake at 350 degrees for 8-10 mins or until top is flaky. (It depends on your oven, my oven is weird so I always have to take a fork to the top and kind of pull a little back to see if it's still gooey in the middle).
  3. Melt entire bag of caramels with 1/3 cup evaporated milk until smooth.
  4. Pour over the first layer after it is finished baking.
  5. Sprinkle chocolate chips over the top of the Carmel. (you can use as many as you want to).
  6. Mix 2nd cake mix with other 1/2 cup (1 stick) of butter and 1/3 cup evaporated milk.
  7. Because of the melted Carmel you won't be able to spread this over the top for the second layer so you have to make it into patties and lay them on top.
  8. Once the second layer is on top, Bake for another 18 mins or until the top is flaky.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 352.2 Kcal (1475 kJ)
Calories from fat 295.79 Kcal
% Daily Value*
Total Fat 32.87g 51%
Cholesterol 83.04mg 28%
Sodium 113.92mg 5%
Potassium 57.79mg 1%
Total Carbs 14.88g 5%
Sugars 7.09g 28%
Dietary Fiber 0.19g 1%
Protein 1.56g 3%
Vitamin C 0.1mg 0%
Vitamin A 0.4mg 13%
Iron 0.4mg 2%
Calcium 47.8mg 5%
Amount Per 100 g
Calories 573.08 Kcal (2399 kJ)
Calories from fat 481.29 Kcal
% Daily Value*
Total Fat 53.48g 51%
Cholesterol 135.12mg 28%
Sodium 185.37mg 5%
Potassium 94.04mg 1%
Total Carbs 24.22g 5%
Sugars 11.53g 28%
Dietary Fiber 0.31g 1%
Protein 2.54g 3%
Vitamin C 0.2mg 0%
Vitamin A 0.6mg 13%
Iron 0.6mg 2%
Calcium 77.8mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.7
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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