Recipes will be added on the first of every month.
German Chocolate Bars
Yield: 24 servings
1 (17.6 ounce) box brownie mix with milk chocolate chunks
1 large egg
1/4 cup water
1/3 cup vegetable oil
1 tsp coconut extract
1/2 cup sweetened flake coconut, chopped
1/2 cup pecans, chopped
3/4 cup sugar
5 Tbsps unsalted butter, cut up
1 (5 ounce) can evaporated milk
2 egg yolks
1 cup sweetened flake coconut
3/4 cup chopped pecans
1/2 tsp vanilla extract
Heat oven to 350┬░. Line 13x9x2 inch pan with nonstick foil.
In a large bowl, stir together brownie mix, egg, water, oil, and coconut extract just until smooth. Stir in coconut and pecans. Spoon into prepared pan, spreading to edges.
Bake for 20-25 minutes or until center is set.
In a small saucepan, combine sugar, butter, evaporated milk, and egg yolks. Cook over medium-high heat, whisking until very bubbly and thickened, 13-15 minutes. Stir in coconut, pecans, and vanilla extract; cook an additional 2 minutes.
After removing bar from oven, pour warm frosting over top, spreading to edges. Cool 20 minutes on wire rack at room temperature. Chill slightly or until ready to serve. Use foil to lift bar for easier slicing.
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Chocolate Toffee Caramel Bars
Yield: 24 bars
1 (18.25 ounce) package Pillsbury® Moist Supreme® Golden Butter Recipe cake mix
1/3 cup oil
2 eggs
12 ounces (2 cups) semi-sweet chocolate chips
1 cup white vanilla chips
3 (1.4 ounce) chocolate covered toffee candy bars, cut into pieces
1/2 cup butter or margarine
32 vanilla caramels, unwrapped
1 (14 ounce) can sweetened condensed milk
Preheat oven to 350 degrees
In a large bowl, combine cake mix, oil, and eggs; blend well. Stir in chocolate chips, white vanilla chips, and candy bar pieces (mixture will be thick). Press half of mixture in bottom of greased 13x9 pan. Bake for 10 minutes.
Meanwhile, in medium saucepan, combine butter, caramels, and sweetened condensed milk. Cook over medium-low heat until caramels are melted and mixture is smooth, stirring occasionally. Slowly pour caramel mixture evenly over baked crust. Top with remaining cake mix mixture.
Return pan to oven; bake an additional 25-30 minutes or until top is set and edges are deep golden brown.
Cool 20 minutes. Run knife around sides of pan to loosen bars. Cool 40 minutes. Refrigerate 1 hour. Cut into bars. Store in refrigerator.
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