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Category: Bars
Prep Time: Cook Time: Total Time:
Makes about 1 1/2 dozen
1 (10-ounce) box shortbread cookies
1/2 cup sugar
1/2 cup butter, melted
1 egg white, lightly beaten
1 (14-ounce) package individually wrapped caramels, unwrapped
3 tablespoons half-and-half
11/4 cups sweetened coconut
11/4 cups chopped toasted pecans
1/4 teaspoon salt
1/4 (16-ounce) package chocolate flavored candy coating, melted
Preheat oven to 350. Line bottom and sides of a 9-inch baking pan with aluminum foil, allowing edges to overhang 2 to 3 inches; press overhang against outside of pan.
In the work bowl of a food processor, place cookies and sugar; pulse until crumbly. In a medium bowl, place crumbs; add melted butter and egg white, stirring to combine. Press into bottom of prepared pan. Bake for 10 to 15 minutes, or until lightly browned. Remove from oven, and let cool completely.
Meanwhile, in a large microwave-safe bowl, combine unwrapped caramels and half-and-half. Microwave on High, in 30-second intervals, stirring between each interval, until caramels melt and mixture is smooth (about 11/2 to 2 minutes). Remove from microwave, and let cool slightly. Stir in coconut, pecans, and salt. Press mixture evenly over prepared crust. Let cool for at least 2 hours.
Melt candy coating according to package directions. Drizzle over caramel pecan mixture. Allow candy coating to set for at least 1 hour. Lift from pan, using foil as handles. Remove foil, and cut into 3-inch bars. Store at room temperature for up to 5 days.
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German Chocolate Bars
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Category: Bars
Prep Time: Cook Time: Total Time:
Makes about 1 1/2 dozen
1 (10-ounce) box shortbread cookies
1/2 cup sugar
1/2 cup butter, melted
1 egg white, lightly beaten
1 (14-ounce) package individually wrapped caramels, unwrapped
3 tablespoons half-and-half
11/4 cups sweetened coconut
11/4 cups chopped toasted pecans
1/4 teaspoon salt
1/4 (16-ounce) package chocolate flavored candy coating, melted
Preheat oven to 350. Line bottom and sides of a 9-inch baking pan with aluminum foil, allowing edges to overhang 2 to 3 inches; press overhang against outside of pan.
In the work bowl of a food processor, place cookies and sugar; pulse until crumbly. In a medium bowl, place crumbs; add melted butter and egg white, stirring to combine. Press into bottom of prepared pan. Bake for 10 to 15 minutes, or until lightly browned. Remove from oven, and let cool completely.
Meanwhile, in a large microwave-safe bowl, combine unwrapped caramels and half-and-half. Microwave on High, in 30-second intervals, stirring between each interval, until caramels melt and mixture is smooth (about 11/2 to 2 minutes). Remove from microwave, and let cool slightly. Stir in coconut, pecans, and salt. Press mixture evenly over prepared crust. Let cool for at least 2 hours.
Melt candy coating according to package directions. Drizzle over caramel pecan mixture. Allow candy coating to set for at least 1 hour. Lift from pan, using foil as handles. Remove foil, and cut into 3-inch bars. Store at room temperature for up to 5 days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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