Gooey German Chocolate Bars - Karo

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Gooey German Chocolate Bars

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Difficulty: Easy
Yield: 24 bars
Prep Time: 0:20
Bake Time: 42 to 49 minutes
Chill Time: at least 1 hour

Ingredients

1 box ( layer size) German chocolate cake mix
1/2 cup butter OR margarine, melted
4 eggs
1 cup Karo^® Dark Corn Syrup
1/4 cup butter OR margarine, melted
1 teaspoon pure vanilla extract
1-1/2 cups chopped pecans
1 cup semi-sweet chocolate chips
1/2 cup coconut

Directions

Preheat oven to 350^°F.
Combine cake mix and 1/2 cup butter in a bowl until well blended. Firmly press evenly into ungreased 13 x 9-inch pan. Bake for 12 to 14 minutes or until set.
Combine eggs, corn syrup, 1/4 cup butter and vanilla in a large bowl with a wire whisk until blended. Stir in pecans, chips and coconut. Pour over crust.
Bake for 30 to 35 minutes or until set. Cool on wire rack; then refrigerate for at least 1 hour. Cut into bars; store in refrigerator.
Recipe Tip: If using a glass or ceramic pan, bake at 325^°F.

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Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

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Gooey German Chocolate Bars

Difficulty: Easy
Yield: 24 bars
Prep Time: 20 minutes
Bake Time: 42 to 49 minutes
Chill Time: at least 1 hour

Ingredients

1 box ( layer size) German chocolate cake mix
1/2 cup butter OR margarine melted
4 eggs
1 cup Karo^® Dark Corn Syrup
1/4 cup butter OR margarine melted
1 teaspoon pure vanilla extract
1-1/2 cups chopped pecans
1 cup semi-sweet chocolate chips
1/2 cup coconut

Directions

Preheat oven to 350^°F.
Combine cake mix and 1/2 cup butter in a bowl until well blended. Firmly press evenly into ungreased 13 x 9-inch pan. Bake for 12 to 14 minutes or until set.
Combine eggs, corn syrup, 1/4 cup butter and vanilla in a large bowl with a wire whisk until blended. Stir in pecans, chips and coconut. Pour over crust.
Bake for 30 to 35 minutes or until set. Cool on wire rack; then refrigerate for at least 1 hour. Cut into bars; store in refrigerator.
Recipe Tip: If using a glass or ceramic pan, bake at 325^°F.