German Chocolate Cake Cookies
Author: Celia Spivack
Recipe type: Cookies, Bakery, Dessert, Snack, Gift
Yield: 24-32 bars
The original recipe for these cookies came to me from a summer intern when I was managing a software team. I changed the filling so that it would be more like a real German Chocolate Cake and changed the technique a little. These rich cookies now have a chocolate chip, pecan, coconut caramel filling. Heaven for German Chocolate Cake fans.
- 44 caramels ( 1 bag of Brach Milk Maid caramels usually works )
- 1/3 cup evaporated Milk
- 1 German Chocolate Cake packaged cake mix
- 1/3 cup butter (softened)
- 1/3 cup Evaporated Milk
- 1 cup chocolate chips
- 1 cup broken pecan pieces
- 1 cup toasted shredded or flaked coconut
- Preheat oven to 350 degrees.
- Heat the caramels and evaporated milk together over low heat, stirring occasionally. Keep the mixture warm so that this is ready to pour over the base later.
- While the caramel is melting, mix the chocolate chips, pecans, and coconut in a bowl.
- Mix the cake mix and butter until no lumps are visible. A pastry blender works well for this. Stir in the milk to make a soft dough. Reserve 1/3 of the dough in the refrigerator. Press 2/3 of the dough in the bottom of a non-stick 13 x 9 baking pan, making a small rim around the edge. Bake for 6 minutes.
- Sprinkle the filling evenly over the partially baked dough. Pour the caramel mixture over the top of the filling. Pat the rest of the dough into small flat pieces with your finger tips and distribute on top of the caramel mixture to cover as much of the filling as you can, patching the pieces together if necessary.
- Bake again for 18-22 minutes.
- When the cookies have cooled a bit and the caramel is set, cut into 24 or 32 pieces. Cutting this into small pieces works because the cookies are very rich. Do not try to cut this before the caramel has set or it will ooze out and stick the cookies back together.