German chocolate cake isn't the only way to combine chocolate, coconut, caramel, and pecans. These no-bake bars put the same flavors over a puffed rice base, with a box of German chocolate cake mix going straight into the mixture without ever becoming a cake.
The recipe from Lemons for Lulu starts with corn syrup, granulated sugar, and brown sugar heated in a saucepan. Canned chocolate frosting is stirred into the warm mixture, followed by puffed rice cereal and dry German chocolate cake mix.
Instead of going into the oven, the chocolate cereal mixture is pressed into a 9-by-13-inch pan and left to set.
Dry Cake Mix Goes Straight Into the Cereal Base
German chocolate cake mix provides another layer of chocolate flavor, but no eggs, oil, or other ingredients listed on the cake box are added.
The dry mix goes directly into the saucepan with the puffed rice cereal and chocolate frosting. If the resulting mixture is too loose, additional cereal can be added ½ cup at a time until it becomes thick enough to hold together.
One part of the process needs some restraint. The corn syrup and sugars should reach only a low boil before the pan comes off the heat. Taking the sugar mixture too far can leave the finished bars hard once they cool.
Caramel Frosting Holds the Coconut and Pecans
The topping takes another shortcut with canned caramel frosting.
Heating the frosting for 10 to 15 seconds softens it enough to mix with shredded coconut and chopped pecans. That combination is spread across the set chocolate cereal layer, bringing the coconut-and-pecan topping associated with German chocolate cake to each square.
After the frosting sets, the pan can be cut into individual bars. They can be kept in an airtight container at room temperature for up to a week or frozen for up to three months.
Leave a Reply