Best 8 German Chocolate With Pretzel Crust Bars Recipes

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In the realm of delectable desserts, German chocolate with pretzel crust bars stands as a testament to the ingenuity of culinary artistry. With its enticing combination of rich chocolate, sweet coconut, and the salty crunch of a pretzel crust, this delectable treat tantalizes taste buds and leaves one craving more. Whether you're a seasoned baker seeking a new culinary challenge or a home cook searching for an impressive dessert to grace your table, this article will guide you through the steps of creating this delightful confection, ensuring that your German chocolate with pretzel crust bars become the star of your next gathering.

Here are our top 8 tried and tested recipes!

GERMAN CHOCOLATE BARS



German Chocolate Bars image

These are just like German chocolate cake, but you can eat them with your hands!

Provided by R. Staffel

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Yield 20

Number Of Ingredients 7

1 (14 ounce) package individually wrapped caramels, unwrapped
⅓ cup sweetened condensed milk
1 (18.25 ounce) package German chocolate cake mix
¾ cup butter, melted
½ cup sweetened condensed milk
1 cup semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F. Grease and flour 13 x 9 inch pan.
  • Melt caramels with 1/3 cup condensed milk.
  • In a separate bowl, combine cake mix with melted butter and 1/2 cup of condensed milk. Stir well.
  • Spread 1/2 of the cake mix mixture in pan and bake for 6 to 8 minutes.
  • Remove from oven and cover with caramel, chips and nuts. Put remaining cake mix on top. Bake for another 10 minutes.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 48.9 g, Cholesterol 24 mg, Fat 17.4 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 8 g, Sodium 304.4 mg, Sugar 37 g

GERMAN CHOCOLATE BARS



German Chocolate Bars image

These mouthwatering bars taste just like German chocolate cake! A great change of pace from the standard brownie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 48

Number Of Ingredients 5

2/3 cup butter or margarine, softened
1 box Betty Crocker™ Super Moist™ German chocolate cake mix
1 cup semisweet chocolate chips
1 container Betty Crocker™ Rich & Creamy coconut pecan frosting
3 tablespoons milk

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Lightly grease or spray bottom and sides of 13x9-inch pan.
  • In medium bowl, mix butter and cake mix with fork until crumbly; reserve 1 cup. Press remaining mixture in bottom of pan.
  • Bake 10 minutes. Sprinkle chocolate chips over baked layer. Drop frosting by tablespoonfuls over chocolate chips. Stir milk into reserved cake mixture. Drop by teaspoonfuls onto frosting layer.
  • Bake 24 to 28 minutes or until cake portion is slightly dry to touch; cool 10 minutes. Carefully loosen edges of bars with knife. Cool completely. Refrigerate until firm. For bars, cut into 8 rows by 6 rows. Store loosely covered.

Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 40 mg, Sugar 7 g, TransFat 0 g

CHOCOLATE MALT PRETZEL BARS



Chocolate Malt Pretzel Bars image

Here's one bar cookie that covers all the bases of deliciousness, from a salty pretzel crust with to a yummy chocolate malt topping.

Provided by Brooke Lark

Categories     Dessert

Yield 9

Number Of Ingredients 7

2 1/2 cups crushed pretzels
1/2 cup butter, melted
1/3 cup sugar
1 1/2 cups chocolate-covered malted milk balls (5 oz), coarsely crushed
1 cup dark chocolate chips (6 oz)
1/4 cup chopped pecans
1/2 cup sweetened condensed milk (not evaporated)

Steps:

  • Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
  • In large bowl, mix crushed pretzels, melted butter and sugar until well blended. Press in bottom of pan. Sprinkle crushed malted milk balls, chocolate chips and pecans over pretzel crust. Drizzle condensed milk evenly over top.
  • Bake 35 to 40 minutes or until golden brown. Cool completely in pan on cooling rack, about 1 hour. Cut into 3 rows by 3 rows.

Nutrition Facts : ServingSize 1 Serving

GERMAN CHOCOLATE CAKE BARS



German Chocolate Cake Bars image

These German Chocolate Cake Bars are all the flavors of your favorite cake in a bar!

Provided by Christy Denney

Categories     Dessert

Time 35m

Number Of Ingredients 9

1 (18.25 ounce) box devil's good cake mix
1/2 cup (1 stick) unsalted butter, melted
1 large egg
1 (14 oz) can sweetened condensed milk
1 teaspoon vanilla extract
1 large egg
1 cup chopped pecans
1 cup shredded sweetened coconut
1/2 cup milk chocolate chips

Steps:

  • Preheat the oven to 350 degrees. Grease a 9×13 inch baking pan or spray with cooking spray.
  • In a medium bowl, mix together the cake mix, butter and egg, and press into the bottom of the prepared pan. Bake for 7 minutes and remove from the oven. The crust will continue to bake in the next step.
  • While the crust is baking, mix together the sweetened condensed milk, vanilla, egg, pecans and coconut. Pour evenly over the warm crust and sprinkle evenly with the chocolate chips. Bake for 24-30 minutes, until the top is a light golden brown. Don't overbake! Remove from the oven and cool completely before cutting into squares.

NO-BAKE PEANUT BUTTER, CHOCOLATE AND PRETZEL BARS



No-Bake Peanut Butter, Chocolate and Pretzel Bars image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h

Yield 16 bars

Number Of Ingredients 7

12 tablespoons unsalted butter
1 cup graham cracker crumbs
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup plus 1 tablespoon creamy peanut butter
1 cup semisweet chocolate chips
About 1 1/2 cups pretzel sticks

Steps:

  • Line an 8- or 9- inch square baking pan with foil.
  • Melt 8 tablespoons of the butter and add to a large bowl. Add the graham cracker crumbs, sugar, vanilla and 1 cup of peanut butter and stir until well combined. Transfer the peanut butter mixture to the prepared baking pan and smooth with an offset spatula to create an even layer.
  • Combine the chocolate chips, the remaining 4 tablespoons butter and the remaining tablespoon peanut butter in a medium microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted. Alternatively, this can be done over a double boiler. Pour the chocolate mixture over the peanut butter and smooth with an offset spatula. Arrange the pretzel sticks on the surface of the chocolate, pressing them lightly to adhere. Refrigerate until hardened, about 1 1/2 hours. Cut into squares to serve.

GERMAN CHOCOLATE SNACKING BARS



German Chocolate Snacking Bars image

This bar is chocolate with coconut and nuts.

Provided by S. Loggins

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Yield 18

Number Of Ingredients 8

4 (1 ounce) squares German sweet chocolate
¼ cup butter
1 (14 ounce) can sweetened condensed milk
2 eggs
½ cup baking mix
1 teaspoon vanilla extract
1 (8 ounce) package flaked coconut
1 cup chopped pecans

Steps:

  • In a medium saucepan, melt chocolate and butter or margarine over low heat. Remove pan from heat.
  • Stir 1/2 cup sweetened condensed milk, eggs, biscuit mix, and vanilla into chocolate mixture.
  • Spread batter evenly into a greased 13 x 9 inch baking dish.
  • In a medium bowl, combine the remaining condensed milk with the coconut; spoon evenly over batter in baking dish. Sprinkle nuts over the top; press them down firmly.
  • Heat oven to 325 degrees F (165 degrees C). Bake for 25 minutes, or until done. Cool and cut into bars.

Nutrition Facts : Calories 242.8 calories, Carbohydrate 25.4 g, Cholesterol 34.8 mg, Fat 15 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 7.9 g, Sodium 154.5 mg, Sugar 20.1 g

CHOCOLATE PIE WITH PRETZEL CRUST



Chocolate Pie With Pretzel Crust image

Make and share this Chocolate Pie With Pretzel Crust recipe from Food.com.

Provided by Mercy

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

13 ounces pretzels, crushed
3 tablespoons sugar
1/3 cup melted butter or 1/3 cup margarine
2/3 cup sugar
4 tablespoons cornstarch
2 1/2 cups milk
3 ounces unsweetened chocolate, cut in small pieces
3 egg yolks, slightly beaten
1 teaspoon vanilla extract

Steps:

  • Mix the crust ingredients together.
  • Press half of the mixture into a 9-inch pie plate.
  • Bake at 350°F for 8 minutes.
  • For the filling, combine the sugar, cornstarch, milk and cornstarch in the top of a double boiler.
  • Cook over boiling water until the mixture has thickened, stirring constantly.
  • Cover and cook for 15 minutes.
  • Stir a bit of the hot chocolate mixture into the egg yolks in order to temper (raise the temperature of) the eggs and keep them from scrambling.
  • Add the tempered yolks to the chocolate mixture, stirring constantly and thoroughly.
  • Cool the mixture.
  • Add the vanilla extract to the chocolate and mix thoroughly.
  • Pour the chocolate filling into the pretzel crust.
  • Top with the remaining pretzel mixture.
  • Chill before serving.

Nutrition Facts : Calories 464.3, Fat 18.8, SaturatedFat 10.8, Cholesterol 101.8, Sodium 727.5, Carbohydrate 69.1, Fiber 3.2, Sugar 22.9, Protein 9.7

CHOCOLATY PRETZEL-AND-PEANUT COOKIE BARS



Chocolaty Pretzel-and-Peanut Cookie Bars image

These cookie bars can be made up to three days ahead and stored in a cool place.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h15m

Yield Makes 20 squares

Number Of Ingredients 6

1 1/4 sticks unsalted butter, melted, plus more for pan
5 1/2 cups salted mini pretzel twists
1/4 cup granulated sugar
1 can (14 ounces) sweetened condensed milk
1 1/3 cups lightly salted cocktail peanuts
6 ounces bittersweet chocolate, preferably 61 percent cacao, coarsely chopped (about 1 cup)

Steps:

  • Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment, leaving a 1-inch overhang on long sides. Butter parchment.
  • Place 4 1/2 cups pretzels in a food processor and pulse until texture resembles coarse cornmeal. Transfer to a bowl and stir in sugar and butter until well combined. Transfer to pan, spreading evenly, and pack down flat with the bottom of a measuring cup. Drizzle condensed milk evenly over crust. Sprinkle evenly with peanuts, chocolate, and remaining 1 cup pretzels, gently pressing them into milk.
  • Bake until chocolate melts and condensed milk bubbles and becomes golden, 20 to 22 minutes. Cool completely in pan on a wire rack, then refrigerate until chocolate is set, about 30 minutes. Run a paring knife between bars and short sides of pan. Using parchment overhangs, transfer to a cutting board. Cut into 20 squares.

Tips:

  • Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is ideal.
  • Make sure the butter and cream cheese are at room temperature before you start baking. This will help them blend together smoothly.
  • Don't overmix the batter. Overmixing can make the bars tough.
  • Bake the bars until the center is just set. Overbaking will make them dry.
  • Let the bars cool completely before cutting them. This will help them hold their shape.

Conclusion:

These German Chocolate with Pretzel Crust Bars are a delicious and easy-to-make treat that is perfect for any occasion. The combination of chocolate, coconut, and pecans is always a winner, and the pretzel crust adds a salty crunch that takes these bars over the top. Whether you're serving them at a party, potluck, or just enjoying them at home, these bars are sure to be a hit.

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