My mom has re-named these wonderful little heavenly reminders “german chocolate surprise” bars. One bite and I was hooked! Recently Steve and I stayed the night at his moms house and she had bought the newest Better Homes and Gardens magazine. While she was making us dinner I flipped through it and page after page I found so many recipes I was anxious to try. I ended up getting my own copy of the magazine and added 5 new recipes to the Christmas baking! These are without a doubt my new favorite!

Source: Better Homes and Gardens Christmas Baking 2009

1 c. all-purpose flour
1/2 c. packed brown sugar
1/2 c. butter, cold
2 c. coarsely chopped pecans
1 c. flaked coconut
1 can (14 oz) sweetened condensed milk
2 tsp. vanilla
20 caramels, unwrapped
2 tbsp. milk
1 c. milk chocolate pieces or semi-sweet chocolate pieces

Preheat oven to 350. For crust: in a medium bowl, stir together flour and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 9×13 inch baking pan. Bake for 15 minutes. Sprinkle pecans and coconut over hot crust. Meanwhile, for filling; in a small bowl, combine sweetened condensed milk and vanilla. Carefully pour over pecans and coconut, spreading evenly. Bake for 20-25 minutes of until filling is set. Cool in pan on a wire rack for 10 minutes. Meanwhile, in a small saucepan, combine caramels and milk. Cook and stir over medium-low heat just until caramels are melted. Drizzle caramel mixture over filling. Sprinkle with chocolate pieces. Cool completely. Cut into bars.


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