Ingredients
Chocolate Cookie Bars
- 1 package (16.5 oz.) German chocolate cake mix
- 1 package (3.9 oz.) instant chocolate pudding
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 2/3 cup vegetable oil
- 1/3 cup milk
- 1 large egg
- 2 ounces German baking chocolate, chopped
German Chocolate Frosting
- 10 ounces evaporated milk
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 4 large egg yolks
- 1/2 cup butter
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
Garnish
- 2 ounces baking chocolate, chopped
- 1/4 teaspoon coconut or vegetable oil
Directions
- Heat oven to 350°F. Line a 9x13-inch baking pan with foil and coat with cooking spray. Set aside.
- Place all ingredients, except chopped chocolate, into a medium bowl and combine. Add chopped chocolate and mix. Pour into prepared pan and spread evenly with an offset spatula.
- Bake for 18-22 minutes, or until a toothpick inserted in center comes out clean. Prepare frosting while cookie bars cool in pan.
- In medium saucepan, combine evaporated milk, sugar, yolks, butter, and salt on medium heat. Whisk constantly for 20 minutes, until mixture becomes thick and bubbly.
- Pour mixture through sieve into bowl of stand mixer and beat, with paddle attachment, for 5 minutes. Add vanilla, coconut, and pecans and beat until mixture has cooled to room temperature. Spread evenly onto cookie bars and refrigerate minimum 30 minutes to set.
- Heat chocolate according to package directions. Add in oil and mix. Pipe chocolate onto cut cookie bar squares before serving.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Terri Truscello Miller @LoveandConfections.