The Healthy My Ass Cookbook

Rainbow Line
(Mouse over picture to enlarge.)

Other Cookie Recipes:

Black Forest Cookies

Chewy Cherry Almond Bars

Chocolate Chip Cookies

Cinnamon Crusties

Coconut Pineapple Nut Bars

German Chocolate Cookies

Honey Pecan Triangles

Magic Cookie Bars

Nut Butter Balls

Rice Krispies® Marshmallow Treats

Turtle Bars

A Chocolate Caramel and Pecan bar


1 14-oz. bag Caramel Candy
1/3 cup Evaporated Milk
1/2 cup Butter
1 18.25-oz. box German Chocolate Cake Mix
1 Tbsp. Water
1 cup Pecans, chopped
8 ozs. Chocolate Chips


Preheat the oven to 350°F.

Place a small amount of water in the bottom of a double boiler and insert the top.  Unwrap and place the Caramel Candy in the top.  Add the Evaporated Milk, cover and heat over the lowest heat for 10 to 15 minutes.

Meanwhile, melt the Butter in a 2.5 quart or larger microwave safe bowl.  Add the dry German Chocolate Cake Mix and the Water, stir to blend but finish by kneading with your hands to a uniform dough that crumbles easily.

Divide the dough in half and press one half evenly into the bottom of an ungreased 13"x9" non-stick cake pan.  Sprinkle the chopped Pecans evenly over the dough.

When the caramels are soft, place the dough in the oven and bake for 6 to 10 minutes.  While baking, spend half of your time stirring the caramel mixture to a uniformly smooth consistency and the other half of your time finely crumbling the remaining half of dough.

Remove the pan from the oven and immediately sprinkle the Chocolate Chips evenly over the pecans.  Drizzle the caramel evenly over the chocolate chips then evenly distribute the crumbled dough to completely cover the top.

Continue to bake for 15 to 20 minutes.  Remove from the oven and set on a wire rack  to cool completely.  Cut into 48 bars.  Store in a tightly sealed container.


Aunt Arlene called these Chocolate Caramel Bars, but that is because she did not put nuts in her cookies.  The original recipe called for Margarine and Nuts, chopped (optional).  I of course used real butter and pecans.

There was no guidance as to why you would choose to bake the first half of the dough for 6 minutes or let it bake for 10 minutes so I chose 8 minutes and they seemed good.  The original recipe said to bake for 15 minutes the second time, but when I looked at it after 15 minutes, my instincts told me to give it an additional 5 minutes.


Other Information:

Source: Arlene Berberich, my aunt and godmother.

Preparation: 0:45
Cool: 2:00
Total: 2:45

Yield: 48 bars
Servings: 48

Nutrition Facts per Serving:
135 Calories
7g Fat (43.0% calories from fat)
1g Protein
19g Carbohydrate
1g Dietary Fiber
6mg Cholesterol
115mg Sodium.

Exchanges per Serving:
0 Grain(Starch)
0 Lean Meat
0 Non-Fat Milk
1 1/2 Fat
1 Other Carbohydrates.

Rainbow Line

Copyright 2006-2024 by Keith Langeneckert.  All rights reserved.