Some months I just know right away what I want to write about and what recipe I want to share with you, and other months I am not so sure. This month, well, it was an easy one.
I could write about what my New Year’s resolutions are, but I never make any. Or I could talk about what I am hoping the New Year will bring and what my plans are, but most of the time I just like to take it one day at a time.
So instead, I am dedicating my column to a great man who was a big part of my life and recently passed away. My grandfather, Tom Pulford, taught me a lot in life, from fishing to water skiing, growing a garden (especially raspberries) to playing cribbage. Many fun times were had while playing cribbage with Grandpa and discussing life. Beating him at cribbage, though, well that’s a whole other story. You were lucky when you did, and when I did, well, I may have rubbed it in a little bit, but he may have taught me that, too.
Grandpa loved his chocolate and, since January was his birthday month, I am doing this recipe in his honor. I am sure that he would have loved it.
I introduce to you German Chocolate Cake Bars.
I first tried out this recipe this past summer when I made them for a friend’s birthday in July. I was looking for a simple German Chocolate Cake recipe that might travel well when I came across these bars. They are very simple to make and are delicious. Chocolate with coconut – what’s not to love about that?
The recipe calls for sweetened condensed milk; I made it with the fat-free kind (to try and be a little healthier) and the bars turned out great. You can either use sweetened coconut or unsweetened coconut, too. I will leave those kinds of decisions up to you.
German Chocolate Cake Bars
1 box devil’s food cake mix (not the kind with pudding added)
1/2 cup (1 stick) unsalted butter, melted
1 large egg
1 (14oz) can sweetened condensed milk
1 tsp vanilla extract
1 large egg
1 cup chopped pecans
1 cup shredded coconut
1/2 cup milk chocolate chips
Preheat the oven to 350 degrees. Grease a 9×13 inch baking pan.
In a medium bowl, mix together the cake mix, butter and egg, and press into the bottom of the prepared pan. The crust should not come up the sides. Bake for 7 minutes and remove from the oven. The crust will not look done.
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.
Remove from the oven and cool completely before cutting.