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German Chocolate Caramel Bars

Total Time

Prep: 20 min. + cooling Bake: 15 min.


3 dozen

I get at least one recipe request every time I take these cookies to a church potluck. The caramel and cream cheese filling is a winner. —Hazel Baldner, Austin, Minnesota


  • 1 package German chocolate cake mix (regular size)
  • 1 cup quick-cooking oats
  • 6 tablespoons cold butter, cubed
  • 1 egg, beaten
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup caramel ice cream topping
  • 1 egg
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1/4 cup quick-cooking oats
  • 2 tablespoons butter


  1. In a small bowl, combine cake mix and oats; cut in butter until crumbly. Set aside 1 cup. Stir egg into remaining oat mixture (mixture will be crumbly).
  2. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12 minutes or until almost set. Cool on a wire rack for 10 minutes.
  3. In a small bowl, beat the filling ingredients until smooth; spread over crust. For topping, in a small bowl, combine the pecans, brown sugar, oats, butter and reserved oat mixture until crumbly. Sprinkle over filling.
  4. Bake 15 minutes longer. Cool on a wire rack. Refrigerate until firm before cutting.

Nutrition Facts

1 each: 148 calories, 8g fat (4g saturated fat), 26mg cholesterol, 155mg sodium, 18g carbohydrate (11g sugars, 1g fiber), 2g protein.

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