German Chocolate Crunch Bars

German chocolate cake meets chocolate rice krispies in this coconut-coated homemade rice krispie treats recipe. Sprinkle with chopped pecans for extra crunch!

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3.5 by 4 people

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  • Makes: 24 servings
  • Serving Size: 1 bar
  • Makes: 24 bars
  • Prep: 30 mins
  • Chill: 1 hr

German Chocolate Crunch Bars

Directions

  1. Line a 9x2-inch round baking pan or a 9x9x2-inch baking pan with foil, extending the foil over edges of pan. Lightly butter foil; set pan aside.
  2. In a 4-quart heavy Dutch oven cook and stir chocolate and the 1/4 cup butter over low heat until melted. Stir in marshmallows. Cook and stir until marshmallows are melted. Stir in frosting and coconut extract until combined. Add cereal, stirring gently to coat.
  3. Transfer cereal mixture to the prepared baking pan. Using a buttered spatula or buttered piece of waxed paper, press mixture very firmly and evenly into pan. Sprinkle with coconut and pecans; press down firmly.
  4. Chill for at least 1 hour or until set. Using the edges of the foil, lift uncut bars out of pan. Cut into bars.

From the Test Kitchen

To Store:

Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.

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Nutrition Facts (German Chocolate Crunch Bars)

  • Per serving:
  • 176 kcal ,
  • 7 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 5 mg chol. ,
  • 88 mg sodium ,
  • 27 g carb. ,
  • 1 g fiber ,
  • 17 g sugar ,
  • 1 g pro.
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4 Ratings

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