Southerners put their heart and soul into their cooking, and take great pride in bringing a smile to a loved one’s face when they bite into one of their delicious creations. And no dinner is quite complete without something sweet! So, when I was recently contacted by the publishers of Southern Living Classic Southern Desserts letting me know that their new dessert book was being released, and asked me to do a recipe feature, I was honored and super excited to say the least, and couldn’t wait to get my hands on it!
The book is beautiful and packed full of delicious desserts! I devoured each page, taking in the beautiful pictures and reading the recipes and history of them. I truly found Classic Southern Dessert recipes, like Summertime Peach Ice Cream, Fresh Georgia Peach Pie, Classic Southern Triple-Decker Strawberry Cake, Pecan Pie…this list goes on and on.
Flipping through this book, I had a hard time choosing what to make but ultimately decided to make the German Chocolate Snack Bars. They were very easy and delicious! I thought they tasted like a dense brownie with a cheesecake topping. They’re easy to pick up and eat by hand, making them perfect for packing in a lunch or taking to a potluck!
They actually turned out looking very similar to the photo in the book:
- ½ cup chopped pecans
- 1 (18.25-oz.) package German chocolate cake mix
- 4 large eggs, divided
- ½ cup butter, melted
- 1 (16-oz.) package powdered sugar
- 1 (8-oz.) package cream cheese, softened
- Preheat oven to 350°. Arrange pecans in a single layer in a shallow pan. Bake pecans 5 to 7 minutes or until lightly toasted and fragrant. Remove from oven. Reduce oven temperature to 300°.
- Stir together cake mix, pecans, 1 egg, and butter; press mixture into bottom of a lightly greased 13- x 9-inch pan.
- Beat powdered sugar, softened cream cheese, and remaining 3 eggs at medium speed with an electric mixer until smooth. Spoon powdered sugar mixture over batter in pan, spreading to edges.
- Bake at 300° for 1 hour. Let cake cool completely (about 1 hour). Remove cake from pan to a cutting board, and cut into 2½- to 3-inch squares.
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