German Chocolate Cool Bars
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- 1 c
- chocolate wafer crumbs
- 1/4 c
- melted butter
- 2 pkg
- baker's german sweet chocolate
- 1/3 c
- 1 pkg
- cream cheese, softened
- 12 oz
- bird's eye cool whip non-dairy
- 1/4 c
- red cherries, de-pitted and finely chopped
- 1/4 tsp
- coconut extract
- flaked unsweetened coconut (optional)
- pecans, finely chopped (optional)
1Combine crumbs and melted butter. Press firmly onto bottom of 9-inch square pan.
2Grate or finely chop 1/2 package of the chocolate. Set aside. (I also added 1/4 cup finely chopped, de-pitted Lapin cherries).
3Heat remaining chocolate and milk in medium saucepan over low heat, stirring constantly until chocolate is melted. With whisk, beat in cream cheese until smooth. Cool five minutes.
4Fold in 3 1/2 cups of the whipped topping and the grated chocolate. Spread mixture over crumbs.
5(I added about 1/4 t. of coconut extract in the remaining whipped topping before spreading it).
Spread remaining whipped topping over chocolate later. Freeze until firm, about 4 hours. Garnish as desired. Cut into bars.