Paula's sweet treat: german chocolate bars

Paula Deen has made a brand new cook book known as "Kitchen Knowledge & Recipe Journal." Take a look at a few of her new quality recipes below.

Get more information at Paula Deen's recipe for Busy Day Chicken.

Get more information at more meal ideas in the "GMA" recipe archive.

Paula's German Chocolate Cake Bars Makes a person 9x13-inch pan

Irresistible bites of gooey deliciousness! Reduce your squares large for any dessert-size portion or more compact if you are serving an audience.

Crust:
1 18-ounce box chocolate, Swiss chocolate, or devil's food cake mix (not the main one with pudding added!) ? cup (1 stick) unsalted butter, melted 1 large egg

Filling:

1 14-ounce can low-body fat sweetened condensed milk

1 teaspoon vanilla flavoring 1 large egg 1 cup chopped pecans 1 cup shredded coconut 1/2 cup milk choc chips

Pre-heat the oven to 350°F. Grease a 9x13-inch baking pan well with butter.

Inside a medium bowl, mix together the wedding cake mix, butter and egg, and press into the foot of the prepared pan. The crust shouldn't show up the edges. Bake for 7 minutes and take away in the oven. The crust won't look done.

As the crust is baking, inside a medium bowl mix together the sweetened condensed milk, vanilla flavoring, egg, pecans and coconut. Pour evenly within the warm crust, sprinkle evenly using the choc chips, and bake for twenty-four to half an hour, before the top is really a light golden brown. Remove in the oven and awesome completely before cutting into squares.

*Recipe thanks to Paula Deen's Kitchen Knowledge and Recipe Journal Simon & Schuster, 2008.

*Recipe thanks to Paula Deen's Kitchen Knowledge and Recipe Journal Simon & Schuster, 2008.