Be the first to These rich bar cookies are moist and gooey from marshmallows and chocolate chips. Fast and easy to make because they begin with a cake mix. Tried and true recpe brings raves. Feel free to experiment using other flavored cake mixes.
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
- Bottom:
- 4 ounces cream cheese, at room temperature
- 1 egg, at room temperature
- 8 Tablespoons butter, melted, but at room temperature (1 stick)
- 1 box (18.25 ounces) chocolate devil's food cake mix
- 1/2 cup semi-sweet chocolate chips
- .
- Topping:
- 1 (8-ounce) package cream cheese, at room temperature
- 2 eggs, at room temperature
- 2 cups powdered sugar
- 1 heaping Tablespoon unsweetened cocoa powder
- 3 cups mini-marshmallows
Preparation:
Preheat oven to 350 degrees F. Line a 9-inch by 13-inch baking pan with foil.
For the Bottom:
Cream 4 ounces of cream cheese, 1 egg and butter together on low speed until combined, about 1 minute. Blend in cake mix by hand until combined. It will be very thick, but piable like a soft dough. Using a spatula, press evenly into the bottom of the foiled pan.
Sprinkle the bottom with chocolate chips and press lightly into the batter with a spatula, but do not bury them.
For the Topping:
Sprinkle mini-marshmallows evenly across bottom layer.
Place cream cheese, 2 eggs, powdered sugar, and unsweetened cocoa powder in a small bowl. Begin mixing on low speed until sugar and cocoa are incorporated. Increase to medium speed and beat until smooth, at least 3 minutes or longer if need be. Spread evenly over mini-marshmallows.
Bake at 350 degrees F. for 45 minutes. Cool completely. Carefully remove from pan, peel off foil, and cut into squares to serve.
Yield: 24 to 36 bar cookies, depending on cut size
Peggy's Note:
Feel free to experiment using other flavored cake mixes.
For the Bottom:
Cream 4 ounces of cream cheese, 1 egg and butter together on low speed until combined, about 1 minute. Blend in cake mix by hand until combined. It will be very thick, but piable like a soft dough. Using a spatula, press evenly into the bottom of the foiled pan.
Sprinkle the bottom with chocolate chips and press lightly into the batter with a spatula, but do not bury them.
For the Topping:
Sprinkle mini-marshmallows evenly across bottom layer.
Place cream cheese, 2 eggs, powdered sugar, and unsweetened cocoa powder in a small bowl. Begin mixing on low speed until sugar and cocoa are incorporated. Increase to medium speed and beat until smooth, at least 3 minutes or longer if need be. Spread evenly over mini-marshmallows.
Bake at 350 degrees F. for 45 minutes. Cool completely. Carefully remove from pan, peel off foil, and cut into squares to serve.
Yield: 24 to 36 bar cookies, depending on cut size
Peggy's Note:
Feel free to experiment using other flavored cake mixes.
