The simplest and tastiest cake mix dessert or snack to make is these cookie bars. Every time I make them, everyone loves them!
| Prep Time: | 10 mins |
| Cook Time: | 22 mins |
| Total Time: | 32 mins |
| Servings: | 16 |
| Yield: | 1 9×13-inch pan |
Ingredients
- cooking spray
- 1 (18.25 ounce) package white cake mix
- 2 large eggs
- ⅓ cup vegetable oil
- 1 (14 ounce) can sweetened condensed milk
- 1 cup semisweet chocolate chips
- ¼ cup margarine
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan with cooking spray.
- Combine cake mix, eggs, and oil in a bowl using an electric mixer until well blended, 1 to 2 minutes. Set aside 1/3 of the mixture; press remaining mixture into the bottom of the prepared pan to form a crust.
- Combine sweetened condensed milk, chocolate chips, and margarine in a microwave-safe bowl. Melt in the microwave in 30 second intervals, stirring and checking for completion, about 2 minutes. Pour evenly over the crust. Drop teaspoonfuls of the reserved crust mixture on top.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool completely before cutting into bars.
- You can use butter in place of margarine, if you prefer.
Nutrition Facts
| Calories | 342 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 285 mg |
| Sugars | 37 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent as is! I MUST STRESS THIS RECIPE IS EXCELLENT as is! I am not bashing the author at all!! For what I needed for one time I used a 15.5×10.5″ jelly roll pan. I put as much of the cake mix in the bottom as I needed to cover the bottom and allow me a bit of a side to keep the chocolate from running out. This has happened on other recipes NOT THIS ONE! For my personal preference I dropped the remaining crust mixture in pea sized bits all over the top. Worked wonders and was perfect FOR ME! I am only saying this since I like to read POSITIVE comments on what works for others in a recipe. Not change the whole recipe though. Again, Excellent recipe and I thank the author for sharing! Happy Baking everyone!!
I followed the recipe to the letter, but not only was the cake mixture sticky and hard to spread (it looks more crumbly in the picture), it was too sweet for me, the cake mixture over the chocolate didn’t blend in like the picture showed either. I’m sorry. If I did something wrong in the process I’m open to suggestions and willing to try it again.
Made these just the way the recipe says and definitely a keeper, hit with everyone!!!
I don’t normally make things without reviews, but this one is a funny story. I was helping a friend clean out their parents house, and we needed dinner and of course dessert. In the pantry I found most of these ingredients, so I made it! The one thing I didn’t have was a 13×9 pan so I made it in an 11×7. It was way too much chocolate for the smaller pan, but it was good. I also added walnuts on top because I had them. I’d make this again in a bigger pan, and despite the serious amount of chocolate, it helped with the family grief and was very yummy!
5.10.20 I had a box of white cake mix that was nearing its “best by” date, so this was the perfect recipe to use it up. The cake mix was 16 oz, so I added a little cake flour to get it up to 18.25 oz. I’m quite happy with the way this turned out. Served today with a dollop of whipped cream and a sprig of fresh mint. Super simple to make, a firm crust that cut well into bars/squares, had nice eye appeal, and tasted good! The best way to describe its texture is fudgy/chocolaty. Thanks for sharing your recipe, we enjoyed it