Well, I'm trying to get back into the food blogging world again. And what a perfect recipe to get started! I made these yummy cake bars the other day and they were a cinch. You should already have all the ingredients in your pantry, which makes for a very easy snack during the week as an afterschool lunch, or to take to a bake sale.
I'm a huge fan of cake bars, as you don't have to put a lot of effort to make a really scrumptious cookie. And I love those swirled chocolate chips. Aren't they just pretty?
You can see all the gooey-ness in these blondie style cake bars. Nothing but moist and sweet texture happening here.
So, when I made these bars the other day, I popped them right in the freezer from the oven, to expedite the solidifying process. I think these are really good when they are gooey and warm, but I actually like them better when they've had time to cool and the flavors can meld as a result. Plus, they are REALLY rich if you eat them when warm. Either way, be ready with a little glass of milk, and you're good to go!
Swirly Chocolate Fluffernutter Cake Bars
(adapted from Picky Palate)
1 large egg
1 stick unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup marshmallow creme
14 oz. can sweetened condensed milk
12 oz. bag swirled chocolate chips
- Preheat oven to 350 degrees Fahrenheit and spray a 9×13 inch baking dish with cooking spray.
- Place cake mix, egg, and butter into a large bowl. Mix with spoon (or hands) until well combined (will be the consistency of thick cookie dough). Press dough into prepared baking pan.
- Place peanut butter, marshmallow creme and condensed milk into a large bowl and mix until well combined. Pour over crust then top with white chips. Bake for 23-25 minutes, until cooked through. Center will seem somewhat jiggly, but will set up while cools.
- Let cool completely, cut into squares and serve.