Monday, June 18, 2012

Swirly Chocolate Fluffernutter Cake Bars

 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 box yellow cake mix
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

  1. Preheat oven to 350 degrees Fahrenheit and spray a 9×13 inch baking dish with cooking spray. 
  2. 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.
  3. 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.
  4. Let cool completely, cut into squares and serve.