I don’t make many recipes that use cake mix as an ingredient because I usually prefer making things from scratch. But I came across some different recipes for Chess Bars on the internet that use cake mix and I decided to make an exception! This 5-star recipe from SouthernFood (About.com) sounded good, and I happened to have a box of cake mix on hand, so I decided to try it out. I made some minor changes to the recipe and added mini semi-sweet chocolate chips to come up with these Chocolate Chip Chess Bars! They turned out really yummy!
They’re so rich and gooey, you’d think they have sweetened condensed milk in them, but they don’t. The richness and gooeyness come from the cream cheese, sugar, and butter. Needless to say, these are not very healthy! 🙂 But they are super-good, so the next time your sweet tooth is craving something, these bars will definitely hit the spot!
CHOCOLATE CHIP CHESS BARS adapted from SouthernFood/About.com
Makes a 9×13″ pan
- 1 package yellow cake mix (I used Pillsbury® Moist Supreme Cake Mix, 18.25 oz.)
- 1/2 cup (1 stick) butter, melted
- 3 eggs (use 1 egg for the bottom layer, and the other 2 eggs for the filling)
- 8 ounces cream cheese, softened
- 1 (1-pound) box powdered sugar (4 cups)
- 1 cup mini semi-sweet chocolate chips (if you just have regular-size chocolate chips, you could chop them into smaller bits–you can also substitute milk chocolate or white chocolate chips)
Preheat oven to 350 degrees. Grease a 9×13″ baking pan.
In a medium bowl, combine cake mix, melted butter, and one egg, mixing well. Press this mixture, which will feel like a soft dough, evenly into the bottom of your 9×13″ pan.
In another bowl, mix the softened cream cheese and the remaining two eggs together, blending well. Add the powdered sugar and mix until smooth. Fold in the mini semi-sweet chocolate chips, stirring to distribute evenly. Pour this mixture over the “dough” mixture and bake at 350 degrees for 40 to 50 minutes, or until top is lightly browned (my baking time was 45 minutes).
Cool for about 20 minutes (or even longer) before cutting into squares. You can cut them while warm if you want to eat them right away, but they’re gooier and harder to cut when warm. They do taste great warm, though, so who cares if the cutting gets a little messy? 🙂
Do you use cake mixes a lot in your baking? What is your favorite dessert to make with cake mix?
Oooey gooey goodness!
I do not like to use cake mixes in my baking, because in my opinion, the whole reason I enjoy baking is because I control the ingredients. I am sure there are ingredients in mixes that act as preservatives that i would not want in my baking.Maybe I am wrong but as soon as I see a mix involved in a recipe I immediately discard this recipe!
That’s a good point about preservatives in the baking mixes, Carol. I prefer baking from scratch, too, but every so often I use cake mix.
I think this looks like a quick recipe to make with very little effort and you have something amazing. Even Marcy Goldman uses a cake mix every now and again; I prefer homemade, but understand the time constraints of bakers who also work outside the home, have small children, and need the help! XOXO
Yes, using cake mix sure is convenient when you’re in a time crunch. This is a great recipe when you need to make something yummy and quick!
Oh, my word . . . these look and sound amazing, Nancy!
Thanks, Cara! Hope you get a chance to try them! 🙂