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Chocolate cake cookie bars with a white chocolate chewy layer baked right in. Chocolate Cake Cookies Bars are like a reverse revel bar without oats.
I don’t have anything against oats. They have their time and place.
Just not in my cookie bars!
I wanted to call these Leopard Bars, but I was shot down.
Chocolate Cake Cookie Bars look like they are wearing leopard print if you ask me!
If I wanted an oatmeal cookie with some fudge filling, I would just make an oatmeal cookie with fudge filling.
It’s been a hot minute since someone made a cookie bar very similar to this one for me.
If I had my way we would have called these leopard cookie bars because the finished product resembles leopard spots.
We have 2 versions this cookie bar, and we have two conflicting opinions about which one is the best.
The only difference is the amount of white chocolate chips used in the filling layer.
It did not make a nice white layer but rather it kind of sank to the bottom and made a chewy but delicious layer there.
It also left behind a small layer on top that browned.
I went back to the drawing board and used the right amount of chocolate chips and the results were very similar but had more of a chewy finish to the whole bar.
We prefer the ones with the extra white chocolate chips.
Our new official taste testers, our new neighbors, preferred the ones with fewer chocolate chips.
All of the photos in this post are for the bars using 2 cups of chocolate chips.
No matter which filling is used, it is important to make sure that the bottom cake mix cookie layer has no holes in it.
There should also be no places that have so little batter that the gooey filling can slip through.
Raising my hand over here because it has happened to be at least twice during recipe development.
If that happens, it will be almost impossible to get the bars out of the pan in one pretty piece.
The edges of the cookie bars are going to be chewier than the bars from the middle, just like with brownies.
But, those pieces taste the best I think!
It puts me in direct opposition of middle lovers.
I don’t think my brownie should be soggy and overly fudgy unless I am eating a brownie sundae.
The edge chocolate cake cookie bars are almost like a slow-cooked caramel wrapped in a chewy brownie.
Shamefully, they get cut off for a prettier presentation.
Allow this recipe to cool completely before attempting to cut it.
The filling needs a chance to firm back up just a bit before it will all hold together.
Anyone who has ever made magic cookie bars will understand this dilemma.
Once cooled and cut, chocolate cake cookie bars, aka leopard bars, can be stored at room temperature for a day or so before they start to go stale.
To keep the cookie bars fresh, store them in an air-tight container and they should stay soft for up to 4 days.
It’s my guess that just about any cake mix flavor could be combined with just about any baking chip flavor.
I say it’s a guess because I only worked on developing the chocolate cake mix cookie bar version.
When time permits, I will try other versions and post them when I am satisfied with the outcome, so check back often to see our new recipes.
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Chocolate Cake Cookie Bars
- Preheat oven to 350⁰F.
- Prepare a 9X13 cake pan by coating with a non-stick baking spray.
- Mix together the cake mix, oil, and eggs in a bowl.
- Press 2/3 of the cake mixture into the bottom of the prepared cake pan. Set the other 1/3 aside until the end.
- Place the butter, white chocolate chips, and sweetened condensed milk into a small saucepan and heat over medium-low heat, cook, stirring frequently until the white chocolate chips are melted and the mixture is smooth and creamy.
- Spread the white chocolate chip mixture over the cake batter crust.
- Crumble the remaining cake batter mixture over the white chocolate chip mixture.
- Place into the preheated 350⁰F oven and bake for 20 to 25 minutes or until the top cake layer is no longer shiny.
- Remove from the oven and allow to cool completely before cutting.
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