Chocolate Cake Cookie Bars
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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.
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!
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The edge chocolate cake cookie bars are almost like a slow-cooked caramel wrapped in a chewy brownie.
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.
Once cooled and cut the cookie bars can be stored at room temperature for a day or so before they start to go stale.
To keep them fresh, store 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.
MORE RECIPES THAT USE A CAKE MIX
Salted Peanut Marshmallow Bars
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Chocolate Cake Cookie Bars
Equipment
Ingredients
- 15.25 ounce Chocolate Fudge Cake Mix
- 1/3 cup vegetable oil
- 2 large eggs
- 1/4 cup salted butter
- 2 cups white chocolate chips
- 14 ounces sweetened condensed milk
Instructions
- 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.
Notes
- Did you make this recipe? Don’t forget to rate it!
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
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Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.