- Dish type
- Chocolate traybakes
These bars are perfect for those with a sweet tooth. A cake base is topped with chocolate chips and a sweetened cream cheese layer.
40 people made this
IngredientsMakes: 24 bars
- For the Base
- 520g sponge cake mix
- 1 egg, beaten
- 110g butter, softened
- 340g plain chocolate chips
- For the Topping
- 225g cream cheese, softened
- 450g icing sugar
- 3 eggs, beaten
- 1 teaspoon vanilla extract
MethodPrep:10min ›Cook:50min ›Ready in:1hr
- Preheat oven to 150 C / Gas 2. Grease a 20x30cm tin.
- In a medium bowl, mix together the cake mix, 1 egg and butter until well blended. The batter will be stiff. Crumble and press into the prepared tin. Sprinkle chocolate chips evenly over and press them into the base slightly.
- For the topping, beat the cream cheese, icing sugar, 3 eggs and vanilla in a medium bowl using an electric mixer until light and fluffy. Spread over the chocolate chip layer.
- Bake for 45 to 50 minutes or until golden brown. Cool completely before cutting into squares.
Make perfect cookies every time with our How to make cookies guide!
Chocolate chip cookie video
Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!
Reviews & ratingsAverage global rating:(42)
Reviews in English (36)
by Linda T.
I like the taste and blend of the crust ingredients. However, the topping was too thin and would not set after baking. I would suggest baking the crust/chocolate chips, p/nut butter chips first then after cooling add a cream cheese topping, maybe Cool Whip and cream cheese/sugar blended together. Maybe shave some chocolate on top for ganish or sprinkle w/mini-chips.-26 May 2008
I did an ingredient search for a few items I had on hand and this recipe came up. I was shocked how much XXX sugar it asked for, so I used only 1/3 of a box when other reviews said it was so sweet. I also took their advice and used only half the chocolate chips. My only problem was I had no cake mix, so I used a packaged muffin mix, and it did fine. The cooking time and oven temp is not right, and I bumped it up to 325 like the others did. The consistancy is good and I had no problems with runniness. But would have liked a denser cream cheese -- this is a bit spongy. I am giving this only two stars because I had to change the recipe for it to come out right, on the advice of the other reviews. Taste is okay but nothing special-- won't make them again.-08 Oct 2007
I just made this for Easter. It was not a big hit. I hated the crust since I hate box cake mix. I had to bake it longer like the others said.Sorry it was not good.-09 Apr 2007
Dark Chocolate Browned Butter Chocolate Chip Cookie Bars
These chocolate chip cookie bars are so rich and gooey! The browned butter gives them great flavor and the dark chocolate chunks are like little pools of heaven. You can swap out milk or semi-sweet chocolate if that&rsquos more your speed, too.
Can we talk about chocolate chip cookies for a minute here?
They&rsquore my favorite. That simple, classic cookie that everyone instantly recognizes, with no strange ingredients or difficult steps. Just a perfectly soft, somewhat chewy, chocolate loaded cookie. My favorite recipe comes straight from Anna Olson of The Food Network. I discovered her recipe when my girl, Sally of Sally&rsquos Baking Addiction, shared her slightly modified recipe. Since then? Total favorite. They became an instant hit and I always go back to that recipe.
I went ahead and doctored the recipe up just slightly by turning them into bars, browning the butter to give it some more depth, and replacing my usual milk chocolate chips with a bar of dark chocolate, chopped into chunks. The pools of melty chocolate will make you lose your mind. Truth. Best part about cookie bars? You don&rsquot need to chill the dough before baking!
I baked an entire 9×13 pan of these cookies for only 15 minutes which meant that they were so perfectly underdone that they just melt in your mouth. If you don&rsquot like gooey cookies, keep these in the oven for an extra 3 or 4 minutes. Don&rsquot go too long, though, because who wants crispy, crunchy cookie bars?
You&rsquoll want to let these bars cool for as long as you can stand it (for me, that meant about 30 minutes) before cutting. Like I said, they are underdone and gooey. They will fall apart if you don&rsquot let them cool a bit. Then again, nobody said you can&rsquot eat these with a fork, so if you&rsquore really impatient, go ahead and dig in!
My daughter took one bite of these bars and proclaimed them the best ever. Her exact words were &ldquothese taste like a miracle.&rdquo Have I convinced you to let these be your favorite cookie, too?
Chocolate chocolate chip bars
Chocolate cookie base, fudge and 2 cups of chocolate chips – these over the top chocolate chip bars are a chocolate lover dream come true!
I have admitted before and I’m going to say it again. I’m addicted to chocolate, clearly visible by my pants size. I have to have some every day. Some people drink 3-5 cups of coffee a day. Some drink a glass or two of wine. Some run. I eat chocolate.
And not only are my cabinets overflowing with all types of chocolate chips, bars or candy but I also have a problem with chocolate cookbooks. I buy them because they are about chocolate and I’m pretty sure I will find at least one recipe to make the book worth buying it.
And since it’s confessing time I have to add I have bought books that were so poorly written I had been seriously thinking of going back to the store to return them. And not just minor typos, but in some No-bake chocolate treats the directions started with Heat the oven to 350F. OK. That only happened in one cookbook.
Leaving that one book aside, I have taken so many ideas from the chocolate cookbooks I’m pretty sure I need another lifetime to bake everything I have put a sticky note on.
These chocolate bars, for example, come from a trusted cookbook. Hershey’s Chocolate Cookbook
Leaving aside that I have a love affair with Hershey’s kisses, I love Hershey’s recipes. I haven’t found one that didn’t turn out great!
In the original recipe, the fudge layer was made only of two ingredients: melted chocolate and condensed milk. Knowing that I’m making these for a bake sale, I mixed the melted chocolate and milk with some reserved cookie dough.
The fudge layer turned into a chewy rich chocolate layer when baked and the chocolate chips on top added a slightly crunchy texture to the bars. I can’t say how the original recipe turns out but these were so good I had a hard time giving them away at the bake sale.
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- Line a 9吉 pan with parchment paper and coat with nonstick spray.
- Beat the butter and both light and dark brown sugar together in your stand or hand mixer. Add in the eggs, vanilla, salt and baking powder and mix for an additional minute and scrape the sides of the bowl as needed. Then add in the flour and mix until just combined.
- Stir in all the chocolate and spread the dough into the prepared pan. Bake for 30 minutes at 350°F or until the edges are set and lightly golden and the center appears slightly under-baked.
- Remove the pan from the oven and allow the bars to cool completely before cutting.
8 of 9
Chocolate Peanut-Butter Energy Bites
Ever have a cookie for breakfast? Here's a healthier way to do that. These dessert-like bars feature rich chocolate and peanut butter, but also high-fiber whole-wheat flour, barley flakes (or rolled oats), and relatively little sugar. Plus, dry-roasted peanuts help prevent a blood-sugar spike.
Ingredients: Cooking spray, whole-wheat flour, baking soda, ground cinnamon, light brown sugar, cinnamon, creamy or chunky peanut butter, eggs, canola oil, vanilla extract, barley flakes or rolled oats, dried cranberries, dry-roasted peanuts, semisweet chocolate chips
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Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts, if desired.
Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks cool completely.
For a spooky twist this Halloween, turn chocolate chips into spiders! Before baking, press a few extra chocolate chips into the top of each cookie. Remove hot baked cookies from the oven and let stand 2 to 3 minutes. Using a toothpick, draw 8 spider legs on each exposed chocolate chip by pulling the melted chocolate out into squiggly lines.
Cookie dough + cheesecake
If you’ve been to my site before then you would know just how much my family loooooves DESSERTS. It’s by far, our favorite thing to make.
We all love trying out new recipe, bringing them to family functions and then getting everyone’s opinions on them. If we love it, then we are sure to add it to the family favorites collection. If we didn’t, it’s gets tossed. Simple as that.
This next recipe was one made by my sister, Kellyn. She saw the words Cheesecake, Chocolate Chip Cookies, and Bars in the title and knew she had to try it. We were so glad she did because they were simply amazing!!
Salted Chocolate Chip Cookies Ingredients
The surprising ingredient in this recipe is powdered nonfat milk. If you don’t use powdered milk often (I know I don’t) Carnation offers it in a small packet that tucks easily into your pantry or drawer. Although, now that my family has been requesting these cookies more and more, I may as well invest in the big box.
I didn’t stray from Tosi’s recipe but did add a sprinkle of flaked salt to the tops of each cookie, highlighting the chocolate flavor even more. If that is even possible.
Besides those two unique additions, these Milk Bar cookies are made with classic ingredients you’d expect to find in any homemade chocolate chip cookie, such as:
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Kosher salt
- Baking powder
- Baking soda
- Chocolate chips
I was looking for something to use up dried apricots - and this received decent reviews (it was eaten) but I wasn't thrilled. Based on the other reviews I added some cocoa powder to the flour mixture. It still needed something - vanilla powder maybe (so as not to add a wet ingredient). Also - the streusal fell right off. but it was pretty tasty overall.
I made this on a Friday and by Saturday they were all gone! I am definitely planning on making it again. I added more chocolate chips because we love chocolate!
The apricot filling was great, but the crumb topping and bottom were uninspiring and not too chocolatey. I am tempted to insert the filling between layers of brownies!
This was very easy to make but we found the results pretty uninspiring. There are plenty of better bar cookie recipes out there. I won't bother with this recipe again.
A great treat, I like to slightly overbake and get the fruit filling to carmelize a little. These can be cut into small bites as it is very rich. Both chocolate and fruit lovers will find something to enjoy here.
It was very easy to make and a big hit. I loved the balance of sweet and tart.
Peanut Butter Chocolate Chip Cookie Bars Recipe
Now that I am officially outnumbered with three kids, I am all about convenience.
I love making cookie bars because they are just as easy to whip up as a batch of cookies but you just spread the dough in the pan and bake them, rather than baking a batch of cookies at a time.
I love anything chocolate and peanut butter and these bars were no exception.
If you know of, or are, a chocolate peanut butter loving fan, we highly recommend this recipe.