Today I baked two of my families favorite bars. Here are the recipes. The Chocolate Chip Cake Bars are a perfect way to use of some of the free cake mix I got.
Double Chocolate Crumble Bars
½ cup butter
¾ cup sugar
1 tsp vanilla
¾ cup all purpose flour
2 T unsweetened cocoa
¼ tsp baking powder
¼ tsp salt
Cream butter & sugar, beat in eggs and vanilla. Set aside. Stir together flour, cocoa, baking powder and salt; stir in egg mixture. Spread in greased 9×13 pan. Bake at 350° for 15-20 minutes.
2 cups miniature marshmallows
1 6oz package semisweet chocolate chips
1 cup peanut butter
1 ½ cups rice crispy cereal
Sprinkle marshmallows evenly on top when bars come out of the oven. Bake 3 more minutes. Cool. In small sauce pan combine chocolate chips and peanut butter; cook and stir over low until melted. Stir in cereal. Spread mixture on top of cooled bars. Chill and cut. Refrigerate.
Chocolate Chip Cake Bars
1 package (18-1/4 ounces) yellow cake mix
1/4 cup packed brown sugar
1/4 cup butter, melted
1/4 cup water
2 cups (12 ounces) semisweet chocolate chips, divided
1/2 cup chopped pecans or walnuts
1 tablespoon shortening
In a large bowl, combine the first five ingredients. Beat on medium speed for 2 minutes. Stir in 1-1/2 cups of chocolate chips and nuts. Spread in a greased 13-in. x 9-in. baking pan. Bake at 375° for 20-25 minutes or until lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack.Melt shortening with the remaining chocolate chips; drizzle over the top. Cut into bars. Yield: about 3-1/2 dozen.
photo credit Taste of Home
Michelle Cochran says
Crumble Bars sound amazing! I am pinning that to my food board 🙂