Chocolate Chip Gooey Bars

CRUST
1 box yellow recipe cake mix (can also use Butter recipe)
*4-6 tbs. flour 
1 egg
1/2 c (1 stick) butter, melted

FILLING
1 8 oz. pkg cream cheese, softened
2 eggs
1 tsp. pure vanilla extract
1 16 oz. box powdered suga
1/2 c. (1 stick) butter, melted
1 c. chocolate chips

DRIZZLE
3/4 cup chocolate chips (add or subtract as needed)
1 - 2 tbs. shortening (same here, add or subtract as needed)

Preheat oven to 350 degrees.  Lightly grease a 9x13 in. pan.
In a bowl, combine cake mix, *flour, egg, and butter with an electric mixer. Mix well.  Pat into the bottom of greased pan and set aside.  Beat cream cheese until smooth with electric mixer, then add eggs and vanilla.  Slowly add powdered sugar and beat until combined.  Reduce the speed of mixer and slowly pour in melted butter.  Mix well. Stir in the chocolate chips. Pour filling onto cake mixture, spreading evenly.  Bake for 40-50  minutes (I left mine in closer to 50 minutes and probably overdid it a bit...try to leave the center a little gooey).  Remove from oven and allow to cool completely before cutting into bars.  Once cooled and cut into bars, drizzle melted chocolate over bars.  Enjoy!

DRIZZLE METHOD:

I find it super easy to just add semi-sweet morsels to a squeeze bottle, add a tbs. or 2 of shortening (depending on the quantity of morsels, and how runny you want the drizzle to be....add a little, then increase if necessary) and then just pop it in the microwave for a bit.  Keep checking it and stir (I use a skewer) to make sure it's stirred really well.  Then drizzle away.   

*The notation to add 4-6 tbs of flour is due to the fact that over the last few years, cake manufacturers have decreased cake mix box sizes from 18.25 ounces down to 16.25 and 15.25 ounces.  After an exhaustive google search, I've found recommendations to add 6 Tbs. of flour to make up for this decreased size.  I was a little nervous about this, so I only added 4 tbs. to this recipe.  It was fine.  

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