Chocolate Chip Gooey Bars

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I don’t like rectangles. The reason that I don’t like rectangles is because they’re not squares. I like squares. Squares are comfortable. So, whenever a recipe calls for a 9” x 13” pan, I use a 10” x 10”. Sure, it has a little less area over all, but that just means that your baked good is going to be a bit thicker. When you’re baking a cake, or brownies, or making some type of candy, wouldn’t you rather it be thick than thin? Wouldn’t you like more dessert deliciousness per mouthful? I think that you would. I think anything baked in a square pan always comes out better than a rectangular pan, not to mention that it is much easier to line with parchment or foil to facilitate easy lifting from the pan, and consequently, makes it much easier to slice into neat little (or big) squares.

This recipe for Chocolate Chip Gooey Bars is one that I adapted to the 10” x 10” pan. Stop what you’re doing and make these. They are astoundingly good. They’re very rich, so you will be satisfied with a small piece (if you can stop yourself), and your family will adore you.

Chocolate Chip Gooey Bars

Adapted from The Baking Chocolatess

Bottom Layer

1 yellow cake mix

1 large egg

½ c. butter, melted

  

Cream Cheese Layer

1 8-oz. pkg. cream cheese, softened

2 large eggs

1 t. pure vanilla extract

1 1-lb. box powdered sugar

½ c. butter, melted

1 c. semi-sweet chocolate chips

Icing

1 c. semi-sweet chocolate chips

1 c. milk chocolate chips

Preheat oven to 350°F. Spray a 10” x 10” baking pan with Baker’s Joy. Line with foil, allowing a 2” overhang on each end; set aside.

In a large bowl, beat together cake mix, egg, and butter.

Pat cake mix mixture into the bottom of prepared pan; set aside.

In another large bowl, beat cream cheese until smooth; beat in eggs and vanilla. Add powdered sugar and beat until creamy.  Reduce speed of mixer and gradually add melted butter, beating well. Fold in chocolate chips. Pour cream cheese filling onto cake mixture and spread evenly. Bake for 50 minutes.

Remove from oven and scatter the milk and semi-sweet chocolate chips on top of the bars. Allow to soften 2-3 minutes and then, using an offset spatula, spread the chocolate to cover.

Allow to cool for at least an hour and then cut into bars.

Microwavable Mac & Cheese in a Mug

I was so convinced that this recipe was not going to work, that I mocked it while I was making it. Literally, mocked it. Yep. 

The joke was on me, it worked exceptionally well. It yields a generous half-cup serving of creamy and delicious pasta that, it seems, would provide an excellent snack for hungry children when they get home from school. It’s something so easy to prepare, that they could make it themselves. I imagine that plenty of additions could be stirred into this — crumbled bacon, diced Melissa’s Roasted Red Bell Peppers, and Melissa’s Pickled Jalapeños come to mind. I do intend to experiment, but in the meantime, you might want to give it a try. Let me know how you like it, and if you come up with some interesting additions of your own. 

Microwavable Mac & Cheese in a Mug

Slightly adapted from Babble

1/3 cup elbow macaroni pasta (I used pipette)

1/3 cup water

3 tablespoons whole milk

3/4 cup pre-packaged shredded sharp cheddar cheese

1-2 drops hot sauce

Combine the pasta and water in a large, microwave-safe mug.

Microwave on high for 2 minutes; stir. (The water may overflow while it heats up. It is OK if this happens. To avoid, I used a 2-cup Pyrex measuring cup.)

Repeat this for at least 2-4 more minutes, stirring at each 2-minute interval. The water should absorb completely and the pasta will be cooked through. If the pasta needs another minute, add one more teaspoon of water and microwave for another minute.

Remove from the microwave and stir in the milk, cheese, and hot sauce, if using. Microwave for another minute. Stir to combine and enjoy!

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If you prefer cooking pasta the old-fashioned way, but hate the bother, try this easy One Pan 30-Minute Pasta Alfredo.

This post is linked to:

Celebrate Your Story

Inspire Me Tuesday

Reader Tip Tuesday

Tuesdays with a Twist

Full Plate Thursday

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