White and Dark Chocolate Cream Cheese Chocolate Cake Bars

Since we subscribe to quite a number of food blogs and food-related websites, our emails are forever filled with yummy recipes and baking/cooking/blogging tips. Due to a lack of time (and patience), we mostly skim through these emails, saving those that are of interest and deleting the rest. Occasionally, we get emails containing recipes that just make us stop, gawk at the beautiful pictures, read through the entire recipe and blog post word for word, and then quickly find a day in our calendar where we’re free to try out this amazing recipeThis recipe, which was a recent post by Averie of Averie Cooks, is an example of such a recipe. When Zara first saw this recipe in her email, she proceeded to analyse the entire recipe before forwarding the email to Elisa and proclaiming that this recipe is a ‘MUST DO‘.
White and Dark Chocolate Cream Cheese Chocolate Cake Bars
Adapted from: Averie Cooks

Yields 24 bars/9×13-inch pan 
Devil’s Foodcake cake batter
3/4 cup semi-sweet chocolate chips
3/4 cup white chocolate chips (we used broken up bits of a white chocolate bar)
1 can (14-ounces) sweetened condensed milk
1/2 cup (4 ounces) cream cheese, softened
 Preheat oven to 350F (~180 degrees Celsius) and prepare a 9-by-13 inch pan by lining it with aluminum foil and then spraying it with cooking spray.
Make the Devil’s Foodcake cake batter (only the cake batter and NOT the frosting!)
Press the batter into the prepared pan. It will be tacky, sticky, and a bit tricky to work with, but keep pressing, spreading, and finessing it until its a nice even layer at the base of the pan.

Chocolate chips and white chocolate pieces on top of the cake batter

Sprinkle the white and dark chocolate chips evenly over the top.In a mixing bowl, combine the sweetened condensed milk and cream cheese, stir until well combined, and pour mixture evenly over dough, using a spatula to gently spread and even it if necessary.

The cake batter is finally topped with the cream cheese and condensed milk mixture! No longer naked 🙂

Bake for about 25 minutes, or until edges of bars begin to barely brown and pull away slightly from the sides of the pan, or until the middle has barely set, taking care not to overbake. Note that the middle will not seem very well set and will be jiggly upon removing from oven and that is okay, you want to keep these gooey. They will continue to set up more after they have cooled.

The edges of the bar are nicely browned and crispy thanks to the frosting!

Allow bars to cool well before slicing and serving. Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.

Time to dig in 🙂

We had a cake-load of fun preparing this batter as we got to use get our hands dirty when mixing the ingredients together and pressing it into the bottom of the pan! Sometimes, we find that the best part about baking is not the yummy food that comes out of the oven after we’re done, but rather the fun we have when preparing the materials! And of course, eating the yummy food is always a bonus point 🙂 
This batter did prove to be a little tricky to work with as it stuck to our hands quite alot. However, we managed to get it to stay nicely on the bottom of the pan in the end. We were a little freaked out when the recipe said to use an entire can of condensed milk, as we were afraid that it would turn out too sweet, but luckily the tartness of the cream cheese nicely balanced out the sweet condensed milk!
We were a little disappointed that the cake bars did not turn out as nicely as they did in the recipe that we read, but at least they taste really good! The taste more than makes up for the not-as-pretty-as-we-would-have-liked bars 🙂  Each bar was fudgey and moist, just like how a Devil’s foodcake should be! Also, the cream cheese/condensed milk frosting on top was thin enough to provide just a nice amount of sweetness to counter the richness of the bar. All in all, a very easy recipe with a very nice result! The next time we try this, we have to try and get the same pretty outcome as the recipe that we were following! But do beware, because the recipe can get deathly sickeningly sweet after more than one bar. We recommend eating just one, and then bringing this to a party or to school where it can be shared among your friends!
This entry was posted in Cake, Dessert, Quick/Easy, Recipe (Baking/Cooking), Snack and tagged , , , , , , , , . Bookmark the permalink.

One Response to White and Dark Chocolate Cream Cheese Chocolate Cake Bars

  1. Glad you made time on your to-make list to make these and in the future a tip is that you don’t have to write out the whole recipe…you can just link back to my site. That will save you some time….more time to cook 🙂 Have fun with the next recipe you make!

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