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 recipe. This 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.
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.
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.
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.