Dark Chocolate Cream Bars
photo by Christmas Carol
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
36
ingredients
- 510.29 g package dark chocolate cake mix (reserve 2/3 cups)
- 59.14 ml butter, softened
- 1 large egg
- 236.59 ml chopped pecans
-
Filling
- 2 large eggs
- 157.80 ml cake mix (previously reserved)
- 118.29 ml powdered sugar
- 236.59 ml chocolate ice cream, softened
- 4.92 ml vanilla
- 236.59 ml chocolate chips (semi-sweet)
directions
- Preheat oven to 350°.
- Set aside 2/3 cup cake mix.
- At low speed, beat the remaining cake mix, butter and 1 egg until crumbly.
- Press into the bottom of a sprayed 9x13 pan.
- Bake at 350° for 10 minutes.
- Meanwhile, beat 2 eggs until frothy.
- Add 2/3 cup cake mix, powdered sugar, ice cream and vanilla, blend on low.
- Sprinkle chocolate chips over the baked base, pour filling over the chips.
- Bake another 30-40 min, top should spring back when lightly touched in center.
- Do not overbake.
- When cooled completely, sprinkle with powdered sugar, and cut into bars.
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Reviews
-
This is a fudge brownie for sure! The creamy-like consistency makes this a cross between fudge and a brownie and they are just super-delicious! They set up beautifully for cutting into squares and a little goes a long way because of their rich sweetness. I normally eat Healthy Choice ice cream but skipped it for this recipe and went straight for the Haagen Daaz. (Tough thing to have to do I tell ya). I also used Betty Crocker Super Moist cake mix and Hersheys chocolate chips. Chef Dee, thanks so much for sharing these- we devoured them!
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<p>My mother was known for her cooking and baking and I am so happy that I was able to pick up her great skills.</p>
<p>I enjoyed many years as a stay at home Mom, whipping up all sorts of large meals and baking of all kinds. Time does not permit many hours in the kitchen anymore, but I still like to entertain when possible and I am always searching for the latest greatest new recipe to add to my tried and true collection.</p>