I’m back in Happy Valley for the month of July, and while I love living the apartment life, it makes baking a little difficult.
I came home for the only weekend this month, and of course I had to squeeze in a quick recipe before I returned to State College on Sunday night.
I swear I don’t always use cake mixes as a crutch, but I stumbled upon this recipe from Picky Palate the other day, and it looked irresistible. It just so happened that it was another devil’s food cake mix recipe, but it was just the shortcut I needed when I was tight on time.
Here’s how to make it:
Cast of characters
Mix the butter, egg, and cake mix together. Press onto the bottom of a 9×13 pan. Sprinkle the Oreos on top, and then drizzle the condensed milk over everything.
Add the chocolate chips, and bake!
Gooey Cookies and Cream Chocolate Cake Bars
adapted from Picky Palate
1 Devil’s Food Cake Mix
8 tablespoons (1 stick) unsalted butter, softened
1 large egg
1 cup chocolate chips
14 oz can sweetened condensed milk
14 Oreos, broken into chunks
1. Preheat oven to 350 degrees F. and line a 9×13 inch baking pan with tin foil sprayed with non-stick cooking spray.
2. Place cake mix, butter and egg into a large bowl and mix to combine. Press into prepared baking pan. Top with cookie pieces.
3. Pour sweetened condensed milk over cookies and top with chocolate chips. Bake for 23-25 minutes, until cooked through.
4. After 5 minutes of cooling, run a plastic knife around edges to loosen. Let cool completely, remove foil from pan, then cut into squares. I cut off all of the edges before cutting into squares (makes for neater squares), but do whatever you’d like!
Makes 12 bars