Black & White Marbled Cream Cheese Bars

I'm back at it with the bar recipes. They're probably my favorite type of desserts to make cause they're just so simple, you make each layer separately, and pour them into one giant pan and bake for layers of delicious gooey heaven in my mouth goodness.

And these are no exception. 

This one picture says it all, how can you resist such amazing wonders in the world? Eat well, live well while you still can! ^_^



 (credits go to the one and only: Averie Cooks)

Keep reading for the recipe! ^_^

Yield: 9x13-inch pan, 18 - 24 bars

INGREDIENTS:

For the devil's food cake layer1 box devil's food cake chocolate cake mix (or your fav boxed chocolate cake mix)
1/2 cup unsalted butter (1 stick), softened
1 large egg
1 teaspoon vanilla extract
1 to 2 tablespoons cold brewed coffee or water

For the Marbled Layer

3/4 cup semi-sweet chocolate chips3/4 cup white chocolate chips1 can (14-ounces) sweetened condensed milk1/2 cup (4 ounces) cream cheese, softened (I use whipped cream cheese)1/2 teaspoon vanilla extract 

DIRECTIONS:

For the Cake layer
1. Preheat oven to 350F, line 9 x 13 pan with parchment paper or aluminum foil and spray it with cooking spray. 

2. In a large mixing bowl, combine the cake mix, butter, egg, vanilla and mix either with a mixer, with a spoon, or with your hands, kneading it together.
(The batter will be extremely thick and will be difficult to combine, but keep stirring or use your fingers and knead it together, add the coffee or water if necessary)
3.Press the dough it into the prepared pan. It will be tacky, sticky, and a bit tricky to work with, but keep pressing, spreading, and finessing it. 

For the Marbled layer
1. Sprinkle the white and dark chocolate chips evenly over the top.

2. In a mixing bowl, combine the sweetened condensed milk, cream cheese, 1/2 teaspoon vanilla, and stir until well combined, and pour mixture evenly over dough, using a spatula to gently spread and even it if necessary.

3. Bake for 24 to 27 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: 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.