Triple Chocolate-Cherry Bars Cookie Recipe
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package chocolate fudge
cake mix
1 (21 ounce) can cherry pie filling
2 eggs -- beaten
1 cup miniature semisweet chocolate chips
1 tub Soft Whipped chocolate
ready-to-spread frosting
Heat oven to 350º. Spray jelly roll pan, 15 1/2 × 10 1/2 × 1 inch, with
cooking spray. Mix cake mix (dry), pie filling, eggs and chocolate chips
in large bowl with spoon. Pour into pan.
Bake 20 to 30 minutes or until toothpick inserted in center comes out
clean. Cool completely. Frost with frosting. Cut into 8 rows by 6 rows.
Tuxedo Cheesecake Bars
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package white chocolate
swirl cake mix
1/2 cup butter or margarine -- softened
2 (8 ounce) packages cream cheese -- softened
1 tub Rich & Creamy white
chocolate ready-to-spread frosting
3 eggs
Heat oven to 325º. Beat cake mix (dry) and butter in large bowl with
electric mixer on low speed until crumbly. Press in bottom of ungreased rectangular pan, 13 × 9 × 2 inches.
Beat cream cheese and frosting in same bowl on medium speed until smooth. Beat in eggs until blended; reserve 2 cups. Pour remaining mixture over crust. Beat Dutched Cocoa Mix into reserved mixture. Drop by generous tablespoonfuls randomly in 6 to 8 mounds onto mixture in pan. Cut through mixture with knife in S-shape curves in one continuous motion without cutting into crust. Turn pan 1/4 turn, and repeat cutting for swirled design.
Bake 55 to 65 minutes or until set. Cool completely. Refrigerate uncovered at least 2 hours. Cut into 6 rows by 6 rows. Store covered in refrigerator.
|