Don’t let the title fool ya!

Author: Cooped Up Chick  //  Category: Desserts, March 2013

Hot Fudge Cream Cheese squares.

Yeah. I thought they’d be good too. What an expensive mistake THAT was.

I should have known as I was making them that they’d be as dry as a camels’ toes (or a popcorn fart, or a nuns gusset) Pardon me, those are pretty risque…dry as a bone, dry as toast…those are more suitable (but who ever said I was suitable??!) There was hardly ANY liquid added to it! No wonder I can barely choke them down. I type this as I sit here watching copious amounts of frozen Cool Whip melt and attempt to make this recipe edible.

I take full responsibility as this is 1 recipe I did not change at all. My brain is spinning trying to figure out how to save them. All suggestions are welcome. It’s so sad because they LOOK good and exactly like the original bloggers version. Too bad they are the consistency of chocolate chalk.

 

Anyway….here is the original link and recipe. If you figure out how to tweak it PLEASE message me and I’ll edit this post.

http://cookiesandcups.com/hot-fudge-cream-cheese-bars/

 

What you’ll need (ALONG WITH MORE LIQUID!):

 

 

  • 1 (18.25 oz) package chocolate cake mix.
  • 1 cup graham cracker crumbs
  • 1/2 cup peanut butter
  • 1 egg
  • 3 Tbsp light cream ( I used 4 1/2)
  • 1 (8 oz) block cream cheese, room temperature
  • 1Β  jar hot fudge sauce
  • 2 cups milk chocolate chips
  • 1 cup toffee bits

1. Preheat oven to 350Β°

2. Spray a 9×13 baking dish with cooking spray.

3. In a large bowl combine cake mix, graham cracker crumbs and peanut butter.

 

 

4. In a small bowl whisk the egg and the cream together and add to the cake mix mixture.

 

 

 

5. Stir until combined. Set aside 3/4 cup mixture for topping.

 

 

6. Press remaining mixture into the bottom of prepared baking dish.

 

 

7. With your mixer, beat together cream cheese and hot fudge sauce until smooth.

 

 

 

8. Spread over the top of the crust.

 

 

9. Now evenly sprinkle your milk chips, toffee bits and remaining crumb mixture on top.

 

 

 

10. Bake for 25-30 minutes.

11. Remove from oven and let cool on a wire rack for at least 30 minutes. Transfer to refrigerator until ready to serve, at least 3 hours.

 

 

Store in the fridge but allow to come to room temperature before eating. Hmmm. Maybe this was my error. I dove in to the pan straight out of the refrigerator. Perhaps my own update later after this puppy comes to temp and the whipped cream adds more moisture. (ps- no real puppies were used in baking this dessert) πŸ˜‰

 

 

Hope yours turns out better then mine did should you give this recipe a go. Again, the flavor is great…so very chocolatey…just needs moisture!! Excuse me while I go get the carton of milk to drink from directly. πŸ™‚

 

love, peace and chicken grease,

-A Cooped Up Chick

 

EDIT: Ok. So the room temp thing really does make a difference….as did the cool whip. Sitting here NOW enjoying an uber chocolatey breakfast. And a HUGE glass of milk. πŸ˜‰ Delicious.

 

2 Responses to “Don’t let the title fool ya!”

  1. Amanda Says:

    I would say cut the amount of graham crumbs in half and add an extra egg. Or, try using actual brownie mix (or go from scratch as the anal retentive chef here would do) because it is meant to be more dense and moist than cake mix. Again I say omit the graham, like sand for the mouth it is.

  2. Cooped Up Chick Says:

    i think next time I WILL make homemade brownies (saving 1/3) then top with the cream cheese mixture (which I will double as it is a delicious, poor mans substitute for that chewy center in a DQ cake but needs MORE of it) and then the choco chips and toffee pieces and the rest of the brownie batter. I think that will be much better. Just ad cool whip to the top and it’s good to go!

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