wire rack. Cut into bars. Yields 16 large
Mix melted butter, cake mix and 1 egg together.
Press in 9 x 13-inch cake pan (ungreased).
Blend the cream cheese, 3 eggs and powdered sugar together.
Pour over first mixture.
Bake at 350\u00b0 for 30 to 35 minutes.
Cut when cool.
Dee-lish-ous!
Easy and good.
Melt
butter
and let cool.
Then mix butter with 1 egg and the
cake
mix.
Press
in bottom of 13 x 9-inch pan.
Mix together
3
eggs and the confectioners sugar and cream cheese (softened).
Pour
over
top of first mixture and bake at 325\u00b0 for 40 to 45 minutes.
Whip cream.
Fold in crumbled chocolate bars and rum.
Cut cake in half, horizontally.
Spread bottom half with whipped cream mixture.
Place top half of cake onto bottom half.
Cover cake with remaining whipped cream mixture.
Be sure to fill centre hole.
Can be served right away-- but tastes best if allowed to sit (refrigerated) for a couple of hours.
In a large mixing bowl, beat cream cheese, sugar and peanut butter until creamy.
Stir in chopped candy bars.
Gently fold in the Cool Whip just until mixed.
Pour into crusts and refrigerate overnight.
Mix together cake mix, eggs and oil.
Batter will be extremely stiff.
(May have to wet hands and mix by hand.) Stir in morsels and nuts.
Pat into 9 x 13 x 2-inch greased pan.
Bake 20 to 25 minutes at 350\u00b0.
(Do not overcook.) Cool and cut into bars. Delicious!
Preheat oven to 350\u00b0.
Grease bottom only of 13 x 9-inch pan. Combine cake mix, butter and 1 egg.
Stir until moist.
Pat into pan.
Blend frosting mix into softened cream cheese.
Reserve 1/2 cup for frosting.
Bake bars.
Add 2 eggs to remaining frosting mixture.
Beat 3 to 5 minutes at high speed.
Spread over base. Bake at 350\u00b0 for 30 to 40 minutes.
Cool; frost.
Cut into bars. Refrigerate leftovers.
Makes about 36 bars.
Mix first 3 ingredients and press into 9 x 13 inch pan. Beat remaining ingredients and pour over crust. Bake at 350\u00b0 for 35 - 45 minutes. Cut into bars.
nd drizzle on top of bars.
Let chocolate firm and
Preheat oven to 350 degrees.
Combine cake mix, 1 egg and butter.
Mix well.
Pour batter in the bottom of a large greased baking pan.
Spread evenly.
In a medium mixing bowl combine softened cream cheese powdered sugar and 3 eggs.
Mix well.
Pour mixture over cake mix batter.
Bake for 40 minutes.
Remove from oven and cool.
Cut into bars.
Serve cooled.
Combine butter, 1 egg and cake mix in bowl.
Mix well.
Press over bottom of greased 9 x 13-inch pan.
Mix 3 eggs, confectioners sugar and cream cheese in bowl.
Pour over cake mix layer.
Bake at 350\u00b0 for 45 minutes. Cool on wire rack.
Cut into bars.
Mix by hand mixer and pour on top of crust. Bake at 350\u00b0 for 35 to 40 minutes.
Cool completely. Refrigerate before cutting. Cut into bars. Refrigerate for up to two weeks.
Soften cream cheese to room temperature and mix with confectioners sugar; set aside.
Put melted butter in rectangular cake pan and mix cake mix with eggs.
Batter will be thick; press in buttered pan and bake at 350\u00b0 until golden brown.
Top with sugar mixture and bake an additional 25 minutes or until brown around edges.
Cut into bars when cool and enjoy.
Preheat oven to 350\u00b0.
Grease and flour 13 x 9 x 2-inch pan. Melt butter in large saucepan over low heat; remove pan from heat. Stir in remaining ingredients, except confectioners sugar, in order listed.
Mix well after each addition, using large spoon to mix not mixer.
Spread batter in prepared pan.
Bake for 35 to 40 minutes or until cake begins to pull away from sides of pan.
Cool in pan for 10 minutes.
Sift confectioners sugar over top.
Cool completely and cut into bars or squares.
Makes about 12 to 15 servings.
Preheat oven to 350*.
Grease 13x9 pan.set aside.
FOR CRUST:.
combine cake mix, oil and pecans in large bowl.
Stir until blended.(mixture will be crumbly).
Press into bottom of pan.
FOR TOPPING:.
combine powdered sugar and cream cheese in large bowl,.
Beat at low speed with electric mixer until blended.
Add eggs, and orange peel.
Beat at low speed until blended.
Pour over crust.
Bake at 350* for 30-35 minutes or until topping is set.
Cool.
Refrigerate until ready to serve.Cut into bars.
Preheat oven to 350\u00b0F Line a 15x20-inch jelly roll pan with parchment paper.
BARS: Combine all ingredients for bars in large bowl. Mix well. Press evenly into prepared pan.
Bake in preheated oven 25-30 minutes or until golden brown. Cool slightly.
TOPPING: Combine melted chocolate and Kosher salt. Drizzle over bars. Allow chocolate to harden. Cut into bars.
NOTE; When lining a pan with parchment paper, overlap the sides to allow for easy removal and cutting of squares.
br>Cool and cut into bars.
br>Next form the candy bars: Line cookie sheets with wax
Prepare chocolate pudding according to package directions. When thick and boiling, add cake mix (dry) and mix thoroughly.
It will be very thick and almost mealy.
Press into an ungreased 9 x 13-inch pan.
Top with chocolate chips, sprinkled evenly.
Cook at 375\u00b0 for 20 minutes.
Cool and cut into bars.
Heat oven to 350\u00b0.
Grease a jelly roll pan, 15 1/2 x 10 1/2 x 1-inch.
Mix brown sugar, oil and eggs in a large bowl with spoon until smooth.
Stir in remaining ingredients, except Honey Glaze. Spread mixture in pan with spatula, patting evenly with hand. Bake just until center is set, but not firm, 17 to 22 minutes; cool 15 minutes.
Drizzle evenly with Honey Glaze.
Bars can be stored, tightly covered, for up to 2 weeks, or wrap bars tightly in moisture-proof wrap and freeze up to 6 months.
Makes 40 bars.