Reviewed: Oct. 28, 2009

I made this without the cream cheese topping ( I just wanted the cookie bar) and it turned out excellent and was so quick and easy to make. Since I was only making the cookie part I adjusted the cook time accordingly.

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KARISSAM

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Reviewed: Sep. 28, 2009

Way too sweet for my family. Sorry will not make again.

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Vazquez

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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Reviewed: Aug. 30, 2009

So Good! I think next time, I'll try a chocolate cake mix.

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BaronChef

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Jun. 23, 2009

Very good. Will definitely take care of your sweet tooth.

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HomeschoolMom78

Cooking Level: Intermediate

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Reviewed: May 19, 2009

The solution to the dry crust! Add one box of vanilla instant pudding and 1/4c water to the cake mix batter, and the crust will be moist. Also extra chocolate chips on top will help the chocoholic.

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mbwinstead

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Reviewed: Nov. 27, 2008

As everyone else said, they are a rich, decadent, incredibly sweet bar. I think it's missing something: a tsp of vanilla in the cream cheese? toasted almonds or coconut on the top before baking? And I probably won't try any more recipes that use cake mix, just way too much added sugar. I think this would be better with a shortbread cookie-like crust, and if I EVER make this again I would cut the sugar way down.

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KCANDROSE

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 8, 2008

I've made these for years (got the recipe from a roommate in college) but could never make them without them turning into sugary CEMENT in the pan. I think the comments made for this recipe solved my problems with different amounts than my current recipe! Another tip I have though... instead of sprinkling chocolate chips, stir them into the cake mix layer. It makes the cream cheese layer much easier to spread.

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asiachick

Home Town: Salt Lake City, Utah, USA

Living In: Kuala Lumpur, Kuala Lumpur, Malaysia

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Reviewed: Sep. 30, 2008

Very easy to make. I didn't have enough powdered sugar but I made it anyway. I didn't think it turned out but everyone raved about it and asked for the recipe. I will make sure to have enough powdered sugar BEFORE I start the recipe next time!

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boys2

Cooking Level: Intermediate

Home Town: Ashville, Pennsylvania, USA

Living In: Patton, Pennsylvania, USA

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Reviewed: May 29, 2008

I made this recipe around the kids' bedtime last night, and half of the bars were already gone when I left for work this morning. I have made these as written and have also used a recipe that is identical except for the addition of a stick of melted butter to the top layer. Both are very good. The recipe with the extra butter is obviously less healthy, but the extra butter makes for a fluffier top layer. The one recommendation that I would make is that you can get away with reducing the amount of powdered sugar. I've never used more than 3 cups, and sometimes use less than that. You can get away with granulated sugar if that's all you have on hand. I also use my stand mixer to beat the crust mixture for 2 minutes at medium speed. My crust has a better texture when I do that. I found the crust to be a little bit dry when I just mixed it by hand. Okay, so I had more than one suggestion! One last thing - I had to extend my baking time to 45 minutes.

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MAMALEIGH

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2008

Can't say I like these, but I didn't have any problems with anything being dry or not being gooey. I just don't like the combo of chocolate with the cake and cream cheese. I think I'd like it much better with fruit jam or just fruit instead. I did use regular sugar, and 3/4 c of it per another reviewer. Very sweet and rich. I had to bake an extra 15 min though. Maybe bf will like it better than I do. Thanks for sharing.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Apr. 19, 2008

Very sweet & rich but we love stuff super-sweet so that's great for us. They are better on day 2 after the top has set fully. We liked them a lot!

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MelG

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jan. 7, 2008

Too rich for me, but the family loved it! I made this over the holidays but all I had was M&M's (red and green), so I used 1/2 cup and they turned out great and added some holiday color to the center. The men loved them!

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jstsam224

Cooking Level: Beginning

Living In: Tucson, Arizona, USA

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Reviewed: Dec. 30, 2007

I followed the recipe and these bars were easy and delicious. I didn't find them too sweet but I have a sweet tooth and have loved other gooey bar recipes. I baked them late at night in a bit of a rush for a party and everything turned out great. I am keeping this recipe. Thanks!

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KEWING

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

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Reviewed: Dec. 21, 2007

This recipe was okay, but VERY rich..extremely sweet, and I only used 2 cups of sugar like everyone else suggested. I can't imagine if I used 3 1/2 cups how sweet it would've been. I wasn't very impressed...it's definitely "gooey" but it was too sweet for anyone in my house..

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Chelsea

Cooking Level: Beginning

Home Town: Bettendorf, Iowa, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Dec. 8, 2007

Had bought a desert mix called "Ooey Gooey" at Sam's Club that was very similar and this recipe goes above and beyond! Made exactly as directed and used Ghirardelli chocolate chips and a grocery store brand cake mix...AWESOME! Rich! Satisfied a major chocolate craving. Thanks for sharing!

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Ameenab

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Woodbridge, Virginia, USA

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Reviewed: Dec. 6, 2007

My family LOVED this recipe! I cut the sugar by at least a cup, I also did half a cup of chocolate chips and half a cup of butterscotch chips.

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kcookie

Cooking Level: Intermediate

Home Town: Wibaux, Montana, USA

Living In: Minot, North Dakota, USA

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Reviewed: Nov. 17, 2007

these are great I also cut down the powdered sugar to 2 cups. Tried this with a chocolate cake and peanut butter chips. Very good also. Now will try a chocolate cake with andes mint chips. I tried these with the Andes Mint chips. They were AWESOME. This is the best recipe yet. I also have tried different flavors of cake with many combinations of chips!! Excellant recipe.

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barb

Cooking Level: Expert

Home Town: Boscobel, Wisconsin, USA

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Reviewed: Oct. 9, 2007

Yummy!!! I've been asked multiple times for this recipe. My only suggestion is to use more chocolate chips - however I love chocolate. : )

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sarajo614

Cooking Level: Expert

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Reviewed: Sep. 5, 2007

The idea of this recipe is good but it doesn't quite turn out. The bottom layer is too dry and the top a little too sweet. I think with tinkering it could be good so I'm going to work on it.

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cicada77

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jun. 30, 2007

Turned out great and so easy! I used 3/4 cup of regular white sugar. It was not to rich. I will definately make these again.

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MALOMIA

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