Updated: August, 2021
So, I’m still trying to use up the gunny sack of chocolate chips Bret brought home from Costco. I’m not complaining, but we needed something a little different than chocolate chip cookies.
Oh, and by the way, I have the best recipe for chocolate chip cookies that my sister put in our little family cookbook. It’s amazing!
This recipe for Can’t-Leave-Alone Bars originates from Taste of Home magazine and has been floating around the “cloud” for years.
The filling for this bar is the best part and when warm tastes like deep chocolate brownie pudding. Or maybe more like a cooked chocolate pie filling. It’s hard to describe, but is delicious.
A shortbread base and oatmeal streusel topping instead of the cake mix would be terrific. If you’d rather not use a pre-made cake mix, you can try that, but the batter needs to be pretty thick. One day I’ll experiment with that and post the results.
These bars are easy to throw together, but it gets a little sticky when you’re plopping the batter bits on top of the decadent chocolate filling. Way worth it though.
You can’t go wrong with these if you want something quick and sweet and I think these would be a great kid’s treat, too!
Can’t-Leave-Alone Bars are named well. We picked up half of one or a whole one every time we walked by the kitchen.
They’re easy to make and definitely easy to eat. They don’t stay around very long.
I’ll make this heavenly dessert again soon. Now where’d I put that giant glass of cold milk?
- 1 box white cake mix
- 2 large eggs
- 1/3 cup oil
- 1 can, (14 oz.) sweetened condensed milk(not evaporated)
- 1 cup semi-sweet chocolate chips
- 1/2 stick butter, , cut small
- Heat oven to 350°. Line a 13x9" baking pan with aluminum foil (sides a little longer at both ends so you can lift them out easily later) and spray with cooking spray.
- Beat cake mix, eggs and oil in a large bowl till blended. Press 2/3 of the batter in the pan and set aside the rest.
- Microwave condensed milk, chocolate chips and butter in a bowl on high for 1 min. Stir well till blended, then pour evenly over crust. Top with teaspoons of reserved cake mixture - dotting them across the whole pan. Bake 20-25 min. Cool. Lift aluminum foil out of the pan and cut into small bars.
Tips and Stuff:
The dough you press into the pan will be soft and a bit sticky, but be patient while pressing it out.
You'll want to cut these small since the filling is so sweet and rich.
Chocolate cake mix would be good on this one, too, and would be oh so rich and decadent.
Nutrition Information:Yield: 30 Serving Size: 1 bar
Amount Per Serving: Calories: 81Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 27mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 1g
Nutrition Values are Approximate