A treat so nice they named it twice! Add even more decadence to a classic favorite, with some help from Duncan Hines. Luscious chocolate added to a rich, creamy filling will have these bars gone in lickety-split time.
Crust:
- 1 box Duncan Hines® Triple Chocolate Decadent Cake Mix (reserve 1/4 cup of dry mix for cheesecake filling)
- 1/2 cup butter (l stick)
- 1 large egg
- Chocolate shavings for garnish
Filling:
- 1 8 oz pkg. of cream cheese (softened to room temperature)
- 2 eggs
- 1/2 cup sweetened condensed milk
- 1/4 cup of reserved dry cake mix
- Package of triple chocolate add in pouch (mix as directed on package)
- Preheat oven to 350°. Grease bottom and sides of a 9x13 inch pan. Mix the crust ingredients together by hand. Press into the bottom of the 9x13 greased pan. Set aside.
- Beat together cream cheese, eggs, and sweetened condensed milk until smooth. Beat in 1/4 cup of dry cake mix, until well blended.
- Mix package of triple chocolate pouch, following the directions on box (stir 1/3 cup cold water into dry pouch ingredients). Stir pouch mixture into filling and mix until blended. Do not over mix. Pour filling batter on top of crust.
- Bake in a 325° oven for 23-25 mins. Filling will still be slightly jiggly. Cool completely. Garnish with chocolate shavings if desired. Refrigerate after cooling.
Simple ideas to make your baking even better.
Instructional photos take you from start to finish.
Elegant Chocolate Curls
Here's a simple and easy way to design a Duncan Hines dessert with chocolate. Take a block of room-temperature chocolate -- feel free to briefly microwave it. Take a vegetable peeler and glide it across the block of chocolate towards you to form curls. You can also start on the corners and edges for chocolate shavings. When you're finished, simply add them to your dessert for an elegant touch.
Get tips from Anne Rozzi on how to combine chocolate and cheesecake to create the ultimate decadent dessert.
What's your favorite thing about the Chocolate Chocolate Chip Cheesecake Bars recipe?
Well, I love cheesecake. To me, cheesecake is such a rich dessert. And especially with it being chocolate; to me, the two combinations are great.
What do you think about the topping?
With the chocolate shavings. I wouldn't overdo it. Or I would top it with a few chocolate chips. You could even go with a little bit of whipped cream.
Do you have any tips to ensure that this recipe comes out perfectly?
I start with my ingredients at room temperature... like with my eggs. That makes a big difference when baking!
Please log in or sign up to write a review or discussion.
No Rating
Dbbjnsn (1 discussion) on Oct 14, 2012 at 03:48 PM
It does not say to bake crust separately? Are you suppose to?
No Rating
Chrisctg63 (1 discussion) on May 9, 2012 at 04:55 PM
I am trying the triple chocolate decadent cake for my father inlaw's birthday cake. Has anyone tried it before?
No Rating
xjr7274 (2 discussions) on Feb 25, 2012 at 06:34 AM
Please correct recipe -- what is the correct temperature: 350 or 325?
Comment by: coll345 (1 discussion) on Mar 8, 2012 at 11:15 AM
you bake the crust in the 350* oven and then the when you bake te filling in the crust you bake it at 325*
No Rating
debandthebells (1 discussion) on Nov 20, 2011 at 12:15 PM
dumb question maybe, how do you make your choc shavings so pretty
Comment by: coll345 (1 discussion) on Mar 8, 2012 at 11:17 AM
I am not sure how they do it but I use a vegetable peeler and it comes out very similar
Comment by: ilovesmeddyandpinky (no discussions) on Aug 23, 2012 at 08:24 PM
Click on the "Video" link up top and it shows you what to do.
Comment by: deborah.garrick.73 (2 discussions) on Aug 24, 2012 at 03:37 AM
I made choc shavings for cupcake toppings. To save money, I bought the huge Belgian choc bar from Fresh and Easy for just over $4. I put it in the microwave on 20% power for 10 seconds at a time until it was a little soft but still solid. I used the veggie peeler and got really nice curls and little shavings. It is much cheaper than trying to buy a block of chocolate.
No Rating
mcgrage (5 discussions) on Aug 10, 2011 at 06:54 PM
@Aunt Kathy - If the crust is made like a Ghram Cracker Crust, melt the butter. Then mix with spoon & press in place with finger tips.
No Rating
Sharon Oleary (1 discussion) on May 17, 2011 at 10:18 AM
I cooked mine last night at 325 degrees, and I had to add 16 more minutes to it. The next time I make it I'll cook it at 350 degrees. It is delicious. Everyone at work enjoyed it and two wanted the recipe.
No Rating
mixedup (1 discussion) on May 14, 2011 at 09:08 PM
In this recipe it says to heat oven to 350 degrees at the beginning, but when they are ready to be put into the oven the recipe says to bake at 325 degrees. I am baking them right now at 325 and will test them when the time is up. Any one else notice that?
Comment by: mrsroche3 (no discussions) on Jul 21, 2012 at 01:02 PM
The crust is baked at 350° and the filling at 325°.
Comment by: bob.johnson.96199 (no discussions) on Aug 23, 2012 at 08:11 PM
how long do you bake the crust???
No Rating
cassandace (1 discussion) on Dec 15, 2010 at 09:18 AM
Usually when making a crust, the butter is melted.
No Rating
AUNT KATHY (4 discussions) on Oct 4, 2010 at 09:18 AM
I'm a little confused on the butter do you use it at room temp. or melted ? Thanks.
Comment by: Taz4me6 (no discussions) on Oct 26, 2010 at 12:00 PM
I think it's room temp because you're making a crust.
