Ginger Chocolate Ooey Gooey Bars
A fun holiday twist on classic ooey gooey bars, these feature a ginger chocolate cake base, with a chocolate rippled cheesecake top!
For the chocolate ginger cake crust:
- 1 15 oz Chocolate cake mix
- 2 tablespoon Ginger
- ⅛ teaspoon cloves
- 1 Cup Butter Meleted and cooled
- 1 Egg
For the cheesecake layer
- 8 Oz Cream cheese Allowed to thaw to room temperature
- 1 teaspoon vanilla
- 3 Cups Powdered sugar
Chocolate ripple layer
- 1 cup chocolate chips Melted
For the cake crust:
Preheat oven to 350 degrees and grease a 9x13 baking pan
Melt the butter in the microwave for 60-90 seconds. Stir every 30 seconds. It will still have pieces during final time, but stirring will allow them to melt. Allow to cool
In a large mixing bowl, whisk together the ginger and cloves with the chocolate cake mix
Once mixed, stir in the melted butter and egg. Very carefully fold over the mixture. It only takes about 20 strokes to mix in. Like brownies, you don’t want over do it!
Spoon the cake mixture into the greased baking pan.
For the cheesecake topping:
Beat the cream cheese until smooth
Add in eggs, one at a time, fully mixing. Finish by adding in the vanilla.
One cup at a time, stir in the powdered sugar. Make sure to do so on a slow speed to avoid a mess!
Once light and fluffy, pour on top of cake base mixture.
Melt chocolate chips in the microwave for 90 seconds, stirring every 30. Place in a piping bag, snip the tip and pipe in stripes.
Using a knife, spread against the chocolate only going to the depth of the cream cheese and not the chocolate ginger cake base.
Calories: 320kcal | Carbohydrates: 33g | Protein: 2g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 62mg | Sodium: 170mg | Potassium: 32mg | Fiber: 1g | Sugar: 32g | Vitamin A: 624IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg