Marshmallow Chocolate Cream Cheese Bars Recipe

Preheat oven to 350 degrees F. Line a 9-inch by 13-inch baking pan with foil.

For the Bottom Layer:

In a large bowl, cream 4 ounces of cream cheese , 1 egg and butter together on low speed until combined, about 1 minute. Blend in cake mix by hand until combined. (It may seem like it needs liquid, but just keep folding and pressing with a spatula until the mixture comes together.) It will be very thick, but piable like a soft dough. Using a spatula, press evenly into the bottom of the prepared pan.

Sprinkle the bottom with chocolate chips and press lightly into the batter with a spatula, but do not bury them. Spread mini-marshmallows evenly across bottom layer.

For the Top Layer:

Place cream cheese, 2 eggs, powdered sugar, and unsweetened cocoa powder in a medium bowl. Begin mixing on low speed until sugar and cocoa are incorporated. Increase to medium speed and beat until smooth, at least 3 minutes or longer if need be. Spoon evenly over mini-marshmallows, then spread carefully into an even layer to cover marshmallows.

Bake at 350 degrees F. for 45 minutes. Cool completely. Carefully remove from pan, peel off foil, and cut into squares to serve. Serve at room temperature. Do not refrigerate or the marshmallow layer will become chewy and sticky.

Yield: 24 to 36 bar cookies , depending on cut size Peggy's Note:

These are as rich as a brownie and do not really need any embellishment on top. However, you may sprinkle with powdered sugar or drizzle on a simple white icing, if you wish. Feel free to experiment using other flavored cake mixes.

Marshmallow Chocolate Cream Cheese Bars Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.