These Hot Fudge Cream Cheese Brownies are loaded with everything a chocolate lover could want! Made with chocolate cake mix, toffee, peanut butter, chocolate chips and more, this dessert bar recipe is a real treat!
Hello people.
Today I traveled across the country.
Isn’t modern science amazing?
I woke up in New Jersey and I am currently sitting on a rather comfortable couch in the home of my friend Kristan. Who lives in Arkansas.
So yeah, across the country in a few mere hours.
Kristan lives in a super small town that grown up airplanes refuse to fly to…so I basically had to ride in a toy plane to get here. I literally had to duck when I got on the airplane. I am 5’2″.
Small planes are much more scary than big planes. One strong gust of wind and your complimentary airline beverage is all over your lap.
Speaking of that, why do people drink random drinks that they would never normally drink in their real lives on airplanes? Like tomato juice…3 people around me on the toy plane ordered tomato juice, straight up…no vodka or anything.
I mean, we are on an itty-bitty plane that could be knocked out of the sky at any second and people choose tomato juice as their potential last beverage. Or Cranberry juice. Or Ginger Ale.
Why are some beverages airplane exclusive?
So yeah, I traveled today.
But before I left I made treats. With hot fudge sauce. And cream cheese. And chocolate chips. And peanut butter. AND toffee…
You love me right?
Hot Fudge Cream Cheese Brownies for the win.
These Brownies Start With Cake Mix:
It all starts with a cake mix. Add some crushed graham crackers and peanut butter.
Then mix in a little egg and cream. That’s your crust.
Press it in a 9×13 dish, reserving 3/4 cup for topping later.
Here’s where the star of the show comes into play.
Come to mama.
Mix that up with some cream cheese.
Spread that on top of your crust. Then sprinkle some milk chocolate chips, toffee bits and your reserved crumb mix on top.
Bake it up and cool completely. Chill before cutting into squares.
There you go. Serve cold or at room temperature.
These bars are even better the next day, so if you have will power save a few.
Print
Hot Fudge Cream Cheese Bars
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 15 minutes
- Yield: 24 bars 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Hot Fudge Cream Cheese Bars are loaded with everything a chocolate lover could want! Made with chocolate cake mix, toffee, peanut butter, chocolate chips and more, this dessert bar recipe is a real treat!
Ingredients
- 1 (18.25 oz) package chocolate cake mix.
- 1 cup graham cracker crumbs
- 1/2 cup peanut butter
- 1 egg
- 3 Tbsp light cream
- 1 (8 oz) block cream cheese, room temperature
- 1 (16 oz) jar hot fudge sauce
- 2 cups milk chocolate chips
- 1 cup toffee bits
Instructions
- Preheat oven to 350°
- Spray a 9×13 baking dish with cooking spray.
- In a large bowl combine cake mix, graham cracker crumbs and peanut butter.
- In a small bowl whisk the egg and the cream together and add to the cake mix mixture. Stir until combined. Set aside 3/4 cup mixture for topping.
- Press remaining mixture into the bottom of prepared baking dish.
- With your mixer, beat together cream cheese and hot fudge sauce until smooth. Spread over the top of the crust.
- Now evenly sprinkle your milk chips, toffee bits and remaining crumb mixture on top.
- Bake for 25-30 minutes.
- Remove from oven and let cool on a wire rack for at least 30 minutes. Transfer to refrigerator until ready to serve, at least 3 hours.
Notes
Store in refrigerator, but best eaten at room temperature.
Recipe adapted from Taste of Home
Nutrition
- Serving Size: 1 bar
- Calories: 364
- Sugar: 31.3 g
- Sodium: 344.6 mg
- Fat: 15.3 g
- Carbohydrates: 51.4 g
- Protein: 5.7 g
- Cholesterol: 24 mg
I’m laying in bed on my iPad going through my RSS subscriptions when I spy your hot fudge cream cheese bars. Now I’m hungry for some. No Hershey’s over this side of the pond! 🙁 I’m blaming you for my almost midnight hunger though. I’m glad iPads don’t have regular keyboards otherwise I would have drooled all over it and ruined!
There’s no way you’d catch me on a small plane like that. I freak enough on large ones when there’s turbulence!
Come to Mama!
Thank the gods I bought cream cheese this past weekend. Making this as soon as I get home!
This recipe is INCREDIBLE!!
I’ve been on a scary toy plane. It was with Delta but this plane had 8 or 12 seats and it was just terrifying. The weird thing was that it was from Memphis or Atlanta to Dallas. I mean, come on! Surely enough people wanted that connection to warrant a normal plane, but noooo. Not when I had been already traveling for 20 hours.
I wanted to make these but then saw that I’m not able to buy six out of nine ingredients here. I could I guess make them all from scratch but I’ve been feeling lazy so I guess this will be on the to-make-later-when-not-living-in-a-baking-wasteland list.
Looks incredible!
Oh my gosh, these bars sound absolutely amazing! I think I could eat that hot fudge filling by the spoonful!
Have a great time at your friends house, by the way!
Wow- I am new to your blog. I must say, you are evil! My thighs do not thank you…..but my tummy does!!
There’s that new great chocolate cream cheese by Philadelphia. Do you think it would give the same taste of yumminess as the cream cheese/hot fudge sauce combo if substituted in this recipe?
I bet yall will have a great time. The advantage to small airports is less traffic, less walking, less confusion.
These look great. For the person with the peanut allergy, maybe use Nutella? Not the same taste of peanut butter – but it would work with this recipe.
They look delectable! I too live in a place where REAL airplanes refuse to fly, and I LOVED your comments on it! I have often thought about the offering of Tomato Juice, with the voice in my head saying “Who in their right mind would order Tomato Juice?!”