Whenever I stumble upon a recipe so delightfully simple and yet promisingly delicious, I can’t help but think of it as a little culinary secret just waiting to be shared. Imagine my glee when I discovered this golden gem on a lazy afternoon: a gooey chocolate chip cake bar that practically makes itself! It’s the kind of treat that begs for a cup of coffee or a glass of milk alongside it, perfect for those days when even the thought of extensive baking seems like a Herculean task.

This recipe was a serendipitous find during one of my typical scroll-through-the-internet-for-inspiration days. The kind of day when you’re not really looking for something, but then it magically finds you. It’s like those lazy moments have a way of bringing the most surprisingly simple pleasures into your life. And let’s be honest, who doesn’t love a good “dump all and bake” recipe? Especially when it involves chocolate chips!

Now, let’s get into the heart of this effortless creation. All you need is a handful of pantry staples and about 25 minutes of your time—most of which involves you just waiting around, breathing in the heavenly aroma of baking cake and melting chocolate.

Ingredients:

• 1 box of yellow or white cake mix
• 2 large eggs, beaten
• 1 stick of butter, melted
• 2 cups of chocolate chips

Equipment:

• 9 x 13-inch baking pan
• Mixing bowl
• Measuring cups
• Spatula

Directions:

1. Prep: Start by preheating your oven to 350°F (175°C). While it’s heating, grab your 9 x 13-inch baking pan and generously spray it with cooking spray. This little trick ensures your cake bars come out effortlessly and makes cleanup a breeze.
2. Mix: In a large mixing bowl, combine the cake mix, beaten eggs, and melted butter. Stir these together until well blended. Fold in the chocolate chips, making sure they’re evenly distributed throughout the batter. The mixture will be thick and full of chips, just how we like it!
3. Bake: Spread the batter evenly into your prepared pan. This might require a bit of coaxing with your spatula due to the thickness. Pop it in the oven and bake for 20 minutes. You’re looking for the edges to be lightly browned and the center set.
4. Enjoy: Allow the cake bars to cool slightly in the pan before cutting them into squares. This patience (I know, it’s hard!) ensures you get clean, even slices.

Serving Suggestions: Serve these gooey chocolate chip cake bars warm, with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. They’re also perfect as is, with a dusting of powdered sugar or simply straight out of the pan.

FAQs:

1. Can I use a different type of chocolate chips? Absolutely! Feel free to use milk chocolate, dark chocolate, or even white chocolate chips based on your preference.
2. What if I want to add nuts? Go right ahead! Adding about a cup of chopped walnuts or pecans can give these bars a delightful crunch.
3. Can I make these bars with a gluten-free cake mix? Yes, you can substitute the regular cake mix with any gluten-free cake mix available at your grocery store. Just follow the same steps.
4. How do I store leftovers? Keep any leftover cake bars in an airtight container at room temperature for up to 3 days. They can also be refrigerated to extend their freshness.

These chocolate chip cake bars are a testament to the beauty of simplicity in baking. Perfect for an impromptu dessert, a school event, or when you need a sweet treat without the fuss. Happy baking!