With just a few minutes of prep, some simple ingredients, and one mixing bowl, these cake mix cookie bars will be your new favorite dessert when you're in a hurry!
115.25-ounce box yellow cake mix*
1 1/2cupschocolate chips
Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking dish with cooking spray.
Use a rubber spatula to stir together the cake mix, vegetable oil, eggs, and vanilla in a large bowl until well combined. Fold in the chocolate chips and jimmies. (The mixture will be thick.)
Scrape into the prepared baking dish and press into an even layer. Bake 18 to 25 minutes, until golden around the edges.
Set the baking dish on a wire rack and let the bars cool completely before slicing and serving.
Uneaten bars can be stored in an airtight container at room temperature for 3 or 4 days.
You can also freeze the bars (in airtight containers) for about a month, but you’ll need to thaw the bars completely before eating them. To thaw, you can leave them at room temp until they’re soft, zap them in the microwave, or leave the containers in the fridge overnight.
*You can substitute white or chocolate or any flavor you prefer, just be sure the box is roughly 15.25 ounces. I used Betty Crocker Super Moist yellow cake mix.
Substitute any flavor baking chips (or even toffee bits, etc) for the chocolate chips.
Substitute seasonal jimmies (eg red and green for Christmas, etc) for a holiday touch.
After greasing my baking dish, I also line it with parchment, allowing some parchment to hang over the sides. That helps me lift out the bars to get clean slices but it’s totally optional. You can just cut them right in the pan.
You can substitute melted butter for the vegetable oil if you prefer. (I usually recommend unsalted butter but salted butter is fine here; your cookie bars will just be a little saltier than if you used oil or unsalted butter.)