Monday, November 14, 2011

Betty Crocker's Ultimate Triple Chocolate Bars

This is a recipe that can be modified. I used dark chocolate chips instead of semisweet chips and milk chocolate instead of vanilla. The butter should NOT be room temperature. They say it should be softened but if it's at room temperature, your crust won't be more than a pile of brown crumbs that aren't cohesive at all. I didn't take a picture because my crust wasn't quite right and frankly, Betty's site makes this look for more appetizing.

The cream cheese gives this bar a nice tangy taste and my husband, who's on a low calorie diet, ate these until his guilt kicked in.


  • 1 bag (12 oz) semisweet chocolate chips (2 cups)
  • 2 packages (3 oz each) cream cheese
  • 2/3 cup evaporated milk
  • 2 cups Original Bisquick® mix
  • 3/4 cup sugar
  • 1/2 cup unsweetened baking cocoa
  • 3/4 cup butter or margarine, softened
  • 1 cup white vanilla baking chips
  • 1 bag (6 oz) semisweet chocolate chips (1 cup) 
  1. Heat oven to 375°F. In 2-quart saucepan, heat 2 cups chocolate chips, the cream cheese and milk over low heat, stirring constantly, until chips are melted and mixture is smooth. Cool while making crust.
  2. In medium bowl, mix Bisquick mix, sugar and cocoa. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. 
  3. Press half of the crumbly mixture (2 cups) on bottom of ungreased 13x9-inch pan. Sprinkle with white vanilla baking chips. Spoon chocolate mixture over crumbly mixture and chips; spread evenly. 
  4. Sprinkle with remaining crumbly mixture and 1 cup chocolate chips. Press lightly with fork. 

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