Chocolate chip cake bars with chocolate cream cheese frosting (recipe)

Fancy a tasty, light chocolate chip tray bake with a chocolate cream cheese topping? It’s the sort of recipe that’s perfect for a bake sale.

Here’s what to do.

Ingredients

Equipment

Instructions

To make the sponge:

1. Preheat the oven to 180C (160C fan, 350F).
2. Beat the sugar and baking liquid together until light and fluffy.
3. Beat in the eggs.
4. Fold in the flour.
5. Pour into a lined square tin
6. Sprinkle the chocolate chips on top
7. Bake for approximately 30 mins until the centre springs back is pressed gently.
8. Cool completely on a wire rack.

To make the topping:

1. Melt the chocolate using 10 second blasts in the microwave or over a bain marie.
2. Beat in the cream cheese until fully combined.
3. Spread over the sponge right to the edges.
4. Cover with the sprinkles.
5. Place on a board and cut with a sharp knife into 16 pieces.

Are you tempted to make these chocolate chip cake bars at home?

Here’s the recipe for these chocolate chip cake bars again in a printable format.

Print Recipe

5 from 1 vote

Chocolate chip cake bars

Fancy a tasty, light chocolate chip tray bake with a chocolate cream cheese topping? It’s the sort of recipe that’s perfect for a bake sale.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: cakes and bakes

Cuisine: British

Keyword: cake bars, chocolate cake, chocolate chip, chocolate chip cake, tray bake

Servings: 16 bars

Calories: 268kcal

Author: Emily Leary

Ingredients

For the sponge:

• 200 g (7.1 oz) butter softened
• 200 g (7.1 oz) caster sugar
• 3 medium free range eggs
• 200 g (7.1 oz) self raising flour
• 30 ml (1 floz) whole milk
• 50 g (1.8 oz) milk chocolate chips

For the topping:

• 150 g (5.3 oz) cream cheese
• 60 g (2.1 oz) milk chocolate
• 20 g (0.7 oz) chocolate sprinkles

Instructions

To make the sponge

• Preheat the oven to 180C (160C fan, 350F).
• Beat the sugar and butter together until light and fluffy.
• Beat in the eggs.
• Fold in the flour.
• Stir in the milk – this will loosen the batter.
• Pour into a lined square tin
• Sprinkle the chocolate chips on top
• Bake for approximately 30 mins until the centre springs back is pressed gently.
• Cool completely on a wire rack.

To make the topping

• Melt the chocolate using 10 second blasts in the microwave or over a bain marie.
• Beat in the cream cheese until fully combined.
• Spread over the sponge right to the edges.
• Cover with the sprinkles.
• Place on a board and cut with a sharp knife into 16 pieces.

Nutrition

Calories: 268kcal | Carbohydrates: 28g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 69mg | Sodium: 135mg | Potassium: 53mg | Fiber: 1g | Sugar: 18g | Vitamin A: 490IU | Calcium: 25mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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