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
Servings: 16 bars
For the sponge:
- 200 g butter softened
- 200 g caster sugar
- 3 medium free range eggs
- 200 g self raising flour
- 30 ml whole milk
- 50 g milk chocolate chips
For the topping:
- 150 g cream cheese
- 60 g milk chocolate
- 20 g chocolate sprinkles
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.
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