Marbled Chocolate Bars Recipe
Marbled Chocolate Bars Recipe photo by Taste of Home
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Marbled Chocolate Bars Recipe

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With only four ingredients, these scrumptious chocolate bars with pockets of rich cream cheese are perfect for taking to a potluck. They're quick to assemble, don't need frosting and are easy to transport and serve. Best of all, folks love them!" -Margery Bryan, Royal City, Washington
TOTAL TIME: Prep: 10 min. Bake: 25 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min. + cooling
MAKES: 36 servings


  • 1 package German chocolate cake mix (regular size)
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 3/4 cup milk chocolate chips, divided

Nutritional Facts

111 calories: 1 each, 5g fat (3g saturated fat), 8mg cholesterol, 112mg sodium, 16g carbohydrate (11g sugars, 0g fiber), 1g protein .


  1. Prepare cake batter according to package directions. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. In a small bowl, beat cream cheese and sugar until smooth. Stir in 1/4 cup chocolate chips.
  2. Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl the cream cheese mixture. Sprinkle with remaining chocolate chips.
  3. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 3 dozen.
Originally published as Marbled Chocolate Bars in Taste of Home April/May 2002, p33

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Reviewed Feb. 6, 2016

"Oh my, these bars are the best! I can't make them very often though unless it's for a large group of people. If it sits around the house, I will eat the entire pan!"

Reviewed Nov. 20, 2013

"This is a super rich chocolate cake! I did not use all the chocolate chips it called for and it was still so rich. The BEST addition I made to this recipe was adding a flavor liquor to the cream cheese mixture. Everyone loves it! Some notes: You will need a large pan, as it states. Also, because of rich flavor and decadents, cut into SMALL servings."

Reviewed Nov. 1, 2011

"The second time I made this years ago, I changed the choc chips to Reeses peanut butter chips. It made a HUGE difference and people always want me to make these - we call them "bad girl brownies!" They are insanely moist and more cake than brownie - leave out an egg if you want them more like brownies."

Reviewed Apr. 8, 2011

"Very easy and very tasty. Grandkids ask for this all the time. The only change I make is I use semi-sweet choc. chips. Turns out great. Will make again and again."

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