Print
Peppermint Bark Recipe

Peppermint Bark Ooey Gooey Squares

This is my holiday variation on Paula Deen's Gooey Butter Cake. These are rich and delicious with just the right balance of chocolate, cream cheese, and peppermint. They would make a great gift.
Course:  Dessert
Prep Time:  20 minutes
Cook Time:  40 minutes
Total Time:  1 hour
Servings:  10

Ingredients

For the cake:

  • 1 package chocolate cake mix
  • 1 extra-large egg
  • 8 tablespoons unsalted butter melted

For the filling:

  • 8 ouncea cream cheese softened
  • 2 extra-large eggs
  • 1 teaspoon vanilla
  • 8 tablespoons unsalted butter melted
  • 16 ounces powdered sugar
  • 7 ounces peppermint bark coarsely chopped *

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine the cake mix, egg, and butter and mix well. The batter will be a bit stiff.
  3. Using a spatula spread the mixture evenly into the bottom of a lightly greased 13 by 9-inch baking pan.
  4. In a large bowl, use a hand mixer to beat the cream cheese until smooth.
  5. Add the eggs, vanilla, and butter and beat together.
  6. Slowly add the powdered sugar and mix until smooth.
  7. Stir in 2/3 of the peppermint bark.
  8. Spread the filling evenly over the cake batter.
  9. Sprinkle the rest of the peppermint bark over the batter.
  10. Bake for 40 to 50 minutes. You won’t want to overbake this so use your judgment as to when to remove from the oven. The filling should be golden, but the center should be a little wobbly and gooey.
  11. Cut into small pieces. This is rich!

Recipe Notes

* I used two Ghirardelli Peppermint Bark Bars, but feel free to use your own favorite. I have also used a bag of Ghirardelli Peppermint Chunks. Use your favorite bark or chips.