I think you are going to love this riff on the classic ooey gooey bar recipe. If you are a regular reader than you know the classic is something I find too sweet. If you’re a newer reader, then join me and let’s play with our food.
To start, I added coconut milk to the recipe and then mixed in some blackberries with lime for a hint of fruitness with every sweet bite. Have I convinced you?
Yes? Great! Because this is another recipe I’m sharing in which I’ve paired up with Driscoll for their Made with Love campaign. See, it’s always a great time to make something for those you love. It doesn’t have to be from scratch – nope – the idea is make it, share it and spread the love.
I know it’s the holidays and we are all strapped for time, but this is an easy and forgiving recipe. Your reward–being happy for doing good—and that’s for no other reason than you want to.
Unless your heart is battery operated, who can turn that down? And because I know this recipe may not be for everyone, here’s a link to Driscoll’s recipe box, with a plethora of ideas. Now let’s all go and do good with some Made with Love baked goods.
- 1 box of yellow cake mix
- 4 tablespoons of sweetened shredded coconut
- 2 ounces butter, melted
- 1 egg
- 1 tablespoon lime zest
- 10 oz. blackberries
- 8 ounces cream cheese, softened
- 2 ounces of coconut milk (full fat)
- 2 eggs
- 1 pound powdered sugar
- 1 teaspoon vanilla extract
Preparation: Line pan with enough parchment to create a 1 inch over hang on each side. Heat oven to 350 degrees F.
- Place the dry cake mix, shredded coconut, butter, 1 egg and lemon zest in a bowl and mix until well blended. Press mixture into parchment-lined 8x8-inch pan. Sprinkle blackberries on top. Set aside.
- Place the cream cheese, coconut milk, remaining 2 eggs, sugar, vanilla and mix until well blended. Pour cream cheese mixture on top of blackberries and spread mixture all the way to the edges. Bake for at 350 degrees F for 30 minutes, or until the edges are a light golden brown, and the center slightly jiggles when pan is tapped.
- Cool completely in pan. Turn out onto a cutting board and cut into 1-inch-squares. For nice clean edges place pan in the refrigerator for about 30 minutes or until firm, cut while cold, and transfer to mini-cupcake liners to serve.
Disclosure: This is a sponsored post in partnership with Driscolls. However, all opinions and thoughts are mine.