Ding Dong Chocolate Bars (Print Version)

# Ingredients:

→ Cake Layer

01 - Box of chocolate cake mix (15.25 oz)

02 - Water, eggs, and oil needed as listed on the box

→ Filling

03 - Unsalted butter, softened at room temp (8 oz, 2 sticks)

04 - Powdered sugar, 2 cups

05 - Marshmallow crème, 16 oz

06 - Kosher salt, a pinch (about ¼ tsp)

07 - Vanilla extract, 2 tsp

→ Ganache

08 - Heavy cream, 1 cup

09 - Semisweet chocolate chips (8 oz, about 1⅓ cups)

# Instructions:

01 - Set your oven to 350°F. Use parchment paper to line a 9x13-inch pan and grease it well.

02 - Follow the directions on the cake mix box to prepare the batter. Pour it into the pan and bake for around 25 minutes. Let it cool completely.

03 - Heat up the chocolate chips and cream in short 15-second bursts in the microwave. Stir it until smooth, then chill it in the fridge for about 45 minutes so it thickens.

04 - Whip the butter until it’s creamy and fluffy. Add the powdered sugar and salt, mix until combined. Stir in the marshmallow crème and vanilla until smooth.

05 - Spread the filling evenly over the cooled cake. Refrigerate it for 30 minutes. Add the ganache on top and chill for an hour, then cut into 18 squares.

# Notes:

01 - You can use the stovetop instead of the microwave for ganache.

02 - Make sure the layers are cooled properly before assembling.

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