Use yellow, butter or lemon cake mix for the blueberry squares, and any chocolate or fudge cake will work for the cookies 'n cream bars.
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Blueberry-Lemon Chess Squares
- 2 cups fresh or frozen blueberries, rinsed
- 1 tablespoon granulated sugar
- 2 tablespoons fresh lemon juice
- zest of 1 lemon, divided
- 1 box yellow cake mix, butter or lemon
- 4 eggs, divided
- 1 stick butter or margarine, softened
- 2 3/4 cups confectioners' sugar
- 1 (8 oz.) cream cheese
Mix cake mix with 1 egg, softened butter and the remaining lemon zest. Pat into a buttered and floured 13- x 9-inch baking pan.
In a mixing bowl with hand-held electric mixer, beat confectioners' sugar with cream cheese and remaining 3 eggs until smooth. Gently stir in blueberry mixture; pour over cake. Bake in a preheated 325° oven for about 45 to 55 minutes, or until browned. Let cool completely; chill and cut into squares.
Serve with fresh blueberries and a dusting of confectioners' sugar, if desired. Store in the refrigerator.
Cookies 'n Cream Chess Bars
These will be popular with the kids! For polka-dot chess squares, sprinkle with chocolate chips instead of cookie crumbs.
- 1 fudge or chocolate cake mix
- 4 eggs, divided
- 1 stick margarine or butter, melted
- 1 (8 oz.) package cream cheese, room temperature
- 2 3/4 cups confectioners sugar
- 1 teaspoon vanilla
- 8 to 12 Oreo cookies or a packet of Mini Oreos, coarsely crumbled
In a mixing bowl with an electric hand-held mixer, beat confectioners' sugar with cream cheese, vanilla and 3 eggs until smooth. Pour about 2/3 of the topping mixture onto the cake mixture; sprinkle with crumbled oreos (or chocolate chips) then pour remaining mixture evenly over crumbs. Bake in a preheated 325° oven for about 50 to 60 minutes, or until topping is lightly browned.
Cool thoroughly and cut into bars. Keep refrigerated.
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