These gooey bars are made with Devil’s Food cake mix, Hershey’s bars, chocolate chips, hot fudge, and sweetened condensed milk for the ultimate chocolate overload.
I didn’t mean to bake these Chocolate Chocolate Chip Gooey Bars the first time I made them. Honestly, it was a Tuesday, the kind that drags on forever, and everything I touched was either sticky or on fire (figuratively, I promise). I hadn’t even grocery shopped properly, but I did have a dusty box of Devil’s Food cake mix and a half-used bag of chocolate chips. So I did what any emotionally frayed human with a sweet tooth does—I started dumping ingredients into a bowl.
Somewhere between spooning the hot fudge into the condensed milk (and definitely tasting it straight from the spoon), I felt that tiny flicker of comfort. Baking has this weird way of making me feel a little more in control, like if this bar turns out gooey and chocolatey, maybe I’ve done something right today. Spoiler: they turned out gooey as hell. And now they’re my go-to when I need a dessert that doesn’t judge me for being a little chaotic.
Why You’ll Love This Chocolate Chocolate Chip Gooey Bars Recipe?
These aren’t fancy, curated, bake-for-a-baby-shower kind of bars. These are “I need chocolate NOW” bars. They’re messy. A little unhinged. And unapologetically rich.
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They start with cake mix. You’re not making anything from scratch here, and that’s part of the magic.
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There are three kinds of chocolate chips. It sounds over-the-top because it is—and that’s the point.
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The gooey center? It’s thanks to a wild combo of hot fudge and sweetened condensed milk that basically melts your soul.
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And they’re impossible to mess up. Even if you’re distracted, or tired, or your toddler is throwing a plastic dinosaur at your ankles. They still turn out beautiful. In their own imperfect, chocolate-oozing way.
Ingredient Notes:
If you’re looking for a wholesome, gluten-free, refined sugar-free, dairy-free recipe… buddy, this ain’t it.
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1 box Devil’s Food Cake Mix: Yes, a boxed mix. Don’t overthink it. I’ve tried this with other flavors—triple chocolate is okay, but Devil’s Food just hits different.
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1 egg: Nothing fancy. Just the glue that holds the base together.
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½ cup oil: I use vegetable or canola. You could probably use melted butter, but I like how easy this is. And how lazy I can be.
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1 cup each of milk, semi-sweet, and dark chocolate chips: The triple threat. Sometimes I only have two types and toss in a handful of white chips or peanut butter chips. It still works.
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2 Giant Hershey’s Bars + 1 King Size: Break them up or lay them flat. I’ve done both. I once accidentally used one bar instead of three and it was still a good time.
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½ cup hot fudge sundae sauce: Store-bought. Warm it just enough so it’ll mix easily.
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1 can (14 oz) sweetened condensed milk: The golden elixir of all gooey desserts. There’s no sub for this. Don’t even try.
How To Make Chocolate Chocolate Chip Gooey Bars?
Step 1: Line your pan.
I don’t know who needs to hear this, but foil is your best friend. Line a 13×9 pan, spray it, and save yourself from the heartbreak of stuck-on chocolate later.
Step 2: Make the base.
Stir together the cake mix, egg, and oil until you’ve got a thick dough. It’s not elegant, and it shouldn’t be. Press it into the pan with your fingers. Lick them after if you want. We’re all friends here.
Step 3: Par-bake.
Throw that crust into a 350°F oven for 12 minutes. It’ll still look soft—that’s fine. Trust the process.
Step 4: Layer the chocolate like your life depends on it.
As soon as it’s out, toss on your Hershey bar pieces, then shower it with chocolate chips. It’ll look like too much. It’s not.
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Step 5: Mix the goo.
Whisk together your fudge and condensed milk. It’ll look like chocolate sauce from heaven. Pour it all over everything, evenly-ish.
Step 6: Bake again.
Back in the oven it goes—20–22 minutes. The edges should bubble, and the center will still look soft. That’s the good stuff. That’s the gooey.
Step 7: Cool (no, really).
This part’s hard. I know. You want to eat it now. But let it cool completely—overnight if you can. The flavors settle, the texture firms, and the bars become what they were always meant to be: dangerously addictive.
Storage Options:
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Fridge: These bars are divine cold. Store in an airtight container for up to a week.
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Freezer: Yep. Freeze ’em in layers with parchment. They thaw like a dream and taste just as good.
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Room temp: Fine for a couple days. But if your house is warm, keep them chilled or they might turn into fudge puddles.
Variations and Substitutions:
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Swirl in peanut butter or Nutella with the fudge mixture.
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Add crushed pretzels on top for a salty crunch.
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Use caramel chips or toffee bits if you’re feeling extra.
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Go nutty: Add chopped walnuts, pecans, or almonds if you like some crunch with your goo.
What to Serve with Chocolate Chocolate Chip Gooey Bars?
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Cold milk – Basic. Essential. Legendary.
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Coffee or espresso – If you’re serving these to adults, this is the move.
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Vanilla ice cream – For when you’re turning dessert into an event.
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A paper towel and a fork – Because your fingers will get sticky.
Frequently Asked Questions:
Can I use a different cake mix?
Sure, but why mess with perfection? That being said, chocolate fudge mix also works.
Do I really need all those chips?
Need? Maybe not. But want? Absolutely. Use what you have and call it good.
How long do they keep?
They’ll last about 5 days if you don’t eat them all first. Good luck with that.
These Chocolate Chocolate Chip Gooey Bars aren’t delicate or sophisticated or particularly Instagrammable. But they are exactly what you want when you’re craving chocolate that hugs you from the inside out. They’re sweet, messy, a little chaotic—like most of us. And maybe that’s why I love them so much.
Make them, share them, or hoard them in the back of the fridge like a secret treasure. Just don’t forget to tell me how many pieces you “accidentally” ate.
Because honestly? I’ve done three in a sitting and I regret nothing.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate Chocolate Chip Gooey Bars
Ingredients
- 1 box Devil's Food cake mix
- 1 egg
- 1/2 c oil
- 1 c milk chocolate chips
- 1 c semi-sweet chocolate chips
- 1 c dark chocolate chips
- 2 "Giant" Hershey's Milk Chocolate Bars 7 ounces each, unwrapped
- 1 "King Size" Hershey's Milk Chocolate Bar 2.5-3 ounces, unwrapped
- 1/2 c hot fudge sundae sauce
- 1 can 14 ounces sweetened condensed milk
Instructions
- Preheat your oven to 350°F (175°C). Line a 13x9" baking pan with foil and grease it.
- In a bowl combine the cake mix, egg and oil until you have a dough. Press this dough evenly into the pan. Bake, for 12 minutes.
- Once you remove the pan from the oven place Hershey's bars on top of the crust in layers. Sprinkle all of the chocolate chips over them.
- Whisk together hot fudge sauce and sweetened condensed milk. Pour this mixture over the chocolate layers.
- Return the pan to the oven and bake for 20 to 22 minutes until the top becomes bubbly and set.
- Allow the bars to cool completely in the pan overnight. Cut them into squares and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
