A few years ago, cake mix recipes were all the rage. Remember? The Cake Mix Doctor, etc? During that time, my parents went to an event and my mom came home with this recipe. I don’t know the original name; we call them Starr’s Bars, after the woman who brought them to the party. (Or Stahh’s Bahs if you’re from Boston like my mom.)
They have become a go-to recipe in my kitchen, and that is saying something. Scott keeps saying I need to make a cookbook of all bar recipes because I make so many: cookie bars, breakfast bars, granola bars. (I hate rolling and shaping cookies.) Yet even with the variety of bars I crank out, this recipe remains a favorite. It’s easy, kid friendly, kids-can-cook friendly, the ingredients are usually on hand, and, if you make it with dairy-free seasonal cake mix from Aldi’s sale rack, super cheap.
Is it healthy? Of course not. But when your child tells you at 9 pm that she needs 2 dozen cookies for tomorrow, or you receive a spur-of-the moment dinner invitation, or it’s Friday night and there’s no dessert in the house, this is the recipe for you.
- 1 box of yellow or white dairy-free cake mix. (We like ones with sprinkles.)
- 1 cup of dairy-free chocolate chips
- 1/2 a bag of mini marshmallows (This batch had leftover French Vanilla snowmen marshmallows in it.)
- 2 eggs
- 2 Tablespoons of water
- 1/2 cup oil of your choice (Not olive oil)
- Preheat the oven to 350 degrees.
- Grease a 9x13 inch cake pan.
- Mix all the ingredients together until blended.
- Spread the batter in the pan; it will be lumpy but will even out during baking.
- Bake for 25-30 minutes or until the top is golden brown. The center will still be a bit jiggly.
- Remove from the oven and let cool for at least 10-15 minutes before cutting into bars.