Skip to main content

Commercial RecipeCakey Chocolate Chip Bars


0 minutes
5 dozen bars

Have a crowd that loves cake and cookies? Combine the two classics with these Cakey Chocolate Chip Bars! This recipe is made with HERSHEY'S Semi-Sweet Chocolate Chips and is a deliciously fluffy and chocolaty addition to your dessert options.

Ingredients & Directions


  • 10-1⁄2 oz.
  • 21-1⁄3 fl. oz.
    sweetened condensed milk (not evaporated milk)
  • 12 oz.
    salted butter, melted
  • 2 tsp.
    vanilla extract
  • 1 to 2 tsp.
    almond extract
  • 15 oz.
    all-purpose flour
  • 1 tsp.
    baking soda
  • 1 lb. 8 oz.
    HERSHEY'S Semi-Sweet Chocolate Chips, 1000 ct. (Item# 61125), divided
  • 8 oz.
    coarsley chopped nut
  • 2 tsp.
    shortening (do not use butter, margarine, spread or oil)



Heat convection oven to 300°F (standard oven: 350°F). Lightly spray one 18x26-inch full sheet pan with vegetable cooking spray. Place parchment paper on prepared sheet pan.


Mix eggs in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Gradually add sweetened condensed milk, butter, vanilla and almond extract, mixing until fully incorporated. Add flour and baking soda, mixing until well blended.. Spread batter in prepared pan. Sprinkle 1 lb. 5 oz. (3-1/2 cups) HERSHEY'S Semi-Sweet Chocolate Chips and nuts over surface.


Bake 15 to 20 minutes* or until bars begin to pull away from sides of pan. Cool completely on wire rack.


Place reserved 3 oz. (1/2 cup) HERSHEY'S Semi-Sweet Chocolate Chips and shortening in a small microwave-safe bowl. Microwave on MEDIUM (50%) 30 seconds; stir. If necessary, microwave on MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over bars. Cut into 2x3-inch bars.


Step 3: If using convection oven, rotate sheet pan one-half turn (180°) after 8 minutes of baking.