Ho Ho Bars: A Sweet Trip Down Memory Lane

I remember vividly the first time I tasted something remotely close to these Ho Ho Bars. It was at a school bake sale, and my eyes were immediately drawn to a tray of what looked like oversized, decadent brownies slathered in a creamy, impossibly white frosting and topped with melted chocolate. One bite, and I was hooked. The fudgy base, the sweet, airy cream, and the rich chocolate topping created an explosion of flavor that transported me straight to dessert heaven. These Ho Ho Bars capture that same magic – a nostalgic combination of textures and tastes that’s simply irresistible.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 12-15 minutes
• Total Time: 35 minutes + Cooling Time
• Servings: Varies (36-48 bars depending on cut size)
• Yields: One 11×17 inch pan
• Dietary Type: Not specified; Contains dairy. Modifications can be made for dairy-free, see “Variations & Substitutions”

Ingredients

• 3/4 cup sugar
• 1/2 cup margarine, softened
• 2/3 cup shortening
• 2/3 cup evaporated milk
• 2 teaspoons vanilla extract
• 1 pinch salt
• 1 (18 1/2 ounce) box devil’s food cake mix
• Dark chocolate frosting (container)

Equipment Needed

• 11×17 inch baking pan
• Mixing bowls
• Electric mixer
• Microwave oven
• Spatula or offset spatula
• Measuring cups and spoons

Instructions

1. Prepare the devil’s food cake mix according to the directions on the box. Follow the instructions regarding oven temperature, ingredient amounts, and mixing time closely to ensure a consistent and delicious base for the bars.

2. Grease an 11×17 inch cake pan. This step is crucial to prevent the cake from sticking to the pan, making it easier to remove the bars after baking. A non-stick baking spray works wonders, or you can grease the pan with shortening and dust it with flour.

3. Pour the cake batter into the greased pan and spread it evenly to ensure a consistent thickness throughout.

4. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes. Keep a close eye on the cake as it bakes, as baking times may vary slightly depending on your oven. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

5. Cool the cake completely. This is an important step to allow the cake to set and prevent the frosting from melting. Place the pan on a wire rack to allow air to circulate and speed up the cooling process. Patience is key!

6. Prepare the cream filling. In a large mixing bowl, combine the sugar, softened margarine, shortening, evaporated milk, vanilla extract, and salt.

7. Beat the mixture with an electric mixer until fluffy (10-15 minutes). This step is essential to create a light and airy filling. Start on low speed to combine the ingredients and gradually increase the speed to medium-high until the mixture is light, fluffy, and almost doubled in volume. Don’t skimp on the beating time – this is what gives the filling its signature texture.

8. Spread the cream filling evenly over the cooled cake. Use a spatula or offset spatula to create a smooth, uniform layer.

9. Melt the dark chocolate frosting in the microwave for 20 seconds to soften it. Be careful not to overheat the frosting, as it can become too thin or even burn. Check the frosting every few seconds and stir until it is smooth and pourable.

10. Spread the melted frosting over the white cream layer. Again, use a spatula or offset spatula to create a smooth, even coating. You can create swirls or patterns with the frosting for a more decorative finish.

11. Refrigerate the bars for at least 30 minutes before cutting. This allows the frosting to set and makes it easier to cut the bars into clean squares or rectangles.

12. Cut into squares and serve.

Expert Tips & Tricks

• For an even fudgier base, add a tablespoon or two of cocoa powder to the devil’s food cake mix.
• If you prefer a less sweet filling, reduce the amount of sugar in the cream filling by a 1/4 cup.
• To prevent the chocolate frosting from cracking when cutting, warm a large knife under hot water, wipe it dry, and then make each cut with the warmed knife.
• For a richer chocolate flavor, use a high-quality dark chocolate frosting.
• If your cream filling seems too thin, add a tablespoon or two of powdered sugar to thicken it up. Be careful not to add too much, as this can make the filling too sweet.

Serving & Storage Suggestions

Serve these Ho Ho Bars chilled or at room temperature. They are perfect for parties, potlucks, or as a special treat any time of day. They pair well with a cold glass of milk, a scoop of vanilla ice cream, or a steaming cup of coffee.

Store leftover bars in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the bars for up to 2 months. Thaw in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	141.5 kcal	N/A
Calories from Fat	N/A	57%
Total Fat	8.9 g	13%
Saturated Fat	2.1 g	10%
Cholesterol	1.4 mg	0%
Sodium	159 mg	6%
Total Carbohydrate	15.3 g	5%
Dietary Fiber	0.3 g	1%
Sugars	9.8 g	39%
Protein	1.2 g	2%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Dairy-Free: Substitute the margarine with a vegan butter alternative, the evaporated milk with a plant-based milk such as oat or almond milk, and use a dairy-free dark chocolate frosting.
• Gluten-Free: Use a gluten-free devil’s food cake mix.
• Different Cake Flavor: Experiment with other cake mix flavors, such as chocolate fudge, red velvet, or even vanilla.
• Peanut Butter Variation: Swirl peanut butter into the cream filling for a delicious peanut butter cup flavor.
• Mint Chocolate Variation: Add a few drops of peppermint extract to the cream filling and use a mint chocolate frosting.
• White Chocolate Topping: Use a container of white chocolate frosting, melt as directed, and add a bit of green food coloring and peppermint extract to get minty holiday bars.

FAQs (Frequently Asked Questions)

Q: Can I use regular milk instead of evaporated milk?
A: While you can, evaporated milk is recommended because its higher fat content contributes to a richer, creamier texture in the filling. Regular milk might make the filling a bit thinner.

Q: Can I make these bars ahead of time?
A: Absolutely! In fact, chilling them in the refrigerator helps the flavors meld together. You can make them a day or two in advance.

Q: Can I freeze these bars?
A: Yes, these bars freeze well. Wrap them tightly in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 2 months.

Q: My cream filling is too runny. What did I do wrong?
A: It’s possible that your margarine and shortening were not softened enough, or that you didn’t beat the mixture long enough. Make sure your fats are at room temperature and continue beating until the mixture is light and fluffy. You can also add a tablespoon or two of powdered sugar to thicken it.

Q: The chocolate frosting is too thick to spread. What can I do?
A: Microwave it for a few more seconds, stirring frequently, until it reaches a pourable consistency. Be careful not to overheat it, as this can cause it to burn or seize up.

Final Thoughts

These Ho Ho Bars are more than just a dessert; they’re a sweet escape to simpler times. The combination of the fudgy cake, the light and airy cream filling, and the rich chocolate topping is truly irresistible. Don’t be afraid to experiment with different variations and make them your own. I encourage you to bake a batch of these bars, share them with loved ones, and create your own sweet memories. Enjoy!