Live Music from the North Pole!

Makes 24 bars

Beautiful red swirls lace the top of this delicate cheesecake dessert recipe. These tasty red velvet cream cheese bars have an elegance that makes this dish standout. HERSHEY’S Cocoa and HERSHEY’S SPECIAL DARK Chocolate Chips make this dish unforgettable.



1 package white cake mix (16.25 oz)
1/3 cup HERSHEY’S Cocoa
3/4 cup sugar, divided
1/2 cup butter or margarine (1 stick), melted
2 tablespoons red food coloring (1 oz bottle), divided
1 tablespoons water
3 eggs
1 cup HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
1 package cream cheese (8 oz), softened
1 teaspoon vanilla extract
1 container dairy sour cream (8 oz)
1 tablespoon milk



1.Heat oven to 350 degrees. Line 13 x 9 x 2 inch baking pan with foil, extending foil beyond pan sides. Lightly grease foil.

2.Stir together cake mix, cocoa and 1/4 cup sugar; set aside 1/2 cup cake mixture. Mix remaining cake mixture with melted butter, 1 tablespoon red food color, water and 1 egg until dough forms. Stir in chocolate chips. Press dough evenly on bottom of prepared pan.

3.Beat together cream cheese, remaining 1/2 cup sugar and vanilla until well blended. Beat in sour cream and remaining 2 eggs. Set aside 1/2 cup cream cheese mixture; pour remaining mixture in crust, spreading evenly.

4.Beat reserved cake mixture, reserved cream cheese mixture, remaining 1 tablespoon red food color and milk until well blended. Drop by tablespoons onto vanilla batter in pan. Swirl with knife for marbled effect.

5.Bake 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cover; refrigerate until chilled. Cut into squares. Refrigerate leftovers.


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