1 cup butterscotch topping
4 egg whites
3/4 cup white sugar
1 1/2 cups self-rising flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (3.5 ounce) package cream cheese, softened
1 cup chocolate chips
1/2 cup milk chocolate chips
2 tablespoons imitation chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Heat butterscotch topping in small microwave-safe bowl. Gradually stir in egg whites while whisking until soft peaks form, 2 to 3 minutes. Heat cream cheese until soft peaks form, 1 cup at a time, in microwave-safe bowl. Combine chocolate and milk chocolate chips in small microwave-safe bowl. Gradually pour over butterscotch filling in microwave-safe bowl. Cover and chill for 5 minutes. Cut into bars.
Prepare butterscotch topping and fold in chocolate mixture alternately with flour; stir just to melt. Remove from refrigerator overnight. Coarsely brush butted semi-permanent waxed paper with egg white; grease a 9x13 inch baking pan.
Preheat oven to 350 degrees F (175 degrees C).
Spread cream cheese over cream cheese mixture; spread milk chocolate chips over cream cheese. Spread on prepared baking sheet.
Bake 25 to 30 minutes or until set in center. Let cool, then cut into squares.
Spread chocolate chips evenly over bars. Drizzle remaining 1/2 cup of milk over chips. Layer half cream cheese and half milk smoothie on edge of prepared pan. Top with remaining 1/2 cup of milk, remaining milk, and remaining butter.
Fill one 10-inch circle with chocolate chipped mixture. Smooth top layer with another layer of chocolate chips and chocolate pieces. Spread remaining cream cheese over chunky layer. Using a knife, smooth out chocolate covering tin of each half slice. Divide each slice into four portions, top with additional cream cheese and the mixture from the tin of the pieces, then the pieces that do not have any chocolate on them. Repeat with remaining five slices. Spread remaining club soda evenly over floured top. Fold edges of bars upwards to seal; spoon cream cheese mixture over chopped bars. Cut into 16 pieces to fit perfectly around caramel sheet. Refrigerate for 2 hours (or longer). Makes 16 servings.
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