‘Date night classic’: Just 4 ingredients. The hubby asks for this one more than anything else I make.

Pour the batter into the prepared, foil-lined pan. Use a spatula to spread it out evenly into the corners and smooth the top as best you can.

Sprinkle the chocolate chips evenly over the top of the batter, pressing them in very lightly with your hand or the back of the spatula so they stick but still show on the surface.

Bake on the center rack of the preheated oven for 25–30 minutes, or until the edges are set and pulling slightly away from the foil and the center looks just set. A toothpick inserted into the center will come out with moist crumbs but not wet batter.

Set the pan on a wire rack or cool stovetop and let the bars cool completely in the pan. They will firm up as they cool and be easier to cut.

Once cool, use the foil edges to lift the whole slab of bars out of the pan onto a cutting board. Cut into 12 squares (or smaller pieces if you like). Serve right away or store, covered, at room temperature for up to 3 days.

Variations & Tips

For a richer chocolate flavor, use a dark chocolate or extra-fudgy cake mix and swap semi-sweet chips for dark chocolate chips. If you like a little crunch, sprinkle 1/2 cup chopped walnuts or pecans over the top along with the chocolate chips (this does add a 5th ingredient, but only if you choose). You can also change the personality of the bars by using white chocolate chips instead of regular chocolate, which gives a pretty contrast against the cherries.

For a slightly lighter texture, beat the eggs separately until frothy before stirring them into the cake mix, then fold in the cherry pie filling gently. If you’re baking for two and don’t need a full pan, you can halve the recipe and bake it in an 8×8-inch foil-lined pan; start checking for doneness around 22 minutes. These bars also freeze well: cool completely, cut, wrap individually, and tuck into a freezer bag for an easy date-night dessert—just thaw on the counter and warm slightly before serving.