Introduction
If you’re craving a dessert that’s rich, buttery, and perfectly chewy, look no further than Ooey Gooey Bars! These indulgent bars are a cross between a cookie and a brownie, with a soft, melt-in-your-mouth texture. Whether you’re making them for a family gathering, a holiday party, or just because you have a sweet tooth, these bars are sure to be a hit. The best part? They’re incredibly easy to make with just a handful of ingredients.
Ingredients
For the base layer:
1 box yellow cake mix
½ cup (1 stick) unsalted butter, melted
1 large egg
For the gooey topping:
8 oz cream cheese, softened
2 large eggs
1 teaspoon vanilla extract
4 cups powdered sugar
½ cup unsalted butter, melted
Instructions
Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
Make the Base Layer: In a large mixing bowl, combine the yellow cake mix, melted butter, and egg. Stir until well blended. Press the mixture evenly into the bottom of the prepared baking dish.
Prepare the Topping: In another bowl, beat the softened cream cheese until smooth. Add in the eggs and vanilla extract, mixing until combined. Gradually add the powdered sugar and continue mixing. Finally, pour in the melted butter and stir until the mixture is smooth and creamy.
Assemble & Bake: Pour the cream cheese mixture over the cake base, spreading it evenly. Bake for 40–45 minutes, or until the top is lightly golden but still slightly jiggly in the center.
Cool & Serve: Allow the bars to cool completely before cutting into squares. The gooey texture will firm up slightly as they cool, making them easier to slice.
Serving and Storage Tips
Serving: These bars are best enjoyed at room temperature or slightly chilled. Serve with a dusting of powdered sugar for an extra touch of sweetness.
Storage: Store in an airtight container at room temperature for up to 3 days. If you prefer a firmer texture, refrigerate them for up to a week. You can also freeze them for up to 3 months; just thaw before serving.
Variations
