Get ready to experience dessert nirvana with these irresistible Ooey Gooey Bars. These heavenly treats strike the perfect balance between a buttery cookie base and a decadent, cream cheese-enriched top layer that literally melts in your mouth.
Born from the tradition of Midwest potluck desserts, these bars have evolved into a modern comfort food classic that’s guaranteed to disappear at any gathering. The contrast between textures and the rich vanilla-butter flavor profile makes them absolutely unforgettable.
Why You’ll Love This
- Uses simple pantry ingredients you likely already have on hand
- No mixer required – just bowls and a spoon will do
- Perfect make-ahead dessert that actually tastes better the next day
- Freezes beautifully for up to 3 months
- Easily customizable with different mix-ins and flavors
Ingredients
- 1 box yellow cake mix, dry (not prepared)
- 8 Tablespoons butter (melted)
- 1 egg
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper.
- Mix cake mix, melted butter, and 1 egg until crumbly. Press into prepared pan.
- Beat cream cheese until smooth. Add 2 eggs, powdered sugar, and vanilla.
- Pour cream cheese mixture over base layer.
- Bake for 30-35 minutes until edges are lightly golden but center is still jiggly.
- Cool completely before cutting into squares.
Tips & Variations
- Add 1 cup of chocolate chips to the base layer for extra indulgence
- Experiment with different cake mix flavors like chocolate or spice cake
- Don’t overbake – the center should still be slightly wobbly when done
- Refrigerate for cleaner cuts, but serve at room temperature
Serving Suggestions
These bars are perfect on their own, but try dusting them with additional powdered sugar just before serving for an elegant touch. For an over-the-top dessert experience, serve slightly warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Notes
- Store in an airtight container at room temperature for up to 3 days
- Refrigerate for up to a week
- Let frozen bars thaw overnight in the refrigerator
FAQs
- Can I use low-fat cream cheese? While possible, full-fat cream cheese provides the best texture and flavor.
- Why is my top layer too runny? Make sure your cream cheese is at room temperature and well-beaten before adding other ingredients.
- Can I halve the recipe? Yes, use an 8×8 inch pan and reduce baking time by 5-10 minutes.
- Why did my bars crack on top? This can happen if they’re overbaked or cooled too quickly. Try reducing oven temperature by 25 degrees.
Ingredients
- 1 box yellow cake mix, dry (not prepared)
- 8 Tablespoons butter (melted)
- 1 egg
Steps
- Preheat oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper.
- Mix cake mix, melted butter, and 1 egg until crumbly. Press into prepared pan.
- Beat cream cheese until smooth. Add 2 eggs, powdered sugar, and vanilla.
- Pour cream cheese mixture over base layer.
- Bake for 30-35 minutes until edges are lightly golden but center is still jiggly.
- Cool completely before cutting into squares.
Notes
- Store in an airtight container at room temperature for up to 3 days
- Refrigerate for up to a week
- Let frozen bars thaw overnight in the refrigerator
