Ooey Gooey Bars

Why You’ll Love This Recipe

I love this recipe because it starts with a box of cake mix but ends with something that feels totally homemade. The crust bakes up soft yet chewy, and the cream cheese topping melts into a sweet, gooey layer that’s irresistible. Whether I’m making them for a party, bake sale, or just craving something indulgent, these bars always deliver.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 box yellow cake mix (dry, not prepared)

• 2 sticks butter, melted

• 1 egg

• 8 oz cream cheese, softened

• 2 eggs, beaten

• 3 1/2 cups powdered sugar

Directions

1. I preheat my oven to 350°F (175°C) so it’s ready for even baking.

2. In a medium bowl, I mix together the dry cake mix, melted butter, and 1 egg. The dough comes together thick and sticky.

3. I grease a 9×13 inch baking dish with butter or non-stick spray.

4. I press the dough evenly into the bottom of the prepared pan, making sure it’s packed firmly to create a solid crust.

5. In a large bowl, I beat the softened cream cheese until it’s smooth and creamy—this takes about 1–2 minutes.

6. I add in the 2 beaten eggs and mix until everything is well blended and silky.

7. Gradually, I add the powdered sugar to the cream cheese mixture, whisking until it becomes a thick, creamy filling.

8. I pour the filling over the crust, spreading it out with a spatula so it covers the entire base evenly.

9. I bake the bars for 25–30 minutes. I look for a slightly golden top with a center that still jiggles a bit—overbaking will take away that signature gooeyness.

10. Once out of the oven, I let the bars cool completely on a wire rack for 1–2 hours so the filling sets properly.

11. After cooling, I slice them into squares or rectangles using a sharp knife. I like to serve them at room temperature with a cup of coffee or a cold glass of milk.

Servings and timing

This recipe makes 12 rich, gooey bars and takes about 45 minutes total, including prep, baking, and cooling time. It’s an easy treat I can throw together whenever I need a no-fuss dessert.

Variations

Sometimes I swap the yellow cake mix for chocolate or spice cake for a different twist. I’ve also stirred in mini chocolate chips, crushed toffee bits, or chopped pecans into the filling for extra texture. For a holiday version, I’ve even added peppermint extract or swirled in fruit preserves.

Storage/Reheating

I store these bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. They also freeze well—just layer them with parchment paper and thaw at room temperature before serving. I never microwave them, since it can change the gooey texture.

FAQs

Can I use a different cake mix flavor?

Yes, I’ve used chocolate, white, and even red velvet cake mix before. It totally changes the vibe of the bars while keeping the same great texture.

Do I need to refrigerate the bars?

Not right away. They’re fine at room temperature for a couple of days, but if I want them to last longer or keep their structure, I store them in the fridge.

Why is the center still jiggly?

That’s how it should be. The center firms up as it cools, creating that signature gooey texture without becoming dry or rubbery.

Can I double the recipe?

Yes, I double everything and use two 9×13 pans. If I try to bake a larger batch in a deeper dish, I make sure to adjust the baking time and check for doneness.

Can I make them without cream cheese?

Cream cheese is essential for that creamy, gooey layer, so I don’t recommend skipping it. If needed, I use a dairy-free alternative that’s similar in texture.

Conclusion

Ooey Gooey Bars are the ultimate comfort treat—rich, sweet, and incredibly satisfying. I love how easy they are to make and how quickly they disappear at any gathering. Whether I’m baking for a crowd or just craving something extra indulgent, these bars always hit the spot.

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