Ooey Gooey Bars
These classic Ooey Gooey Bars are soft, rich, buttery, and truly irresistible!
They start with a simple cake-mix crust and are topped with a creamy, sweet,
melt-in-your-mouth layer that bakes to golden perfection. Whether you’re making
them for holidays, potlucks, parties, or a weekend treat, these bars are always
a crowd favorite — and they come together quickly with just a few pantry ingredients.
🧾 Ingredients
For the Crust
- 1 box yellow cake mix (dry, not prepared)
- 8 tablespoons butter, melted
- 1 egg
For the Gooey Layer
- 8 oz cream cheese, softened
- 2 eggs, beaten
- 16 oz powdered sugar
👩🍳 How to Make Ooey Gooey Bars
1 — Preheat the Oven
Preheat to 350°F (175°C) and lightly grease a
9×13-inch baking pan. Line with parchment paper if you’d
like easier removal.
2 — Prepare the Crust
In a mixing bowl, combine the dry cake mix, melted butter, and egg.
Stir until a thick dough forms.
3 — Form the Base
Press the dough evenly into the bottom of the pan, spreading to all edges
to create a smooth, level crust.
4 — Make the Gooey Filling
In a separate large bowl, beat the softened cream cheese until smooth.
Add the beaten eggs and mix for 1–2 minutes. Gradually add the powdered
sugar and beat until silky and fully combined.
5 — Assemble
Pour the cream cheese mixture over the crust and spread evenly with a spatula.
6 — Bake
Bake for 30–35 minutes, until the top is lightly golden.
The center should remain soft and slightly jiggly — do not overbake.
7 — Cool & Slice
Allow the bars to cool completely before cutting into squares.
They will firm up as they cool.
💡 Tips for Best Results
- For extra richness, dust the top with powdered sugar after baking.
- Use room-temperature cream cheese for a smoother filling.
- For thicker bars, bake in a smaller pan and extend bake time slightly.
🌟 Variations
- Chocolate Version: Use chocolate cake mix.
- Lemon Gooey Bars: Use lemon cake mix and add lemon zest.
- Nutty Crunch: Add chopped pecans to the crust.
🍽️ Storage
- Store covered at room temperature for up to 2 days.
- Refrigerate up to 5 days for a firmer texture.
- Freeze up to 3 months — thaw before serving.