Ah, a classic! Ooey Gooey Bars are the ultimate in decadent, easy-to-make dessert bars. They feature a rich, buttery cake mix crust topped with an impossibly creamy, sweet, and yes—ooey gooey—filling.
There are many flavor variations, but here is the master recipe for the famous “Gooey Butter Cake” bars, plus the most popular spin-offs.
Master Recipe: Classic Ooey Gooey Bars
This is the iconic version, often attributed to St. Louis-style Gooey Butter Cake.
Yield: 24 bars
Prep Time: 15 minutes
Cook Time: 40-50 minutes
Ingredients
For the Crust:
· 1 box (15.25 oz) yellow cake mix (butter recipe style is ideal)
· 1 large egg
· ½ cup (1 stick / 113g) unsalted butter, melted
For the Gooey Filling:
· 1 package (8 oz / 226g) full-fat cream cheese, softened to room temperature
· 2 large eggs
· 1 teaspoon pure vanilla extract
· 1 box (16 oz / ~454g) powdered sugar (confectioners’ sugar)
· ¼ cup (½ stick / 57g) unsalted butter, melted
Instructions
- Prep: Preheat oven to 350°F (177°C). Grease or line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Make the Crust: In a medium bowl, stir together the dry cake mix, 1 egg, and the ½ cup melted butter until a soft dough forms. It will be thick. Press this dough evenly and firmly into the bottom of the prepared pan.
- Make the Filling: In a large bowl (or stand mixer), beat the softened cream cheese until smooth. Beat in the 2 eggs and vanilla extract until combined.
· Crucial Step: Gradually beat in the powdered sugar, about 1 cup at a time, on low speed to avoid a sugar cloud. Scrape down the sides as needed.
· Finally, beat in the ¼ cup melted butter until the filling is smooth and lump-free. - Assemble: Pour the filling over the crust in the pan. Spread it gently to cover the crust completely.
- Bake: Bake for 40-50 minutes. The key is to NOT overbake. The edges should be set and light golden brown, but the center should still have a significant jiggle—it will set as it cools. A toothpick inserted will NOT come out clean.
- Cool Completely: This is mandatory! Let the pan cool completely on a wire rack at room temperature, then refrigerate for at least 2-3 hours (or overnight) to fully set the gooey layer. This makes cutting clean bars possible.
- Serve: Use a sharp knife to cut into squares. Dust with extra powdered sugar before serving if desired. Store leftovers covered in the refrigerator.
Popular Flavor Variations (Follow the same method):
The magic formula is: Cake Mix + Egg + Butter (Crust) & Cream Cheese + Eggs + Vanilla + Powdered Sugar + Butter + Flavoring (Filling).
· Chocolate Chip: Add 1 cup mini chocolate chips to the filling.
· Pumpkin Spice: Use a spice cake mix. Add 1 cup of pure pumpkin purée and 1 tsp pumpkin pie spice to the filling.
· Chocolate Chocolate Chip: Use a chocolate cake mix. Add ½ cup unsweetened cocoa powder to the filling and fold in 1 cup chocolate chips.
· Lemon: Use a lemon cake mix. Add 3 tbsp fresh lemon juice and 1 tbsp lemon zest to the filling.
· Red Velvet: Use a red velvet cake mix. Add 1 tbsp unsweetened cocoa powder to the filling for extra depth.
· Peanut Butter: Use a yellow or chocolate cake mix. Add 1 cup creamy peanut butter to the filling. Top with chopped Reese’s cups after baking.
Crucial Success Tips:
· Don’t Overmix: Mix the crust just until combined; overmixing can make it tough.
· Don’t Overbake: The jiggle is your friend! The center should look underdone when you take it out.
· Patience is Key: You must let it chill. Trying to cut warm bars will result in a delicious but messy puddle.
· Room Temp Cream Cheese: This is non-negotiable for a smooth, lump-free filling.
· Measure Powdered Sugar Correctly: Sift it or fluff it in the bag before measuring to avoid packing it down.
Enjoy these incredibly rich, sweet, and satisfying bars! They are always a hit at parties and potlucks.