Gooey Bars (aka Cream Cheese Bars)
I have no idea what these bars should actually be called or where this recipe really came from… It’s likely to have come on the back of a cream cheese box for all I know. (Actually, Google helped me to find this recipe which is the same). This is another recipe that my family loves. My sisters practically know this recipe by heart. Similar to the “best dang thing ever bars”, my sisters also prefer to underbake these bars, hence the name gooey bars. I tend to like my bars fully cooked so they hold their shape better. If you prefer an even gooier texture, take these out of the oven a couple minutes early.
I know some of you will shudder at the thought of using a box cake mix. I agree that in general, I would much rather make a cake/cookie/brownie from scratch. For starters, it’s a lot more fun as a baker to measure everything out and follow a recipe that has more than two steps. Not to mention knowing exactly what is in your food (and being able to pronounce it all!) I do however believe that boxed cake mix has a time and a place. One of those places being in this bar.
These bars taste almost like a cheesecake with a great chewy shortbread crust. Everyone that tried one really enjoyed them and Hubby ate an embarassingly large number of these bars.
Gooey Bars
Yield: 30
Ingredients:
1 box yellow cake mix
1/2 cup butter, melted
3 eggs
1 pound powdered sugar
1 8-oz package cream cheese
Directions:
Mix cake mix, margarine & 1 egg with fork. Press into bottom of greased 9 x 13 pan, set aside.
Beat powdered sugar, cream cheese and 2 eggs for 4 or 5 minutes. Pour over cake mixture.
Bake at 350 for 40 minutes. Cool completely. Cut into bars.
Recipe from my step mom
Don’t forget – I’m offering a chance to win a cute tote if you donate $5 or more to my Avon Walk by the end of January. See details here.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
You’re right, that IS a very festive photo! The colors of the sprinkles are so vibrant and really pop against the dark background. Looks delicious!
I made the mini ham & cheese sandwiches…and WOW! They are fantastic! Thanks for the recipe.
That frosting is really great and versatile! I am so glad you enjoyed it! Beautiful cupcakes!
They do indeed look festive.
Happy New Year!
Mmm, they look great and I love the sprinkles on top! Happy New Year!
Dorothy – so glad you enjoyed the ham and cheese sandwiches!
wow, those cupcakes look amazing. I’ve got to try that frosting, since I typically am not a huge fan of a chocolate on chocolate–this seems to be a great alternative!
I’m always up for a new frosting recipe!
So cute and super festive!
Those liners are so cool, never seen neon ones.
Ooh, I’ve never seen a buttercream frosting recipe with meringue powder before! I’ll have to try that. 🙂
These are beautiful cupcakes! I just made chocolate cupcakes today. I wish I could frost mine as well as you do.
Hi, your cupcakes look lovely. Can i check if the coffee is added ice cold or room temperature?
Jacelyn – Room temperature coffee would work just fine.
I’ve done a similar frosting with meringue powder but substitute half butter for half the shortening. Seriously, much nicer mouth-feel, and delish! Butter rules, but melts often, so half and half is a great compromise!
I love the sprinkles, AND the LINERS! I’ve been dying for a reason to buy greaseproof liners… mmmm.