Gooey Bars (aka Cream Cheese Bars)

Wednesday, January 20, 2010

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.

Bars and Brownies, Dessert, Family Favorites

27 comments »

12 Responses to “Pumpkin Salted Caramel Snickerdoodle Bars”

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Anna @ Bashful Bao — October 10, 2013 at 1:01 pm

These bars look absolutely amazing! I love the distinct layers!!
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2

Dina — October 11, 2013 at 7:51 am

they look delish!
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Elaine Christen — October 11, 2013 at 9:50 pm
What size pan? I’m guessing 9×13. Looks like an awesome recipe, can’t wait to try it!
- beantownbaker — October 13th, 2013 @ 1:06 am
  
  Sorry, I’m updating the recipe now. I used an 8×8 pan.
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4

Tracy | Pale Yellow — October 14, 2013 at 1:41 pm

It’s all of my favorite fall treats in one: pumpkin, salted caramel, and cinnamon, love it!
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5

Nutmeg Nanny — October 16, 2013 at 6:44 pm

There is absolutely nothing more I could desire in a fall treat, you covered it perfectly 🙂
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Shannon — October 20, 2013 at 5:22 pm
what a great combination, great thanksgiving dessert! or anytime, really 😉
- beantownbaker — October 23rd, 2013 @ 12:27 am
  
  Anytime is the correct answer 🙂
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Priya@MyKitchenOdyssey — October 24, 2013 at 3:24 pm
Such a lovely treat .I love caramels so this might be for me.
- beantownbaker — October 28th, 2013 @ 8:25 pm
  
  Anyone who loves caramel and pumpkin would love this, so I’m sure you would too!
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Tom @ Waegook Tom — November 3, 2013 at 11:52 am
I have to admit that, as a Brit, I have NO idea what a snickerdoodle is, but this sounds delicious and yummy and amazing and I WANT SOME. Tis the season to eat everything pumpkin-y.
- beantownbaker — November 3rd, 2013 @ 12:37 pm
  
  Snickerdoodles are basically a sugar cookie with cinnamon. They’re very popular here in the US. I agree! Bring on the pumpkin 🙂