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
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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. 
wow..great to see a green bean casserole with ingredients that are actually found in nature! 🙂 thank you!
love,
cathy b.
I think this homemade version has to beat the pants off the one with canned mushroom soup. I mean, with portobellos and shitakes? Yes please!
I’ve only tried the “classic” green bean casserole for the first time like a month ago and I’m definitely recreating it this weekend – cream of mushroom and all! Yours, however, looks gourmet and unprocessed!
i’ve never had Green Bean casserole and want to try it so badly! I may just make the processed version to see how it tastes. Yours looks way more fabulous than I could probably ever get mine to be!
Yummmmm- well done in getting rid of the processed sections and going for the natural approach!!!! Looks delicious!
I’ve never had green bean casserole but this makes me want to try it! Yours looks really good.
home made green bean casserole! I didn’t know it was possible! 🙂 Personally I’m in the hate category… but I’d be willing to try this version 🙂
definitely looks better than the “traditional” version!!
Oooh, I am so excited about this! A friend requested green bean casserole for a small holiday party that I’m hosting, but I really, really didn’t want to make the regular version of it. This is perfect!
everything’s better homemade!
This sounds like a very useful veggie side dish come the post-Xmas dinners. I did notice recently that oriental shops also sell roasted shredded crispy onions, if you find yourself very short of time one day (they are not expensive).
Definitely the best green casserole recipe! I’ve been making Alton s recipe for years.
beantownbaker — November 24th, 2013 @ 5:51 pm
Isn’t it great?!?