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 »

10 Responses to “Chocolate Fudge Swirl Ice Cream”

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Ashley Bee (Quarter Life Crisis Cuisine) — August 14, 2013 at 8:42 am
My ice cream with coconut milk keeps freezing solid, into a very solid rock. Any ideas what the problem is? I have a recipe going up tomorrow, with a disclaimer that you need to defrost it if you freeze it overnight, heh…
- beantownbaker — August 16th, 2013 @ 8:16 am
  
  Hm. I have noticed that some of my ice creams do need to sit on the counter for a bit before they’re scoopable. But I haven’t noticed if it’s related to the coconut milk or not… Mine is usually fine after sitting out for 10 minutes or so…
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2

Shannon — August 14, 2013 at 12:00 pm
you are on a roll with the frozen treats! sounds like its been a good summer 🙂
- beantownbaker — August 16th, 2013 @ 8:34 am
  
  I definitely am on a roll this summer… Homemade ice cream is just so dang good.
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Jessica @ A Kitchen Addiction — August 14, 2013 at 4:20 pm
Love that you use coconut milk with all of this chocolate!
- beantownbaker — August 16th, 2013 @ 8:19 am
  
  I love the subtle coconut flavor that it provides!
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4

Consuelo @ Honey & Figs — August 19, 2013 at 9:05 am

So much chocolaty goodness, wow I need this in my life. This ice cream looks beyond amazing!! Pinning :))
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Nutmeg Nanny — August 19, 2013 at 10:07 pm

Chocolate fudge <3 oh my! This looks wonderful!
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Tracy | Pale Yellow — August 23, 2013 at 10:12 am
That’s where those extra pounds have come from! Delicious homemade ice cream ruins all diets, but it’s just so yummy! This batch looks fantastic!
- beantownbaker — August 23rd, 2013 @ 10:40 am
  
  Absolutely! It’s so worth it.