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. 
Holy snap! Guess what I’m bringing to our post-holiday party on the 2nd? I have a reputation for being the “sweets girl,” but that might just have to change…
Thanks for the recipe!
Forgot to ask – Do you bake the rolls in the same dish you marinated them in, or do you place them on a cookie sheet or something?
Dorothy – we just bake them in the same pan. Usually, we’ll buy the disposable foil ones from the store that come with a lid. Marinade them overnight and then just grab and go to a party. Pop them in the oven for the 10 minutes and serve hot. Works really well.
I have leftover ham from Christmas dinner (and who doesn’t have cheese on hand!) and will be trying these this week.
I hope you and yours had a nice Christmas. This recipe is unlike any I’ve ever seen! It sounds SO GOOD!
Happy (almost) New Year!
Wow, those look delicious! Seem perfect for New Years Eve hors d’oeuvres. I’ve never thought of using Kings Hawaiian rolls for anything other than a dinner-time side.
Made these for New Years Eve….& they were fantastic! These are definitely going on my short list of yummy ( & easy) appetizers.
Hi, after seeing these on a friend’s blog, I had to give them a try! I made them for dinner to try out and they were a huge hit! They will be a new dish I’ll be bringing to our next potluck!
http://ldylvbgr.blogspot.com/2010/01/mini-ham-and-cheese-sandwiches.html
My friend made these and they were fantastic-I don’t usually like ham and cheese!
These little guys are tasty. Glad you enjoyed them.