Ooey Gooey Bars – Page 2

1. Prepare for Baking:

Preheat your oven to 325°F (160°C). Grease or line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.

2. Make the Crust:

In a medium bowl, combine the yellow cake mix, softened butter, and 1 egg. Mix until a thick, cohesive dough forms.
Press the dough firmly and evenly into the bottom of the prepared pan. Using the bottom of a measuring cup or a glass can help create a compact, level layer.

3. Create the Filling:

In a large bowl, beat the softened cream cheese until it’s smooth and lump-free.
Add the 2 eggs and vanilla extract, and beat again until just combined.
Reserve ¼ cup of powdered sugar for later. Gradually add the remaining powdered sugar to the cream cheese mixture, beating on low speed until the filling is smooth and creamy. Scrape down the sides of the bowl as needed.

4. Assemble and Bake:

Pour the filling over the crust and spread it into an even layer.
Bake for 40-50 minutes. The top will be lightly golden and puffed, and the center should still have a slight jiggle—this is the key to a gooey texture! The bars will firm up significantly as they cool.

5. Cool and Serve:

Allow the pan to cool completely on a wire rack. The center will settle as it cools.
Once completely cool, sift the reserved ¼ cup of powdered sugar over the top.
For the cleanest cuts, chill the bars in the refrigerator for an hour before slicing into squares.

Room Temperature is Key: Using softened cream cheese and butter is essential for a smooth, lump-free filling and crust.
Don’t Overbake: The slightly jiggly center is what gives these bars their famous “ooey gooey” quality. They will continue to set as they cool.
Clean Cuts: For perfectly neat squares, chill the bars before cutting and clean your knife between slices.
Flavor Boost: Add a pinch of salt to the filling or a teaspoon of lemon zest to balance the sweetness.