The Best Easy Ooey Gooey Butter Bars
These classic Ooey Gooey Butter Bars are incredibly easy to make, featuring a simple cake mix crust and a rich, creamy, and wonderfully gooey cream cheese filling. A perfect crowd-pleasing dessert that's pure comfort!
Equipment
- 9x13-inch baking dish
- Medium bowl
- Large bowl
- Electric mixer or whisk
- Spatula
- Wire rack
- Sharp knife
Ingredients
For the Base
- 1 box yellow cake mix dry
- 2 sticks butter melted (1 cup)
- 1 egg
For the Filling
- 8 oz cream cheese softened
- 2 eggs beaten
- 3.5 cups powdered sugar confectioners' sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a medium bowl, combine the dry yellow cake mix, melted butter, and 1 egg. Stir until it forms a thick, slightly crumbly dough that holds together when pressed.
- Step 3: Grease a 9x13 inch baking dish well with cooking spray, butter, or shortening, ensuring corners and sides are covered.
- Step 4: Press the dough evenly into the bottom of the greased baking pan to form the crust. Use the back of a spoon or lightly floured hands.
- Step 5: In a large bowl, beat the softened cream cheese with an electric mixer or whisk until super smooth and creamy.
- Step 6: Add the 2 beaten eggs to the cream cheese and whisk until perfectly combined and smooth.
- Step 7: Gradually add the powdered sugar, whisking as you go, until the filling is thick, creamy, smooth, and substantial.
- Step 8: Gently pour the cream cheese filling over the cake mix crust in the pan. Use a spatula to spread it out evenly.
- Step 9: Bake for 25-30 minutes in the preheated oven. The top should be just slightly golden brown around the edges, with the center still looking a little soft and jiggly. Do not overbake.
- Step 10: Remove from the oven and place the pan on a wire rack. Let them cool completely for 1-2 hours or longer. The filling needs this time to set. For the cleanest cuts, you can chill them in the fridge after they've cooled on the counter for about 30 minutes.
- Step 11: Once fully cooled and set, cut the bars into squares or rectangles using a sharp knife, wiping the knife clean between cuts. Serve and enjoy!
Notes
Ensure cream cheese and eggs for the filling are at room temperature for a smooth mixture. Don't overmix the crust. Grease the pan well to prevent sticking. The center should be slightly jiggly when finished baking – it will set as it cools. Cooling completely is crucial for the gooey texture and easy cutting. To store, keep in an airtight container: at room temperature for 1-2 days, in the refrigerator for 4-5 days, or freeze for 2-3 months (wrapped individually).