Ooey Gooey Bars: The Squishy-Chewy Crowd-Pleaser You Can’t Mess Up

Ooey Gooey Bars (a.k.a. gooey butter bars) are a two-layer dessert: a soft, cookie-like base and a plush, custardy cream-cheese top that bakes until just set and jiggly. They slice like brownies, eat like cheesecake, and disappear from platters on contact. Below you’ll find a reliable, step-by-step method—with both a classic cake-mix version and a from-scratch option—plus variations, pro tips, and fixes if something goes sideways.

What You’ll Need

Equipment

• 9×13-inch (23×33 cm) metal baking pan
• Parchment paper (for easy lifting)
• Two mixing bowls, whisk, silicone spatula
• Electric mixer (hand or stand)
• Cooling rack and sharp knife

Pan prep
Line the pan with a parchment sling, leaving overhang on two sides. Lightly butter or spray the parchment and the two bare sides.

Bake temp
325°F (165°C) for a metal pan. If using glass/ceramic, reduce to 315°F (157°C) and expect a few extra minutes.

Classic Ooey Gooey Bars (Cake-Mix Method)

Yield: 20–24 bars | Active: 20 min | Total: 1 hr 10 min (includes cooling)

Ingredients

Base

• 1 (15.25–15.5 oz / 432–439 g) box yellow cake mix
• 1 large egg (room temp)
• 1/2 cup (113 g) unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract (optional but nice)

Gooey Layer

• 8 oz (226 g) full-fat cream cheese, very soft
• 2 large eggs (room temp)
• 1 tsp vanilla extract
• 3 cups (360 g) confectioners’/powdered sugar, sifted
• 1/4 tsp fine salt

Finish

• Extra confectioners’ sugar, for dusting (optional)

Step-by-Step

1. Preheat & line. Heat oven to 325°F (165°C). Line and grease the pan as above.
2. Make the base. In a bowl, combine cake mix, egg, melted butter, and vanilla. Stir with a spatula until a thick, soft dough forms—more like cookie dough than batter.
3. Press the base. Scrape into the pan and press into an even, compact layer. Tip: lightly oil your fingertips or press with a piece of parchment to prevent sticking.
4. Mix the gooey layer. Beat the cream cheese on medium until completely smooth (no lumps), about 1–2 minutes. Add eggs and vanilla; beat smooth. On low, mix in powdered sugar and salt until just incorporated, then beat 20–30 seconds more to silky.
5. Top & level. Pour over the base and spread to the edges. Tap the pan once on the counter to pop bubbles.
6. Bake. 32–38 minutes in a metal pan (glass may take 35–42). You’re looking for: lightly golden edges, a matte surface with a gentle wobble in the center the size of a playing card. Do not bake until firm; they set as they cool.
7. Cool & slice. Cool in the pan on a rack for 1 hour, then refrigerate 30–60 minutes for the cleanest slices. Lift out with the parchment, dust with powdered sugar, and cut into 20–24 bars, wiping the knife between cuts.

From-Scratch Version (No Cake Mix)

Why do this? A touch more buttery flavor and control over sweetness.

Ingredients

Base

• 1 1/2 cups (195 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp fine salt
• 1/2 cup (113 g) unsalted butter, melted and slightly cooled
• 1 large egg (room temp)
• 1 tsp vanilla extract

Gooey Layer

• Same as classic: cream cheese (8 oz), 2 eggs, 3 cups powdered sugar, 1 tsp vanilla, 1/4 tsp salt

Step-by-Step

1. Preheat & line. 325°F (165°C), prepare pan.
2. Base batter. Whisk flour, sugar, baking powder, and salt. Add melted butter, egg, and vanilla; stir until a soft dough forms.
3. Press, top, and bake exactly as in the cake-mix method, checking at 30 minutes; typical bake time is 33–39 minutes.

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