What are Butter Bars?u003cbr/u003e

Ooey Gooey Butter Cake Bars are rich, sweet, two-layer bars that have a crust made from cake mix, butter, and eggs and are topped with a sweet cream cheese layer that is baked until it's flakey, beautiful, and delicious!

Where did Ooey Gooey Butter Cake and Bars originate from?u003cbr/u003e

Gooey butter cake is believed to have been created in the 1930s in St. Louis, Missouri, and was primarily a local dish until Paula Deen made it famous. The original cake was from scratch and did not include any cream cheese. u003cbr/u003eu003cbr/u003eThe other super popular variation (like mine) includes cream cheese and store-bought yellow cake mix. This variation seems to stem from the St. Louis Convention u0026amp; Visitors Commission and is sometimes called St. Louis Gooey Butter Cake Bars.

Do gooey butter bars need to be refrigerated?u003cbr/u003e

While I almost always refrigerate these bars if we don't eat them all the first day, this cake can safely be stored at room temperature for up to 3 days. If you want to do this, be sure to store it in an airtight container OR cover the bars with aluminum foil or plastic wrap to help keep them from drying out.

Ooey Gooey Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 11 reviews

Recipe by Rose Atwater

Prep Time10
Cook Time45
Total Time55 minutes
Yield24 1x

Description

These Ooey Gooey Bars are so simple to make, always a crowd favorite, and melt-in-your-mouth delicious! With cake mix, butter, cream cheese, and powdered sugar in the ingredients, you cannot go wrong. The hardest part will be waiting for them to cool!

Ingredients

Scale

For the Crust:

1 box yellow cake mix, I use Pillsbury (18.25 ounce)
1 stick of butter, at room temperature
1 egg

For the Gooey Filling:

1 package (8 oz.) cream cheese, at room temperature
1 box (16 or so oz.) powdered sugar
1 tsp. vanilla
2 eggs

Cook Mode Prevent your screen from going dark

Instructions

Preheat an oven to 325°F.
Prepare a 9×13 inch baking dish with non-stick cooking spray.
For the crust, mix the first 3 ingredients together in a large bowl with a fork until mixed together as thoroughly as possible. The texture of the mixture will be, well, bizarre. Dry and clumpy. Dump into a greased 9″x13″ pan, and press down with your hands. Cover the bottom and slightly up the sides of the dish.
First, set aside about 1/4 cup of the powdered sugar. Now, for the gooey filling, in a large bowl, mix the softened cream cheese, eggs, and vanilla. Slowly add in the rest of the powdered sugar while mixing (and I mean slowly, else you’ll end up with a huge cloud of powdered sugar all over your kitchen!) When you’re done mixing, the goo in the bowl should be nice and creamy.
Pour the gooey stuff over the crust in the 9″x13″ dish. Bake at 325° for 40 to 45 minutes, or until the top is golden brown. It’ll be so light and flaky too… yum!!
Remove from the oven and let cool; the gooey stuff will appear all puffy, but will settle upon cooling. After about 10 minutes or so, sprinkle the remaining powdered sugar over the top.
Cool completely before serving. Personally, I like these still a little warm, but my friends also like to chill and eat them cold. Either way – they’re plain deliciousness!!

Nutrition

Serving Size: 1 bar (1/12th of pan)
Calories: 328
Sugar: 29 g
Sodium: 330.2 mg
Fat: 14.7 g
Carbohydrates: 45.5 g
Fiber: 0 g
Protein: 3.7 g
Cholesterol: 73.9 mg

Find it online: https://rosebakes.com/gooey-butter-cream-cheese-cake-mix-bars-recipe-chess/