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READY IN 55 mins

Gooey Bars

Read Reviews (65)

"A gooey bar for the chocolate and the cake lover combined!" — SKIMOREH20

Ingredients Edit and Save

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Original recipe makes 1 - 9x13 inch pan Change Servings

1 (18.25 ounce) package yellow cake mix
1/2 cup butter, melted
1 egg
1 cup semisweet chocolate chips

1 (8 ounce) package cream cheese, softened
2 eggs
3 1/2 cups confectioners' sugar

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a large bowl, mix together the cake mix, melted butter and 1 egg until smooth. Batter will be thick. Spread evenly into the bottom of the prepared pan. Next, sprinkle the chocolate chips over the layer of dough. Finally, beat the cream cheese, 2 eggs and confectioners' sugar together in a medium bowl until smooth. Pour as evenly as you can over the chocolate chips.
Bake for 35 to 40 minutes in the preheated oven, until the top is set. Let cool for at least 30 minutes before cutting into bars.

Kitchen-Friendly View

PREP 10 mins
COOK 35 mins
READY IN 55 mins

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Very decadent and rich!!! but very quick and easy. I used Duncan Hines Butter recipe cake mix, used 1/3 less fat cream cheese. I also used milk chocolate chips instead of semi-sweet and also sprinkled more chips on top after baking. I decreased confectioners sugar to 2 and 1/2 cups as suggested. Will make again, so quick easy and good. Thanks Carol!

—YOUGOTTAEAT

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Most Helpful Critical Review

Jan 05, 2004

I was excited to try this recipe, but I won't be making it again. It's like eating raw cookie dough with extra sugar and butter added. I used half the amount of sugar called for, but they still turned out way too sweet! Don't get me wrong, I LOVE sweet desserts, but this was just too much. My husband and friends agreed. I also found the cake dough to be fairly hard to work with (very crumbly and difficult to spread), and the cream cheese layer is too thick and sticky to pour evenly over the chips. Better to simply mix the chips in with the cream cheese and save yourself some trouble.

—OSROCKY

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73 Ratings

Nov 02, 2003

Loved it! Except for one thing, you definately have to decrease the confectioners sugar to 2 cups or it will put you in a diabetic coma! made a second batch with 2 cups, and it was to die for!!!

—LESLIEK7

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Jun 20, 2006

YUM!!!!this was soo delicious!!I'm soo glad i tried it. I was almost afraid to because it had gotten some iffy reviews and im not a big fan of cake mixes, but it was extremely delicious!! Like some of the other reviewers i also used only 2 cups of conf. sugar, and i added 4tbsp of melted butter to the cream cheese mix because i noticed most of the other gooey butter cake recipes had butter in the filling as well, and it turned out really well. I do agree that the cake portion is a bit dry but altogether it was well worth it.

—chef_niki

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Mar 13, 2003

I took the other reviewers suggestions and cut the sugar back by a cup and it came out wonderful. I was looking for something cheap, delicious and easy to take to a last minute dinner innivation. They were all gone in five minutes flat! I couldn't believe it. This recipe is a keeper.

—DEETA

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Sep 05, 2007

The idea of this recipe is good but it doesn't quite turn out. The bottom layer is too dry and the top a little too sweet. I think with tinkering it could be good so I'm going to work on it.

—cicada77

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May 29, 2004

These were very good but I did make changes. First I do not think that it is possible to spread the mixture because of the thickness. I ended up having to press it in the pan. I also cut the sugar down to 1 cup and that was perfect and still sweet but not overly sweet. (3-1/2 cups seems like way too much). I threw the ingredients for the topping in the food processor and it poured nicely and evenly and the result was a nice cheese-like topping. Will be making again. Thanks

—LESLEYfromWI

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Jun 21, 2010

I make this all the time and my friends love it! lots of people ask for this recipe. yes, it sticks to my teeth, but that's what sweets do. I sometimes make a half recipe in an 8x8 pan with a cupcake mix that is half the size of a cake mix. I also cook it a little longer so the topping isn't as gooey (I am paranoid about cooking the eggs through) and with a little brown on top, it makes for an almost marshmallow top.

—Holly A.

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Nutrition

Calories
270 kcal
14%

Carbohydrates
39 g
13%

Cholesterol
47 mg
16%

Fat
12.3 g
19%

Fiber
0.6 g
3%

Protein
2.8 g
6%

Sodium
206 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Gooey Bars

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 270
Calories from Fat: 111

% Daily Value *
Total Fat 12.3g 19 %
Saturated Fat 6.3g 31 %
Cholesterol 47mg 16 %
Sodium 206mg 8 %
Potassium 64mg 2 %
Total Carbohydrates 39g 13 %
Dietary Fiber 0.6g 3 %
Protein 2.8g 6 %
Sugars 30.4g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 5 %
Iron 8 %
Thiamin 5 %
Niacin 8 %
Vitamin B6 2 %
Magnesium 4 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.