Gooey Bars

My photo is of my take on this great quick recipe used caramel cake mix for bottom cake and used philly cream cheese that had pecans and honey already added and uses hazelnut flavoring instead of vanilla came out of oven great will repost after it cools and I cut it. ( if they don’t eat it up first)

They were very dry and overly sweet which I expected.

yuuuuummy

DELICIOUS! After reading the reviews and a similar recipe, I decreased the powdered sugar to 2 1/2 cups, added a couple of extra tablespoons of butter to the dough and used my hands to spread it into the pan. I added 1/2 tsp of vanilla to the cream cheese mixture to add more of a cookie dough flavor. I put about 3/4 cup of choc chips on top of dough and also put 3/4 cup mixed into the cream cheese mixture. It turned out perfect! It DOES taste like eating choc chip cookie dough…so I could see where some might not like it, but it is my new favorite, I’ll definitely make this again! UPDATE: I made this recipe again following the recipe EXACTLY and it actually came out better than it did with the alterations. It is very sweet, but it is less “gooey” and more set if you use all the sugar (3 1/2 cups). I believe the taste was better as well. I took it to a party and tons of people wanted the recipe, so it was a hit!

I make this every Christmas season. My family loves them. It’s become a holiday tradition.

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 8×8 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.

these were a hit with everyone i shared them with. i cut the powdered sugar down to 1 3/4 C. might try this with blueberries or raspberries next time. REALLY easy and fast to make! thanks for sharing!

Wow! Really, really good!. Very rich. Love it!

Didn’t like these. They were hard and way too sweet. Thanks anyway.

This recipe is missing something. The main cake batter recipe is way to dry without enough moisture to be poured in the pan. The cream cheese mixture did not mix to a texture that could be poured over the top. It was not well thought out or someone did not write it correctly. Not typical for the quality of recipes normally found on this website.

These are yummy, but I did change to suit what I had on hand. I used a chocolate cake mix, 12oz of cream cheese with 3 eggs and 4 C of powdered sugar. I also used a 10×15 pan because I like them not to be so thick. Turned out wonderful.

This always turns out great. I also like the fact it doesn’t use all the butter that a certain Lady uses in all her recipes. : )

I made this without the cream cheese topping ( I just wanted the cookie bar) and it turned out excellent and was so quick and easy to make. Since I was only making the cookie part I adjusted the cook time accordingly.

Way too sweet for my family. Sorry will not make again.

So Good! I think next time, I’ll try a chocolate cake mix.

Very good. Will definitely take care of your sweet tooth.

The solution to the dry crust! Add one box of vanilla instant pudding and 1/4c water to the cake mix batter, and the crust will be moist. Also extra chocolate chips on top will help the chocoholic.

As everyone else said, they are a rich, decadent, incredibly sweet bar. I think it’s missing something: a tsp of vanilla in the cream cheese? toasted almonds or coconut on the top before baking? And I probably won’t try any more recipes that use cake mix, just way too much added sugar. I think this would be better with a shortbread cookie-like crust, and if I EVER make this again I would cut the sugar way down.

I’ve made these for years (got the recipe from a roommate in college) but could never make them without them turning into sugary CEMENT in the pan. I think the comments made for this recipe solved my problems with different amounts than my current recipe! Another tip I have though… instead of sprinkling chocolate chips, stir them into the cake mix layer. It makes the cream cheese layer much easier to spread.

Very easy to make. I didn’t have enough powdered sugar but I made it anyway. I didn’t think it turned out but everyone raved about it and asked for the recipe. I will make sure to have enough powdered sugar BEFORE I start the recipe next time!

I made this recipe around the kids’ bedtime last night, and half of the bars were already gone when I left for work this morning. I have made these as written and have also used a recipe that is identical except for the addition of a stick of melted butter to the top layer. Both are very good. The recipe with the extra butter is obviously less healthy, but the extra butter makes for a fluffier top layer. The one recommendation that I would make is that you can get away with reducing the amount of powdered sugar. I’ve never used more than 3 cups, and sometimes use less than that. You can get away with granulated sugar if that’s all you have on hand. I also use my stand mixer to beat the crust mixture for 2 minutes at medium speed. My crust has a better texture when I do that. I found the crust to be a little bit dry when I just mixed it by hand. Okay, so I had more than one suggestion! One last thing – I had to extend my baking time to 45 minutes.