Strawberry White Chocolate Gooey Bars
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
16
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Calories
332 kcal
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Course
Baked Goods
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Cuisine
American
Strawberry White Chocolate Gooey Bars
Description
The bars start by creaming very soft unsalted butter, then mixing in strawberry cake mix and an egg to create a dense, tacky dough. A portion of the dough is pressed evenly into a prepared 9x9-inch pan to form the base layer. White chocolate chips are scattered over this base, followed by a generous drizzle of sweetened condensed milk, which adds moisture and sweetness.
Remaining dough is dotted in pieces over the top before baking at 350°F until the bars are set and golden. This layering technique creates a gooey texture where the dense cake base contrasts with pockets of melted white chocolate and rich condensed milk, while the strawberry cake mix imparts fruity flavor throughout.
The bars are best enjoyed fresh but keep well at room temperature for up to five days or can be frozen for longer storage. The texture is soft and indulgent, with a combination of creamy and cakey elements making them distinct.
Ingredients
- ½ cup butter very soft, unsalted
- cake mix strawberry flavor, one 15.25-ounce box
- 1 egg large
- 1 cup white chocolate chips
- sweetened condensed milk use about 8 ounces, I use fat-free, about 60% of one 14-ounce can
Instructions
- Preheat oven to 350F and line a 9×9-inch pan with aluminum foil (strongly recommended for easier cleanup) and spray with cooking spray; set aside.
- To a large bowl, add the butter and beat with a handheld electric mixer on medium-high speed until smooth and creamy.
- Add the cake mix, egg, and beat on low speed to combine. The batter will be very thick; keep beating until it goes from pea-sized crumbles to a tacky, thick dough.
- Add between half and two-thirds of the dough to the prepared pan to form an even, smooth base layer. I use a spatula but use your hands (sprayed with cooking spray) if that’s easier; set remaining dough aside.
- Evenly sprinkle the white chocolate chips over the dough.
- Evenly drizzle with about 60% of the can (about 8 ounces) of sweetened condensed milk; just eyeball it.
- Add the rest of the dough in approximately 1-inch pieces over the sweetened condensed milk, lightly pressing it down. You won’t have complete coverage; this is okay.
- Bake for about 27 to 30 minutes or until edges are set and the center is mostly set; it’s okay if it’s a little jiggly. I judged the doneness by looking at the edges and as they turned light golden brown, I removed the pan from the oven.
- Allow pan to cool on a wire rack for at least 2 to 3 hours (overnight is better) or until bars have firmed up enough to cut.
Notes
- These bars keep fresh for up to 5 days at room temperature in an airtight container.
- You can freeze the bars for up to 3 months; thaw before serving.
- Strongly lining the pan with foil aids in easy removal and cleanup.
- The recipe adapts a method from a popular baking source, ensuring reliable results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 332kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 62mg | 21% |
| Sodium | 135mg | 6% |
| Sugar | 36g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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