The Irresistible Magic of Chewy Gooey Bars
There is a legendary status reserved for desserts that blur the line between a blondie, a brownie, and a cheesecake. Chewy Gooey Bars—often known by their more colorful nickname, “Neiman Marcus Bars” or “Chess Squares”—are the crown jewel of the bake sale and the potluck alike.
This recipe is a celebration of contrasting textures. It features a dense, buttery cake-like base that supports a molten, silken cream cheese top. When baked, the two layers merge into a singular experience that is part chewy, part melt-in-your-mouth, and entirely addictive.
This recipe matters because it is the ultimate “emergency” dessert. With just a few pantry staples and a single mixing bowl, you can create a decadent treat that tastes like it took hours of professional pastry work. It is the perfect companion for a celebratory party or a quiet midnight snack.
Ingredients
-
1 box (15.25 oz) Yellow cake mix
-
3 large Eggs (Divided)
-
1/2 cup Unsalted butter (Melted)
-
1 block (8 oz) Cream cheese (Softened to room temperature)
-
1 box (16 oz) Powdered sugar
-
1 teaspoon Pure vanilla extract
Instructions
-
Preheat your oven to 325°F and grease a 9×13 inch baking pan (or line with parchment paper).
-
In a large bowl, combine the dry cake mix, melted butter, and one egg.
-
Mix until a thick, cookie-like dough forms, then press it firmly and evenly into the bottom of the prepared pan.
-
In the same bowl (no need to wash it!), beat the softened cream cheese until smooth and creamy.
-
Add the remaining two eggs and the vanilla extract to the cream cheese, beating until well combined.
-
Gradually add the powdered sugar, mixing on low speed until the topping is smooth and pourable.
-
Pour the cream cheese mixture over the cake base, spreading it all the way to the edges with a spatula.
-
Bake for 40 to 45 minutes until the edges are golden brown and the center still has a slight, soft jiggle.
-
Remove from the oven and allow the bars to cool completely in the pan on a wire rack.
-
Slice into squares once fully set; the bars will firm up significantly as they cool.
Why This Recipe Works
-
Using a cake mix as the base provides a consistent, sturdy structure that holds up the heavy cream cheese layer.
-
The lower baking temperature (325°F) ensures the cream cheese top stays velvety and pale rather than puffing up and cracking.
-
The high ratio of powdered sugar in the topping creates a thin, crackly “crust” on top that shatters perfectly when you bite into the gooey center.
-
Softened cream cheese provides enough acidity to balance the intense sweetness of the cake mix and sugar.
Tips for Best Results
Don’t overbake! The “gooey” in the name comes from the center being slightly under-set when it comes out of the oven. If the top becomes dark brown or firm, the bars will lose their signature fudgy texture.
Use a plastic knife to cut the bars once they are cool. For some reason, plastic is the secret to getting clean, non-stick edges on cream cheese-based desserts.
For the best flavor and the easiest slicing, refrigerate the bars for at least two hours after they have reached room temperature. Cold bars are much easier to handle and the flavors meld beautifully.
Variations & Substitutions
For a “Chocolate Gooey Bar,” swap the yellow cake mix for a devil’s food or fudge cake mix. This creates a deep, cocoa-rich base that pairs perfectly with the sweet cream.
To add a bit of crunch, fold in a half-cup of chopped pecans or walnuts into the cake base before pressing it into the pan.
If you want a citrus twist, add a tablespoon of fresh lemon zest and a squeeze of lemon juice to the cream cheese topping. This brightens the richness and adds a refreshing zing.
Frequently Asked Questions
Do these bars need to be refrigerated?
Yes. Because the topping is made primarily of cream cheese and eggs, any leftovers should be stored in an airtight container in the refrigerator. They stay fresh for up to five days.
Can I make these gluten-free?
Absolutely. Simply use your favorite 1-for-1 gluten-free yellow cake mix. The cream cheese topping is naturally gluten-free as long as your powdered sugar and vanilla are certified.
Can I freeze Chewy Gooey Bars?
These bars freeze exceptionally well. Wrap individual squares in plastic wrap and store them in a freezer bag for up to three months. Thaw in the fridge overnight before serving.
Why did my bars sink in the middle?
A slight sink is normal for these bars, as the air whipped into the eggs and cream cheese settles as it cools. This actually creates the “gooey” pocket that makes them so famous.
There is a simple, indulgent joy in a dessert that doesn’t take itself too seriously. Chewy Gooey Bars are a reminder that the best treats are often the ones that are a little messy and a lot of fun to eat. We hope this buttery, sugary classic brings a big smile to your next gathering.
