Here’s a classic recipe for Ooey Gooey Bars—chewy, buttery, and sweet with a rich cream cheese layer:
Ingredients (Makes ~16 bars)
For the Crust:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
For the Ooey-Gooey Layer:
- 1 (8 oz) package cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Optional: ½ cup chocolate chips or nuts
Instructions
- Preheat Oven:
- 350°F (175°C). Grease or line a 9×13-inch pan with parchment paper.
- Make the Cookie Base:
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs and vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture until combined.
- Press about 2/3 of the dough evenly into the bottom of the prepared pan.
- Prepare the Ooey-Gooey Layer:
- Beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
- Stir in chocolate chips or nuts if using.
- Spread this mixture evenly over the cookie base.
- Add Remaining Dough:
- Crumble the remaining 1/3 of the dough over the cream cheese layer.
- Bake:
- Bake for 35–40 minutes, until the top is lightly golden and the center is set.
- Cool & Serve:
- Let cool completely in the pan before cutting into squares.
Tips
- Chewier Texture: Slightly underbake the bars for a more gooey center.
- Flavor Variations: Add a swirl of caramel or raspberry preserves on top of the cream cheese layer before adding the crumble.
- Storage: Keep in an airtight container at room temperature for 3–4 days or refrigerate for up to a week.
If you want, I can also give a quick no-bake version of Ooey Gooey Bars that’s super fast and still decadent.
Do you want me to provide that version?
