Strawberry White Chocolate Gooey Bars (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1/2 cup unsalted butter, very soft
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one 15.25-ounce box strawberry cake mix
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1 large egg
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1 cup white chocolate chips
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8 ounces (about 60%) sweetened condensed milk, fat-free works fine
# Instructions:
01 -
Start by preheating your oven to 350°F. Line a 9×9-inch pan with aluminum foil (this will make cleanup so much easier!) and give it a good spray with cooking spray.
02 -
In a large bowl, beat the soft butter until it's smooth and creamy using a handheld electric mixer on medium-high speed.
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Add your cake mix and egg to the butter, beating on low speed. Don't worry if the batter seems super thick - keep mixing until those pea-sized crumbles turn into a tacky, thick dough.
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Press about two-thirds of your dough into the pan to create a smooth base layer. Sprinkle the white chocolate chips evenly over top, then drizzle with the sweetened condensed milk. Break up the remaining dough into 1-inch pieces and scatter them over the top, pressing down lightly.
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Bake for 27-30 minutes until the edges are set and the center is mostly set (a little jiggle is fine!). You'll know they're done when the edges turn a light golden brown.
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Let the bars cool on a wire rack for at least 2-3 hours, though overnight is even better. They need this time to firm up properly for cutting.
# Notes:
01 -
These gooey bars will stay fresh in an airtight container at room temperature for up to 5 days
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You can freeze these bars for up to 3 months
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Recipe adapted from Crazy for Crust