The “Golden Grid” Southern Ooey Gooey Bars
This is the classic “Two-Layer” version that uses a yellow cake mix base for that iconic nostalgic flavor.
| Category | Details |
| Prep Time | 10 minutes |
| Bake Time | 35–40 minutes |
| Total Time | 50 mins + Cooling |
| Yield | 16–20 bars |
🍴 Ingredients
- The “Shortbread” Crust:
- 1 box (15.25 oz) Yellow Cake Mix
- ½ cup (1 stick) Unsalted butter, melted
- 1 Large egg
- The “Gooey” Filling:
- 8 oz (1 pkg) Cream cheese, softened
- 2 Large eggs
- 1 tsp Vanilla extract
- 1 box (16 oz) Powdered sugar (yes, the whole box!)
- Optional: A pinch of salt to balance the sugar
👩🍳 Instructions
1. The Foundation
- Preheat your oven to 175°C (350°F). Grease a 9×13 inch baking dish.
- In a medium bowl, combine the cake mix, melted butter, and one egg. Mix until a thick, cookie-dough-like batter forms.
- Press this mixture firmly into the bottom of the pan to create an even crust.
2. The Creamy Cloud
- In a large bowl, beat the softened cream cheese until smooth and lump-free.
- Add the two eggs and vanilla, beating until combined.
- Gradually add the powdered sugar. Mix on low speed first (to avoid a “sugar cloud” in your kitchen!) and then whip until the filling is silky and white.
3. The Pour
- Pour the cream cheese mixture over the unbaked crust. Use a spatula to spread it all the way to the edges.
4. The “Wobble” Bake
- Bake for 35–40 minutes.
- The Visual Check: The edges should be golden brown and slightly puffed, but the center should still look a bit “underdone” and jiggly.
5. The Patience Test
- You must let these bars cool completely in the pan before cutting. If you cut them while warm, the “goo” will run everywhere. For the cleanest squares, refrigerate them for 1 hour before slicing.
The “Lemon” Variation: For a brighter twist, add the zest of two lemons and 2 tbsp of lemon juice to the cream cheese layer. It turns these into a decadent, creamy lemon bar that is perfect for spring.