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Strawberry White Chocolate Gooey Bars Recipe

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3.9 from 13 reviews

These Strawberry White Chocolate Gooey Bars combine the sweet, fruity flavors of strawberry cake mix with creamy white chocolate and condensed milk for an irresistibly soft and gooey dessert. With a tender base and a luscious topping, these bars are perfect for sharing at any gathering or enjoying as a special treat with family and friends.

Ingredients

Base and Topping:

  • 1/2 cup unsalted butter, very soft
  • 15.25-ounce box strawberry cake mix
  • 1 large egg
  • 1 cup white chocolate chips

Drizzle:

  • About 8 ounces (approximately 60% of a 14-ounce can) fat-free sweetened condensed milk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with aluminum foil for easier cleanup, then spray the foil with cooking spray. Set the pan aside.
  2. Beat Butter: In a large bowl, add the very soft unsalted butter. Using a handheld electric mixer on medium-high speed, beat the butter until it becomes smooth and creamy.
  3. Combine Cake Mix and Egg: Add the strawberry cake mix and the large egg to the creamed butter. Beat on low speed until the mixture transforms from pea-sized crumbles into a tacky, thick dough. This dough will be quite thick and sticky.
  4. Form Base Layer: Take between half and two-thirds of the dough and press it evenly into the prepared pan to create a smooth base layer. Use a spatula or your hands (lightly sprayed with cooking spray) to help spread the dough evenly. Set aside the remaining dough.
  5. Add White Chocolate Chips: Sprinkle the white chocolate chips evenly over the base layer in the pan, coating it thoroughly.
  6. Drizzle Sweetened Condensed Milk: Pour about 8 ounces (roughly 60% of the can) of sweetened condensed milk evenly over the white chocolate chips. It’s fine to eyeball this amount.
  7. Add Remaining Dough: Break up the remaining dough into approximately 1-inch pieces and distribute them over the sweetened condensed milk layer. Lightly press these pieces down; it’s okay if some of the milk layer remains visible and coverage isn’t complete.
  8. Bake: Place the pan in the oven and bake for about 27 to 30 minutes. Look for the edges to set and turn a light golden brown, while the center should be mostly set but may still jiggle slightly. Use the edges as your doneness indicator and remove the pan once they are lightly browned.
  9. Cool Completely: Remove the bars from the oven and place the pan on a wire rack. Allow the bars to cool for at least 2 to 3 hours, or ideally overnight, until they are firm enough to cut into bars.

Notes

  • Using aluminum foil to line the pan makes cleanup much easier.
  • Press the dough base evenly to ensure an even bake and texture.
  • It is normal for the center to be slightly jiggly right out of the oven; it firms up completely after cooling.
  • Fat-free sweetened condensed milk can be used to reduce fat without compromising creaminess.
  • Spray your hands with cooking spray to prevent dough from sticking when spreading or pressing.
  • Letting the bars cool overnight enhances their gooey texture and makes slicing cleaner.

Find it online: https://dishcooks.com/strawberry-white-chocolate-gooey-bars-recipe/