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Red Velvet Gooey Bars are a red velvet cake mix cookie bar filled with cream cheese filling – the perfect bar form of your favorite cake. These are easy with just 5 ingredients and they freeze great too!
Red Velvet Gooey Bars from Cake Mix
If you’re a regular reader of Crazy for Crust, I’m sure you know that I love red velvet cake. Here’s the thing – brownies are good. Red velvet brownies are better. Cake is good! Red velvet cupcakes are better. Cookies are good. Red velvet cookies are better.
So, why would I create a good gooey bar recipe when I could make it better? So, I present you with my rich, red velvet gooey bars. Prepare your tastebuds for doughy red velvet crust, sweet cream cheese filling, and a handful of melted white chocolate chips. Yum!
5 Ingredients Needed
- Red velvet cake mix – any brand works, just make sure it’s about 15 ounces.
- Butter – unsalted, softened butter – although you can swap salted butter.
- Egg – large eggs are best!
- Sweetened condensed milk – you can use regular or fat free.
- Cream cheese – very soft cream cheese
- White chocolate chips – white chocolate and red velvet are so good together!
How to Make Red Velvet Gooey Bars
- Preheat oven: Use foil and cooking spray to line and grease a 9×9” pan. Preheat your oven to 350°F.
- Make dough: In the bowl of an electric mixer, use the paddle attachment to mix the butter, egg, and cake mix together. Stir until the ingredients are well-combined and a thick dough forms. Use about ⅔ of the dough to press into the bottom of the prepared 9×9” pan, creating the bottom portion of the bars. Sprinkle the bottom layer with white chocolate chips.
- Make filling: Whisk together the softened cream cheese and sweetened condensed milk. Only proceed with this step if your cream cheese is very soft. It should be nearly melted. If your cream cheese is taking too long to soften, feel free to microwave it in 20 second increments. Once whisked into the sweetened condensed milk, pour the mixture over the white chocolate chips and bottom layer.
- Top the bars: Roll the remaining dough into small balls and place them evenly over the cream cheese mixture. Apply pressure to flatten them, creating the top crust. It probably won’t cover the filling entirely!
- Bake: Bake for 28 to 30 minutes; you’ll know they’re done when they begin to brown.
Expert Tips
- To cover the filling more evenly, you should flatten the pieces of dough between your fingers before placing them on top of the bars.
- Make sure to cool the bars entirely before cutting. If you try to cut it while warm, they will likely be too gooey.
- You can store red velvet gooey bars in an airtight container on the counter, or freeze them for up to three months.
FAQs
How do I know when gooey bars are done baking?
Gooey bars are done baking when they just begin to brown.
Can you freeze gooey bars?
Yes, you can freeze gooey bars in an airtight container for up to 3 months.
Red Velvet Gooey Bars
These gooey bars are a HIT! Use a red velvet cake mix and cream cheese in the filling to make a perfect gooey bar for any occasion.
Total Time 45 minutes
Ingredients
- 1 approx 15 ounce red velvet cake mix any brand
- ½ cup (113g) unsalted butter , softened
- 1 large egg
- ½ cup (180g) sweetened condensed milk
- 3 ounces (85g) cream cheese , very soft
- 1 cup (170g) white chocolate chips
Instructions
- Preheat oven to 350°. Line a 9×9” pan with foil and spray liberally with cooking spray.
- Add cake mix, butter, and egg to the bowl of an electric mixer fitted with a paddle attachment. Mix until a thick dough forms.
- Press about ⅔ of the dough into the bottom of the prepared pan. Sprinkle with white chocolate chips.
- Make sure your cream cheese is very soft, even almost melted. You can heat it in a microwave safe bowl in 20 second increments in your microwave until you’re able to whisk it. Whisk the cream cheese with the sweetened condensed milk. Pour sweetened condensed milk mixture over the white chocolate.
- Separate remaining dough into small balls and evenly space over the top of the bars. Press down to flatten. It will not cover completely.
- Bake bars for about 28-30 minutes, or until they just begin to brown. Cool completely before slicing, otherwise the mixture will be too gooey to cut.
- Store in an airtight container for up to 3 days or freeze for up to one month.
Recipe Notes
- It’s best to flatten pieces of the dough between your fingers before placing on the top of the bars, so that they cover more evenly.
- Cool completely before slicing.
- Store in an airtight container or freeze for up to 3 months.
Recipe Nutrition
Serving: 1serving | Calories: 166kcal | Carbohydrates: 12g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 45mg | Potassium: 81mg | Fiber: 0.02g | Sugar: 12g | Vitamin A: 294IU | Vitamin C: 0.3mg | Calcium: 58mg | Iron: 0.1mg
Nutritional information not guaranteed to be accurate
Can’t wait to make these for a party this weekend. They look delish! Question about storage: the recipe said they can be stored up to three days but do you mean stored in a refrigerator because of the cream cheese?
Thanks for letting me know.