Strawberry White Chocolate Gooey Bars Recipe
Introduction
Strawberry White Chocolate Gooey Bars are a delightful treat combining a soft strawberry-flavored base with rich white chocolate and sweetened condensed milk for an irresistibly gooey texture. Perfect for dessert or a special snack, these bars are easy to make and sure to impress.
Ingredients
- 1/2 cup unsalted butter (very soft)
- 1 box (15.25 ounces) strawberry cake mix
- 1 large egg
- 1 cup white chocolate chips
- About 8 ounces (60% of a 14-ounce can) sweetened condensed milk (fat-free optional)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line a 9×9-inch pan with aluminum foil and spray it with cooking spray; set aside.
- Step 2: In a large bowl, beat the softened butter with a handheld electric mixer on medium-high speed until smooth and creamy.
- Step 3: Add the strawberry cake mix and egg to the bowl. Beat on low speed until the mixture changes from pea-sized crumbles into a tacky, thick dough.
- Step 4: Press between half and two-thirds of the dough evenly into the prepared pan to form the base layer. Use a spatula or hands sprayed with cooking spray for easier spreading. Set the remaining dough aside.
- Step 5: Evenly sprinkle the white chocolate chips over the dough base.
- Step 6: Drizzle about 60% of the sweetened condensed milk (around 8 ounces) evenly over the white chocolate chips.
- Step 7: Drop the remaining dough in approximately 1-inch pieces over the sweetened condensed milk layer. Lightly press down the dough pieces; it’s fine if some areas remain uncovered.
- Step 8: Bake for 27 to 30 minutes, until the edges are set and lightly golden and the center is mostly set but slightly jiggly.
- Step 9: Cool the pan on a wire rack for at least 2 to 3 hours or overnight until the bars are firm enough to cut.
Tips & Variations
- Using aluminum foil to line the pan makes cleanup much easier and helps lift the bars out in one piece.
- For extra flavor, add a teaspoon of vanilla extract to the dough before baking.
- Swap white chocolate chips for milk or dark chocolate chips if you prefer a richer chocolate taste.
- If you like a crunch, sprinkle chopped nuts on top before baking.
Storage
Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week or freeze for up to 3 months. Reheat briefly in the microwave if desired to regain some gooey texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cake mix flavor?
Yes, you can experiment with other flavors like vanilla or lemon. Keep in mind the flavor will alter the overall taste of the bars.
Is it necessary to refrigerate the bars?
Refrigeration is optional but recommended if you prefer a firmer texture or need to store the bars for more than a few days. They can be enjoyed at room temperature as well.
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Strawberry White Chocolate Gooey Bars Recipe
- Total Time: 3 hours 45 minutes
- Yield: 16 bars 1x
Description
Indulge in these Strawberry White Chocolate Gooey Bars, a delightful dessert featuring a strawberry cake mix base, creamy layers of white chocolate chips, and sweetened condensed milk for an irresistible gooey texture. Perfectly baked to a soft, chewy perfection with a light golden crust, these bars are a delicious treat for any occasion.
Ingredients
Base Layer
- 1/2 cup unsalted butter (very soft)
- 1 box (15.25 ounces) strawberry cake mix
- 1 large egg
Filling and Topping
- 1 cup white chocolate chips
- About 8 ounces (60% of a 14-ounce can) sweetened condensed milk (fat-free recommended)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Line a 9×9-inch baking pan with aluminum foil for easy cleanup and spray it with cooking spray; set aside.
- Make the Dough: In a large bowl, beat the very soft unsalted butter using a handheld electric mixer on medium-high speed until smooth and creamy. Add the strawberry cake mix and egg, then beat on low speed until combined. The batter will initially be crumbly, but keep beating until it transforms into a tacky, thick dough.
- Form the Base Layer: Take between half and two-thirds of the dough and press it evenly into the prepared pan to form a smooth base layer. Use a spatula or your hands (sprayed with cooking spray) for easier handling. Set the remaining dough aside.
- Add White Chocolate Chips: Evenly sprinkle 1 cup of white chocolate chips over the dough base in the pan.
- Drizzle Sweetened Condensed Milk: Drizzle about 8 ounces (60% of the can) of sweetened condensed milk evenly over the white chocolate chips—eye-balling the amount works fine.
- Top with Remaining Dough: Add the remaining dough in approximately 1-inch pieces over the condensed milk layer. Lightly press the dough pieces down; it’s okay if they don’t completely cover the surface.
- Bake: Bake for 27 to 30 minutes, or until the edges are set and have turned light golden brown, and the center is mostly set though it may remain slightly jiggly.
- Cool and Set: Allow the pan to cool on a wire rack for at least 2 to 3 hours to let the bars firm up properly. For best results, refrigerate or let cool overnight before cutting into bars.
Notes
- Using aluminum foil to line the pan is highly recommended for easier cleanup and to lift the bars out after baking.
- The dough is thick and tacky; using cooking spray on your hands helps when pressing it into the pan.
- The bars might look slightly underbaked in the center but will firm up while cooling.
- You can use fat-free sweetened condensed milk for a lighter version without compromising the gooey texture.
- Allowing the bars to cool completely or refrigerate overnight improves cutting and texture.
- Store leftovers in an airtight container at room temperature or refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry bars, white chocolate dessert, gooey bars, cake mix desserts, easy bake bars, sweetened condensed milk bars
