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

Scale

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