Ingredients
For the crust:
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1 box yellow cake mix (about 15.25 oz)
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1/2 cup butter, melted
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1 egg
For the filling:
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8 oz cream cheese, softened
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1/2 cup butter, melted
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2 eggs
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2 cups powdered sugar
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1 tsp vanilla extract
Optional toppings:
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Chocolate chips, caramel drizzle, or chopped nuts
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
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Make the crust:
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Mix the cake mix, 1/2 cup melted butter, and 1 egg until crumbly.
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Press evenly into the bottom of the pan.
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Prepare the filling:
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Beat the cream cheese and 1/2 cup melted butter until smooth.
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Add 2 eggs, 2 cups powdered sugar, and vanilla extract. Mix until creamy.
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Assemble:
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Pour the cream cheese mixture over the crust and spread evenly.
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Sprinkle chocolate chips or nuts on top if desired.
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Bake:
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35–40 minutes, or until the top is set but still soft in the center. (They’ll firm up a bit as they cool.)
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Cool and cut:
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Let cool completely in the pan before slicing. Serve slightly chilled or at room temp for maximum gooeyness.
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💡 Pro tips:
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Don’t overbake! The bars should still jiggle slightly in the middle when you take them out.
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For extra gooeyness, add a layer of caramel or chocolate ganache on top.
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These can be made ahead and stored in the fridge; just bring to room temp before serving.
If you want, I can also give a super quick “2-bowl” version that’s just as gooey but way faster. Do you want me to do tha
