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Strawberry White Chocolate Gooey Bars Recipe

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★★★★★

4.5 from 139 reviews

These Strawberry White Chocolate Gooey Bars combine a luscious strawberry cake base with sweet white chocolate chips and creamy condensed milk, baked to gooey perfection. Perfectly tender and sweet, they make a delightful dessert or snack that’s simple to prepare and irresistibly delicious.

Ingredients

Scale

Base and Topping

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

Filling

  • About 60% of one 14-ounce can sweetened condensed milk (about 8 ounces), preferably fat-free

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with aluminum foil, which is strongly recommended for easier cleanup, and spray the foil with cooking spray. Set the pan aside.
  2. Cream Butter: In a large bowl, add the very soft unsalted butter. Using a handheld electric mixer, beat it on medium-high speed until the butter is smooth and creamy.
  3. Combine Cake Mix and Egg: To the creamed butter, add the strawberry cake mix and the large egg. Beat on low speed to combine. The batter will be very thick; continue beating until the mixture changes from pea-sized crumbles to a tacky, thick dough.
  4. Form Base Layer: Take between half and two-thirds of the dough and spread it evenly in the prepared pan to form a smooth base layer. A spatula can be used, or lightly spray your hands with cooking spray and press the dough into place. Set the remaining dough aside for later.
  5. Add White Chocolate Chips: Evenly sprinkle the white chocolate chips over the dough base layer.
  6. Drizzle Condensed Milk: Pour about 60% of the sweetened condensed milk (approximately 8 ounces) evenly over the white chocolate chips. Aim to drizzle it evenly for the gooey texture.
  7. Add Remaining Dough: Place the rest of the dough in approximately 1-inch pieces over the condensed milk layer. Lightly press these pieces down, but don’t worry if there are gaps; full coverage is not necessary.
  8. Bake: Bake the bars for about 27 to 30 minutes, or until the edges are set and turning light golden brown, and the center is mostly set but may still jiggle slightly. Use the edges as your indicator for doneness and then remove the pan from the oven.
  9. Cool and Set: Allow the pan to cool on a wire rack for at least 2 to 3 hours, preferably overnight, until the bars have firmed up enough to be cut into squares cleanly.

Notes

  • Using aluminum foil to line the pan makes cleanup much easier and helps lift out the bars for serving.
  • Spraying your hands with cooking spray helps prevent the thick dough from sticking when pressing it into the pan.
  • The bars are best when cooled completely and set overnight for optimal firmness and gooey texture.
  • Fat-free sweetened condensed milk can be used to reduce fat content without compromising taste.
  • Don’t worry if the top dough pieces don’t completely cover the condensed milk — this contributes to the gooey texture.

Keywords: Strawberry dessert, white chocolate bars, gooey bars, easy dessert, baking recipe, strawberry cake mix dessert

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