These Neiman Marcus ooey gooey bars are soft, chewy dessert bars with a rich buttery flavor and plenty of sweetness. A yellow cake mix forms a cakey base that feels a lot like a blondie, and it is topped with a sweet and tangy cream cheese layer, so every bite lands somewhere between a blondie and a cheesecake.
You can dust the finished bars with powdered sugar or serve them next to a scoop of ice cream. I pulled a pan out of the oven last weekend and had to hold myself back from digging in before they cooled. Trust me, the cake mix shortcut makes this one friendly for any home baker.
If you have a serious sweet tooth, this is your recipe. These bars are rich, buttery, and chewy at the bottom, with a topping that brings irresistible sweetness. Because the base starts with a cake mix, bakers of any skill level can pull it off beautifully.
Here is the short version:
Just six inexpensive ingredients
One 9×13 inch pan yields 24 bars
Perfect for potlucks, holidays, or feeding a crowd
So good that leftovers are rarely a problem
Honestly, these disappear fast, and that is a very good sign.
Ingredients
Six ingredients, that is the whole list. Here is what you need:
8 ounces cream cheese, softened
8 tablespoons unsalted butter, which is 1 stick
1 box yellow cake mix, 15.25 ounces
4 large eggs, divided
1 pound powdered sugar, about 4 cups
1 teaspoon vanilla extract
Yellow cake mix is the foundation here. It gives the bars structure plus a sweet, buttery flavor. Melted butter adds richness and moisture to the base layer and helps bind the cake mix into a cohesive dough.
Eggs act as binders in both the base and the topping, so they earn their keep twice. Cream cheese is the star of the topping and delivers that signature ooey gooey texture.
Powdered sugar sweetens the cream cheese layer and helps create a smooth, melt in your mouth consistency, while vanilla extract adds warm depth of flavor that complements the cream cheese and sugar.
Full measurements appear in the printable recipe card at the bottom of the page.
Instructions
Ready? Let us walk through it step by step. Prep runs about 25 minutes, and the bars bake for about 35 minutes.
Let 8 ounces cream cheese sit at room temperature until softened. Short on time? Place it in a small microwave safe bowl and microwave in 15 second bursts until very soft, 30 to 60 seconds total.
Arrange a rack in the middle of the oven and heat the oven to 350°F. Line the bottom and the 2 long sides of a 9×13 inch baking pan with a sheet of parchment paper, making sure it is long enough to hang over the sides by at least 1 inch to form a sling.
Place 1 stick unsalted butter in a medium microwave safe bowl. Microwave in 20 second bursts until melted, 40 to 60 seconds total. You can also melt the butter in a small saucepan over medium heat and transfer it to a medium bowl. Let it cool slightly.
Add 1 (15.25 ounce) box yellow cake mix and 2 of the large eggs to the melted butter. Beat with an electric hand mixer or in a stand mixer with the paddle attachment on medium speed until smooth, 25 to 30 seconds. The batter will be very thick. Transfer it to the baking pan and spread into an even layer.
Wipe out the bowl and paddle, no need to wash. Add the cream cheese, the remaining 2 large eggs, 1 pound powdered sugar, and 1 teaspoon vanilla extract. Beat with the mixer on medium low speed until smooth, scraping down the sides once or twice, 40 to 45 seconds total. Pour over the top of the cake batter and spread it into an even layer.
Bake until golden brown around the edges but the center is slightly jiggly when the pan is gently shaken, 35 to 40 minutes. Place on a wire rack and let cool completely, 2 to 3 hours.
Run a thin knife around the edges of the bars to loosen. Grasping the excess parchment paper, lift the slab out of the pan and place it on a cutting board. Cut into 24 pieces.
Here is a quick look at the timing, so you can plan your afternoon:
Quick note: that slightly jiggly center is exactly what you want. Overbaking turns ooey gooey into just plain firm, so pull the pan while the middle still wobbles a little.
Leftover bars keep beautifully in an airtight container in the refrigerator for up to 1 week. They also freeze well for up to 4 months, and wrapping individual bars in plastic wrap is the best way to keep them from drying out.
To thaw a frozen bar, move it to the fridge for about 1 hour, or leave it at room temperature for roughly 15 to 20 minutes. Either way, it comes back soft and gooey.
Variations
Once you have the base recipe down, play a little. Here are a few twists worth trying:
Stir freshly squeezed lemon juice and lemon zest into the batter for a bright lemon version.
Drizzle a vanilla sugar glaze or a cream cheese glaze over the baked and cooled bars.
Fold white chocolate chips, milk chocolate chips, or chopped candy bars into the cake batter for extra gooeyness and texture.
Swap in a gluten free cake mix if you need to meet dietary needs.
Each one changes the personality of the bars just enough to feel brand new.
🏻 Tips
A few small things make a big difference here, and they are easy to remember.
Soften the cream cheese fully before you mix. Room temperature is ideal, and short microwave bursts work when you are in a hurry. It really does need to be very soft.
Line the pan with parchment that overhangs on both long sides. That overhang is your sling, and it lifts the whole slab out without a fight.
The yellow cake mix is a convenience, and another cake mix can step in if that is what you have in the pantry.
Let the bars cool completely before you remove them from the pan and slice. That is when they set properly. If time is short, pop the pan in the fridge to speed up the cooling.
Patience is the secret ingredient, I promise. The waiting is the hardest part of the whole recipe.
What to serve with (name of recipe)
These bars are wonderful on their own, and even better with a cup of coffee or tea. For a little extra, top a serving with a scoop of vanilla ice cream or a dollop of whipped cream. Nobody at my table has ever complained about that.
All Our Way recommends the following
Here is the equipment that makes this recipe painless:
Mixing bowls
An electric hand mixer
Dry measuring cups
Measuring spoons
A 13×9 inch baking pan
Parchment paper
That is it. No fancy gadgets required, and most kitchens already have every piece.
Chiacchierata (chat)
Let us chat for a minute. This is one of those desserts I keep coming back to because it is easy to make and it fits almost any occasion, from family gatherings to potlucks to a lazy Sunday cookout.
You mix, you bake, you wait for the bars to cool, and then everyone at the table thinks you spent the whole afternoon fussing.
You did not. That is the beauty of a cake mix shortcut.
If you make these Neiman Marcus ooey gooey bars, I would love to hear how they turned out. Did you go classic, or did you add lemon, chocolate chips, or a glaze on top?
Print the recipe, leave a five star rating, and tell me your favorite version in the comments. Your notes help other readers decide what to bake next.
And if you are browsing for more ideas, take a look around the site. There is always something sweet to try next.
More Desserts, Dolci
Still in the mood for something sweet? Browse the dessert archives for more easy treats you can share with a crowd, from simple bars to cozy classics.
FAQs
What are Neiman Marcus ooey gooey bars?
Neiman Marcus ooey gooey bars, also known as gooey butter bars, are a popular American dessert consisting of a chewy yellow cake mix base topped with a sweet and tangy cream cheese layer. They are baked until golden brown around the edges while the center remains soft and jiggly, creating a rich, buttery, and gooey texture.
How do you make gooey butter bars with cake mix?
To make gooey butter bars, beat one 15.25-ounce box of yellow cake mix with one stick of melted butter and two eggs. Spread this thick batter into a parchment-lined 9×13-inch pan. Then, beat eight ounces of softened cream cheese, two eggs, one pound of powdered sugar, and one teaspoon of vanilla extract until smooth, and pour it over the base. Bake at 350°F for 35 to 40 minutes until the edges are golden but the center is still slightly jiggly.
Why are they called Neiman Marcus bars?
These bars are named after the luxury Dallas department store Neiman Marcus, though the store has no official connection to the recipe. The name originated from a popularized version of the dessert, likely attributed to Paula Deen, which uses a simple cake mix and cream cheese topping. The name stuck because the bars' rich, indulgent flavor profile evoked the store's upscale image.
How do you keep gooey bars from getting hard?
To prevent gooey bars from becoming hard, do not overbake them; remove them from the oven when the center is still slightly jiggly, as they will continue to set while cooling. Store leftovers in an airtight container in the refrigerator for up to one week to maintain their soft, gooey texture. For freezing, wrap individual bars in plastic wrap to prevent drying out.
Neiman Marcus Ooey Gooey Bars These Neiman Marcus ooey gooey bars are soft, chewy dessert bars with a rich buttery flavor and plenty of sweetness. A yellow cake mix forms a cakey base that feels a lot like a blondie, and it is topped with a sweet and tangy cream cheese layer, so every bite lands somewhere between a blondie and a cheesecake.
Instructions 1-Let 8 ounces cream cheese sit at: Let 8 ounces cream cheese sit at room temperature until softened. (Alternatively, place the cream cheese in a small microwave-safe bowl, and microwave in 15-second bursts until very soft, 30 to 60 seconds total.) 2-Arrange a rack in the middle of: Arrange a rack in the middle of the oven and heat the oven to 350°F. Line the bottom and the 2 long sides of a 9×13-inch baking pan with a sheet of parchment paper, making sure it is long enough to hang over the sides by at least 1 inch to form a sling. 3-Place 1 stick unsalted butter in a: Place 1 stick unsalted butter in a medium microwave-safe bowl. Microwave in 20-second bursts until melted, 40 to 60 seconds total. (Alternatively, melt the butter in a small saucepan over medium heat and transfer to a medium bowl.) Let cool slightly. 4-Add 1 (15: Add 1 (15.25-ounce) box yellow cake mix and 2 of the large eggs to the melted butter. Beat with an electric hand mixer or in a stand mixer with the paddle attachment on medium speed until smooth, 25 to 30 seconds (the batter will be very thick). Transfer to the baking pan and spread into an even layer. 5-Wipe out the bowl and paddle (no: Wipe out the bowl and paddle (no need to wash). Add the cream cheese, remaining 2 large eggs, 1 pound powdered sugar, and 1 teaspoon vanilla extract. Beat with the mixer on medium-low speed until smooth, scraping down the sides once or twice, 40 to 45 seconds total. Pour over the top of the cake batter and spread it into an even layer. 6-Bake until golden brown around the edges: Bake until golden brown around the edges but the center is slightly jiggly when the pan is gently shaken, 35 to 40 minutes. Place on a wire rack and let cool completely, 2 to 3 hours. 7-Run a thin knife around the edges: Run a thin knife around the edges of the bars to loosen. Grasping the excess parchment paper, lift the slab out of the pan and place on a cutting board. Cut into 24 pieces.
Last Step:
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