Chewy Gooey Bars

These Chewy Gooey Bars (famously known in some circles as “Chess Squares” or “Neiman Marcus Bars”) are a dessert lover’s dream. By using a dry cake mix as the base, you create a dense, buttery, shortbread-like crust that perfectly supports the decadent cream cheese topping. The magic is in the bake time—pulling them out while the center is still slightly “jiggly” ensures that once they cool, you’re left with a texture that is part cheesecake and part fudge.

Chewy Gooey Bars

Ingredients:

How to Make Chewy Gooey Bars:

Step 1: Prep the Oven: Preheat your oven to 350°F. Grease a 9×13-inch baking pan thoroughly to ensure the bars don’t stick.

Step 2: Press the Crust: In a medium bowl, combine the dry cake mix, melted butter, and the single egg. The mixture will be quite thick and dough-like. Press it firmly and evenly into the bottom of your prepared pan.

Step 3: Whip the Topping: In a large bowl, beat the softened cream cheese until it is light and airy. Add the 2 beaten eggs and continue mixing for 1/2 minutes. Gradually incorporate the powdered sugar, mixing until the batter is smooth and glossy.

Tip: Make sure your cream cheese is truly at room temperature! If it’s even a little cold, you’ll end up with tiny white lumps in your gooey layer that won’t melt away in the oven.

Step 4: The Perfect Bake: Pour the cream cheese mixture over the crust. Bake for 25/30 minutes.

Crucial Note: Do not wait for the center to look “firm.” The edges should be golden and set, but the middle should still have a slight wobble. This is the secret to the “gooey” factor!

Step 5: The Waiting Game: Allow the bars to cool completely in the pan before slicing. If you cut them while warm, the gooey layer will run; letting them sit allows the sugars and fats to set into that signature chewy texture.