Our 4th of July Gooey Butter Bars are a great choice for a patriotic dessert! Made from a cake mix, these sweet bars are so easy, yet so delicious! You’ll want to make a version for every holiday!
Prevent your screen from going dark
Ingredients
15.25ounceswhite cake mix
½cupunsalted buttermelted, and slightly cooled
1large egg
1teaspoon pure vanilla extract
1cupwhite chocolate chips
½cupred, white and blue sprinkles
½cupsweetened condensed milk
Instructions
Preheat oven to 350° F.
Line an 8” x 8” baking pan with parchment paper. Leave the sides a little higher than the pan so the bars can be lifted out easily after they’ve cooled. Spray the parchment paper lined pan with non-stick cooking spray and set aside.
In a large bowl, beat together the dry cake mix, butter, egg and vanilla extract until fully combined (about 30 seconds). Do not over mix.
Stir in the sprinkles and white chocolate chips.
Press about 2/3 of the dough mixture into the bottom of the prepared pan. This dough will be thick (cookie dough consistency). If you are having difficulty spreading dough into the pan, lightly spray a spatula with non-stick cooking spray to help spread out the bottom layer.
Spread the sweetened condensed milk evenly over the first dough layer.
Press the remaining 1/3 of dough into super flat pieces and cover as much of the sweetened condensed milk layer with the dough as possible.
Place baking tray in oven and bake for 29 to 31 minutes – the middle will look set and edges will be slightly browned. Do not over bake or these bars will lose the gooey texture.
Let gooey butter bars cool in pan for at least 60 minutes before removing from pan and slicing into 16 squares. For clean edged squares, wipe the knife with a damp cloth in between cutting each row.
Store gooey bars in a sealed food safe storage container at room temperature for up to 3 days or in fridge up to a week.
Notes
I used these Red, White, and Blue Star Sprinkles purchased from Amazon, but you can use just plain red, white, and blue or a combination of both.