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If you are craving a simple yet showstopping treat these strawberry white chocolate gooey bars are about the easiest way to impress everyone with minimal time. The magic comes from five handy ingredients including a box of strawberry cake mix which transforms into thick chewy bars with a burst of creamy white chocolate and an extra luscious layer from sweetened condensed milk. These are a hit at potlucks and birthday parties and they never last long in my house.
The first time I made these it was for a pink themed baby shower. They disappeared before any of the other desserts and a few friends asked for the recipe on the spot.
Ingredients
- Unsalted butter: very soft gives richness and helps make a tender base look for real butter rather than margarine
- Strawberry cake mix: the star shortcut bringing full berry flavor use a fresh box to ensure a strong flavor
- Large egg: binds the dough for the perfect chewy texture pick a fresh egg for best structure
- White chocolate chips: add creamy sweet pockets throughout go for a good quality white chocolate for best melt
- Canned sweetened condensed milk: crave worthy gooey finish and extra moistness choose the fat free version to lighten them up
Step-by-Step Instructions
- Prep the Pan:
- Line a square nine inch baking dish with foil and spray with baking spray so the bars lift out with no sticking or crumbs. Let the foil overhang the edges for easier removal after cooling.
- Cream the Butter:
- In a large bowl beat the softened butter on medium high until fluffy and smooth. This core step guarantees an even soft crumb in the finished bar.
- Mix the Dough:
- Add the cake mix and the egg into the creamed butter. Beat on low patiently letting the mix evolve from sandy crumbs into a thick slightly tacky dough.
- Layer the Bottom:
- Scoop half to two thirds of the dough into the pan. Gently spread it with a spatula or your greased hands for a level base. Set aside the remaining dough for the top layer.
- Scatter the Chips:
- Evenly cover the dough with a layer of white chocolate chips for little bursts of creamy sweetness in every bite.
- Drench in Sweetness:
- Pour about eight ounces of the sweetened condensed milk over the white chocolate chips to create the gooey center. Do not worry about perfection on coverage.
- Finish with Dough:
- Drop the last of the strawberry dough on top in small pieces leaving space for the condensed milk to bubble through baking.
- Bake Until Just Set:
- Place the pan in a preheated oven at 350 degrees. Bake for around thirty minutes watching for golden edges and only a light wobble in the center that signals gooey goodness inside.
- Cool Completely:
- Let the bars cool in the pan at least two hours but overnight if possible. This sets up slices so they cut clean and keep their gooey core intact.
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There is something completely nostalgic about the combo of strawberry and white chocolate here. My oldest daughter insists these should be called Pink Party Bars because there is no celebration without a pan of these in our house.
Storage Tips
Store these in an airtight container at room temp for up to five days. For longer storage wrap well and freeze for up to three months. If layering slices in a container place parchment between them to keep things neat.
Ingredient Swaps
You can use any berry flavored cake mix or even lemon for a twist. For an even more decadent bar try mixing in half semisweet chocolate chips with the white chips.
Serving Suggestions
These bars are rich on their own but beautiful with a scoop of vanilla ice cream or a swirl of whipped cream. For holidays add colorful sprinkles on top before baking to match your party colors.
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A Bit of History
Gooey bars like these were inspired by old fashioned chess squares made famous in the American South. Modern cake mix blends make this treat fail proof and let you play with all sorts of flavors.
Common Recipe Questions
- → Can I use regular condensed milk instead of fat-free?
Yes, either works well as both add sweetness and gooey texture. Full-fat yields a slightly richer bite.
- → Do I need to chill the bars before cutting?
Letting the bars cool for 2–3 hours, or overnight, helps them set and makes slicing easier.
- → What if I don't have strawberry cake mix?
Other flavors can be substituted, but the strawberry mix gives a distinctive pink color and flavor.
- → Can these bars be frozen?
Yes, once fully cooled, store in an airtight container and freeze for up to three months.
- → How do I know when the bars are baked through?
Look for set, golden-brown edges. The center should be mostly set but may remain slightly jiggly.