Gooey Butter Bars (+ Easy Recipe)

Jump to Recipe

Gooey Butter Bars (+ Easy Recipe)

If dessert bars catch your eye, you’ll want to give these gooey butter bars your full attention. With their creamy top and tender shortbread crust, they melt in your mouth and satisfy every sweet craving. This recipe is straightforward, and the results are impressive whether you’re baking for family gatherings, potlucks, or a quiet night in.

These bars come together with pantry staples, but taste like you spent hours on them. Expect a golden base that’s thick but soft, topped by a silky, luscious layer. The medley of sugar, real butter, and cream cheese delivers a dreamy texture that’s impossible to resist.

Let’s talk through each step, ingredient, and tip so you’ll have perfectly sweet, gooey bars every time.

What Are Gooey Butter Bars?

Gooey butter bars, sometimes called gooey butter cake bars, originated in St. Louis. They feature two layers: a rich, buttery cake-like crust and a creamy, slightly tangy topping that stays soft and gooey after baking. The combination brings a classic dessert bar to new heights—dense, chewy, and moist with each bite.

The flavor profile balances sweetness with a gentle tang from cream cheese. The melt-in-your-mouth consistency comes from the high butter content. Every square delivers a mix of textures, from the crumbly base to the creamy, pudding-like top.

Ingredient Breakdown

A well-structured gooey butter bar comes from balancing simple yet crucial ingredients. Each layer relies on a few key elements.

For the Shortbread Crust

• All-Purpose Flour – Provides structure and keeps the crust tender.
• Granulated Sugar – Sweetens while keeping the base soft.
• Baking Powder – Helps the base rise slightly for a gentle lift.
• Salt – Balances the sugar and intensifies flavor.
• Eggs – Bind the dough and add richness.
• Unsalted Butter – Offers flavor and creates the shortbread texture.

For the Gooey Topping

• Cream Cheese – Delivers the signature tang and smooth, sturdy texture.
• Butter – Intensifies richness and helps create a glossy finish.
• Powdered Sugar – Dissolves seamlessly for a silky top layer.
• Large Eggs – Help set the topping without making it too firm.
• Vanilla Extract – Rounds out the flavors and adds depth.

Keep everything at room temperature for ease of mixing and uniform texture throughout your bars.

Step-by-Step Recipe

1. Prepare Your Baking Pan

Line a 9×13-inch pan with parchment or foil. Leave some overhang on the sides so you can lift out the bars after baking. This makes cleanup quick and slicing neat. Preheat your oven to 350°F (175°C).

2. Make the Shortbread Base

• In a bowl, whisk together flour, sugar, baking powder, and salt.
• In another bowl, lightly beat two eggs and add melted butter.
• Combine wet and dry ingredients. Mix until a dough forms.
• Press the dough evenly into your lined pan. Use the back of a spatula or clean fingers to compact it firmly for a solid base.

3. Prepare the Gooey Layer

• In a large mixing bowl, beat softened cream cheese until smooth and free of lumps.
• Pour in melted butter, beat until combined.
• Add the eggs and vanilla, beating again until mixture is creamy.
• Gradually add in powdered sugar, mixing on low. For best results, add half a cup at a time. This prevents clumps and won’t send clouds of sugar around your kitchen.
• Pour this layer gently over the shortbread base and spread it smooth with a spatula.

4. Bake the Bars

• Bake in the center of the preheated oven for 35–40 minutes.
• Look for a golden cap that crackles gently as it cools, but don’t let the top get too firm—it should jiggle a bit when the pan is moved.
• The bars may appear underbaked, but they will set while cooling.

5. Cool and Set

• Allow the pan to cool on a wire rack to room temperature.
• Once cool, transfer the pan to the refrigerator and chill for at least two hours, or place in the freezer for 30 minutes if you’re short on time.
• Cooling firms up the gooey layer and makes slicing easy.

6. Slice and Serve

Use the parchment overhang to lift the entire slab onto a cutting board. Slice into squares using a sharp knife, wiping the blade between cuts for cleaner edges.

Dust with more powdered sugar if you like, or serve plain. The bars are great at room temperature or slightly chilled.

Tips for the Best Gooey Butter Bars

• Don’t Overbake: The center should still look slightly loose when you take them out. The residual heat will finish the job.
• Room Temperature Ingredients: Cream cheese blends better when not cold, creating a silkier top.
• For Clean Slices: Chill thoroughly before cutting; use a sharp, damp knife.
• Flavor Variations: Add a splash of almond extract for a subtle twist, or swirl in a few tablespoons of fruit jam before baking.
• Extra Indulgence: Serve warm with a scoop of vanilla or butter pecan ice cream for an over-the-top treat.

Toppings and Serving Suggestions

While gooey butter bars don’t need much embellishing, you can dress them up for special occasions.

• Vanilla or cinnamon-sugar dusting
• Chopped toasted pecans on top before baking
• Drizzle of caramel or chocolate sauce after slicing
• Fresh berries for a pop of color and tartness

Try serving them at picnics, bake sales, or alongside hot coffee for an afternoon snack.

Storing and Freezing Gooey Butter Bars

Fridge: After your bars have cooled, store them in an airtight container in the fridge. They’ll hold up for about a week, retaining their soft, gooey texture.

Freezer: For longer storage, wrap individual bars in parchment and place them in a freezer-safe bag. They’ll last up to two months. Thaw overnight in the fridge before serving.

Reheating: If you prefer warm bars, microwave them for about 10 seconds. This restores the gooey texture and brings out the buttery aroma.

Troubleshooting and FAQs

Why are my butter bars runny after baking?
They likely just need more cooling time. The gooey layer sets as it chills. Resist slicing until they’re fully cold.

Can I use salted butter?
Yes, but reduce or skip the added salt to avoid overpowering the sweetness.

What’s best for lining the baking pan?
Parchment gives clean edges and makes removal easier. Foil works, but may stick more to the bars.

Can I make these bars gluten-free?
Try using a cup-for-cup gluten-free flour blend for the crust. Make sure all other ingredients are certified gluten-free.

Ingredient Substitutions and Additions

Gooey butter bars adapt to various dietary needs. Consider these swaps:

• For a tangier top, use Neufchâtel cheese instead of cream cheese.
• Brown butter in the crust provides a nutty boost.
• Coconut extract pairs nicely with the rich butter and cream cheese.
• To add crunch, fold toasted nuts into either layer.

The classic version is always a hit, but don’t hesitate to make it your own.

Ingredient and Step Reference Table

Please adjust as needed for dietary preferences or pan sizes.

Gooey butter bars bring a taste of Midwest tradition right to your kitchen. Their simple layers come together in less than an hour, and the flavor only improves as they rest. When you want a bar cookie that’s equal parts nostalgia and decadence, this is the one to bake.

With a few tips and your favorite toppings, you’ll have dessert bars that rival any bakery’s. Try baking a batch today, and enjoy the comfort and satisfaction these gooey butter bars provide.