Introduction

These Strawberry White Chocolate Gooey Bars are a delightful treat that combines the sweet tang of strawberry cake with rich white chocolate and creamy sweetness from condensed milk. They’re perfect for anyone craving a soft, gooey dessert with a fruity twist.

Strawberry White Chocolate Gooey Bars Recipe - Recipe Image

Ingredients

1/2 cup unsalted butter (very soft)
1 box (15.25 ounces) strawberry cake mix
1 large egg
1 cup white chocolate chips
About 8 ounces (60% of a 14-ounce can) sweetened condensed milk (fat-free optional)

Instructions

Step 1: Preheat your oven to 350°F. Line a 9×9-inch pan with aluminum foil and spray it with cooking spray for easier cleanup. Set the pan aside.
Step 2: In a large bowl, beat the softened butter with a handheld electric mixer on medium-high speed until smooth and creamy.
Step 3: Add the strawberry cake mix and egg to the bowl. Mix on low speed until combined. The batter will be very thick; continue beating until it changes from pea-sized crumbs to a tacky, thick dough.
Step 4: Press about half to two-thirds of the dough evenly into the prepared pan to form a smooth base layer. Use a spatula or oiled hands to spread it. Set the remaining dough aside.
Step 5: Sprinkle the white chocolate chips evenly over the dough base.
Step 6: Drizzle about 8 ounces (roughly 60% of the can) of sweetened condensed milk evenly over the white chocolate chips.
Step 7: Drop the remaining dough over the condensed milk in approximately 1-inch pieces, lightly pressing them down. It’s fine if the top layer does not completely cover the filling.
Step 8: Bake for 27 to 30 minutes, or until the edges are set and golden brown and the center is mostly set but still slightly jiggly.
Step 9: Cool the pan on a wire rack for at least 2 to 3 hours, or preferably overnight, until the bars are firm enough to cut.

Tips & Variations

Use fat-free sweetened condensed milk for a lighter option without sacrificing creaminess.
For easier dough handling, spray your hands with cooking spray to prevent sticking.
Try swapping white chocolate chips for strawberry or milk chocolate chips for a twist on flavor.

Storage

Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for longer storage—thaw overnight in the refrigerator before serving. Reheat gently in the microwave if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

Absolutely! While strawberry adds a fruity note, vanilla or white cake mix can also work well with the white chocolate and condensed milk flavors.

Why is the dough so thick?

The thick consistency comes from the dry cake mix combined with butter and egg. This helps create a firm, yet gooey bar texture once baked.

Strawberry White Chocolate Gooey Bars Recipe

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★★★★★

4.4 from 79 reviews

These Strawberry White Chocolate Gooey Bars combine a moist strawberry cake base with luscious white chocolate chips and sweetened condensed milk for an irresistibly gooey and indulgent treat. Perfect for dessert lovers who enjoy a soft, chewy texture and rich strawberry flavor with a creamy white chocolate twist.

Author: Maya
Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 3 hours 37 minutes (including cooling time)
Yield: 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Base Ingredients

1/2 cup unsalted butter (very soft)
one 15.25-ounce box strawberry cake mix
1 large egg

Filling & Topping

1 cup white chocolate chips
about 60% of one 14-ounce can sweetened condensed milk (about 8 ounces, fat-free recommended)

Instructions

Prepare the Pan: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with aluminum foil to make cleanup easier. Spray the foil with cooking spray and set aside.
Mix Butter: Place the very soft unsalted butter in a large bowl and beat it using a handheld electric mixer on medium-high speed until smooth and creamy.
Add Cake Mix and Egg: Add the strawberry cake mix and one large egg to the butter. Beat on low speed until the mixture forms a thick dough, transitioning from pea-sized crumbles to a tacky consistency.
Create the Base Layer: Take about half to two-thirds of the dough and press it evenly into the prepared pan to form a smooth base layer. Use a spatula or your hands sprayed with cooking spray to ease the spreading. Keep the remaining dough aside.
Add White Chocolate Chips: Evenly sprinkle 1 cup of white chocolate chips over the base layer.
Drizzle Sweetened Condensed Milk: Drizzle approximately 8 ounces (about 60% of a 14-ounce can) of sweetened condensed milk evenly over the chocolate chips layer.
Top with Remaining Dough: Break up the remaining dough into roughly 1-inch pieces and place them scattered over the sweetened condensed milk layer. Lightly press the pieces down. It’s fine if the dough doesn’t entirely cover this layer.
Bake: Bake in the preheated oven for 27 to 30 minutes, or until the edges are set and have turned light golden brown. The center should be mostly set but can still be slightly jiggly.
Cool and Set: Remove the pan from the oven and allow it to cool on a wire rack for at least 2 to 3 hours, or ideally overnight, until the bars have firmed up enough to cut neatly.

Notes

Using aluminum foil to line the pan greatly simplifies cleanup and helps remove the bars easily.
Make sure the butter is very soft before mixing for easier incorporation with the cake mix.
The dough is very thick; patience when beating is key to developing the right texture.
Do not worry if the top dough layer doesn’t completely cover the filling; this is expected for gooey bars.
Allow ample cooling time to ensure the bars firm up and slice cleanly.
Fat-free sweetened condensed milk can be used to reduce fat content.

Keywords: strawberry bars, white chocolate dessert, gooey bars, cake mix recipe, easy baked bars