Name: Paula Deen’s Ooey Gooey Butter Bars Recipe
Prep time: 15 min
Cook time: 50 min
Total time: PT-490275H33M25S
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 ½ cups granulated sugar; 1 tbsp baking powder; ½ tsp salt; 2 large eggs; 12 tbsp melted butter; 8 oz cream cheese, softened; 3 large eggs; 4 cups powdered sugar; 1 tsp vanilla extract

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Introduction

Paula Deen’s Ooey Gooey Butter Bars are a delightfully rich and buttery dessert with a soft, creamy center and a slightly crisp crust. Perfect for any occasion, these bars combine classic Southern flavors in a simple, irresistible treat.

Two square dessert bars sit on a white plate over a white marbled texture surface. Each bar has three layers: the bottom layer is a light brown dense crust, the middle layer is a creamy pale yellow filling with a smooth texture, and the top layer is powdered sugar dusted heavily, giving a white, fine powdered look. The edges of the bars are clean and straight, showing the clear contrast between the layers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crust:

2 ½ cups flour
1 ½ cups granulated sugar
1 tbsp baking powder
½ tsp salt
2 large eggs
12 tbsp melted butter

For the top layer:

8 oz cream cheese, softened
3 large eggs
4 cups powdered sugar
1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by lining it with foil and spraying the foil with non-stick spray.
Step 2: In a large bowl, combine the flour, granulated sugar, baking powder, and salt. Transfer this mixture to a food processor along with the 2 eggs and melted butter. Pulse until the dough is crumbly and well combined.
Step 3: Pour the crumbly dough into the prepared pan and gently press it to form an even crust. Set aside.
Step 4: Rinse out the food processor. Add the softened cream cheese and pulse until smooth and creamy. Add the 3 eggs and vanilla extract, mixing until fully incorporated. Then add the powdered sugar and mix on high until the mixture is smooth and free of lumps.
Step 5: Pour the cream cheese mixture over the crust in the pan and spread evenly.
Step 6: Bake for about 50 minutes, or until the top is golden brown and has started to puff up. Avoid using a toothpick to test doneness; color and puffiness are good indicators.
Step 7: Cool the bars completely before cutting, as the top layer is very gooey when warm. Once cooled, chill in the refrigerator for a couple of hours or freeze briefly for about 30 minutes. Dust with powdered sugar before serving.

Tips & Variations

For easier slicing, chill the bars well before cutting to help the gooey layer set.
You can add a sprinkle of cinnamon or nutmeg to the crust for a warm flavor twist.
Use full-fat cream cheese for the creamiest texture; low-fat versions may affect consistency.
Line the pan with parchment paper instead of foil for easier removal.

Storage

Store the bars covered in the refrigerator for up to 4 days. They taste even better chilled, as the flavors meld and the texture firms up. You can also freeze the bars for up to 2 months; thaw in the refrigerator before serving. Reheat briefly in a microwave if you prefer warm bars, but be careful not to melt the gooey layer excessively.

How to Serve

Two square bars sit on a white plate placed on a white marbled textured surface. Each bar has three layers: the bottom layer is thick, beige, and crumbly like a cookie base; the middle layer is a pale yellow, smooth and creamy custard, thicker than the base; the top layer is thin, golden-brown with a lightly rough texture, and dusted with fine white powdered sugar. The front bar is in sharp focus, showing clear texture details, while the second bar behind it is slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a stand mixer instead of a food processor?

Yes, a stand mixer works well. Mix the crust ingredients until crumbly, and the cream cheese mixture until smooth, scraping down the bowl as needed.

Why should I avoid the toothpick test to check doneness?

These bars are meant to be gooey, so inserting a toothpick may not give an accurate indication. Instead, look for a golden brown top that’s puffed up slightly as a sign they are done.