Paula Deen’s Ooey Gooey Butter Bars are the most addicting bars because they will literally melt right in your mouth- they are purely sensational!
This recipe is extremely simple to make and I am telling you my foodie friends, it is the best bars you will ever taste.. seriously
If you have ever been to the restaurant California Pizza Kitchen they have a version of this in a mini cake form, it is the dessert I always always order when we go! I look forward to it each and every time we eat there. These bars taste exactly like it!
I made the full cake version of these bars a few weeks ago and that recipe is viral all over the internet! It has been pinned thousands of times, check it out here-> Ooey Gooey Butter Cake
I always have to put vanilla bean ice cream and whipped cream on top of my bars and on my cake, it is fantastic! It literally melts right in your mouth and the ice cream really amplifies the flavor!
this recipe originated in the 1930s, I’m not sure who first made it as so many recipes are created and recreated over the years, but one thing is for sure, it was way before Paula deen ever made the ‘butter cake’ famous.
These scrumptious bars will stay fresh for about one week refrigerated, or they can be frozen for up to two months!
They look fancy but they take minimal effort to create & the taste is pure heaven!
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Paula Deen’s Ooey Gooey Butter Bars
- 2 ½ cups flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 2 large eggs
- 12 tbsp melted butter
- 8oz cream cheese – softened
- 3 large eggs
- 4 cups powdered sugar
- 1 tsp vanilla
Top Layer Ingredients
- Preheat the oven to 350 degrees and prepare a 9x13-baking dish. Line your baking dish with foil and spray the foil with a non-stick spray.
- Using a large bowl, combine the flour, sugar, baking powder and salt. Pour this mixture into a large food processor, along with the 2 eggs and butter. Pulse until well combined and your dough is crumbly.
- Pour the dough into your prepared pan and lightly pack it along the bottom. Set aside.
- In the same food processor, rinse it out and add the cream cheese. Pulse until the cream cheese is smooth and creamy. Add in the 3 eggs and vanilla, mixing again until well combined. Now, add in the powdered sugar and mix on high until all the clumps are gone. Pour this mixture over the base in your pan.
- Baking for 50 minutes, or until the top is a golden brown color. Don’t use the toothpick test! You know the bars are done once color has been reached and the top has started to puff up.
- Allow to cool completely before cutting, the top layer is gooey so if you cut when warm it will be messy. Once cooled, chill in the fridge for a couple or hours, or freeze for 30 minutes. Dust with powdered sugar and enjoy!