These ooey-gooey bars are buttery and a little spicy and they actually get better the next day! They have a satisfying chewy texture and are delicious warm or cold. I prefer them slightly warmed in the microwave the day after making them.
These bars might remind you of bread pudding. However, unlike bread pudding, this dessert can be cut into bars and hold its shape.
The crust for this recipe uses a cake mix as the base so it mixes up easily without a mixer. The filling will need a mixer to blend. However, if your cream cheese is soft enough you can beat it by hand, just make sure it is all blended very well.
The pecans on top are optional. I think these bars are just as good without the pecans so the choice is yours!
Bake these bars until they are a golden brown. When you remove them from the oven the middle will jiggle. That jiggle is what makes the bars ooey gooey!
To prolong the freshness of these bars, store them in the refrigerator. If you prefer them warm, just pop a serving into the microwave and heat for about 15 seconds.
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
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- 1 white cake mix
- 1/2 teaspoon cinnamon
- 1/2 cup butter, melted
- 1 large egg, lightly beaten
- 1 teaspoon vanilla
- 1/3 cup granulated sugar
- 2 teaspoons cinnamon, divided
- 8 ounces cream cheese, softened
- 1 1 1/2 cups (see note below) sweet potato butter (may substitute pumpkin butter)
- 3 large eggs
- 1/2 cup salted butter, melted
- 2 teaspoons pure vanilla extract
- 4 cups confectioners' sugar
- 1 cup pecans, chopped (optional)
Ingredients
Crust
Filling
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- Preheat oven to 350 degrees F.
- In a large mixing bowl, stir together the cake mix, melted butter, vanilla, and eggs. Place the mixture into a 9x13" pan sprayed with cooking spray and pat into a bottom crust.
- In a small bowl, mix together the granulated sugar and 1 teaspoon of cinnamon. Sprinkle half of the mixture evenly over the prepared crust. Set the rest aside.
- Next, use a mixer to mix together the cream cheese, 1 teaspoon of cinnamon, and the sweet potato butter. Add the melted butter and beat. Add the eggs and vanilla and mix until blended. Add the confectioner's sugar and beat until well mixed.
- Pour the filling over the crust. Sprinkle the leftover sugar/cinnamon mixture evenly over it. Sprinkle the pecans on top.
- Bake for 40 to 45 minutes or until golden brown. The center will be wiggly when it comes out of the oven. Cool and then cut into bars.
Click here for a sweet potato butter source.ย Click here for another source.
1 1/2 cups of sweet potato butter is approximately a 13-ounce jar.ย Because sweet potato butter is sold in different jar sizes, I have used more or less than stated in this recipe with equally good results.ย The smallest amount to use would be about 9 ounces.