Strawberry White Chocolate Gooey Bars are an irresistible dessert packed with bright strawberry flavor, creamy white chocolate chips, and a luscious layer of sweetened condensed milk for that perfect gooey texture. These bars are soft, chewy, and bursting with sweetness in every bite. The best part? They come together with just five simple ingredients and a few minutes of prep time, making them an easy treat for any occasion. Whether it’s a birthday party, potluck, or just a craving for something sweet, these bars will be a hit!
Easy Strawberry White Chocolate Gooey Bars Recipe
These Strawberry White Chocolate Gooey Bars are the definition of indulgence. The strawberry cake mix creates a soft, flavorful base with a vibrant pink color, while the creamy white chocolate chips melt into pockets of sweetness. The layer of sweetened condensed milk takes the texture to the next level—gooey, rich, and absolutely decadent. Every bite is a balance of fruity strawberry flavor and creamy white chocolate. Perfect for a Valentine’s Day treat, springtime dessert, or simply when you want a fun and colorful dessert!
Why Our Strawberry White Chocolate Gooey Bars Are the Best
Our Strawberry White Chocolate Gooey Bars are the ultimate dessert for those who love fruity and sweet treats! They’re easy to make, packed with flavor, and require just five ingredients. Plus, the gooey texture and stunning pink hue make them as impressive as they are delicious.
Ingredients Notes for Strawberry White Chocolate Gooey Bars
Every ingredient in these Strawberry White Chocolate Gooey Bars contributes to their incredible flavor and texture:
- ½ cup unsalted butter (very soft): The key to a rich and tender base. Make sure it’s very soft for easier mixing.
- One 15.25-ounce box strawberry cake mix: Provides the fruity flavor and bright pink color.
- 1 large egg: Helps bind the dough together for a chewy texture.
- 1 cup white chocolate chips: Adds bursts of creamy sweetness throughout the bars.
- About 60% of one 14-ounce can sweetened condensed milk (use about 8 ounces): This is what makes the bars gooey and luscious. You can use fat-free or regular.
Kitchen Tools Needed for Strawberry White Chocolate Gooey Bars
- 9×9-inch baking pan
- Aluminum foil (for lining the pan)
- Cooking spray
- Large mixing bowl
- Handheld electric mixer
- Spatula
How to Make Strawberry White Chocolate Gooey Bars
These Strawberry White Chocolate Gooey Bars are as easy as mix, layer, and bake! Follow these simple steps for perfectly gooey results:
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 9×9-inch pan with aluminum foil for easier cleanup, and spray the foil with cooking spray.
2. Mix the Dough
In a large mixing bowl, beat ½ cup very soft unsalted butter with a handheld electric mixer on medium-high speed until smooth and creamy. Add the strawberry cake mix and 1 large egg, and beat on low speed until a thick, tacky dough forms. The dough will start as crumbles but will come together as you keep mixing.
3. Create the Base Layer
Press about half to two-thirds of the dough evenly into the prepared pan to form the base layer. Use a spatula or your hands (sprayed lightly with cooking spray) to smooth it out.
4. Add the White Chocolate and Sweetened Condensed Milk
Evenly sprinkle 1 cup white chocolate chips over the dough. Drizzle about 8 ounces (60% of the can) of sweetened condensed milk over the top. You don’t need to measure exactly—just eyeball it.
5. Add the Top Layer
Break the remaining dough into small pieces (about 1-inch chunks) and scatter them over the sweetened condensed milk layer. Press them down lightly. It’s okay if the pieces don’t fully cover the surface.
6. Bake
Bake in the preheated oven for 27-30 minutes, or until the edges are set and light golden brown. The center may look slightly jiggly—that’s fine! It will firm up as it cools.
7. Cool and Slice
Let the pan cool on a wire rack for at least 2-3 hours (overnight is even better). This ensures the bars are firm enough to cut into clean squares. Serve and enjoy!
How to Store Strawberry White Chocolate Gooey Bars
Store these Strawberry White Chocolate Gooey Bars in an airtight container at room temperature for up to 5 days. For longer storage, freeze the bars in a freezer-safe container for up to 3 months. Thaw them at room temperature before serving.
Strawberry White Chocolate Gooey Bars Variations
These bars are super versatile! Here are some fun variations to try:
- Lemon White Chocolate Gooey Bars: Swap the strawberry cake mix for lemon cake mix for a zesty twist.
- Chocolate Strawberry Gooey Bars: Add a drizzle of melted chocolate over the cooled bars for an extra indulgence.
- Berry Blast Bars: Add ½ cup of dried strawberries or raspberries to the dough for more fruity flavor and texture.
- Nutty Twist: Sprinkle chopped almonds or macadamia nuts on top for a crunchy contrast.
What to Serve with Strawberry White Chocolate Gooey Bars
These bars pair beautifully with a variety of drinks and desserts:
- Serve with a glass of cold milk for a classic pairing.
- Add a scoop of vanilla or strawberry ice cream for a decadent dessert.
- Pair with a fruity tea, like raspberry or hibiscus, for a light and refreshing contrast.
Top Tips for Perfect Strawberry White Chocolate Gooey Bars
- Soft Butter is Key: Make sure your butter is very soft, but not melted, for easier mixing and better dough consistency.
- Don’t Overbake: The center should look slightly jiggly when you take the bars out of the oven. They’ll firm up as they cool.
- Line the Pan: Use aluminum foil to line your pan for easy cleanup and smooth removal of the bars.
- Cool Completely: Be patient and let the bars cool fully before slicing—this helps them set and makes for cleaner cuts.
Helpful Notes
- If the dough is sticky, lightly spray your hands with cooking spray before pressing it into the pan.
- To make these bars extra festive, sprinkle colorful sprinkles over the top before baking.
Tips from Well-Known Chefs
- Duff Goldman: “When baking with cake mix, don’t be afraid to get creative with add-ins like nuts, dried fruit, or candy pieces.”
- Ree Drummond: “Sweetened condensed milk is magic in desserts. It adds richness, sweetness, and that irresistible gooey texture.”
- Sally McKenney: “For the best texture, always let gooey bars cool completely before slicing. The wait is worth it!”
Frequently Asked Questions (FAQ)
1. Can I use a different cake mix flavor?
Absolutely! Lemon, vanilla, or even chocolate cake mix would work well.
2. Can I use regular sweetened condensed milk instead of fat-free?
Yes, regular sweetened condensed milk will work perfectly and may even add a bit more richness.
3. Can I add other mix-ins?
Of course! Try adding dried strawberries, sprinkles, or even chopped nuts to the dough.
4. How can I make these bars less sweet?
Use fewer white chocolate chips or opt for semi-sweet chocolate chips instead.
5. Do I have to use aluminum foil?
While not mandatory, it makes cleanup much easier and ensures the bars lift out of the pan cleanly.
Enjoy making these Strawberry White Chocolate Gooey Bars—a simple yet decadent treat that’s guaranteed to impress!
Strawberry White Chocolate Gooey Bars Recipe
Ingredients
- – ½ cup unsalted butter very soft
- – 1 15.25-ounce box strawberry cake mix
- – 1 large egg
- – 1 cup white chocolate chips
- – About 60% of one 14-ounce can about 8 ounces sweetened condensed milk (use fat-free, if preferred)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a 9×9-inch pan with aluminum foil (for easier cleanup) and spray with cooking spray; set aside.
- Cream Butter: In a large bowl, beat the softened butter with an electric mixer on medium-high speed until smooth and creamy.
- Mix Dough: Add the strawberry cake mix and egg, and beat on low speed until the batter forms a thick, tacky dough. Keep mixing until it’s smooth.
- Create Base Layer: Press half to two-thirds of the dough into an even layer in the prepared pan. Use a spatula or your hands (sprayed with cooking spray) to make it smooth; set remaining dough aside.
- Add Filling: Evenly sprinkle white chocolate chips over the dough. Drizzle about 60% of the sweetened condensed milk (about 8 ounces) evenly over the top.
- Top Layer: Crumble the remaining dough into 1-inch pieces and scatter over the condensed milk, lightly pressing down. You don’t need complete coverage.
- Bake: Bake for 27-30 minutes, or until the edges are golden brown and the center is mostly set. It’s okay if the center is slightly jiggly.
- Cool: Allow the pan to cool on a wire rack for at least 2-3 hours (overnight is even better) until the bars are firm enough to cut.
- Serve: Slice into 16 bars and enjoy!
Notes
- Bars are best fresh but can be stored airtight at room temperature for up to 5 days or in the freezer for up to 3 months.
- Substitute other cake mix flavors for variety.
