Ingredients

The following ingredients have 4 Servings
  • 15.25 ounces white cake mix
  • 1/2 cup unsalted butter (melted, and slightly cooled)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup white chocolate chips
  • 1/2 cup colored sprinkles
  • 1/2 cup sweetened condensed milk

Instruction

  • Preheat oven to 350° F.
  • Line an 8” x 8” baking pan with parchment paper. Leave the sides a little higher than the pan so the bars can be lifted out easily after they’ve cooled. Spray the parchment paper lined pan with non-stick cooking spray and set aside.
  • In a large bowl, beat together the dry cake mix, butter, egg and vanilla extract until fully combined (about 30 seconds). Do not over mix. 
  • Stir in the sprinkles and white chocolate chips.
  • Press about 2/3 of the dough mixture into the bottom of the prepared pan. This dough will be thick (cookie dough consistency). If you are having difficulty spreading dough into the pan, lightly spray a spatula with non-stick cooking spray to help spread out the bottom layer.
  • Spread the sweetened condensed milk evenly over the first dough layer.
  • Press the remaining 1/3 of dough into super flat pieces and cover as much of the sweetened condensed milk layer with the dough as possible.
  • Place baking tray in oven and bake for 29 to 31 minutes – the middle will look set and edges will be slightly browned. Do not over bake or these bars will lose the gooey texture.
  • Let ooey gooey bars cool in pan for at least 60 minutes before removing from pan and slicing into 16 squares. For clean edged squares, wipe the knife with a damp cloth in between cutting each row.
  • Store ooey gooey bars in a sealed food safe storage container at room temperature for up to 3 days or in fridge up to a week.