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Jan Valdez
Jan Valdez
published May 29, 2024
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Boxed cake mix never looked so delicious. These gooey six-ingredient bars are guaranteed to be devoured every single time.
Serves24Makes24Prep20 minutes to 25 minutesCook35 minutes to 40 minutesJump to Recipe
Jump to Recipe
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Dessert bars are one of my favorite things to bring to summer cookouts and potlucks. They’re perfect for a crowd, easy to transport, and can be made ahead. Not only are treats like magic cookie bars, lemon crumb bars, and sour cream cookie bars always a hit at parties, but they’re also usually the first desserts to go!
These sweet and buttery Neiman Marcus bars are the perfect potluck dessert. Although the recipe isn’t actually from Neiman Marcus, they’re playfully called Neiman Marcus bars because they’re so outrageously rich (get it?). And if they seem a little familiar, it’s probably because they’re a shortcut version of gooey butter cake from St. Louis, a classic Midwestern dessert. They’re like a cross between buttery, chewy blondies and cheesecake, which means they’re absolutely irresistible. Here’s how to make them.
Why You’ll Love Them
- They’re ultra-rich and gooey. If you have a sweet tooth, you’ll love these ooey-gooey butter bars. They have a buttery, chewy base topped with a heavenly sweet cream cheese layer.
- You don’t need any baking skills. Because this recipe relies on boxed cake mix, really anyone can pull them off! The hardest part is waiting for the cream cheese to soften.
- They yield a lot. Although you only need six ingredients, it makes a big batch of 24 bars. Bring them to your next potluck and watch them disappear.
Key Ingredients in Neiman Marcus Bars
- Cream cheese: Allow the cream cheese to sit at room temperature until softened.
- Unsalted butter: Melted unsalted butter is mixed with yellow cake mix and eggs for the base.
- Yellow cake mix: Use your favorite brand of boxed yellow cake mix.
- Eggs: You’ll need large eggs for the base and the cream cheese layer.
- Powdered sugar: Powdered sugar is combined with cream cheese, eggs, and vanilla extract for the cream cheese layer.
- Vanilla extract: Flavor the bars with a teaspoon of vanilla extract.
More Dessert Bars to Try
- Magic Cookie Bars
- Lemon Crumb Bars
- Sour Cream Cookie Bars
- Salty-Sweet Snack Drawer Bars
- Buckeye Cheesecake Bars
Neiman Marcus Bars Recipe
Boxed cake mix never looked so delicious. These gooey six-ingredient bars are guaranteed to be devoured every single time.
Prep time 20 minutes to 25 minutes
Cook time 35 minutes to 40 minutes
Makes 24
Serves 24
Nutritional Info
Ingredients
- 8 ounces
cream cheese
- 8 tablespoons
(1 stick) unsalted butter
- 1 (15.25-ounce) box
yellow cake mix
- 4
large eggs, divided
- 1 pound
powdered sugar (about 4 cups)
- 1 teaspoon
vanilla extract
Instructions
Let 8 ounces cream cheese sit at room temperature until softened. (Alternatively, place the cream cheese in a small microwave-safe bowl, and microwave in 15-second bursts until very soft, 30 to 60 seconds total.)
Arrange a rack in the middle of the oven and heat the oven to 350°F. Line the bottom and the 2 long sides of a 9x13-inch baking pan with a sheet of parchment paper, making sure it is long enough to hang over the sides by at least 1 inch to form a sling.
Place 1 stick unsalted butter in a medium microwave-safe bowl. Microwave in 20-second bursts until melted, 40 to 60 seconds total. (Alternatively, melt the butter in a small saucepan over medium heat and transfer to a medium bowl.) Let cool slightly.
Add 1 (15.25-ounce) box yellow cake mix and 2 of the large eggs to the melted butter. Beat with an electric hand mixer or in a stand mixer with the paddle attachment on medium speed until smooth, 25 to 30 seconds (the batter will be very thick). Transfer to the baking pan and spread into an even layer.
Wipe out the bowl and paddle (no need to wash). Add the cream cheese, remaining 2 large eggs, 1 pound powdered sugar, and 1 teaspoon vanilla extract. Beat with the mixer on medium-low speed until smooth, scraping down the sides once or twice, 40 to 45 seconds total. Pour over the top of the cake batter and spread it into an even layer.
Bake until golden brown around the edges but the center is slightly jiggly when the pan is gently shaken, 35 to 40 minutes. Place on a wire rack and let cool completely, 2 to 3 hours.
Run a thin knife around the edges of the bars to loosen. Grasping the excess parchment paper, lift the slab out of the pan and place on a cutting board. Cut into 24 pieces.
Recipe Notes
Storage: The bars can be refrigerated in an airtight container for up to 1 week. To freeze, wrap in plastic wrap, place in a freezer-safe container, and freeze for up to 4 months. Thaw in the refrigerator for 1 hour or at room temperature for 15 to 20 minutes.
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dairy
Dessert
baked goods
Baking
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