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I’m all about the gooey bars. I cannot believe it’s been so long since I shared a recipe for one with you!

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Red Velvet Gooey Bars stacked on a white cake plate

Raise your hand if you love red velvet.

(This is where I need one of those arm-raised emoticons on my keyboard. Why do they not have that option? If I can make a degree symbol or an accent mark I should be able to show my hand being raised.)

I’m getting off topic, which is kinda normal for me.

Anyway, gooey bars. Cake mix, sweetened condensed milk, and happiness. That’s what gooey bars are made of. These red velvet ones add cream cheese to the mix.


Collage of Red Velvet Gooey Bars on a white cake plate

This recipe originally appeared on eBay.

Red Velvet Gooey Bars on a white cake stand

Red Velvet Gooey Bars

5 from 1 vote
These gooey bars are a HIT! Use a red velvet cake mix and cream cheese in the filling to make a perfect gooey bar for any occasion.
Total Time 45 minutes
Yield 16 bars
Serving Size 1 serving


  • 1 approx 15 ounce red velvet cake mix any brand
  • ½ cup (113g) unsalted butter , softened
  • 1 large egg
  • ½ cup (180g) sweetened condensed milk
  • 3 ounces (85g) cream cheese , very soft
  • 1 cup (170g) white chocolate chips


  • Preheat oven to 350°. Line a 9x9” pan with foil and spray liberally with cooking spray.
  • Add cake mix, butter, and egg to the bowl of an electric mixer fitted with a paddle attachment. Mix until a thick dough forms.
  • Press about ⅔ of the dough into the bottom of the prepared pan. Sprinkle with white chocolate chips.
  • Make sure your cream cheese is very soft, even almost melted. You can heat it in a microwave safe bowl in 20 second increments in your microwave until you’re able to whisk it. Whisk the cream cheese with the sweetened condensed milk. Pour sweetened condensed milk mixture over the white chocolate.
  • Separate remaining dough into small balls and evenly space over the top of the bars. Press down to flatten. It will not cover completely.
  • Bake bars for about 28-30 minutes, or until they just begin to brown. Cool completely before slicing, otherwise the mixture will be too gooey to cut.
  • Store in an airtight container for up to 3 days or freeze for up to one month.

Recipe Notes

  • It's best to flatten pieces of the dough between your fingers before placing on the top of the bars, so that they cover more evenly.
  • Cool completely before slicing.
  • Store in an airtight container or freeze for up to 3 months.

Recipe Nutrition

Serving: 1serving | Calories: 166kcal | Carbohydrates: 12g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 45mg | Potassium: 81mg | Fiber: 0.02g | Sugar: 12g | Vitamin A: 294IU | Vitamin C: 0.3mg | Calcium: 58mg | Iron: 0.1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Click here for my complete list of Valentine’s Day Recipes!

Peanut Butter Cup Gooey Bars

Brownie Gooey Bars

Butterscotch Blondie Gooey Bars

Other things I’ve posted lately:

How to use a ziploc bag to pipe frosting

And how to make simple syrup.

Up tomorrow – a recipe you’re going to love that’s all about Mother’s Day! Happy Saturday!

Disclosure: I am an eBay blogger and am paid for the posts I create for them.


Last Updated on May 12, 2020

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. Can’t wait to make these for a party this weekend. They look delish! Question about storage: the recipe said they can be stored up to three days but do you mean stored in a refrigerator because of the cream cheese?
    Thanks for letting me know.