I have a confession. Sometimes, a simple brownie or a standard cookie just doesn’t cut it. You know those days? The ones that demand something so ridiculously decadent, it feels like a dessert from a dream.
That’s where these bars come in. My first encounter with their ancestor, the classic St. Louis Ooey Gooey Butter Cake, was a revelation. It was part cake, part custard, and all magic. I came home obsessed.
After a few weeks of tinkering in my kitchen, covered in a fine layer of powdered sugar and cocoa, this version was born. We’re talking a dense, chewy chocolate-peanut butter crust, topped with a rich, melt-in-your-mouth, gooey cream cheese layer.
This isn’t just a dessert; it’s an experience. It’s the treat you bring to a party when you want everyone to ask for the recipe. It’s the comfort food you make for yourself after a long week. It’s pure, unadulterated bliss in a 9×13 inch pan.
What You’ll Need
Here’s the full list of ingredients. Having everything measured and ready to go makes the whole process feel like a breeze. We’ll split it by layer to keep things organized.
For the Crust:
- 1 box (15.25 oz) devil’s food cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 1 large egg
- 1/2 cup creamy peanut butter
For the Gooey Filling:
- 8 ounces cream cheese, softened to room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted
- 3 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup peanut butter chips (optional, but recommended)
Tools Required
You don’t need any high-tech gadgets for this recipe. Just your standard baking essentials will do the trick.
- 9×13 inch baking pan
- Large mixing bowl
- Medium mixing bowl
- Electric mixer (handheld or stand mixer)
- Spatula
- Measuring cups and spoons
- Parchment paper
How To Make Chocolate Peanut Butter Ooey Gooey Bars
This recipe comes together in two simple parts: making the crust and then whipping up the filling. It’s surprisingly quick.
Part 1: The Crust
Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan and line it with parchment paper, leaving some overhang on the sides. This overhang will act as a handle to lift the bars out later.
Step 2: In a large bowl, combine the devil’s food cake mix, 1/2 cup of melted butter, and one large egg. Mix until a thick, soft dough forms.
Step 3: Gently stir in the 1/2 cup of creamy peanut butter until it’s just combined. Don’t overmix.
Step 4: Press the crust mixture evenly into the bottom of your prepared pan. Use your fingers or the back of a spatula to get a nice, flat layer.
Part 2: The Gooey Filling
Step 5: In a separate medium bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and free of lumps. This is key for a silky filling.
Step 6: Add the two eggs and vanilla extract to the cream cheese, beating on low speed until just combined.
Step 7: Mix in the other 1/2 cup of melted butter. The mixture might look a little separated at this point, but don’t worry, it will come together.
Step 8: Sift the powdered sugar and cocoa powder directly into the bowl. Start mixing on low speed to avoid a sugar storm, then increase to medium and beat until everything is smooth and creamy.
Step 9: Pour this glorious filling over the crust in the pan. Spread it evenly with your spatula.
Step 10: Sprinkle the semi-sweet chocolate chips and the peanut butter chips over the top of the filling.
Step 11: Bake for 40-45 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle to it. That jiggle is the “gooey” part we’re after. Let it cool completely in the pan before slicing and serving.
Pro Tips
Over the many times I’ve made these, I’ve picked up a few tricks. These little details can make a big difference.
- Room Temperature is Your Friend: For the smoothest filling, make sure your cream cheese and eggs are at room temperature. Cold cream cheese will leave you with lumps, no matter how much you beat it.
- Don’t Overbake: The biggest mistake is baking these bars until they are completely firm. You want a wobbly, slightly underdone center. It will set up as it cools, creating that perfect gooey texture.
- The Parchment Paper Sling: Don’t skip lining the pan with parchment paper. Leaving that overhang on two sides lets you lift the entire slab of bars out of the pan for perfect, clean cuts.
- Cool Completely: I know it’s tempting to dive right in, but these bars need to cool completely (I’m talking 2-3 hours) to set properly. If you cut them while warm, you’ll have a delicious, gooey mess.
Substitutions and Variations
This recipe is pretty flexible. You can easily swap things around to suit your taste or what you have in the pantry.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Devil’s Food Cake Mix | Chocolate Fudge Cake Mix | Adds extra richness. |
| Creamy Peanut Butter | Crunchy Peanut Butter | Gives the crust texture. |
| Semi-Sweet Chocolate Chips | Dark or Milk Chocolate Chips | Adjusts sweetness level. |
| Peanut Butter Chips | Chopped Peanuts or Toffee Bits | Adds a different crunch. |
Nutrition, Pairings, and Efficiency
Let’s talk about the practical side of enjoying these incredible bars.
Nutritional Snapshot
These are an indulgence, so the nutritional info reflects that. This is an estimate per bar, assuming you cut the pan into 24 squares.
| Nutrient | Estimated Amount |
|---|---|
| Calories | ~280 kcal |
| Fat | ~15g |
| Carbohydrates | ~35g |
| Protein | ~4g |
Disclaimer: Values are estimates and can vary based on specific ingredients used.
Dietary Swaps
- For a Gluten-Free Version: Use a gluten-free devil’s food or chocolate cake mix. The rest of the ingredients are typically gluten-free, but always double-check your labels.
- For a Dairy-Free Version: This one is trickier. You can try using a dairy-free cream cheese alternative and plant-based butter. The texture might be slightly different, but it’s worth a shot! Ensure your cake mix and chocolate chips are also dairy-free.
Meal Pairing & Time-Saving
These bars are rich, so they stand on their own. But a cold glass of milk or a simple cup of black coffee cuts through the richness beautifully. For an extra treat, a small scoop of vanilla ice cream on the side is heavenly.
To save time, you can make the crust and press it into the pan a few hours ahead. Just cover it and keep it at room temperature until you’re ready to make the filling and bake.
Make-Ahead, Leftovers, and Storage
These bars are fantastic for making ahead of time. Once baked and cooled, they keep beautifully.
Store any leftovers in an airtight container. They can be kept at room temperature for up to 3 days or in the refrigerator for up to a week. Personally, I love them cold straight from the fridge—the texture becomes even fudgier.
You can also freeze them! Cut the cooled bars into individual squares and wrap them tightly in plastic wrap, then place them in a freezer-safe bag. They’ll last for up to 3 months. Just thaw at room temperature for an hour or so before enjoying.
Frequently Asked Questions
Q1. My center seems too gooey and runny, what did I do wrong?
Ans: Nothing at all! A very gooey center is the hallmark of this dessert. It just means it needs more time to cool and set. Be patient and let it cool completely at room temperature, or even pop it in the fridge for an hour to help it firm up.
Q2. Can I use a different size pan, like an 8×8 or 9×9?
Ans: You can, but you’ll need to adjust the baking time. A smaller, thicker bar will likely need an extra 10-15 minutes in the oven. Keep an eye on it and look for set edges and a wobbly middle.
Q3. I don’t have an electric mixer. Can I make this by hand?
Ans: Yes, with a bit of elbow grease! The crust is easy to mix by hand with a spatula. For the filling, make sure your cream cheese is very soft, and use a whisk to beat it until completely smooth before adding the other ingredients.
Q4. Can I use a different cake mix flavor?
Ans: Absolutely. A yellow cake mix would create a classic gooey butter cake base, which would still be delicious with the chocolate and peanut butter flavors in the filling and on top. A dark chocolate cake mix would make it even more intense.
Wrapping Up
There you have it a dessert that’s guaranteed to impress. The combination of a chewy chocolate-peanut butter base with that impossibly rich, gooey topping is something you just have to taste to believe.
It’s one of my all-time favorite recipes to make and share, and I hope it becomes one of yours too. It looks complicated, but as you can see, it’s just a few simple steps away.
Go ahead and give it a try! When you do, come back and leave a comment below. I’d love to hear how they turned out for you or if you discovered any fun new variations!
