September 13, 2012 •

Red Velvet Gooey Bars

Adam is working a Men’s Retreat this weekend and asked if I would make a treat for him to take to share.  Of course, I never pass up an opportunity to bake! I was a little short on time though, so I made a semi-homemade recipe.  Chess bars are one of my favorite treats, so buttery and delicious.  Well, come to find out these red velvet gooey bars are actually just like the chess bars that I make, except you use red velvet cake mix instead of vanilla.  Be sure that you don’t over bake them though, because mine weren’t quite as gooey on the red velvet layer as I would’ve liked.  It should be set on the edges, but still soft in the middle.  These would be a super fun recipe for tailgating or any party! And I bet you could substitute different flavors of cake mix if you would like, chocolate or strawberry maybe?

Red Velvet Gooey Bars
Source: Inspired by Buns in My Oven, recipe from my mom

Ingredients:

Crust:
1 Box Red Velvet Cake Mix
1 egg
1 stick unsalted butter, softened

Filling:
1 (8 oz.) block cream cheese, softened
2 eggs
1 (16 oz.) box confectioner’s sugar
1 tsp. vanilla

Directions:
Preheat oven to 350 degrees. Spray a 9 x 13 cake pan with cooking spray, set aside.

For the Crust:
In the bowl of a stand mixer fitted with the paddle attachment, beat together the cake mix, egg and butter until combined. Press mixture into the bottom of the prepared pan.

For the Filling:
Clean out your mixer bowl and place back on the mixer.  Beat together the cream cheese, eggs, confectioner’s sugar and vanilla until smooth and fully incorporated. Pour over top of red velvet crust.

Bake for approximately 35 to 45 minutes.  Check on it at 35 minutes and then bake longer if needed.  Edges should be set, but center still a little soft.  Cool completely in the pan.  Once cool, cut into squares and store in an airtight container.

*I should note that the recipe on Buns in My Oven has another stick of butter in the filling, I opted to leave that out because the regular chess bar recipe I have doesn’t call for it and I thought it would make them too rich for my taste.  Feel free to add it if you wish.

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Comments

  1. sarah k @ the pajama chef says
    September 13, 2012 at 2:17 PM

    i love red velvet cake but have never tried it in another form. this sounds wonderful- perfectly cozy for fall!

  2. Erin says
    September 13, 2012 at 4:09 PM

    Chess bars? Is that anything like chess pie? Because I had it for the first time this past weekend and loved it! And I am sure that I would love these red velvet bars.

  3. Noble Pig - Cathy says
    September 13, 2012 at 5:58 PM

    I would dive in the plate head first.

  4. Julie @ Table for Two says
    September 13, 2012 at 9:36 PM

    these look so good! i love that it’s red velvet too, my favorite type of cake 🙂

  5. Linda says
    September 15, 2012 at 6:30 PM

    Why did you leave out the stick of butter in the filling that is included in the recipe on “Buns in My Oven?” This really looks delicious but not sure which recipe to follow. Thank you, love your site!

  6. Linda says
    September 15, 2012 at 11:32 PM

    Thank you for the explanation. I can’t wait to make it! I’m not sure how I happened upon your website but you have some great recipes and I’ve had you on my “Favoirites” list for a long time. I live in Knoxville, TN.

  7. amy @ fearless homemaker says
    September 16, 2012 at 10:18 AM

    Oh yum, these look mighty tasty. Love that they’re semi-homemade, too, for days when you don’t have tons of extra time to cook!

  8. Katherine says
    January 22, 2014 at 8:05 PM

    I’ve made the red velvet bars several times now. Every time with many complements. The last time was this week for a bake sale, for pink night. Tonight my son came home and said this was the hit item for the bake sale and everyone was talking about them. thank you so much for sharing this one!