White Chocolate Butter Bars

Did the name of this formula snatch you? I have an inclination that on the off chance that you put “margarine” in the title it’s certainly misleading content material. Regardless of whether you’re here for the sight to behold, or are really searching for a soften in your mouth dessert formula, I’d prefer to invite you. Since I have (and will keep on being) a visual and pragmatic buyer too. I comprehend.

Be that as it may, on the off chance that you are only here to stare at and bookmark for later when you’re not counting calories or whatever, possibly I can persuade you to cooperate. Make these with me. Since they’re overly simple (just a couple of fixings), they are a significant success of a pastry for engaging, AND/OR they are stunning to make today, eat a couple and freeze for some other time. I have all the bases secured.

These Butter Bars Start With a Cake Mix

Alright, I realize I will get a couple of eye moves here. Some of you don’t favor utilizing cake blends, and I comprehend. In any case, this formula begins with a cake blend. It’s one that my mother made when I was growing up and I have kept it with no guarantees.

White Chocolate Butter Bars

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Recipe by cookiesandcupsCourse: DessertCuisine: AmericanDifficulty: Easy


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These White Chocolate Butter Bars are a spin on classic Gooey Butter Cake! I’ve added lots of white chocolate chips that make these bars rich, soft, and creamy with an extra buttery flavor!


  • Cake
  • 1/2 cup cold butter

  • 1 ((15.75- ounce) box yellow cake mix

  • 1 egg

  • 1 1/2 cups white chocolate chips

  • Filling
  • 1 (8- ounce) block cream cheese, room temperature

  • 2 cups powdered sugar, plus more for dusting

  • 2 large eggs

  • 2 teaspoons vanilla extract


  • Preheat oven to 325°F. Coat a 9×13- inch baking pan with nonstick spray. Set aside.
  • Cake: In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and cake mix until combined, yet crumbly.
  • Add in the egg and mix on medium for 1 minute. Batter will be stiff.
  • Press the mixture into the prepared pan.
  • Sprinkle the white chocolate chips evenly over batter.
  • Filling: In the same mixing bowl, still fitted with the paddle attachment mix the cream cheese and powdered sugar for 1 minute, or until smooth.
  • Add in eggs and vanilla and mix on medium speed until combined, scraping the sides of the bowl as necessary.
  • Pour this evenly over white chocolate chips and spread to edges of pan.
  • Bake for 25-30 minutes, or until the center is set.
  • Remove from oven and dust with powdered sugar.
  • Let cool completely in the pan before cutting into squares.


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