Bookmark
When you're in the mood for a no-fuss treat that'll wow everyone, go for these crazy-simple strawberry white chocolate gooey bars. Just five ingredients—including boxed strawberry cake mix—come together to make chewy, thick bars packed with melty white chocolate and a dreamy layer of sweetened condensed milk. They're always the first to vanish at parties at my place.
I first whipped these up for a pink baby shower and they vanished well before any other sweets. A bunch of my friends instantly asked how to make them.
Magical Ingredients
- Canned sweetened condensed milk: this brings the sticky gooeyness and keeps everything extra soft you can swap in fat free for a lighter vibe
- White chocolate chips: creamy and sweet little surprises in every bite splurge on higher quality chips if you can
- Large egg: this holds things together for that soft chew make sure it's fresh for the best bite
- Strawberry cake mix: the quick shortcut for big berry flavor grab a new box for the brightest taste
- Unsalted butter: super soft gives richness and a melt-in-your-mouth base real butter, not margarine, works best
Easy Step-By-Step
- Cool Down:
- Once they're baked, let the bars sit in the pan for at least two hours—best if you can leave them overnight. This helps them slice nice and neat while staying gooey inside.
- Bake to Perfection:
- Slide your pan into a hot 350 oven. Bake about thirty minutes—you want the edges golden but the middle to jiggle a bit when you give it a nudge.
- Top it Off:
- Drop the rest of the dough over the condensed milk in small blobs so some of that goo pokes out as it bakes.
- Pour on the Sweet Stuff:
- Toss about eight ounces of your condensed milk all over those white chocolate chips. Don't worry about getting it totally even.
- Add Chips:
- Sprinkle a heavy layer of white chocolate chips over the bottom dough so every bite is extra creamy.
- Press the Base:
- Scoop half (or up to two thirds) of the dough into your pan. Flatten it out with greased hands or a spatula for an even base. Save the rest for the top.
- Mix Everything Up:
- Dump your cake mix and egg into the creamed butter. Mix it slow—it'll start crumbly then get thick and sticky.
- Get Butter Fluffy:
- Grab a big bowl and beat your super soft butter on medium-high until it looks airy and smooth. This keeps the bars soft later.
- Set Up the Pan:
- Line a nine inch square dish with foil, letting it hang a bit over the sides for lifting. Spray or grease the foil so you don't lose any bits to sticking.
Bookmark
Strawberry with white chocolate just hits so many childhood memories for me. My oldest swears they're 'Pink Party Bars' because we literally can't have a celebration without them around.
Keeping Them Fresh
Keep them in a container with a tight lid on the counter up to five days. If you want them to last longer, wrap tightly and freeze—good for up to three months. Make neat layers with parchment if stacking.
Simple Swaps
Any berry cake mix will work—or try lemon to give them a new spin. Want them richer? Mix in half white chocolate chips and half semisweet chips.
Fun Ways to Enjoy
They're super rich as is, but even better with a scoop of vanilla ice cream or some whipped cream. Make them festive by sprinkling colorful toppings before baking to match your party's theme.
Bookmark
Where This Goodness Began
If you know chess squares from the South, these bars are kind of their modern cousin. Cake mixes make them pretty much foolproof, plus you can mix and match flavors however you want.
Frequently Asked Questions About Recipes
- → Can these bars be frozen?
Definitely! After they've cooled off, pack them up in an airtight tin and freeze for as long as three months.
- → Do I need to chill the bars before cutting?
If you give the bars a rest for a few hours, or pop them in the fridge overnight, they'll slice a lot cleaner.
- → What if I don't have strawberry cake mix?
You could swap in another cake mix flavor, but you'll miss that fun pink color and berry taste.
- → How do I know when the bars are baked through?
The sides should turn a golden color and feel set. The middle can jiggle a little, that's just right.
- → Can I use regular condensed milk instead of fat-free?
Yep, both are fine. If you use full-fat, the bars come out a bit richer, but you won't lose that lovely goo.