Gingerbread Ooey Gooey Bars

Name: Gingerbread Ooey Gooey Bars
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 14.5 oz. box Betty Crocker Gingerbread cake mix; 1/4 cup unbleached all-purpose flour; 1/2 cup salted butter (melted (1 stick)); 3 large eggs (divided use); 8 oz. block cream cheese (softened); 3 cups powdered sugar; 1 cup white chocolate chips (NOT vanilla chips or premiere white baking chips which have NO cocoa); 2 tbsp. powdered sugar (for topping)

December 25, 2024Teresa Ambra

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I have so many of these Ooey Gooey Bar recipes and I love all of them! Gingerbread Ooey Gooey Bars are sensational! These lovely bar-type cookies have a Gingerbread crust made with a Gingerbread cake mix. Then they’re topped with the traditional cheesecake mixture of cream cheese, eggs and powdered sugar. I added a layer of real white chocolate chips (yum) and after baking, the bars are sprinkled with more powdered sugar. They were delightful!

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I made four large desserts for our church’s youth Thanksgiving dinner back in November. Those desserts included English Lemon Shortbread Strips, Red Velvet Ooey Gooey Bars, Pumpkin Bars, and these Gingerbread Ooey Gooey Bars. Kids and their parents kept going back for the desserts. I was able to wrangle almost a dozen to take pictures with afterwards. 🙂 Then I gave them to neighbors who also enjoyed them.

My pictures reflect a double batch of this recipe. I put it in an 18×26″ cookie baking sheet, rather than a single batch which would be baked in a 9xx13″ baking dish. I have one caveat for making this recipe. You will probably need to tent the cookies with foil after 15-20 minutes of baking time, otherwise the white chocolate chips will brown too much. Other than that, this recipe is pretty straight forward.

If you’re looking for a way to enjoy Gingerbread during the Christmas holiday season, from Thanksgiving to New Year’s Day, this one is sure to get your motor going!

Gingerbread Ooey Gooey Bars are outstanding!

You’ll enjoy the ooey gooey cheesecake layer in these delicious cookies.

Gingerbread Ooey Gooey Bars are terrific for a Christmas Cookie Exchange or holiday parties.

If you enjoy gingerbread and cheesecake, you’ll swoon over these cookies!

Here’s what I did.

I used these ingredients. This picture represents a single batch. The remaining pictures show that I made a double batch of this recipe for the large 18×26″ cookie sheet pan I used.

Pour Gingerbread cake mix into a mixing bowl. Add egg, flour and melted butter.

Stir really well to combine.

Spread mixture into a greased 9×13″ baking pan or dish for a single recipe, an 18×26″ pan for a double batch.

Place powdered sugar, softened cream cheese and eggs in another large mixing bowl. (This is a double batch).

Beat with an electric mixer until smooth.

Pour cheesecake layer over top of Gingerbread layer.

Sprinkle white chocolate chips over top.

Bake at 350 degrees about 45 minutes. Tent with foil after about 15-20 minutes of baking time so the white chocolate chips don’t get too dark while baking. Allow pan to cool completely before sprinkling generously with powdered sugar.

Eat and enjoy!

Refrigerate bars until ready to serve. These will keep up to a week in the refrigerator (if they last that long!)

Gingerbread Ooey Gooey Bars make great snacks for tailgating parties.

You’ll be swooning over every bite of these luscious Gingerbread Ooey Gooey Bars. They’re THAT good!

Here’s the recipe.

GINGERBREAD OOEY GOOEY BARS

(My own concoction)

Gingerbread Ooey Gooey Bars

Teresa Ambra

If you enjoy Gingerbread and Cheesecake, you'll love this version of such a drool-worthy dessert! Gingerbread Ooey Gooey Bars use a Gingerbread Cake Mix in the crust layer, they're topped with a Cheesecake layer, a white chocolate chip layer and then after baking they're sprinkled with powdered sugar for the topping. They're ooey, gooey and delicious and will make any holiday table festive and beautiful. Excellent option for holiday or tailgating parties, or a Christmas Cookie Exchange.

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Prep Time 15

Cook Time 45

Total Time 1

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings

Calories 236 kcal

Equipment

1 9×13" glass baking dish or cookie sheet pan
2 large mixing bowls
1 wooden spoon
1 electric mixer
measuring cups
measuring spoons

Ingredients

14.5 oz. box Betty Crocker Gingerbread cake mix
1/4 cup unbleached all-purpose flour
1/2 cup salted butter melted (1 stick)
3 large eggs divided use
8 oz. block cream cheese softened
3 cups powdered sugar
1 cup white chocolate chips NOT vanilla chips or premiere white baking chips which have NO cocoa
2 tbsp. powdered sugar for topping

Instructions

Mix cake mix, flour, butter, and one egg together.
Press into a greased 9×13” baking pan or dish (or spray with cooking spray).
Because the mixture is sticky, I sprinkled several tablespoonfuls of flour over top and then pressed/patted the mixture into the cookie sheet pan with my hands.
Mix cream cheese, 2 eggs and powdered sugar with an electric mixer until well mixed.
Spread over top of crust layer.
Sprinkle white chocolate chips over top.
Bake at 350° for 45-50 minutes.
Do not overbake.
Tent with foil after 20 minutes so the white chocolate chips don’t burn on top.
Remove from oven.
Cool completely.
Sprinkle heavily with powdered sugar.
Cut into bars when cool.
Refrigerate.

Notes

NOTE: You may find it easier to refrigerate bars for a few hours before cutting into bars.

Nutrition

Calories: 236kcalCarbohydrates: 35gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 36mgSodium: 225mgPotassium: 118mgFiber: 0.3gSugar: 29gVitamin A: 160IUVitamin C: 0.1mgCalcium: 69mgIron: 1mg

Keyword cheesecake, cookies, dessert, gingerbread, ooey gooey bars, white chocolate chips

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