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Lemon White Chocolate Gooey Bars | Can't Stay Out of the Kitchen

Lemon White Chocolate Gooey Bars

Teresa Ambra
Lemon White Chocolate Gooey Bars are so drool-worthy, you'll be swooning from the first bite. This incredibly rich blondie starts with a Lemon Supreme cake mix and uses real white chocolate chips and sweetened condensed milk. It's great for summer holiday fare, potlucks or tailgating parties.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 16
Calories 281 kcal

Equipment

  • 1 large mixing bowl
  • 1 whisk
  • 1 9x9" glass baking dish or 8x12" glass baking dish
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 spatula

Ingredients
  

  • 15.25 oz. pkg. Lemon Supreme cake mix
  • 1/2 cup unsalted butter softened, (1 stick)
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/4 cup 2% milk I used 2% but you can use any kind
  • 1 cup white chocolate chips not premiere white baking chips
  • 1/2 of a 14-oz. can sweetened condensed milk (use half can)

Instructions
 

  • Mix cake mix, butter, sugar, egg and 2% milk with a whisk until well combined.
  • Mixture will be very thick.
  • Spray a 9x9” glass baking dish with cooking spray.
  • Spread about half of the batter into prepared baking dish.
  • Sprinkle evenly with all of the white chocolate chips.
  • Pour condensed milk over top of the white chocolate chips as evenly as possible. (Remember, use only HALF of the can).
  • Spoon remaining dough in dabs over top of the condensed milk and spread very gently with a knife to cover as much of the surface area as possible.
  • (You won’t be able to cover all of the top, but most of it will be well covered).
  • Bake at 350° for about 25-30 minutes or until a toothpick inserted in center comes out clean.
  • Cool completely before cutting into bars.

Notes

NOTE: You can also use an electric mixer to mix the batter if you use the lowest possible speed. If using a whisk, be sure to get the lumps out of the cake mix.
 
NOTE: I do not recommend trying to double the recipe and bake in one pan. The white chocolate chips will dissolve into the mixture and you will lose the chunky texture.
 
Recipe adapted from Life, Love & Sugar.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 281kcalCarbohydrates: 42gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 34mgSodium: 230mgPotassium: 102mgFiber: 0.3gSugar: 32gVitamin A: 234IUVitamin C: 0.4mgCalcium: 123mgIron: 1mg
Keyword brownie, chocolate, chocolate dessert, cookie, dessert, lemon, white chocolate chips
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