Red Velvet Oreo Bars

I made these for Valentine’s Day, but just couldn’t wait…these are the newest version of “gooey butter cake bars” and by far my favorite of all time. I love the red velvet/cream cheese combo, but sometimes the frosting is just too tart for me. This has a similar vibe but the sweetness of the Oreos balances out the cream cheese perfectly!

THE STORY: I started making gooey butter cakes right after college. I used to work for Aramark at UCF and in my free time, I would experiment with recipes. I made so so so many Paula Deen gooey butter cakes, but honestly forgot about them until recently. I’m working on a Valentine’s eBook and this is one of the recipes, but I just had to post it sooner. It’s that good.

TIPS: I always use parchment paper (when I remember) because it makes everything so much easier to slice. I truly didn’t know they had pre-cut sheets until this year and let me tell you, it’s been life changing. These are the ones that I use- parchment sheets.

SPRINKLE OF CREATIVITY: If you are in a chocolatey mood, swap out regular Oreo crumbs with the dark chocolate Oreos. It’ll give it the extra hint of richness! Idk if richness is a word, but it makes them richer. Chocolatey-er.

Red Velvet Oreo Bars

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• Author: Taryn Camp

Ingredients

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• 1 box of red velvet cake mix
• 3 eggs (divided)
• 1/2 c melted butter
• 8 oz cream cheese, softened
• 3 c powdered sugar
• 1/2 c finely crushed Oreos

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Instructions

1. Preheat the oven to 350 degrees. Spray a 13 x 9 pan with baking spray and set aside. You can also line it with parchment paper so that it is easy to pull out.
2. In a large bowl, combine the cake mix with one egg and the melted butter. Press the mixture into the bottom of the prepared pan. It might look like there isn’t enough to cover the bottom of the pan, but there is! Be sure to press the mixture out until it reaches the ends. Use the back of a spoon or your fingers.
3. In another bowl, beat the cream cheese until smooth. Add in the other two eggs and beat until fully combined. Add in the powdered sugar and Oreos and beat until it’s light and fluffy.
4. Spread the cream cheese mixture on top of the red velvet mixture. Bake for 30 minutes or until the cake is a light brown color on top.
5. Let it stand for at least 30 minutes then cut into bars and serve.
6. Alternatively (my preference), after the bars cool, set the pan in the fridge for 1 hour or so. Cover the pan with aluminum foil. Serve them at room temperature, but this will help them have a “fudgy” texture.