Gingerbread Ooey Gooey Bars

🧂 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

• 1 Mix cake mix, flour, butter, and one egg together.
• 2 Press into a greased 9×13” baking pan or dish (or spray with cooking spray).
• 3 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.
• 4 Mix cream cheese, 2 eggs and powdered sugar with an electric mixer until well
  mixed.
• 5 Spread over top of crust layer.
• 6 Sprinkle white chocolate chips over top.
• 7 Bake at 350° for 45-50 minutes.
• 8 Do not overbake.
• 9 Tent with foil after 20 minutes so the white chocolate chips don’t burn on top.
• 10 Remove from oven.
• 11 Cool completely.
• 12 Sprinkle heavily with powdered sugar.
• 13 Cut into bars when cool. 
• 14 Refrigerate.

Nutrition Info