Rich 'n' Buttery Bars Recipe

5 2 1
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Rich 'n' Buttery Bars Recipe

Read Reviews
5 2 1
Publisher Photo
You'll keep a cake mix on hand just to make these deliciously rich bars from Ann Horst of Boonsboro, Maryland. "They're fancy enough to stir up for a bake sale," she says. "And they always disappear quickly."
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 1/2 cup cold butter
  • 1 package yellow cake mix (regular size)
  • 1 egg, beaten
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups confectioners' sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Additional confectioners' sugar

Directions

In a bowl, cut butter into cake mix until crumbly. Add egg and mix well. Press into a greased 13-in. x 9-in. baking pan. For filling, in a small bowl, beat cream cheese and sugar. Add eggs and vanilla; beat until smooth. Spread evenly over the crust.
Bake at 325° for 35-40 minutes or until the center is just set. Dust with confectioners' sugar while warm. Cool to room temperature before cutting. Store in the refrigerator. Yield: 4 dozen.
Originally published as Rich 'n' Buttery Bars in Quick Cooking July/August 1998, p15

Nutritional Facts

1 each: 103 calories, 5g fat (3g saturated fat), 24mg cholesterol, 105mg sodium, 14g carbohydrate (10g sugars, 0 fiber), 1g protein.

  • 1/2 cup cold butter
  • 1 package yellow cake mix (regular size)
  • 1 egg, beaten
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups confectioners' sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Additional confectioners' sugar
  1. In a bowl, cut butter into cake mix until crumbly. Add egg and mix well. Press into a greased 13-in. x 9-in. baking pan. For filling, in a small bowl, beat cream cheese and sugar. Add eggs and vanilla; beat until smooth. Spread evenly over the crust.
  2. Bake at 325° for 35-40 minutes or until the center is just set. Dust with confectioners' sugar while warm. Cool to room temperature before cutting. Store in the refrigerator. Yield: 4 dozen.
Originally published as Rich 'n' Buttery Bars in Quick Cooking July/August 1998, p15

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MY REVIEW
sway User ID: 2606047 62506
Reviewed Sep. 15, 2009

"I have a Strawberry cake mix I need to use.   What do you think ?  Have you used diferent flavor cake mixes for this recipe?"

MY REVIEW
pattigonter User ID: 3187936 46934
Reviewed Sep. 14, 2009

"I have been making these bars for several years. Turns out fantastic every time."

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