Dessert bars are among my favorite recipes to make whenever there’s an opportunity to bring something sweet to share. Bars are easy to bake and simple to serve, and because there are so many styles to choose from, there’s a flavor for every occasion.

One of my favorite bars to bring are Neiman Marcus bars. You may also know them as ooey gooey butter bars or gooey butter bars, but they are all a shortcut version of the iconic Midwestern dessert, St. Louis gooey butter cake.

For fall, I love to make a version of these bars where every layer is infused with maple syrup. Gooey maple butter bars are rich and sweet. The buttery, caramel flavor of maple syrup adds an unexpected warmth to a season filled with pumpkin-spiced sweets. The recipe starts with a box of cake mix, but ignoring the instructions on it yields a dessert bar with a chewy bottom and gooey topping. Here’s how to make gooey maple butter bars for your next potluck.

Why you’ll love it

Key ingredients in gooey maple butter bars

Gooey Maple Butter Bars

Serves18 to 24

Cooking spray

8 tablespoons (1 stick) unsalted butter, melted and cooled

1 (13.25- to 15.25-ounce) box yellow cake mix

1/2 cup plus 2 tablespoons maple syrup, divided

4 large eggs, divided

8 ounces cream cheese, at room temperature

2 cups powdered sugar, plus more for dusting

1/4 teaspoon kosher salt

1/4 teaspoon maple extract (optional)

1. Heat the oven to 350 F. Coat a 9-by-13-inch baking pan, preferably metal, with cooking spray. Line the bottom and two long sides of the pan with a sheet of parchment paper, making sure it is long enough to hang over the sides by at least 1 inch to form a sling.

2. Beat 8 tablespoons melted and cooled unsalted butter, 1 (13.25- to 15.25-ounce) box yellow cake mix, 1/4 cup maple syrup, and two of the large eggs together in a stand mixer with the paddle attachment on medium speed until a smooth, thick batter forms, 25 to 30 seconds. Transfer to the baking pan and spread into an even layer.

3. Wipe out the bowl and paddle attachment (no need to wash). Add 8 ounces room-temperature cream cheese, the remaining two large eggs, remaining 1/4 cup plus 2 tablespoons maple syrup, 2 cups powdered sugar, 1/4 teaspoon kosher salt and, if desired, 1/4 teaspoon maple extract. Beat with the paddle attachment on medium-low speed until combined (a few small lumps of cream cheese are OK), scraping down the sides of the bowl once or twice, 40 to 45 seconds total. Pour over the top of the cake batter and spread it into an even layer.

4. Bake until golden-brown around the edges and puffed slightly, 30 to 32 minutes. Let cool completely, about 2 hours.

5. Run a thin knife around the edges of the bars to loosen. Grasping the excess parchment paper, lift the slab out of the pan and place on a cutting board. Dust with powdered sugar and cut into 18 or 24 pieces.

Recipe notes

Baking dish alternative: If a glass or ceramic baking dish is used, expect the baking time to be about 50 minutes. The top layer will not be as gooey with the extended baking time.

Storage: The bars can be refrigerated in an airtight container for up to one week. To freeze, wrap in plastic wrap, place in a freezer-safe container, and freeze for up to four months. Thaw in the refrigerator for an hour or at room temperature for 15 to 20 minutes.

(Patty Catalano is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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