Gooey Neiman Marcus Bars Recipe

Summer potlucks and cookouts are my favorite places to bring dessert bars. Easy to travel, they may be made ahead and are great for a gathering.  


– 8 ouncecream cheese – 8 tablespoon(1 stick) unsalted butter – 1 (15.25-ounce) boxyellow cake mix

– 4large eggs, divided – 1 poundpowdered sugar (about 4 cups) – 1 teaspoonvanilla extract


Let 8 ounces cream cheese soften at room temperature. If using a small microwave-safe bowl, microwave the cream cheese in 15-second bursts for 30 to 60 seconds until extremely soft.  

Heat the oven to 350°F with a rack in the middle. To construct a sling, line the bottom and two long sides of a 9x13-inch baking pan with parchment paper that is at least 1 inch longer than the sides.  

Put 1 stick unsalted butter in a medium microwave-safe bowl. Melt in 20-second bursts in microwave for 40–60 seconds. (Alternatively, melt butter in a small saucepan over medium heat and transfer to a medium bowl.) Cool somewhat.  

Mix 1 (15.25-ounce) box yellow cake mix and 2 big eggs with melted butter. Beat with an electric hand mixer or stand mixer with paddle attachment on medium speed for 25–30 seconds until smooth (batter will be thick). Spread evenly on the baking pan.  

Wipe bowl and paddle without washing. Mix in the cream cheese, remaining 2 large eggs, 1 pound powdered sugar, and 1 teaspoon vanilla. Beat on medium-low speed for 40–45 seconds, scraping down the sides, until smooth. Pour over cake batter and spread evenly.  

Bake for 35–40 minutes until the sides are golden brown and the middle is slightly jiggly when gently disturbed. Allow to cool on a wire rack for 2–3 hours.  

Loosen bar edges with a small knife. Grab the excess parchment paper and remove the slab from the pan to a chopping board. Cut 24 pieces.  

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