Get ready to swoon because these butter bars are sweet, salty, ooey-gooey, and impossible to resist! 

Make them once, and you’ll fall in love at first bite.

Warning: if you’re trying to cut back on calories, look away now! Because these butter bars will completely ruin your diet.

When it comes to dessert bars, I think it’s safe to say that brownies are the most popular. 

But to me, nothing will ever beat these scrumdiddlyumptious butter bars. 

The name alone should tip you off to how insanely rich and buttery they are. And trust me, one won’t be enough.

If you’re able to limit yourself to just two, you deserve an award.

Intrigued? Then let’s get to it! Here’s my recipe for the best, most ooey, most gooey butter bars you’ll ever taste.

I can’t even begin to describe how ridiculously delectable these butter bars are. But I’ll try.

They’re made of two distinct layers, both of which are divine. 

The bottom is a thick shortbread crust that starts crisp, and then becomes crumbly and buttery.

Then, there’s the top layer. 

A blend of cream cheese, sugar, and melted butter tied together with eggs, to say it’s heavenly is an understatement.

Rich, sweet, and salty like butterscotch with a subtle tang from the cream cheese, they’re totally addictive.

You’ll love how both layers complement each other too. From the contrast in textures to the flavors, these bars are melt-in-your-mouth amazing.  

Butter – I mean, this is a recipe for butter bars, after all. Butter is the main flavor profile of this dessert – so it’s not just in the top layer but in the crust as well. 

Be sure to use real butter, not margarine.

Apart from butter, you’ll also need the following to make the shortbread crust and top layer:

Despite these bars having two layers made from scratch, the recipe is still pretty easy! 

1. Preheat the oven and line the baking pan.

Preheat the oven to 350 degrees Fahrenheit and line a 9×13-inch baking pan with foil or parchment paper.

Be sure to line not just the bottom but the sides as well. And leave some overhang on the sides so you can easily lift the bars out of the pan.

A little cooking spray helps too.

In a large bowl, combine the dry ingredients – flour, sugar, baking powder, and salt. Use a whisk to help distribute the baking powder and salt.

Then, make a well in the middle and add the eggs and melted butter. Use a paddle on low or a spatula to mix everything into a smooth dough.

Press the dough evenly into the bottom of the pan.

In a large bowl, beat the cream cheese until it’s smooth, fluffy, and lump-free. 

Then mix in the eggs, vanilla, and melted butter. 

Beating continuously, gradually add the powdered sugar. Beat until the mixture is well combined.

(Top tip: add the powdered sugar 1/2 a cup at a time and mix first with a spatula to keep it from billowing out of the bowl.)

Pour the mixture over the dough.

Bake for 35 minutes, or until the top is golden brown and crackly.

Allow the butter bars to cool completely on the counter. Then, chill them in the fridge for 2 hours or in the freezer for 30 minutes.

I like a light dusting of powdered sugar over mine. But they’re perfect as is.

Cover the pan with plastic wrap or transfer the bars into an airtight container. Refrigerate for up to a week or freeze for up to 2 months.

Let the bars thaw on the counter, or warm them in the microwave for a few seconds to soften them.

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Get ready to swoon because these butter bars are sweet, salty, ooey-gooey, and impossible to resist! Make them once, and you’ll fall in love at first bite.

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Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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I’m Kim. I love running, cooking, and curling up with a good book! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.

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