Is anyone else sad that it’s already mid-August and summer is coming to an end? Where did my summer go? I made a whole list of summer to-dos at the beginning of the summer, and there are so many things I haven’t got to cross off the list yet!
But let’s try to be positive here – even though summer is ending, it doesn’t mean that it’s going to be 20 degrees and snowing the next day (but you just never know in Minnesota). There’s always the Minnesota State Fair, all things pumpkin and apples and cinnamon, the beautiful fall foliage, and plenty of crisp fall days ahead of us!
But as long as it’s 80 and sunny, I will be clinging on to every last day of summer. This includes the making of all things that scream summer that are bursting in summer flavors! Like this lemon gooey bar.
This lemon gooey bar tastes exactly what it sounds like – lemony and gooey. If I could’ve called it “The Amazingly Delicious Soft and Gooey Melt-In-Your-Mouth Lemon Bars”, I totally would’ve. Soft lemon bars sprinkled with plenty of white chocolate chips… every bite is melt-in-your-mouth amazing! I brought some to work to share with some lemon-loving coworkers and I’m pretty sure the pan was gone within the hour. Word sure travels fast around the hospital when there are sweets involved!
These bars are made in a similar manner to the peppermint gooey bars I made last winter. If you haven’t tried those yet, I do highly recommend you do so sometime!
So you’re going to make the dough first, pressing half of it into the bottom of the pan. Then do a little bit of drizzling of some sweetened condensed milk and a bit of sprinkling of some white chocolate chips. Tear the rest of the dough into little pieces, pressing them on top. Don’t worry if the pieces don’t cover the whole pan completely – they will expand and stretch out once you put them in the oven.
The entire process is super straightforward and simple, but you know what the most difficult thing about making these bars is? The waiting. I hate waiting, but believe me when I tell you these taste way better when you actually wait patiently for them to cool completely. I highly recommend running a few errands and getting out of the house while they cool so you’re not tempted to check on these bars every 3 minutes (not that I’m speaking from personal experience or anything… ahem).
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1 box (16.25 oz) lemon cake mix (I used Duncan Hines)
- 1 egg, at room temperature
- 1/2 cup sweetened condensed milk
- 1/2 cup white chocolate chips
- Preheat oven to 350 degrees. Line a 9x9" baking pan with aluminum foil and spray generously with nonstick cooking spray.
- Using an electric mixer, stir butter over medium speed until fluffy. Mix in the cake mix and egg. Beat until texture resembles cookie dough.
- Place about half of the dough in the bottom of the pan, press to form the crust, making sure all corners and sides are covered with dough. Sprinkle the white chocolate chips evenly over the dough and drizzle with the sweetened condensed milk. Drop balls of remaining dough evenly over the top. Press lightly. Don't worry if the entire surface isn't covered by the dough balls - the dough will expand once cooked in the oven.
- Bake for 28-32 minutes, or until the tops are slightly browned. Cool completely before cutting into squares. Once completely cooled, bars can be stored in an airtight container for up to 5 days.
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