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Neiman Marcus Bars are the easiest indulgent treat! These addicting bars are a mix between a blondie bar and cheesecake square but gooey and have a shiny crispy top like a brownie. This is the perfect dessert for sharing with family and friends!
Sometimes you just need a quick, easy, and amazing dessert. These 6-ingredient gooey Neiman Marcus Bars are just that! If you’re looking for more dessert recipes that are quick, simple, and party worthy, try Perfect Lemon Bars and Chewy Butter Blondies.
Neiman Marcus Bars
The summer is full of parties but your schedule can still be just as hectic, leaving little time to whip up a fancy treat. Neiman Marcus Bars taste like a million bucks but no one will ever guess it all started with a box of cake mix and just 5 simple ingredients. These gooey cake bars are addicting and are sure to be a hit!
How to Make Neiman Marcus Bars?
- Preheat the oven to 350 degrees F and prepare you pan by spraying it with grease or lining with parchment paper.
- With an electric mixer, combine the cake mix (just the powder. Disregard instructions on the box for adding other ingredients.), 2 of the eggs, and the melted butter. This will be thick but spread it into the pan as evenly possible.
- Make the top layer by mixing the cream cheese, eggs, powdered sugar, and vanilla together. Pour it over the cake batter.
- Bake for 35 minutes and then remove and cool completely.
Why are they called Neiman Marcus Bars?
These bars are sometime referred to as “gooey butter bars”. They are so rich in flavor that they are often called Neiman Marcus Bars because Neiman Marcus is an upscale store for the rich. The recipe is not from the from store.
What kind of cake mix should I use?
For this recipe you need a yellow cake mix. I use Duncan Hines but you can use any other brand of the same size. If you want to experiment with different flavors, try using a lemon, chocolate, or red velvet cake mix!
Want more dessert bars? Enjoy these ones!
- Berry Swirl Cheesecake Bars
- Coconut Lime Butter Bars
- Cherry Cheesecake Bars
- Cream Cheese Blondie Bars
- Peanut Butter Scotcheroos
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Neiman Marcus Bars
Ingredients
- 1 18.25 ounce package yellow cake mix
- 1/2 cup butter melted
- 4 large eggs divided
- 8 ounces cream cheese softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (325°F if using a dark pan). Grease a 9x13 inch baking pan or line with parchment paper.
- Using an electric mixer, combine the cake mix, 2 eggs, and melted butter. The batter will be thick. Spread into the bottom of the greased pan with a rubber spatula.
- Reuse the bowl (no need to clean) to combine the cream cheese, 2 eggs, powdered sugar, and vanilla until smooth. Pour over the top of the cake batter.
- Bake for 35 minutes. Allow to cool completely and then slice and serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can these bars be frozen. I start my Xmas cookie baking early. Would love to add this recipe to my list.
Yes, these will do great in the freezer. Great idea getting ahead start.
Should these be refrigerated?
Yes, that will keep them fresh longer.
My family has made these for years using a lemon cake mix bottom. SOOO Yummy and always a favorite.
Can you cut down on the sugar? 4 cups sounds so sweet
This is a sweet dessert. You are welcome to modify it to make it best for you if you would like. Let me know how it turns out.
Has anyone tried white cake mix to make for a wedding? They sound delicious and easy.
Yes. it works great … so does a lemon cake mix!
Yes and add a teaspoon of almond extract to the cake layer and the cream cheese layer! Delicious!!
Melanie, thanks for sharing.
As a cancer survivor I need to pass on the powdered sugar. Any substitutes?
Thank you.
Here’s the changes I made. I used a cake flour with butter pecan flavor. Used five eggs instead of four. Three of the eggs go in the crust, two in the topping. Since you’re using an extra egg, give it five more minutes in the oven to 40 minutes and make sure entire top is golden brown crisp. Also 1 tsp vanilla for the crust and 1 tsp for the topping.
I had made variation of these many times and they are always a hit! Problem is to get the center ones baked enough, the edges are overdone. If I get the edges right, the center ones are too soupy! Please help! Any ideas?
Oh no! I am so sorry! I have not had that happen. I would recommend getting a thermometer for your oven to make sure your oven is not turning off during baking.
To get them to cook without sides getting hard take a old sheet or towel cut it the length to fit around pan with safty pin about 4-5 inches wide fold they width about three to four times depending on thickness soak it in water wring it out after filling pan with mixed ingredients pulld the folded down sheet or towel adroud so it wont fall off pan put the pan in to cook with wet clothe wrapped aroud pan the middle gets to cook then the sides so it cooks even and the sides arent harder than the middle. It really works i did this to bake my wedding cake they came out so even! Thanks for listening
~Lori~
I use butter pecan cake mix instead of yellow….it’s amazing!
I made these for my husband to take to work, and they were a huge hit. One co-worker said they were the best thing she ever tasted. I’m looking forward to trying different flavors in the future.
I use butter pecan cake mix, it’s delicious, but rich.
That is a great idea! Thank you for sharing! I am so glad that you loved it!
Made with strawberry cake mix & addd pistachios to cream cheese mix…. yummy!!
Just cut these up… absolutely amazing! Easy, cheap, lite cleanup and delicious! Taste like fancy people food!
This recipe is the same as a gooey butter cake recipe.
Love this recipe, my family has made with holiday meals for decades. Tastes great with a brownie bottom as well. I use Duncan Hines and add walnuts or pecans.
I’m in the process of making these bars but I couldn’t find a 18.25 ounce cake mix, only 15.25. Fingers cross it still works. They sound amazing!
It will still work! Enjoy your bars! Let us know how it turns out!
They no longer make that size sadly. That’s why our cakes don’t raise like they used to years ago!