I think you are going to love this riff on the classic ooey gooey bar recipe. If you are a regular reader than you know the classic is something I find too sweet. If you’re a newer reader, then join me and let’s play with our food.
To start, I added coconut milk to the recipe and then mixed in some blackberries with lime for a hint of fruitness with every sweet bite. Have I convinced you?
Yes? Great! Because this is another recipe I’m sharing in which I’ve paired up with Driscoll for their Made with Love campaign. See, it’s always a great time to make something for those you love. It doesn’t have to be from scratch – nope – the idea is make it, share it and spread the love.
I know it’s the holidays and we are all strapped for time, but this is an easy and forgiving recipe. Your reward–being happy for doing good—and that’s for no other reason than you want to.
Unless your heart is battery operated, who can turn that down? And because I know this recipe may not be for everyone, here’s a link to Driscoll’s recipe box, with a plethora of ideas. Now let’s all go and do good with some Made with Love baked goods.
Ooey Gooey Blackberry Butter Bars
Yield: Makes one 8x8 pan
Ingredients:
- 1 box of yellow cake mix
- 4 tablespoons of sweetened shredded coconut
- 2 ounces butter, melted
- 1 egg
- 1 tablespoon lime zest
- 10 oz. blackberries
- 8 ounces cream cheese, softened
- 2 ounces of coconut milk (full fat)
- 2 eggs
- 1 pound powdered sugar
- 1 teaspoon vanilla extract
Directions:
Preparation: Line pan with enough parchment to create a 1 inch over hang on each side. Heat oven to 350 degrees F.
- Place the dry cake mix, shredded coconut, butter, 1 egg and lemon zest in a bowl and mix until well blended. Press mixture into parchment-lined 8x8-inch pan. Sprinkle blackberries on top. Set aside.
- Place the cream cheese, coconut milk, remaining 2 eggs, sugar, vanilla and mix until well blended. Pour cream cheese mixture on top of blackberries and spread mixture all the way to the edges. Bake for at 350 degrees F for 30 minutes, or until the edges are a light golden brown, and the center slightly jiggles when pan is tapped.
- Cool completely in pan. Turn out onto a cutting board and cut into 1-inch-squares. For nice clean edges place pan in the refrigerator for about 30 minutes or until firm, cut while cold, and transfer to mini-cupcake liners to serve.
Disclosure: This is a sponsored post in partnership with Driscolls. However, all opinions and thoughts are mine.
I love your recipes. I love your photos. I wish I could make a recipe a day from your blog, but then I’d have to buy larger jeans 🙂
Coconut milk and blackberries sounds divine!
Black berries are my fave!
I love the photography and lighting of your bars here. I can never get the bright light right but you get it right all the time.
I made the blueberry version of these yesterday, and while they were pretty tasty (albeit very sweet, which you mentioned), mine did not come out as clean as yours! I also cooked them for nearly an hour and a half to get the centre to firm up. Come to think of it, I wonder if there’s a typo in this recipe? Should there be three eggs total or two eggs total? Ingredients say 2, while directions say 3.
naomi replied: — December 12th, 2013 @ 8:31 am
HI Samantha – It is three eggs total. One egg for the crust portion and 2 for the custard portion. In terms of clean cuts–chill it first, spray your knife with nonstick spray and wipe it down and cut(don’t forget to wipe between slices). Then let it come to room temperature to serve.
The soft fluffy yellow cake, with those tart berries and the cream cheese, these would be so good and right up my alley!
These are so pretty! I love the ooey gooey part to these!! 🙂
Mmm these are so pretty!
Oh my goodness Naomi – this looks amazing & I just love baking & playing with berries of all kinds. Mmmm.
I love the bite-sized idea! Although I’d probably end up eating 5 of them anyways 😛
I love blackberries, these bars are just gorgeous!
These are seriously so damn pretty! and I am way into easy treats these days.
Hi – where does the coconut milk go? it’s in the ingredient list but not in the directions… Is in the cream cheese mixture, or the yellow cake mixture?
Naomi Robinson replied: — December 14th, 2013 @ 4:48 pm
HI Teri – Thanks for letting me know. I’ve updated the recipe.
My husband could sit in a vat of blackberries forever and stuff his face. These are totally going to be a hit in my household…thanks for the recipe! Gorgeous photos girl!
Oh yum! The title alone makes me want to try it! I want to reach right through my screen and eat that right now!
These are sooooo awesome! Soooo pretty and WOAH I can imagine how they taste! YEAHHHH boyeeee!
These look gorgeous! Pinning to try soon!
So, so pretty! I love the combination of flavors you used (I could live on blackberries…) Sunning lighting as well 🙂
These are gorgeous.
These sound awesome! Can you make them ahead of time?
Simply amazing!
YUM. This looks SO tasty! Love it. 🙂
Do you think you could make this with gluten-free cake mix? Also, could I substitute coconut milk since I don’t have any? Though, I guess I could go buy some if I need to? Thanks. They look delicious and I want to serve for a dinner party I’m having.
Yummy! Love blackberries and sure would love to bite into those!
I am making this as I write…..I think the 30 minutes baking time may be just a bit off. I am at 30 minutes and it is still very runny. Can’t wait to taste it though.
Hey…what size pan did you use? Looks yummy! Wanna try this weekend for Valentines Day! Thanks.
Lisa replied: — February 17th, 2014 @ 11:33 am
It says 8×8 in the yield text under the printable recipe title.
Ingredients list says lime zest and the directions use lemon. Which do you use? Or is there any preference for one over the other? I am leaning towards lemon.
I’d like to make some for gifts before the mad Christmas rush. Can you tell me if these bars freeze well?
i’m a reluctant blueberrrrry eater… luv bl. scones, muffins, etc. but your recipe is the bes. made it. ate it all by myself… shame or as I see it, GREAT tnx to u