1. Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Line a 9×9-inch pan with aluminum foil for easy cleanup and spray with nonstick cooking spray. This prevents sticking and makes it easier to remove the bars later.

2. Cream the Butter

In a large mixing bowl, add ½ cup of very soft butter. Using a handheld electric mixer, beat it on medium-high speed until smooth and creamy. This step ensures the butter evenly distributes throughout the dough, creating a tender texture.

3. Mix in Cake Mix and Egg

Add the strawberry cake mix and one egg to the butter. Beat on low speed to combine. The batter will look very thick and crumbly at first—keep mixing until it turns into a tacky, thick dough.

Tip: If the dough feels too dry, add one tablespoon of milk to help bring it together.

4. Form the Base Layer

Take about half to two-thirds of the dough and press it evenly into the bottom of your prepared pan. You can use a spatula or your hands (spray them with cooking spray to prevent sticking). This creates a solid base for the gooey layer.

5. Add White Chocolate Chips and Condensed Milk

Evenly sprinkle one cup of white chocolate chips over the dough. Then, drizzle about 8 ounces (60% of the can) of sweetened condensed milk over the chocolate chips. This is what gives the bars their rich, gooey texture.

6. Add the Remaining Dough

Take the remaining dough and break it into small 1-inch pieces. Scatter them over the condensed milk layer, lightly pressing them down. It won’t completely cover the top, and that’s okay—some gooey filling should peek through.

7. Bake Until Golden

Place the pan in the preheated oven and bake for 27 to 30 minutes. The edges should be set and lightly golden brown, while the center may still be slightly jiggly.

How to Tell When It’s Done:

• Edges turn golden brown—this is a good indicator the bars are ready.
• Center is slightly set but not fully firm—it will continue firming as it cools.

8. Cool Completely Before Slicing

Let the pan cool on a wire rack for at least 2 to 3 hours before cutting. For best results, let them cool overnight. This allows the gooey layer to firm up for cleaner slices.