Gooey Biscoff Cake Bars

• FOR THE CAKE:
• 1 box Yellow Cake Mix (18 Ounce Box)
• 1 whole Egg
• 1 stick Butter, Melted
• FOR THE FILLING:
• 8 ounces, weight Cream Cheese, Softened
• 1 cup Biscoff Spread
• 3 whole Eggs
• 1 teaspoon Vanilla
• 1 stick Butter, Melted
• 16 ounces, weight Confectioners Sugar, Plus More For Dusting On Top

1. Preheat the oven to 350 F.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the cake mix, 1 egg and butter, then mix. Press the batter into the bottom of a lightly greased 13x9 inch baking dish. Set aside.
3. Make the filling next. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and Biscoff until smooth. Add the eggs, vanilla and butter, and continue beating. Add the confectioners' sugar and mix well.
4. Spread Biscoff mixture over the cake layer and bake for about 40 minutes. The center should still be gooey when it comes out of the oven.
5. Let cool, then cut into squares and dust with confectioners' sugar before serving.
6. Edit: I have had a couple people tell me that 40 minutes was not enough. If they are still super gooey after 40 minutes cover them with foil and cook an additional 10 minutes.
7. Source: adapted from Plain Chicken.

cake, mix, egg, butter, filling, weight cream cheese, eggs, vanilla, butter, weight confectioners sugar

Taken from tastykitchen.com/recipes/desserts/gooey-biscoff-cake-bars/ (may not work)