Neiman Marcus Bars - Rich, Unapologetic, and Unconcerned with Trends.
Rich, unapologetic, and unconcerned with trends.
A dessert that feels like a dressing room win.
There’s a reason these bars have been floating around Southern kitchens for decades. They’re easy. Almost suspiciously easy. And yet they taste like something you’d be handed on a silver tray while sitting on a velvet bench under good lighting.
Which brings me to my shopping theory.
When I shop, I take everything I like into the dressing room. Everything. I don’t edit myself on the floor. I don’t decide what “should” work. I just try it all on.
Some things don’t fit.
That’s not a failure — it’s information.
Some things look fine, but not right.
No stress. They go back on the hanger.
And then there’s usually one thing — maybe two — that makes you stand a little straighter. That looks as good on you as it did in your imagination. That stays.
These bars are that dress.
They come together with almost no effort, no fancy techniques, no performance. You put everything you like in the bowl, let what doesn’t work fall away, and what’s left is rich, indulgent, and unmistakably right.
Make them when you want something impressive without trying too hard.
Make them when you want dessert to feel like good lighting.
Neiman Marcus Bars Recipe
Prep Time, 20–25 minutes
Cook Time, 35–40 minutes
Yield, 24 bars
Ingredients
8 tablespoons (1 stick) unsalted butter, melted and cooled
1 (15.25-ounce) box yellow cake mix
4 large eggs, divided
8 ounces cream cheese, at room temperature
1 pound powdered sugar (about 4 cups)
1 teaspoon vanilla extract
Method
Heat the oven to 350°F and position a rack in the center. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides to create a sling.
In a medium bowl, beat together the melted butter, cake mix, and 2 eggs until smooth and very thick, about 25–30 seconds. Spread evenly into the prepared pan.
Wipe out the bowl. Add the cream cheese, remaining 2 eggs, powdered sugar, and vanilla. Beat on medium-low speed until smooth, scraping down the sides once or twice, about 40–45 seconds.
Pour the cream cheese mixture over the base and spread into an even layer.
Bake until the edges are golden and the center is slightly jiggly when gently shaken, 35–40 minutes.
Cool completely in the pan on a wire rack, 2–3 hours.
Use the parchment sling to lift the bars out of the pan. Cut into 24 squares and serve.
Kitchen Notes
Chill before cutting. You’ll want a head start.
