Ooey Gooey Rosé Bars

I woke up this morning feeling experimental. Legit, the first thought in my brain this morning was this recipe that I wanted to try and tweak.  What you will learn about me, is that I really love Rosé but I have never baked with it but let me tell you, these bars were fire. I think that they would make the perfect addition to a Sunday Funday, brunch, or just a wine night! Wine Not? haha jk. Check it out below...


Prep Time: 30 minutes/Bake Time: 40 mins

  • 1 Cup of Rosé (I used sparkling Chandon for this one but you can also use any still wine for your version)
  • 3 Large Strawberries Diced
  • 1 Strawberry Cake Mix
  • 16 oz Powdered Sugar
  • 1/2 cup of oil
  • 3 eggs
  • 1/2 cup of granulated sugar
  • Oil Spray
  • 2 tsp of vanilla extract
  • 8oz packaged cream cheese (softened)

What you will need:  sauce pan, hand mixer, 9 x 13 baking dish (any baking dish is fine), blender, mixing bowls 

Let's. Do. This

  1. Preheat oven to 350 degrees
  2.  In a sauce pan, add diced strawberries, 1 cup of Rosé, 1 tsp of Vanilla Extract and 1/2 cup of granulated sugar on medium heat until it begins to simmer.
  3. Remove from heat and place in the fridge for about 30 mins to cool.
  4. In a mixing bowl, pour the cake mix, 1 egg and 1/2 cup of oil and mix.
  5. The mixture will be thick similar to dough, spreadable by not stretchy. 
  6. Spray your baking dish and then place the mixed cake mix into the dish and spread to cover the bottom of the pan and set aside.
  7. In a separate mixing bowl, mix the cream cheese to get a smooth texture. Add in the 1/2 tsp of vanilla extract and 2 eggs and keep mixing for a minute. Add in all of the powdered sugar and you should start to see an icing like consistency form. 
  8. Fold in the strawberry rosé mixture into the icing and then pour over the cake mixture.
  9. Pop in the over for 40 mins or until the center is settled. 
  10. Let it cool for 10-15 mins and then cut them into bars. You can also decorate with strawberry slices.