I have never made these, but found these three recipes on cooks.com. Maybe they are close to the one you had.

NEIMAN MARCUS BARS

1 yellow cake mix
1 stick of butter
1 egg
1 c. chopped nuts

Pat into greased and floured 9 x 13 inch cake pan. Mix:

3 eggs
1 (8 oz.) cream cheese
1 box powdered sugar
Pour over cake mix and ingredients. Bake at 350 degrees for 45 minutes.
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NEIMAN MARCUS BARS

1 box yellow cake mix
1/2 c. butter
4 eggs
1 c. pecans
8 oz. cream cheese
1 lb. confectioners' sugar
1 c. pecans

1. Mix (use spoon - not mixer) 1 box cake mix, 1/2 cup butter and 2 eggs. 2. Pat in bottom of greased 9 x 13 inch pan. 3. Mix 2 eggs, cream cheese, pecans and confectioners' sugar. 4. Spread on top of cake mixture. 5. Bake at 325 degrees for 35 minutes.
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NEIMAN MARCUS BAR

1 Duncan Hines cake mix (with pudding)
1/2 c. melted butter
1 egg
1 box powdered sugar
2 eggs
1 (8 oz.) pkg. cream cheese
1 c. coconut
1 c. nuts

Mix first three ingredients together. Pat in bottom of 10x15 inch jelly roll pan. Mix remaining ingredients. Pour over top of cake ingredients. Bake at 325 degrees for 40-50 minutes. Cool before cutting. Store in airtight container (can be frozen).

Also known as ooey gooey butter cake
These are Paula Deen's and I have made the pumpkin, carrot, and chocolate chip, and there's also a banana which is wonderful! I used a chocolate cake mix for the banana ooey gooey.
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Gooey Butter Cakes.

Cake
1 (18.25-ounce) box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted
Filling
1 (8-ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted
Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!
Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way-even for piggies like me!
Pumpkin Gooey: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix. I have even used a chocolate cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you'll never want pumpkin pie again!

Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.

Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed: as directed above.

Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above.

Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.

Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.

Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above.

Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above.

Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.

I HAVE A RECIPE FOR NEIMAN MARCUS COOKIES- NOT SURE IF THIS IS WHAT YOU'RE LOOKING FOR (RECIPE MAY BE HALVED) HERE GOES:

2 CUPS BUTTER
24 OZ CHOC. CHIPS
4 CUPS FLOUR
2 CUPS BROWN SUGAR
2 TSP. BAKING SODA
1 TSP. SALT
2 CUPS SUGAR
1-8OZ HERSHEY BAR (GRATED)
5 CUPS BLENDED OATMEAL
4 EGGS
2 TSP. BAKING POWDER
2 TSP. VANILLA
3 CUPS CHOPPED NUTS (YOUR CHOICE)

MEASURE OATMEAL AND BLEND IN BLENDER TO A FINE POWDER. CREAM THE BUTTER & BOTH SUGARS. ADD EGGS AND VANILLA; MIX TOGETHER WITH FLOUR, OATMEAL, SALT, BAKING POWDER AND SODA. ADD CHOCOLATE CHIPS, HERSHEY BAR AND NUTS.

ROLL INTO BALLS AND PLACE TWO INCHES APART ON COOKIE SHEET. BAKE FOR 10 MINUTES AT 375 DEGREES

MAKES 112 COOKIES-

Thanks! These sound great. I gained 5 pounds just reading these!