OOEY-GOOEY TURTLE BARS
The classic pairing--chocolate and caramel--comes together once more in a simple, scrumptious bar. From the 43rd Pillsbury Bake Off. Cooking time includes 3 hours cooling time.
Provided by Pinay0618
Categories Bar Cookie
Time 4h20m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
- Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
- In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
- Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 rows.
Nutrition Facts : Calories 351.5, Fat 22.3, SaturatedFat 6.9, Cholesterol 16, Sodium 187.3, Carbohydrate 39.5, Fiber 2.5, Sugar 18, Protein 3.2
OOEY GOOEY CHESS BARS
Chess Squares with a peanut butter taste! Yum. I made these for my office and everyone went wild over them. I fount this recipe in "Southern Lady Magazine."
Provided by mmitc
Categories Bar Cookie
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Set your oven to 350.
- Grease a 13 x 9 pan.
- With mixer, mix yellow cake mix, melted butter and 1 egg. Press into pan.
- Next, beat cream cheese until creamy (takes a few seconds), add confectioners' sugar and two eggs and mix until well blended. Fold in peanut butter chips and ½ cup heath bar bits. Pour all this over yellow cake mixture. Sprinkle the rest of the heath bar bits on top and bake for 45 minutes. You can garnish with confectioners' sugar.
Nutrition Facts : Calories 568.2, Fat 24.7, SaturatedFat 12, Cholesterol 94.9, Sodium 446.6, Carbohydrate 80.7, Fiber 1.1, Sugar 63.5, Protein 7.5
OOEY-GOOEY TURTLE BARS
Provided by Food Network
Time 4h45m
Yield 24 bars
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
- Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
- In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
- Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 rows.
RED VELVET OOEY GOOEY BARS
A classic red velvet cake with cream cheese frosting has been taken to new level of ooey gooey buttery goodness, just in time for the holidays.
Provided by Food Network Kitchen
Categories dessert
Time 5h30m
Yield 24 servings
Number Of Ingredients 10
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line a 9-by-13-inch cake pan with aluminum foil and spray with nonstick baking spray.
- Add the cake mix, 1 teaspoon of the vanilla extract and 2 of the eggs to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Add 1 stick of the butter and mix until just combined. Spread the batter evenly in the prepared pan with an offset spatula.
- Beat the cream cheese in a separate bowl of a stand mixer fitted with the paddle attachment (or clean the first bowl) on medium speed until light and smooth, scraping down the sides occasionally, about 2 minutes. With the mixer running on medium-low speed, add the remaining 2 eggs and 1 teaspoon vanilla extract. Once combined, add the remaining 1/2 stick butter and beat until smooth. With the mixer running on low speed, add the confectioners' sugar, one spoon at a time, until combined, scraping down the sides occasionally. Evenly pour the mixture over the cake layer and smooth the top with an offset spatula.
- Bake until the edges are puffed and golden brown and the center is just set, 30 to 35 minutes. Let cool on a wire rack for 30 minutes, and then chill in the refrigerator at least 4 hours.
- For the royal icing: Add the confectioners' sugar, meringue powder and 6 tablespoons water to the bowl of a stand mixer fitted with the whisk attachment. Whisk until stiff peaks form.
- Transfer the chilled cake to a baking sheet and remove the foil. Spread an even layer of royal icing on the cake with an offset spatula and decorate with sprinkles if desired. Cut into 24 bars (4 lengthwise strips and 6 crosswise strips).
OOEY GOOEY BUTTERCAKE
Provided by Trisha Yearwood
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
- Combine the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until blended. Add the eggs, vanilla and buttermilk and beat to combine. Whisk together the flour, baking powder and salt in a separate bowl. With the mixer on low, add the flour mixture to the wet mixture in three parts, mixing well between each addition and scraping down the bowl to fully combine. Put the dough in the prepared baking pan and press into an even layer across the bottom.
- For the gooey: Beat together the cream cheese and butter in the cleaned mixer bowl until combined. Using the low stir setting, add the confectioners' sugar and eggs in three parts, alternating between the two and scraping down the sides of the bowl as needed, until combined. Mix in the vanilla and buttermilk. Pour the mixture over the dough in the pan and use a spatula to smooth over the top.
- Bake until the cake has set and the edges are golden brown, 50 to 55 minutes. Cool for 15 minutes, then dust with more confectioners' sugar before serving.
BAKE SALE WINNING-EST GOOEY OAT BARS
Provided by Deb Perelman : Smitten Kitchen : Food Network
Categories dessert
Time 55m
Yield 24 to 36 bars
Number Of Ingredients 15
Steps:
- Prepare your pan: Heat the oven to 350 degrees F. Line the bottom of a 9-by-13-inch baking tray (a quarter sheet pan or cake pan is fine) with parchment paper (if using a cake pan, hang the parchment over the sides so the bars are easier to remove). Lightly coat the sides with nonstick spray.
- Make the crust: Combine the flour, salt and sugar in the bowl of a food processor. Cut the butter into chunks, and add it to the bowl, then run the machine until the mixture forms large clumps?that's right, just keep running it; it might take another 30 seconds for it to come together, but it will. Transfer the dough clumps to the prepared baking pan and press them evenly across the bottom and 1/4 inch up the sides. Bake for 15 to 20 minutes, until very pale golden.
- Meanwhile, prepare the filling: Melt your butter in a medium saucepan over medium heat. Continue to cook the butter, stirring frequently, until golden brown bits form at the bottom, about 5 minutes. Remove from the heat and stir in the sugars and salt. Let cool for 5 to 10 minutes, then whisk in the eggs, one at a time, and the vanilla, and stir in the oats, coconut, and chocolate, fruit, and/or candy.
- Pour over the parbaked crust, spreading evenly.
- Bake the bars: Bake for 15 to 20 minutes, until the top is firm and golden and the bars are set or, at most, barely jiggle if shimmied. The bars are much easier to cut cleanly from the fridge, but they are gooiest when warm. Dust with powdered sugar before serving or selling for the prettiest finish.
- Do ahead: Store at room temperature for up to 2 days, or in the fridge for longer.
CHEWY GOOEY BARS
This is from a coworker who brings them in regularly. Every ones loves them and they don't last long.
Provided by Irish Red
Categories Bar Cookie
Time 45m
Yield 12 bars, 12 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter and mix with graham cracker crumbs and place in a 9x13 backing dish. Bake at 350 for 10 minutes.
- Remove from oven and top graham cracker crust with chocolate chips, peanut butter chips, coconut, and heath chips.
- Now drizzle 14 oz. can of sweetened condensed milk on top. Drizzle caramel topping on top to your liking. at this point you could add pecans or walnuts.
- Place back in oven and continue baking at 350 for 20 minutes.
Nutrition Facts : Calories 507.3, Fat 23.4, SaturatedFat 15.8, Cholesterol 35.8, Sodium 308.9, Carbohydrate 73.8, Fiber 1.7, Sugar 46.9, Protein 5.7
GOOEY BUTTER BARS
These bars are awesome, good for any occasion. They are very rich, even though you can only eat a few at a time, I've seen people manage to get half the pan down. I don't know if anyone has seen or had these bars but my mom made them for me when I was a kid and I have no idea where she got it from, but they are to good to wonder. Make it exactly as it says or it won't come out right. This is so not hard to make even though it might seem that way just reading it, try it you won't be sorry. Enjoy for any occassion.
Provided by strodtman1008
Categories Bar Cookie
Time 45m
Yield 12-24 bars
Number Of Ingredients 6
Steps:
- Spray 13x9 in pan, Preheat oven to 350 degrees (a must, timing is critical).
- Mix cake mix, egg and melted butter in a bowl together with a spoon until cake mix is completely moist. Press into bottom of pan.
- In another bowl mix cream cheese, the 2 eggs together slowly until it starts to get a little smooth. Then SLOWLY start adding the powder sugar. Mix until smooth and creamy; well blended. Pour over the cake mix crust.
- Put in the oven right away after its preheated. Bake at 350 for 30 minutes. Top will be golden brown all over, if not it needs just a few extra minutes until it is evenly golden.
- Let cool before you dig in so you don't burn yourselt and to let it completely set up. Once cooled for the most part ENJOY HEAVEN!
Nutrition Facts : Calories 481.5, Fat 20.3, SaturatedFat 9.6, Cholesterol 88.5, Sodium 426.7, Carbohydrate 71.8, Fiber 0.5, Sugar 56.1, Protein 4.7
CHOCOLATE CHESS CAKE (OOEY-GOOEY BARS)
Make and share this Chocolate Chess Cake (Ooey-Gooey Bars) recipe from Food.com.
Provided by Barenakedchef
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Bottom: Melt margarine in 9X13"pan.
- Beat egg into margarine, then sprinkle in cake mix.
- Mix well with fork and press down in pan until evenly spread.
- Topping: Beat the frosting ingredients well and pour onto cake mixture.
- Bake at 350º for 40-45 minutes.
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