Oh So Yummy Chocolate Gooey Layered Dessert Food
OOEY GOOEY BARS RECIPE
With just the right amount of sweetness, this one is a crowd-pleaser. You will want to make these anytime you have leftover Halloween or Easter candy.
Provided by ShelfCooking.com
Categories Dessert
Time 55m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Over low heat, melt 2 sticks of butter in a light-colored pan. Gently swirl the pan every minute until the butter turns a light golden brown. This takes 5 - 10 minutes total. Allow to cool for 5 minutes.
- On medium speed, beat together the melted butter and sugars. Add in the peanut butter and mix well. Next, add the eggs and vanilla. Finally, add the flour, creating a small well for the baking soda, baking powder, and salt (this saves you a bowl! Holla!) Slowly mix in until well incorporated, then fold in the chocolate chips and peanut butter cups. In a small bowl, combine filling ingredients.
- Place a sheet of parchment paper in a 13x9 inch baking dish. Spread half the cookie dough over the bottom in an even layer. Pour the filling over the top, then dot the top with the rest of the cookie dough.
- Bake for 30 - 35 minutes until golden brown in color. Allow to cool for an hour before cutting.
OH SO YUMMY CHOCOLATE GOOEY LAYERED DESSERT
Make and share this Oh so Yummy Chocolate Gooey Layered Dessert recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 30m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- First layer: mix well.
- Press into 9x13 inch pan.
- Bake at 350* for 15 to 20 minutes.
- Cool.
- Second layer: Beat the cream cheese and sugar together (5 minutes).
- Fold in cool whip and spread on crust.
- Third layer: Beat milk and pudding mixes slowly; spread over second layer.
- Fourth layer: Top with remaining cool whip.
- Decorate with chopped nuts, shaved chocolate or cherries.
- Chill 24 hours.
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- Mix the flour, sugar, cocoa, 1 teaspoon baking soda, and ¾ teaspoon salt. Stir until well combined. Cut the shortening into the flour mixture (I just used my fingers) until very fine crumbs form. It should look like a cake mix. Add the unsalted butter and milk; mix until a thick dough forms.
- Melt the salted butter over medium low heat. Add the brown sugar, corn syrup, and 1 teaspoon salt; bring to a very low boil, stirring constantly. Let it cook over very low, gentle heat, so that the mixture is just barely bubbling if at all. If you heat it too much, it won’t stay soft in the bars, so just heat it enough to thicken it slightly. After about 10 minutes, remove from the heat and stir in ½ teaspoon baking soda. The caramel will foam and bubble – stir or whisk until it’s thick and creamy and mostly smooth.
- Preheat the oven to 350. Spread half of the batter on the bottom of your baking dish. Cover with the chocolate chips and a layer of caramel (I recommend using about 2/3 of the batch that you just made and reserving the rest for something else). Spoon the rest of the dough over the caramel layer and spread until the pan is evenly covered. Bake for 25-30 minutes, depending on your pan size and how gooey you want it (see notes).
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