Ooey Gooey Fudge Nut Cream Cheese Bars Food

OOEY GOOEY FUDGE NUT / CREAM CHEESE BARS

Steps:

• 1. Preheat oven to 350 degree F. Line a 9 x 13 cake pan with foil, spray with nonstick cooking spray, set aside.
• 2. In a large bowl, combine the cake mix, butter, egg, vanilla and coffee; mix with electric mixer. Batter will be thick.
• 3. Press or spread the dough it into the prepared pan. (I used a frosting knife to spread.) It will be sticky, and a bit tricky to work with, but keep pressing or spreading. Sprinkle the nuts, white and dark chocolate chips evenly over the top.
• 4. In a mixing bowl, combine the sweetened condensed milk and cream cheese, mix until well combined, and pour mixture evenly over dough, using a spatula to gently spread and even it if necessary.
• 5. Bake for 24 to 27 minutes, or until edges of bars begin to barely brown and pull away slightly from the sides of the pan. The middle will not seem very well set and will be jiggly upon removing from oven and that is okay, you want to keep these gooey.
• 6. They will continue to set up more after they have cooled. Allow bars to cool well before slicing and serving. (Although my husband loves them warm ) lol!

RED VELVET OOEY GOOEY BARS

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).

GOOEY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, mix together the cake mix, melted butter and 1 egg until smooth. Batter will be thick. Spread evenly into the bottom of the prepared pan. Next, sprinkle the chocolate chips over the layer of dough. Finally, beat the cream cheese, 2 eggs and confectioners' sugar together in a medium bowl until smooth. Pour as evenly as you can over the chocolate chips.
• Bake for 35 to 40 minutes in the preheated oven, until the top is set. Let cool for at least 30 minutes before cutting into bars.

CHOCOLATE FUDGE-NUT CREAM CHEESE BARS

Steps:

• Set oven to 375°.
• Butter a 13 x 9-inch pan.
• In a saucepan, combine chocolate pieces, cream cheese and evaporated milk; stir over low heat until smooth, then set aside.
• Stir in chopped nuts In a large bowl, cream sugar and butter or margarine (if using), until light and fluffy, then blend in eggs and vanilla.
• Mix together flour baking powder and salt, then add to the creamed mixture; mix well to combine.
• Press half of the mixture into the bottom the prepared baking pan, then spread the chocolate mixture over crust.
• Sprinkle with remaining crust mixture, then press down gently.
• Bake for 30 minutes, or until crust is lightly browned.
• Cool then cut into bars.

GOOEY CARAMEL FUDGE BARS

Steps:

• Mix together cake mix, butter, and 1/3 cup of the evaporated milk.
• In a greased cake pan, spread half of the batter evenly in the pan and bake at 350 degrees for 6 minutes.
• Meanwhile, over low heat or in the microwave, melt unwrapped caramels and 1/3 cup evaporated milk until smooth and creamy, stirring often.
• Remove half baked crust from oven and sprinkle with chocolate chips.
• Drizzle caramel over crust.
• Drop remaining batter on top of crust and bake for 14-17 minutes.
• Cool slightly and refridgerate to allow caramel to set up.

OOEY GOOEY CHESS BARS

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.

CHEWY ORANGE CREAM CHEESE BARS

Steps:

• Preheat oven to 350 degrees.
• Grease a 13x9" pan very well.
• Stir together flour, granulated sugar and salt in a large bowl.
• Add butter, eggs, orange extract and orange zest.
• Using an electric mixer, beat until well blended.
• Pour batter into a prepared pan and bake for 30 min or until light golden brown and set.
• Remove from oven and cool.
• Spread frosting over completely cooled bars.
• Orange Cream Cheese Frosting:.
• In a large mixing bowl, whip butter and cream cheese together with an electric mixer.
• Gradually beat in the powdered sugar until it is all combined and smooth.
• Beat in the orange zest and juice. I usually don't use all the frosting, just use as much as you like.
• Spread over bars.