Best Gooey Butter Bars Recipes

CRANBERRY GOOEY BUTTER BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, stir Cake Base ingredients until well blended. Press evenly in pan.
• In another large bowl, beat cream cheese and 3 1/2 cups powdered sugar with electric mixer on medium speed until blended. Beat in 1/2 cup melted butter and the eggs, one at a time, scraping bowl occasionally. Stir in cranberries. Pour and evenly spread batter into pan over cake base.
• Bake 38 to 43 minutes or until golden brown and center is set. Cool completely, about 2 hours.
• When ready to serve, sprinkle 1 tablespoon powdered sugar over top. Using sharp knife, cut into 6 rows by 4 rows, cleaning knife blade after each cut. Serve with whipped cream. Store loosely covered in refrigerator.

GOOEY CHOCOLATE PEANUT BUTTER CRUNCH BARS

Steps:

• Place cereal and marshmallows into a large mixing bowl. Line a 9×13-inch baking dish with parchment paper and spray generously with cooking spray.
• Place brown sugar, corn syrup and peanut butter into a small saucepan over medium heat. Stir and let boil for one minute. Remove and stir in vanilla and salt. Pour over cereal mixture, stirring until well combined, the marshmallows will melt while stirring. Pour cereal mixture into prepared baking dish spreading and pressing evenly, will be sticky, doesn't have to be perfect. Drizzle top layer with melted white chocolate then with melted chocolate.
• Let cool completely before cutting into squares. Serve room temperature.

RHUBARB GOOEY BUTTER CAKE BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, stir Cake Base ingredients until well blended. Spread in pan.
• In another large bowl, beat cream cheese and 3 1/2 cups powdered sugar with electric mixer on medium speed until blended. Beat in 1/2 cup melted butter. Add eggs, one at a time, scraping bowl occasionally. Stir in rhubarb. Pour batter evenly into pan over cake base.
• Bake 38 to 43 minutes or until golden brown on edges and center is set. Cool completely, about 2 hours.
• When ready to serve, sprinkle 1 tablespoon powdered sugar over top. Using sharp knife, cut into 6 rows by 4 rows, cleaning knife blade after each cut. Serve with whipped cream. Store loosely covered in refrigerator.

OOEY GOOEY PEANUT BUTTER BARS

Steps:

• Heat oven to 350°F. In food processor, place cookies and melted butter. Cover; process using quick on-and-off motions until coarse damp crumbs form. Reserve 1/2 cup mixture for top. Press remaining crumb mixture in bottom of ungreased 13x9-inch pan.
• In large bowl, beat cake mix, peanut butter and eggs with electric mixer on medium speed until well combined. Press mixture over crust in pan. Drizzle with sweetened condensed milk. Sprinkle peanut butter pieces, peanut butter chips and remaining crumb mixture evenly over top.
• Bake 30 to 35 minutes or until edges are light golden brown and center is set. Cool completely, about 1 hour, before cutting. Cut into 5 rows by 3 rows.

GOOEY CHOCOLATE PEANUT BUTTER CRUNCH BARS

Steps:

• Place cereal and marshmallows into a large mixing bowl. Line a 9×13-inch baking dish with parchment paper and spray generously with cooking spray.
• Place brown sugar, corn syrup and peanut butter into a small saucepan over medium heat. Stir and let boil for one minute. Remove and stir in vanilla and salt. Pour over cereal mixture, stirring until well combined, the marshmallows will melt while stirring. Pour cereal mixture into prepared baking dish spreading and pressing evenly, will be sticky, doesn't have to be perfect. Drizzle top layer with melted white chocolate then with melted chocolate.
• Let cool completely before cutting into squares. Serve room temperature.

GOOEY BUTTER BARS

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!

CHOCOLATE PEANUT BUTTER BANANA GOOEY BARS

Steps:

• 1. Mix all the crust ingredients together to form a dough. Press into the bottom of a 9x13 baking pan bringing it up the sides slightly. Set aside.
• 2. Pour the bag of chocolate with peanut butter chips over the crust.
• 3. Then cut the banana in slices and lay on top of the chips.
• 4. Mix cream cheese with mixer for one minute. Add condensed milk and mix another minute. Add eggs one at a time and then add vanilla extract.
• 5. Pour over the banana and chips covering them. Place in a preheated oven of 325 degrees for about 40 minutes or until slightly browned on top and not too giggly in the middle.
• 6. When done remove from oven and let cool. Melt chocolate chips and spread on top. Let chill before serving.

GOOEY PEANUT BUTTER CUP BARS

Steps:

• Preheat oven to 350 degrees. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In a small bowl, whisk flour, baking powder and salt; gradually add to creamed mixture, mixing well. Fold in marshmallows, chopped candies and walnuts., Spread into a greased 13x9-in. baking pan. Bake 22-28 minutes or until edges begin to pull away from sides of pan and center is almost set. Cool completely in pan on a wire rack. Cut into bars. Store in an airtight container.

DEE DEE'S OOEY GOOEY CHOCOLATE PEANUT BUTTER BARS

Steps:

• 1. Preheat oven to 325 degrees.
• 2. Combine dry ingredients and sift into a large mixing bowl; add melted butter, peanut butter, and eggs. Mix until it forms a dough and is somewhat crumbly.
• 3. Press mixture into a 9X13 pan reserving about 1 1/2 cups of the mixture to be crumbled on top.
• 4. Melt chocolate chips, sweetened condensed milk and butter in a small pot over a low heat. Stir frequently just until chocolate is melted. Remove from heat and stir in vanilla.
• 5. Spread chocolate mixture evenly over peanut butter mixture pressed in pan. Crumble reserved 1 1/2 cups dough mixture evenly over chocolate mixture.
• 6. Bake 27 to 30 minutes. Cool completely. Slice into small squares and serve. For a big treat, serve with a scoop of ice cream. NOTE: very rich, one bite goes a long way ...enjoy

GOOEY RITZ PEANUT BUTTER CUP S'MORES BARS RECIPE - (4.6/5)

Steps:

• 1. Preheat oven to 350 degrees F. Line a 9×13 inch baking dish with foil and spray with cooking spray. Beat cake mix, butter, and egg into a firm dough, then press into the bottom of prepared pan. Top with a layer of Ritz crackers. 2. Mix together marshmallow creme and sweetened condensed milk until fully combined, and pour evenly over the crackers. Top with mini peanut butter cups and one sleeve crushed Ritz crackers. 3. Bake at 350 for 20-25 minutes. Allow to cool completely in pan before cutting and serving. Bars will be very gooey when warm, but will set up once cooled. Makes 24 bars.

PEANUT BUTTER CUP GOOEY BARS

Steps:

• Preheat oven to 350°F. Line a 9x13" baking pan with foil and spray with cooking spray for easy removal. Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it's done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn't burn. Let sit for about 5 minutes to cool.
• Pour butter into an electric mixer fitted with paddle attachment. (You can also do this with a hand mixer.) While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes. Add eggs, one at a time, mixing completely. Mix in vanilla extract, salt, and baking soda. Mix flour in slowly. Stir in chocolate chips and peanut butter cups. Note: if you're using a stand mixer, there is no need to chop the peanut butter cups because the mixer will do it for you. If you're using a hand mixer, give them a rough chop before adding to the batter. Pour the sweetened condensed milk into a small bowl and add the peanut butter. Stir until smooth. Note: if the dough is too soft to handle, you can chill it for 20 minutes before continuing.
• Press half the cookie dough in the prepared pan. (Spray your hands with nonstick cooking spray so it won't stick to you.) Pour sweetened condensed milk mixture over the top of the bottom layer (be careful to leave about 1/4" edge around the pan so the milk doesn't touch the foil), then break up the remaining cookie dough and place on top of milk. Press with your hands to flatten. It will mostly cover but not completely cover the bottom layer. Bake for about 30-35 minutes until the tops of the bars just start to get golden brown. Cool completely before slicing into bars. Store in an airtight container for up to 3 days or freeze for up to one month. These are best served room temperature.

GOOEY BUTTER PECAN BARS

Steps:

• 1. Mix together cake mix, one egg, one stick margarine (or butter) and one cup chopped pecans.
• 2. Pat the above mixture into a 9" x 12" pan, forming crust.
• 3. Mix together cream cheese, vanilla, one stick margarine (or butter), three eggs, powdered sugar and a pinch of salt.
• 4. Pour this mixture over crust mixture. Bake at 325 for about 45 minutes.
• 5. Let cool completely. These are very rich, cut into small, bite size pieces to serve. Store in refrigerator. Really good with coffee. Keeps well for weeks.

GOOEY CARAMEL BUTTER BARS

Steps:

• Crust: Preheat oven to 325. Combine butters and sugars. Beat until creamy. Add vanilla and salt. Sift flour into mixture and beat until a smooth dough forms. Press 1/3 of the dough into a prepared baking pan. Wrap the rest of the dough in plastic wrap and refrigerate for at least 30 minutes. Bake crust 20-25 minutes. Filling: Microwave caramels, salt, and cream for 1 minutes on high. Remove and stir until smooth. Pour caramel over bottom crust. Remove chilled dough and crumble evenly over spread caramel. Bake 30 minutes.

GOOEY PEANUT BUTTER BARS

Steps:

• 1. Preheat oven to 350.
• 2. In a large mixing bowl combine the cake mix, eggs, peanut butter and melted butter.
• 3. Mix until well combined. Press half of the mixture into the bottom of a 9x13 pan.
• 4. Bake for 12 minutes. Sprinkle the peanut butter chips over the warm crust, then pour the condensed milk over the chips.
• 5. Crumble the remaining dough evenly over the milk. Bake for 30-35 minutes. Let cool in pan before cutting.

OOEY GOOEY BUTTER TOFFEE BARS

Steps:

• For directions, please visit: http://thetiptoefairy.com/blog/2013/12/ooey-gooey-butter-toffee-bars.html

CRANBERRY GOOEY BUTTER BARS

Steps:

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