Aunt Sallys Gooey Cake Bars Recipes

BAKE SALE WINNING-EST GOOEY OAT BARS

Bake Sale Winning-est Gooey Oat Bars image

Provided by Deb Perelman : Smitten Kitchen : Food Network

Categories dessert

Time 55m

Yield 24 to 36 bars

Number Of Ingredients 15

Ingredients

Non-stick cooking spray
1 3/4 cups all-purpose flour
1/2 teaspoon fine sea salt, or table salt
1/3 cup granulated sugar
3/4 cup plus 2 tablespoons cold unsalted butter
1/2 cup unsalted butter
1/2 cup granulated sugar
3/4 cup dark brown sugar
1/4 teaspoon fine sea salt, or table salt
3 large eggs
1 1/2 teaspoons vanilla
1 1/3 cups rolled oats
1/2 cup finely shredded coconut, sweetened or unsweetened (optional)
1 1/2 cups chocolate chips, chopped white or dark chocolate, candy bars, dried fruit, or a mix thereof (with the dried fruit, a mix with chocolate is best or the sweetness of the fruit will be overwhelming)
powdered sugar, to finish

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.

GOOEY BARS

Gooey Bars image

A gooey bar for the chocolate and the cake lover combined!

Provided by SKIMOREH20

Categories Desserts Cookies Cake Mix Cookie Recipes

Time 55m

Yield 24

Number Of Ingredients 7

Ingredients

1 (18.25 ounce) package yellow cake mix
½ cup butter, melted
1 egg
1 cup semisweet chocolate chips
1 (8 ounce) package cream cheese, softened
2 eggs
3 ½ cups confectioners' sugar

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.

Nutrition Facts : Calories 270.1 calories, Carbohydrate 39 g, Cholesterol 44.1 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 6.3 g, Sodium 206.1 mg, Sugar 30.4 g

AUNT SALLY COOKIES

Aunt Sally Cookies image

Just like the ones we bought when I was a child.

Provided by knowell

Categories Desserts Cookies Spice Cookie Recipes

Time 1h

Yield 72

Number Of Ingredients 18

Ingredients

1 cup white sugar
2 cups shortening
2 egg yolks
1 cup molasses
5 ½ cups all-purpose flour
2 teaspoons cream of tartar
4 teaspoons baking soda
2 teaspoons salt
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 cup sour milk
1 ½ cups white sugar
½ teaspoon distilled white vinegar
½ cup water
18 large marshmallows
2 egg whites
1 ½ cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

In a large bowl, cream together 1 cup white sugar and shortening until smooth. Stir in the egg yolks and molasses. Combine the flour, cream of tartar, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the sour milk. Cover and chill for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface roll the dough out to 1/8 inch thickness. Cut into rectangular shapes (I like to use a Spam can). Place cookies 1 inch apart onto an ungreased baking sheet.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Remove from baking sheets to cool on wire racks.
To make the frosting, combine 1 1/2 cups sugar, vinegar, water and marshmallows. Mix well and place over a pot of simmering water. when the marshmallows have melted, stir in the egg whites. Remove from heat and beat with an electric mixer for 7 minutes. Stir in the vanilla and confectioners' sugar until well blended. Frost cooled cookies.

Nutrition Facts : Calories 145.6 calories, Carbohydrate 22.1 g, Cholesterol 6 mg, Fat 6 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 1.5 g, Sodium 141.1 mg, Sugar 13.3 g

AUNT SALLY'S GOOEY CAKE BARS

Aunt Sally's Gooey Cake Bars image

Number Of Ingredients 6

Ingredients

1 package yellow cake mix
1/2 cup margarine, melted
1 egg, well beaten
8 ounces cream cheese
2 eggs, well beaten
3/4 box powdered sugar

Steps:

With a fork, mix together the cake mix, margarine, and beaten egg. Press this mixture onto the bottom of a 9 x 13 pan. Mix together cream cheese, 2 beaten eggs, and powdered sugar. Beat for 5 minutes. Pour over the bottom crust mixture. Bake at 350 degrees for 30 to 40 minutes. While hot, sprinkle remainder of box of powdered sugar on top of cookies.

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