Monday, November 12, 2012

Randalla's Ooey Gooey Bars

These bars were my signature dessert in my restaurant.  Basically I took the Ooey Gooey Butter cake recipe and added chocolate almond toffee bits and mini- chocolate chips and it turned this already rich dessert into an incredibly fabulous bite of chocolate ooeyness!! These also freeze very well, I should know because at Christmas time we would have orders for 1000's of these, so I would have to get a head start!!

1 box yellow cake mix (18.25-ounce) ( I always use Duncan Hines
1 egg
1/2 cup butter (1 stick) melted
1 package cream cheese (8-ounce) softened
2 eggs
1 teaspoon pure vanilla extract
1 box confectioners' sugar (16-ounce)
1/2 cup butter (1 stick) melted
1/2 bag of chocolate almond toffee bits
1/2 bag of mini-chocolate chips

Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Fold in the toffee bits and chocolate chips until blended into the mixture.
Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!
Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and with the added toffee bits and chocolate chips should satisfy chocoholics and sugar addicts everywhere!

1 comment:

  1. I made these a couple of days ago. They are amazing. Thanks for sharing!