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!!


Cake

1 box yellow cake mix (18.25-ounce) ( I always use Duncan Hines
1 egg
1/2 cup butter (1 stick) melted
Filling
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!

Hello Dolly Bars

I thought most everybody had grown up eating dolly bars, but when I made these and took them to a party everyone wanted the recipe. I was shocked that nobody had them before now.  They had been a tradition during the holidays.  Well I left the party with an empty plate and a bunch of whiny women whose jeans were now too tight to button! 

Hello Dolly BarsIngredients:
1 1/2 cups crushed graham crackers (about 8 graham crackers)
2 cups of chocolate chips
1 1/2 cups of shredded coconut
1 1/2 cups of chopped pecans
1 14 oz. can of sweetened condensed milk
1/2 cup of butter

Method:
Preheat the oven to 350 degrees.
Melt the butter in a saucepan.
Pour melted butter into an 11x7 or 8x8 cake pan.
Sprinkle graham cracker crumbs into pan, and mix well with melted butter to form a crust.
Layer on top of graham-cracker crust chocolate chips, coconut and pecans.
Evenly pour sweetened condensed milk over everything.
Bake in oven for 25 to 30 minutes, top should be light brown.
Let cool in pan for at least half an hour, cut into bars and serve.

Variations: Some recipes use butterscotch and chocolate chips. Likewise, you can use walnuts or any other nut you like as well. 

Triple Turtle Fudge Brownies

Just made these yesterday, and wow were they awesome! A little of these go a long way!!
Cookie Dough Layer:

Turtle Cookies

Ingredients

• 3/4 cup (1 1/2 stick) butter
• 2 cups + 2 Tbs. flour (10 5/8 ounces)*
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup brown sugar (7 ounces)*
• 1/2 cup sugar (3 1/2 ounces)*
• 1 egg
• 1 egg yolk
• 1 tsp. almond extract*
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup caramel bits
• 1/2 cup chopped pecans

Instructions

1. In a medium microwave-safe bowl, melt the butter. Set aside and allow it to cool for 10 minutes.
2. In a medium bowl, measure flour, baking soda, and salt and whisk until combined. Set aside.
3. Add both sugars to the butter and mix by hand. If you prefer, you can use a mixer. Add the egg and egg yolk and mix to combine. Stir in the almond extract. Slowly stir in the dry ingredients and mix just until combined.
4. Add the chocolate chips, caramel bits and chopped pecans and mix thoroughly. If the batter is tough, use your hands to get everything combined.

Middle:

1/2 package of Keebler Elf Wafer cookies with fudge filling

Topping:

1 Package Duncan Hines Turtle Brownies mixed accd to package directions

Assembly:  Line a 9x9 pan with foil overlapping the edges so you can remove brownies when cool.  Mix the cookie dough using (about 1/2 the recipe) and press onto the bottom evenly.  Either freeze the rest of the dough or use the rest to bake the cookies at 375 for 8-10 minutes.

Next layer the cookies on top of the dough.  I used half the package.  After you have mixed your brownies according to the directions, spoon the mixture over the cookies.

bake in a pre-heated 350 oven for 30-40 minutes.  You don't want ot over bake so watch carefully!  I checked at 30 minutes and mine were ready.  Let sit until cool and then lift out of foil.  Cut and enjoy.  You can garnish with caramel sauce and ice cream!  YUMMY! 

Cheesecake Stuffed Chocolate Cake

This recipe is soooo good, and who would think it came from a boxed cake and frozen cheesecake bites?  

If you cant find the Smuckers dulce de leche, look for it on the isle where they sell Mexican food products.  This recipe came from one of my Southern Living Christmas Cookbooks.

• Unsweetened cocoa
• 1 (18.25-oz.) package devil's food cake mix ( I use Duncan Hines)
• 1 (3.4-oz.) package chocolate instant pudding mix
• 3 large eggs 
• 1 1/4 cups milk 
• 1 cup  oil 
• 1 tablespoon vanilla extract
• 1 1/2 teaspoons chocolate extract (optional)
• 1 teaspoon almond extract
• 3 (1.55-oz.) Hershey's milk chocolate bars, chopped 
• 3 (16-oz.) cans homestyle cream cheese frosting ( i use homemade cream cheese frosting see below)
• 3 (7.75-oz.) boxes frozen cheesecake bites, coarsely chopped (we tested with Sara Lee)
• 1 (12-oz.) jar dulce de leche caramel sauce (we tested with Smucker's)
• Double chocolate rolled wafer cookies, coarsely broken (we tested with Pirouline)
• Chocolate fudge rolled wafer cookies, coarsely broken (we tested with Pepperidge Farm)

Preparation

1. Grease 2 (9") round cakepans, and dust with cocoa.
2. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; then beat at medium speed 2 minutes. Fold in chopped milk chocolate bars. Pour batter into prepared pans.
3. Bake at 350° for 32 minutes or until cake springs back when lightly touched. Cool cake in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Wrap and chill cake layers at least 1 hour or up to 24 hours. (This step enables you to split cake layers with ease.)
4. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on a cake plate. Spread with 1/2 cup cream cheese frosting; sprinkle with one-fourth of chopped cheesecake bites. Repeat procedure with remaining 3 layers, frosting, and cheesecake bites, omitting cheesecake bites on top of last layer. Frost sides and top of cake with remaining frosting. Drizzle desired amount of caramel sauce over cake, letting it drip down sides. Chill until ready to serve. Decorate cake with rolled wafer cookies and remaining chopped cheesecake bites. Store in refrigerator.

Cream Cheese Frosting:

Ingredients

• 1/2 cup butter, softened
• 8 ounces cream cheese
• 4 cups confectioners' sugar
• 2 teaspoons vanilla extract

Directions

1. Beat softened butter and cream cheese until well blended.
2. Add powdered sugar and vanilla. Beat until creamy.

Best Choclate Cake with Fudge Sauce

This is sooo easy and absolutely delicious. Dress it up with whipped cream with a touch of triple sec for flavor and dust with cocoa and garnish with a dipped strawberry!

Ingredients:
1 package (3.4 ounces) cook-and-serve chocolate pudding/pie filling mix
2 cups milk
1 package (18-1/4 ounces) chocolate cake mix
SAUCE:
1/2 cup butter, cubed
1 cup (6 ounces) semisweet chocolate chips
1 can (12 ounces) evaporated milk
2 cups Domino® or C&H® Pure Cane Powdered Sugar
1 teaspoon vanilla extract
Fresh mint, optional
Directions: In a small saucepan, prepared pudding with milk according to package directions for pudding. Pour into a large bowl; add cake mix and beat until well blended. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until cake springs back when lightly touched and edges pull away from sides of pan. Cool on a wire rack. For sauce, in a large heavy saucepan, melt butter and chocolate over low heat. Stir in evaporated milk and sugar until smooth. Bring to a boil over medium heat; cook and stir for 8 minutes or until thickened. Remove from the heat; stir in vanilla. Serve warm sauce with cake. Serve with mint if desired. Yield: 12-15 servings. The fudge sauce with this recipe can be used with ice cream or any dessert that deserves a little cover-up!