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Gooey Bars Recipe

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This recipe for Gooey Bars, by , is from Sampers Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Wendy Erickson


1st Part

1 Golden Butter Supreme Cake Box from Pillsbury
1/3 Cup Vegetable Oil
2 Large Eggs
2 Cups Chocolate Chips
1 Cup White Chips
3 Heath Bars (chopped into small pieces)

2nd Part

32 Pieces of Caramel Squares
1 Can of Condensed Milk (not evaporated)
1 Stick of Butter (no substitute)

Mix the 1st part ingredients together. Mixture will be thick. Set aside

In large microwaveable bowl, add the 2nd part of your ingredients. Microwave 2 minutes at a time, stirring in between; approximately 6 minutes total until well blended. Set aside

Preheat oven to 350 degrees

Grease or use parchment paper in a 9x13 pan. Spread 1/2 of cake mixture to bottom of pan. Bake for 10 minutes

Take cake out, pour caramel mixture on baked cake. With a spoon, carefully drop spoonfuls of the rest of the remaining cake mix. Do NOT mix. Put cake pan back into oven for an additional 20 minutes. Keep an eye in between since ovens do vary, make sure cake doesn’t burn.
Take cake out, if parchment paper wasn’t used, run knife around cake edges after 20 minutes of cooling

Bars taste best being refrigerated for a couple of hours after cooling. Cold temps hold bars in firmer shape and taste best. You may also freeze.
Bars are kept well in freezer for up to 6 months.

Number Of Servings:
Number Of Servings:
9-12 servings




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