Christmas Ooey Gooey Bars

Christmas Ooey Gooey Bars might be just the hor d'oeuvre you are searching for. One portion of this dish contains around 3g of protein, 7g of fat, and a total of 331 calories. This recipe serves 16. For 51 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from The Gunny Sack requires marshmallows, crisped rice cereal, white cake mix, and marshmallow cream. It can be enjoyed any time, but it is especially good for Christmas. 20 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 22 minutes. Overall, this recipe earns a not so amazing spoonacular score of 15%. If you like this recipe, you might also like recipes such as Chocolate Ooey Gooey Bars, Strawberry Ooey Gooey Bars, and Butterfinger Ooey Gooey Bars.

Servings: 16

Preparation duration: 10 minutes

Cooking duration: 12 minutes

 

Ingredients:

1½ tablespoons butter

3 cups crisped rice cereal (I used Sugar Cookie Pebbles)

1 egg

7 oz container marshmallow cream

3 cups mini marshmallows

¼ cup oil

3-4 tbsp sprinkles (I just red, green and white jimmies)

1½ cups white cake mix (1/2 of a box of standard cake mix)

Equipment:

oven

frying pan

microwave

bowl

Cooking instruction summary:

Preheat oven to 350 degrees.To make the first layer, mix together cake mix, egg, sprinkles and oil. Press into greased 9x9 inch pan. Bake at 350 degrees for 10-12 minutes.For the second layer, remove the cake mix layer from the oven and put spoonfuls of the marshmallow cream on top. Allow the marshmallow cream to heat and spread out on its own.While waiting, make the top layer. Microwave 1 tablespoons of butter for 20 seconds in a large bowl, until melted. Add 3 cups of mini marshmallows and stir to coat. Microwave for 45 seconds and stir until smooth. (If the marshmallows arent completely melted, microwave for an additional 30 seconds.) Mix in 3 cups of crisped rice cereal.Carefully spread the marshmallow cream out evenly. Then, drop the crisped rice mixture by large spoonfuls over the marshmallow cream layer and carefully spread out evenly.Allow the bars to cool and set before cutting them into squares. They spread once they are cut, so you might want to wait to cut them until right before serving.

 

Step by step:


1. Preheat oven to 350 degrees.To make the first layer, mix together cake mix, egg, sprinkles and oil. Press into greased 9x9 inch pan.

2. Bake at 350 degrees for 10-12 minutes.For the second layer, remove the cake mix layer from the oven and put spoonfuls of the marshmallow cream on top. Allow the marshmallow cream to heat and spread out on its own.While waiting, make the top layer. Microwave 1 tablespoons of butter for 20 seconds in a large bowl, until melted.

3. Add 3 cups of mini marshmallows and stir to coat. Microwave for 45 seconds and stir until smooth. (If the marshmallows arent completely melted, microwave for an additional 30 seconds.)

4. Mix in 3 cups of crisped rice cereal.Carefully spread the marshmallow cream out evenly. Then, drop the crisped rice mixture by large spoonfuls over the marshmallow cream layer and carefully spread out evenly.Allow the bars to cool and set before cutting them into squares. They spread once they are cut, so you might want to wait to cut them until right before serving.


Nutrition Information:

Quickview
148k Calories
0.86g Protein
4g Total Fat
26g Carbs
1% Health Score
Limit These
Calories
148k
7%

Fat
4g
8%

  Saturated Fat
1g
7%

Carbohydrates
26g
9%

  Sugar
17g
19%

Cholesterol
13mg
4%

Sodium
24mg
1%

Get Enough Of These
Protein
0.86g
2%

Vitamin E
0.67mg
4%

Vitamin K
2µg
2%

Selenium
1µg
2%

Folate
6µg
2%

Vitamin B2
0.02mg
1%

Copper
0.02mg
1%

Vitamin B1
0.02mg
1%

Phosphorus
11mg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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