Best Ooey Gooey Peanut Butter And Chewy Recipes
OOEY GOOEY BUTTER CAKE
This is amazingly sweet and way too tempting to resist!
Provided by Lacey
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 1h40m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix cake mix and 2 eggs together in a bowl. Add butter and vanilla extract; mix until batter is smooth and thick. Spread batter into the prepared baking dish.
- Beat confectioners' sugar, cream cheese, and 2 eggs together in a bowl until smooth; spread over batter.
- Bake in the preheated oven until sides of cake are pulled away from dish and browned, 25 to 35 minutes. Cool cake completely. Sprinkle more confectioners' sugar over cooled cake.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 49.5 g, Cholesterol 77.7 mg, Fat 15 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 7.6 g, Sodium 277.5 mg, Sugar 39.3 g
OOEY, GOOEY, PEANUT BUTTER AND CHEWY
Start with vitamin-rich carrots and pumpkin, naturally sweet honey, protein-packed peanuts, and a handy pocket of bread. Heat and stir to create an oh-so-not-healthy chewy candy treat. ("Prep time" includes cooling overnight.)
Provided by realbirdlady
Categories Dessert
Time 11h30m
Yield 24 wedges
Number Of Ingredients 8
Steps:
- In a covered boiler, cook carrots in water until soft. Remove from heat and mash.
- Stir in pumpkin, honey, and cream of tartar.
- Cook uncovered over low to medium heat to soft ball (235F or 115C). Stir.
- occasionally early in the cooking, but as the candy thickens, watch closely to avoid burning on the bottom. Depending on how much moisture is in your vegetables, this may take a couple of hours. Be patient - stick with a gentle boil, to keep from burning the sugar, and resist the temptation to stop early.
- Meanwhile, prepare the pita pockets by spreading a layer of peanut butter inside, on both sides. At a minimum, smoothly cover the bread surface. If you like peanut butter, a thicker layer is fine.
- When the candy reaches soft ball, remove from heat. Add peanuts and beat with a wooden spoon until smooth and slightly glossy.
- Spread the pumpkin candy inside each pita. It may be easier to do this by mashing the pita from the outside, rather than spreading with a knife.
- Refrigerate overnight.
- With a sharp knife, cut each half circle into four ooey, gooey, chewy wedges.
- (Notes on ingredients: You can substitute fresh or frozen pumpkin puree for the canned pumpkin. You can also use other winter squash, but the sweetness and the color may be less intense. Any style of peanut butter will work, but a natural (not whipped or oil-added) type will result in more consistent layers in the finished dessert. Whole or refined wheat pitas are fine.).
Nutrition Facts : Calories 232.8, Fat 8.6, SaturatedFat 1.6, Sodium 139.7, Carbohydrate 36.7, Fiber 1.8, Sugar 25.3, Protein 6
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