Ooey Gooey Bars

by Maggie on December 23, 2009

Oh these are just ooey gooey goodness my friends.  Seriously.

Well worth the mixing, melting, condensing, and baking time. 

Think Hello Dollies gone gooey.  Oh so gooey.  And gluten-free.  And vegan.  And delish.

They may read like a bit of a production, but it’s worth the investment.  Trust me.  If you’re like me, you have a sweet tooth that you just can’t deny; so I’ll do whatever it takes to meet the needs of my sweet, sweet tooth.

I basically followed my mom’s yummy recipe for Hello Dollies but made some pretty big changes based on the dairy and wheat thing we have going on.

Ooey Gooey Bars

  • 1 and 2/3 cup GF and vegan chocolate chip cookies (baked and cooled – I always keep some in the freezer)
  • 1/3 cup coconut oil, melted
  • 1 cup or more chocolate chips (I always use dark chocolate chips – dark chocolate’s good for you, right?)
  • 1/2 cup caramel (I used my recipe with chopped pecans)
  • 3 cups coconut milk
  • 1/2 cup cane sugar

1. Preheat to the oven to 325 degrees.  Grease an 8 x 8 pan.
2. Crush pre-baked chocolate chip cookies until they look like graham cracker crumbs (4-5 cookies should do the trick).
3. Combine with 1/3 cup of melted coconut oil.  Add to pre-greased 8 by 8 pan.
4. Bake at 325 for 10 minutes.  Let cool completely (or put it in the fridge to cool if you’re in a hurry and your caramel is already prepared).
5. Sprinkle 1/2 cup chocolate chips on top of cooled base.  Drizzle with caramel and set aside. 
6. Make the sweetened condensed coconut milk:
Combine coconut milk and cane sugar in a medium-sized saucepan.
Cook at medium heat, stirring regularly, until condensed to 1 and 1/2 cups (half the original amount).
*This process takes about 30 minutes.  The first time I made it I found it took forever because I wasn’t really letting it come to a boil (I was following Karina’s condensed coconut milk recipe).  The second time I made it I was more confident so I didn’t stir it constantly.  I would stop stirring for a minute and let it almost come to a boil.  This really sped up the process of condensing the coconut milk.
Add 1/2 teaspoon of vanilla and a pinch of sea salt when condensed.  Let cool slightly.
7. Add 1 cup of the slightly cooled condensed coconut milk to the pan.  Sprinkle with the remaining half cup of chocolate chips.
8.  Bake at 325 for 20-22 minutes.  Let cool – I let mine cool in the fridge.  We like our Ooey Gooey Bars chilled.

These bars are the kind of bars that you’ll eat right out of the pan.  I sure did.

NOTES:

  • Add shredded coconut if you want.  I’m not a shredded coconut fan.  Although there seems to be a lot of coconut products in these, I didn’t feel like they tasted like a pina colada.  I’m generally not a coconut-flavour fan.
  • I made my base in the morning.  After lunch I made my caramel.  You’ll have some left over if you follow my recipe – extra caramel?  Oh what would you ever do with extra caramel?  Then I sprinkled the chocolate chips on and set it aside.  After dinner I made the condensed coconut milk and finished by baking the bars.  This was easier for me (with two babes running around at my feet most of the day) than doing it all at once.

p.s. If you like this healthy-ish recipe, check out more here .


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