Caramel Pretzel Ooey Gooey Bars
There are a lot of perks to being a dessert blogger. Some of them being:
A) You can make cookies every single day, and when people look at you funny, you can just say
“oh, it’s ok. I’m a dessert blogger. It’s my job.”
B) You’re never out of chocolate chips. Never. Because that would be a complete and total disaster. So you’ve always got at least 3 bags (of each kind) on hand.
C) When people start to judge you for having 17 different dessert Pin Boards, they can just check out the link to your blog in your profile, and then they’re all like “ohhhhhhh, ok. That makes sense.”
Here’s what’s not awesome about being a dessert blogger:
Crazy high expectations.
Anytime you go anywhere with a dessert.
I will never be able to just “pick something up” on my way to any social gathering ever again.
(Not that I’d actually want to. But that’s part of the problem…)
Plus, when you bring a dessert somewhere, people expect to see the dessert you photographed, not the actual dessert. And there is a difference.
I mean, not huge differences. It’s not like I’m not baking one thing and photographing another!
But I will admit to strategic photographing where I can. Like these Ooey Gooey Bars.
I really wanted to be able to show off all the yummy layers in these bars.
So I worked really hard to get a perfectly lit side shot so that you could see the chocolate crust, the pretzel layer, the caramel oozing out, the gooey cream cheese layer, and the fudgy frosting layer up top. Looks yummy, right?
(it totally is)
But when I took these to a family reunion, and angels didn’t start singing when the tupperware lid snapped off to reveal a pile of unevenly-cut, chocolate-looking somethings that had clearly suffered some damage from the heat in an unfortunately timed the-air-conditioner-in-car-went-out ordeal…
it was quite anti-climatic.
And that is the curse of being a dessert blogger.
Although, on second though, the consolation prize is all that dessert…
So I guess it’s not that bad :)
For the Cake Crust:
- 1 chocolate cake mix
- 1 egg
- 8 tbsp. butter
For the Caramel Pretzel Layer:
- 1 1/2 c. crushed pretzels
- 2 tbsp. sugar
- 3 tbsp. butter, melted
- Approximately 1 dozen Rolos, unwrapped
For the Gooey Layer:
- 1 - 8 oz. package Philadelphia Chocolate Indulgence Cream Cheese
- 2 eggs
- 1 teaspoon vanilla
- 8 tablespoons butter, melted
- 1 16-ounce box powdered sugar
- Optional: Chocolate Fudge Frosting
- Combine the cake mix, butter, and egg in a medium bowl. Press evenly into the bottom of a well greased and lined 9x13 baking dish.
- Mix the pretzels, sugar, and melted butter in a bowl. Spread the pretzel mixture over the cake layer. Press the rolos into the pretzels, evenly distributed.
- In a stand mixer (or with an electric mixer) whisk the cream cheese until smooth. Add the eggs, vanilla, and butter. Gradually mix in the powdered sugar until smooth.
- Spread over the pretzel layer.
- Bake at 350º for 40-50 minutes, until just set in the middle. But don't overbake! You want it to be gooey in the middle.
- Optional: spread chocolate frosting over the top of the cooled bars.
- Recommend serving chilled!
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