Funfetti Gooey Bars Recipes

FUNFETTI GOOEY BARS

Steps:

• Preheat oven to 350 degrees. Line a 9×9" pan with foil and spray with cooking spray.
• Add cake mix, butter, and egg to the bowl of an electric mixer fitted with a paddle attachment. Mix until a thick dough forms. Add 1/3 cup sprinkles and stir until combined.
• Press about 2/3 of the dough into the bottom of the prepared pan. Sprinkle with white chocolate chips and remaining 1/3 cup sprinkles. Pour sweetened condensed milk over the top. Separate remaining dough into small balls and evenly space over the top of the bars. Press down to flatten.
• Bake bars for about 30 minutes, or until they just begin to brown. Cool completely before slicing, otherwise the mixture will be too gooey to cut.

FUNFETTI OOEY GOOEY BARS

Steps:

• For the first layer, mix together one Funfetti Aqua Blue cake mix, egg, and oil. Press into a foil lined, greased, 9×9″ pan. Bake at 350 degrees for 10-12 minutes.
• Remove the cake mix layer from the oven and put spoonfuls of the marshmallow cream on top. Allow the marshmallow cream to warm and spread out on its own. While waiting, work on the top layer.
• For the top layer, make Fruity Pebble bars. Microwave 1 1/2 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 aren't completely melted, microwave for an additional 30 seconds.) Mix in 3 cups of Fruity Pebbles. Drop by large spoonfuls over the marshmallow cream layer and carefully spread out evenly. I put my hand in a plastic baggie with a little butter on it and gently spread it out and patted it down.

FUNFETTI OOEY GOOEY BARS

Steps:

• Preheat oven to 350° F.
• Line an 8" x 8" baking pan with parchment paper. Leave the sides a little higher than the pan so the bars can be lifted out easily after they've cooled. Spray the parchment paper lined pan with non-stick cooking spray and set aside.
• In a large bowl, beat together the dry cake mix, butter, egg and vanilla extract until fully combined (about 30 seconds). Do not over mix.
• Stir in the sprinkles and white chocolate chips.
• Press about 2/3 of the dough mixture into the bottom of the prepared pan. This dough will be thick (cookie dough consistency). If you are having difficulty spreading dough into the pan, lightly spray a spatula with non-stick cooking spray to help spread out the bottom layer.
• Spread the sweetened condensed milk evenly over the first dough layer.
• Press the remaining 1/3 of dough into super flat pieces and cover as much of the sweetened condensed milk layer with the dough as possible.
• Place baking tray in oven and bake for 29 to 31 minutes - the middle will look set and edges will be slightly browned. Do not over bake or these bars will lose the gooey texture.
• Let ooey gooey bars cool in pan for at least 60 minutes before removing from pan and slicing into 16 squares. For clean edged squares, wipe the knife with a damp cloth in between cutting each row.
• Store ooey gooey bars in a sealed food safe storage container at room temperature for up to 3 days or in fridge up to a week.

SHEET PAN FUNFETTI COOKIE BARS

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, cream together softened butter and brown sugar.
• Mix in eggs and vanilla.
• Add baking powder, salt and flour and mix until well combined.
• Fold in white chocolate chips and sprinkles, reserving some of them to sprinkle on top before baking.
• Spray a half baking sheet (18 x 13 inch) with nonstick cooking spray, spread dough out evenly and top with remaining sprinkles.
• Bake for 20-25 minutes, or until middle is set and edges are golden brown.
• Let cool and cut into squares.