Goldy Bears Dungeon Bars Recipes

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GOLDY BEAR'S LETHAL LAYERS



Goldy Bear's Lethal Layers image

Another recipe from Diane Mott Davidson's Goldy Bear character. Like pecan pie, only easier to pick up. Yum!!

Provided by BigFatMomma

Categories     Bar Cookie

Time 30m

Yield 32 serving(s)

Number Of Ingredients 11

1/2 cup unsalted butter
1/2 cup dark brown sugar
1 cup all-purpose flour
1 -2 cup pecan halves
2 eggs
1 cup firmly packed dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
additional flour (see below)
1 cup chocolate chips

Steps:

  • Preheat oven to 375.
  • In a food processor, combine the first three ingredients with a metal blade until coarse crumbs are formed. (can also bedone with 2 knives or a pastry cutter).
  • Pat as a crust into a buttered 9x13 pan.
  • Bake for 10 minutes, then cool completely.
  • Spread pecans over cooled crust.
  • Beat eggs with brown sugar until thick.
  • Add vanilla.
  • Put salt and baking power in the bottom of a 1/4 cup measure, then fill the rest of the measure with flour.
  • Stir this into egg mixture.
  • Pour this mixture over the pecans and crust.
  • Sprinkle chips over the mixture.
  • Bake at 375 for 20 minutes or until center is set.
  • Let cool before cutting.

GOLDY BEAR'S RED-N-WHITES



Goldy Bear's Red-N-Whites image

Make and share this Goldy Bear's Red-N-Whites recipe from Food.com.

Provided by kittycatnap

Categories     Dessert

Time 33m

Yield 72 cookies

Number Of Ingredients 6

1 cup unsalted butter (softened)
3 ounces cream cheese (softened)
1/2 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
36 strawberries, small (hulled and halved)

Steps:

  • Set over to 350°F
  • In mixing bowl, beat the butter with cream cheese until well blended.
  • Beat in the sugar and vanilla, then stir in the flour until well mixed.
  • Using a 1/2-tablespoon measure, shape the mixture into small balls and place 2 inches apart on ungreased cookie sheets.
  • Make a small indentation in the top of each cookie with your thumb.
  • Carefully place a strawberry half, cut side down, in each indentation.
  • Bake for 12 to 18 minutes, or until very lightly browned.
  • Cool on racks.

Nutrition Facts : Calories 46.8, Fat 3, SaturatedFat 1.9, Cholesterol 8.1, Sodium 4, Carbohydrate 4.5, Fiber 0.2, Sugar 1.7, Protein 0.5

GOLDY BEAR'S CEREAL KILLER COOKIES



Goldy Bear's Cereal Killer Cookies image

Make and share this Goldy Bear's Cereal Killer Cookies recipe from Food.com.

Provided by kittycatnap

Categories     Dessert

Time 35m

Yield 50 cookies

Number Of Ingredients 11

2 1/4 cups oats, old fashioned
12 ounces almond brickle chips
1 2/3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup brown sugar
3/4 cup sugar
1 cup butter (sweet)
2 large eggs
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 375.
  • In a small bowl, mix the oats with the brickle chips.
  • Sift the flour, baking soda, baking powder, and salt together.
  • In a food processor, mix the sugars until blended, then gradually add the butter.
  • Continue to process until creamy and smooth.
  • Add the eggs and vanilla and process until blended.
  • Add the flour mixture and process just until combined.
  • Pour this mixture over the oats and brickle chips and stir until well combined.
  • Using a 1/8 cup measure, scoop out dough and place 3" apart on ungreased cookied sheets.
  • Bake 12 to 15 minutes, or until golden.
  • Cool on wire racks.

Nutrition Facts : Calories 143, Fat 6.5, SaturatedFat 3.5, Cholesterol 19.5, Sodium 103.3, Carbohydrate 19.5, Fiber 1, Sugar 11.4, Protein 2.2

MAGIC BARS



Magic Bars image

Provided by Giada De Laurentiis

Categories     dessert

Time 4h20m

Yield 24 bars

Number Of Ingredients 20

Vegetable-oil cooking spray
One 21-ounce box brownie mix, such as Duncan Hines Chewy Fudge
1/2 cup vegetable oil
2 tablespoons instant espresso powder
3 large eggs, at room temperature
3/4 cup sweetened shredded coconut
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 stick (1/2 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips
1 1/4 cups chopped walnuts
Three 9.5-ounce bags soft caramel candies (about 90 caramels), such as Kraft Classic
Caramels, unwrapped
1 tablespoon pure vanilla extract

Steps:

  • Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Spray two 13 by 9-inch glass or ceramic baking dishes with cooking spray. Line each dish with a 15-inch-square piece of parchment paper, allowing the excess to overhang the sides. Spray the parchment with cooking spray.
  • For the brownie layer: In a large bowl, blend together the brownie mix, vegetable oil, 1/4 cup water, espresso powder and eggs. Using a hand mixer, beat for 1 minute on medium speed. Pour the batter into one of the prepared pans. Sprinkle with the coconut and bake until a toothpick inserted about 1 inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour.
  • Using the excess parchment paper as handles, lift the brownie layer from the pan. Run a thin spatula underneath to loosen it from the parchment paper. Keep the oven on.
  • For the cookie layer: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars in a large bowl until fluffy. Beat in the vanilla and egg. Add the flour mixture and beat until a dough forms. Stir in the chocolate chips. Using your fingers, press the dough evenly into the bottom of the other prepared baking dish, leaving a 1/2-inch border. Bake until light golden, 14 to 16 minutes. Transfer the pan to a wire rack to cool for 30 minutes.
  • Sprinkle the walnuts over the crust.
  • For the caramel: In a medium, heavy saucepan, combine the caramel candies, 2 tablespoons water and vanilla over medium-low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Pour the caramel evenly over the cookie layer. Working quickly, place the brownie layer on top of the caramel. Gently press the brownie layer into the caramel. Refrigerate for 1 hour until the caramel has set. Allow the layers to come to room temperature, about 30 minutes. Cut into 24 bars and store airtight in a plastic container.

GOLDY BEAR'S IRISH SODA BREAD



Goldy Bear's Irish Soda Bread image

Make and share this Goldy Bear's Irish Soda Bread recipe from Food.com.

Provided by kittycatnap

Categories     Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 11

2 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter
1 cup raisins
1 tablespoon caraway seed
1 large egg
1 1/4 cups buttermilk
1/4 cup sour cream

Steps:

  • Set oven to 350°F
  • Butter a 9-inch round cake pan.
  • Sift together the dry ingredients.
  • Using a food processor with the steel blade or a pastry cutter, cut the butter into the flour mixture until it resembles small peas.
  • Blend in the raisins and caraway seeds.
  • Beat the egg, buttermilk, and sour cream together until blended.
  • Stir the egg mixture into the dry mixture just until blended.
  • Transfer the batter to the pan and bake for about 50 to 55 minutes, until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 3116.7, Fat 116.5, SaturatedFat 69.6, Cholesterol 493.1, Sodium 3375.9, Carbohydrate 475.8, Fiber 16.4, Sugar 201.8, Protein 57.3

GOLDY BEAR'S SHRIMP ON WHEELS



Goldy Bear's Shrimp on Wheels image

Make and share this Goldy Bear's Shrimp on Wheels recipe from Food.com.

Provided by kittycatnap

Categories     < 4 Hours

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 17

5 ounces wagon wheel macaroni
salt (to taste)
1 quart water
1 tablespoon crab boil seasoning
1/4 lemon
3/4 lb shrimp (large, unpeeled, deveined, raw)
2 tablespoons unsalted butter
2 tablespoons shallots (minced)
2 tablespoons flour
1 tablespoon chicken bouillon granule
1/4 cup boiling water
1 cup milk
1/2 cup dry white wine (pref. Vermouth)
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 cup sharp cheddar cheese (shredded)
1 cup frozen baby peas

Steps:

  • Preheat oven to 350°F
  • Butter a 2 quart casserole dish with a lid. Set aside.
  • Cook the pasta in a large pot of boiling, salted water for 10-12 minutes, until al dente. Drain and set aside.
  • In a large frypan, bring the quart of water to a boil and add the lemon and the crab boil seasoning.
  • Add the shrimp, cook until just pink, about 1 minute and immediately transfer woth a slotted spoon, leaving the seasoning behind, to a colander to drain. Do not over cook.
  • Drain and peel shrimpl and set aside.
  • In another large frying pan, melt the butter on low heat and saute the shallot in it for several minutes, until limp, but not browned.
  • Sprinkle the flour over the sallot and cook over low heat for 1-2 minutes, until the mixture bubbles.
  • Dissolve the chicken bouillon in the boiling water.
  • Stirring constantly, slowly add the chicken bouillon water, milk and wine, stirring until thickened.
  • Combine the mayonnaise and mustard in a small bowl.
  • Add a small amount of the sauce to the mustard and mayonnaise and stir until smooth, then add the mixture to the sauce.
  • Stir until heated through.
  • Add the cheese, stirring until melted.
  • Add the pasta, shrimp and peas and stir until well combined.
  • Transfer the mixture to the buttered dish and bake, covered, for abut 15-25 minutes or until heated through.

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