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Gooey Tin Roof Bars

PrintPrint Recipe
  • Yield: 32 bars
  • Prep Time: 0:20
  • Bake Time: 42 to 49 minutes
  • Chill Time: 1 hour

Ingredients

  • 1 box ( layer size) chocolate cake mix
  • 1/2 cup butter OR margarine, melted
  • 4 eggs
  • 1 cup Karo® Dark Corn Syrup
  • 1/4 cup butter OR margarine, melted
  • 1 teaspoon pure vanilla extract
  • 1-1/2 cups salted Spanish peanuts
  • 1 cup miniature marshmallows
  • 1 cup semi-sweet chocolate chips

Directions

  1. Combine cake mix and 1/2 cup butter in a bowl until well blended. Press firmly into an ungreased 13 x 9-inch pan. Bake in a preheated 350°F oven for 12 to 14 minutes or until set.
  2. Combine eggs, corn syrup, 1/4 cup butter and vanilla in a large bowl with a wire whisk until blended. Stir in peanuts, marshmallows and chocolate chips. Pour over hot crust.
  3. Bake for 30 to 35 minutes or until set. Cool on wire rack, then refrigerate for at least 1 hour. Cut into bars; store in refrigerator.
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print image

Gooey Tin Roof Bars

  • Yield: 32 bars
  • Prep Time:  20 minutes
  • Bake Time: 42 to 49 minutes
  • Chill Time: 1 hour

Ingredients

  • 1 box ( layer size) chocolate cake mix
  • 1/2 cup butter OR margarine melted
  • 4 eggs
  • 1 cup Karo® Dark Corn Syrup
  • 1/4 cup butter OR margarine melted
  • 1 teaspoon pure vanilla extract
  • 1-1/2 cups salted Spanish peanuts
  • 1 cup miniature marshmallows
  • 1 cup semi-sweet chocolate chips

Directions

  • Combine cake mix and 1/2 cup butter in a bowl until well blended. Press firmly into an ungreased 13 x 9-inch pan. Bake in a preheated 350°F oven for 12 to 14 minutes or until set.
  • Combine eggs, corn syrup, 1/4 cup butter and vanilla in a large bowl with a wire whisk until blended. Stir in peanuts, marshmallows and chocolate chips. Pour over hot crust.
  • Bake for 30 to 35 minutes or until set. Cool on wire rack, then refrigerate for at least 1 hour. Cut into bars; store in refrigerator.