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To make Easy Ooey Gooey Bars, gather these simple ingredients: - 1 cup unsalted butter, melted - 1 cup brown sugar, packed - 1 cup granulated sugar - 1 tablespoon vanilla extract - 4 large eggs - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup chocolate chips (semi-sweet or milk chocolate) - 1 cup mini marshmallows - 1/2 cup chopped walnuts (optional) Each ingredient plays a key role in making these bars ooey and gooey. The melted butter gives a rich taste. Both sugars add sweetness and moisture. The eggs help bind everything together. Flour provides structure, while baking powder adds lift. Salt enhances flavor. Chocolate chips and mini marshmallows create that gooey texture we love. Walnuts add a nice crunch, but they are optional. Feel free to mix and match based on your preference. Now that you have the ingredients, you are ready to create a dessert that warms your heart. Grab your apron and let’s get cooking! {{ingredient_image_1}} - Preheat oven to 350°F (175°C) - Grease or line the baking pan Start by preheating your oven. This step helps the bars bake evenly. Greasing the pan or using parchment paper makes it easy to lift the bars out later. I always prefer parchment paper for easy cleanup. - Combine melted butter, sugars, and mix - Add vanilla and eggs, mixing well In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until it looks smooth. Next, add in the vanilla extract and eggs. I find that adding each egg one at a time helps the batter blend better. - Whisk dry ingredients separately - Fold dry mixture into wet ingredients - Incorporate chocolate chips and walnuts In another bowl, whisk together the flour, baking powder, and salt. Then, gently fold this dry mixture into the wet ingredients. Be careful not to overmix. This helps keep the bars soft. Once combined, fold in the chocolate chips and walnuts if you like a nutty crunch. - Layering half the batter, marshmallows, and remaining batter - Smoothing the top layer Pour half of the batter into your prepared pan, spreading it evenly. Next, sprinkle the mini marshmallows over this layer. Then, pour the rest of the batter on top, smoothing it with a spatula. This layering gives you a gooey center. - Baking time and checking doneness - Cooling before cutting Bake your bars for 25-30 minutes. Keep an eye on them. The edges should be golden, and a toothpick should come out with a few moist crumbs. After baking, let them cool in the pan for about 10 minutes. Cutting them while warm gives you that gooey texture everyone loves! To make these bars ooey and gooey, avoid overbaking. Bake them just until the edges turn golden. A toothpick should come out with a few moist crumbs. This means they are done but still soft. Let the bars cool for about 10 minutes. This cooling time helps them set up without losing that wonderful gooeyness. Using high-quality chocolate chips is key. Good chocolate adds rich flavor to the bars. You can also have fun with extracts. Try almond or coconut extract for a twist. These small changes can bring new life to this classic dessert. Serve these bars warm for the best taste. A scoop of vanilla ice cream on top makes them even better. Drizzle some chocolate sauce over the ice cream for a treat that delights. These simple tweaks add flair and flavor to your dessert experience. Pro Tips Use Room Temperature Eggs: Allow your eggs to sit at room temperature for about 30 minutes before using them. This helps them incorporate better into the batter, resulting in a smoother texture. Don’t Overmix the Batter: When combining your wet and dry ingredients, mix until just combined to avoid tough bars. A few lumps are perfectly fine! Chill Before Cutting: For cleaner cuts, let the bars cool completely in the pan before slicing. If you’re in a hurry, pop them in the fridge for about 20 minutes. Experiment with Mix-Ins: Feel free to customize your bars by adding different mix-ins like peanut butter chips, dried fruit, or even a sprinkle of sea salt on top before baking! {{image_2}} You can change these bars by adding fun flavors. Try mixing in peanut butter or butterscotch chips. These add a sweet twist that many love. You can also switch out the walnuts for different nuts. Almonds or pecans give the bars a nice crunch and taste. If you need a gluten-free option, use almond flour or coconut flour instead of regular flour. This keeps the bars tasty and safe for everyone. For vegan adaptations, replace the eggs with flax eggs or applesauce. Both work well and keep the bars moist. You can make these bars fit the season. In winter, add crushed candy canes for a minty taste. They look festive and taste great. During fall, swap in pumpkin puree for a warm flavor. This gives the bars a cozy feel perfect for chilly days. To keep your Easy Ooey Gooey Bars fresh, use an airtight container. Make sure the bars are cool before storing them. This helps keep the gooey texture. You can store them at room temperature for up to four days. If you want them to last longer, try refrigerating them. In the fridge, they can last about a week. You can freeze these bars, which is great for saving leftovers. If you freeze before baking, prepare the batter and place it in a freezer-safe dish. Wrap it tightly in plastic wrap. You can store it for up to three months. When you are ready to bake, let it thaw in the fridge overnight. If you want to freeze them after baking, let the bars cool completely first. Cut them into squares and wrap each piece in plastic wrap. Place them in a freezer bag. They will stay good for up to three months. To thaw, just leave them at room temperature for a few hours or warm them in the microwave for a few seconds. Check the bars at 25 minutes. Look for light golden edges. Insert a toothpick in the center. If it comes out with a few moist crumbs, they are ready. If you see wet batter, bake a few more minutes. Do not overbake; you want them gooey. Yes, you can use any chocolate chips you like. Dark chocolate adds a rich flavor. White chocolate gives a sweet twist. You can also mix different kinds for fun. Just remember to keep the amount the same. Use one cup of chips total for the best results. If you need an egg substitute, try applesauce. Use 1/4 cup for each egg. You can also use mashed banana, yogurt, or flaxseed meal. For flaxseed, mix one tablespoon with three tablespoons of water. Let it sit for a few minutes. Each option changes the taste and texture a bit. Experiment to find what you like best! You’ve learned how to make delicious chocolate chip marshmallow bars. We covered ingredients, clear steps, simple tips, and fun variations. Each part helps you create gooey, tasty treats. Remember, the key is not to overbake and to let them cool. Feel free to try different flavors or dietary options. Enjoy sharing these bars with others or keeping them for yourself. Happy baking!

Easy Ooey Gooey Bars

Deliciously gooey dessert bars with chocolate chips and marshmallows.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1 cup brown sugar, packed
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup chocolate chips (semi-sweet or milk chocolate)
  • 1 cup mini marshmallows
  • 0.5 cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan with cooking spray or line it with parchment paper for easier removal.
  • In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Mix well until combined and smooth.
  • Add the vanilla extract and eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Do not overmix.
  • Fold in the chocolate chips and walnuts (if using) into the batter until evenly distributed.
  • Pour half of the batter into the prepared baking pan, smoothing it out with a spatula.
  • Sprinkle the mini marshmallows evenly over the batter in the pan, then pour the remaining batter on top, spreading it gently to cover the marshmallows.
  • Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
  • Remove from the oven and let cool in the pan for about 10 minutes. Cut into squares while still warm, and enjoy the gooey goodness!

Notes

Serve warm with vanilla ice cream and chocolate sauce for extra indulgence.
Keyword bars, chocolate, dessert, marshmallows