Ummm, that title was my warped way of saying that yes, I use ingredients that are on todays list of “OMG; eat this and your kidneys will turn purple and fall out through your nose and your children will be born with 17 toes… on their hands… and you will weigh 752 pounds within one week of ingesting it. Then you’ll get a rare terminal condition and they will have to bury you with a bulldozer”.
All corn syrup is not alike. Let me just say that much. Part of what make HFCS so bad for you is the processing method. You can find brands (Karo) of bottled corn syrup that are NOT high fructose.
I’m 46 years old. In that time, I honestly can’t remember how many things I have seen go on the “bad foods” list that later either came off the list and were replaced with a different food after they said “oops; we didn’t mean it was bad. Sorry ’bout that. Maybe that study that involved 14 people wasn’t defined enough?” or were obviously so NOT too worrisome since you heard about them for maybe a month or two (remember all the fuss about how Twinkies were more akin to chemicals than food? Well…erhmmm… they kinda are still on the shelves, nobody is talking about them anymore beyond saying how state fairs are deep frying them and anyway, nobody better mess with my Twinkies 😛 ) and then suddenly all the hoopla was over and things went back to normal. I think it is just the nature of the media to have to have something to worry people over at any given time.
So yes; I use corn syrup. One of my all time favorite desserts is Pecan Pie and I will be sharing that closer to the holidays. But today I have another that uses the deadly dreaded corn syrup. How many of you have had a Tin Roof Sundae or Tin Roof ice cream? It’s harder to find these days but every once in a while I still see it. For those who haven’t, it’s similar to a Peanut Buster Parfait from DQ but not exactly like it. Think chocolate, salted peanuts, marshmallows and just pure decadent creaminess. What I have for you today is a bar cookie that echos the flavors of a tin roof sundae or tin roof ice cream. An easy chocolate base covered in an ooey gooey marshmallow Spanish peanut topping. It bakes up to a yummy chewy mass of goodness. 🙂 It’s a great after school snack and at our house that time of year starts again today. So give it a try. 😀 This recipe is adapted from one by Karo.
Gooey Tin Roof Bars
- 1 box chocolate cake mix
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 2/3 cups light corn syrup
- 1/3 cup dark corn syrup
- 1/4 cup unsalted butter, melted
- 1 1/2 cups salted Spanish peanuts
- 1 teaspoon vanilla extract
- 1 1/2 cups mini marshmallows
- 1 1/2 cups semi sweet chocolate chips
- Preheat oven to 350 degrees.
- Combine cake mix and 1/2 cup melted butter. Press into the bottom of an ungreased 13×9 inch pan.
- Bake in the 350 degree oven for 12 to 14 minutes or until set.
- Meanwhile, combine eggs, corn syrup, 1/4 cup melted butter and vanilla in a large bowl.
- Stir in peanuts, marshmallows and chocolate chips. Pour over crust.
- Bake for another 30 to 35 minutes (took 35 for me) or until filling is set.
- Cool on wire rack then refrigerate for at least one hour. Cut into bars… small ones; this is pretty rich.
Yum, yum and yum! When you make something like this, there is nothing wrong with using corn syrup! (p.s. I don’t see corn syrup in the list of ingredients here, though you do mention it in the instructions) I will be making these bars this weekend – thanks for the recipe!
Oh wow these bars looks luscious! I can’t wait to try this 🙂
Thanks Tes! 🙂
Alida, Thank you for catching that. Lol. Of all the ingredients to forget, I forget the one I was talking about. It’s fixed now
Decadent creaminess..yum!
Wow that is gooey! Yum
They certainly are, Shirley. I actually think I might have OVERcooked mine a bit lol
I certainly don’t think all corn syrup is bad for you…everything in moderation. These do looks insanely gooey, thanks to it!
I use corn syrup sometimes too!! Just not the HFCS…:P
Soo chocolate, peanuts and marshmallows all in one dessert? I’m SO in!
Gen, they are pretty good if I do say so myself 😀
Good thinking Carolyn…. well, except for Cheetos. There is no moderation with those. 😛
These look really indulgent and tasty with all those delicious add ins! If I made these I am sure that snaggle- toothed guest would try to eat them right out of the pan with a fork. Then no one will want them. He thinks he is smart securing the pan for himself, but I am smarter-they will be cut and served individually. Bookmarked-Yum!
Unless food has radiation or some bacteria or something on it that makes it bad, it isn’t a matter of what as much as how much, how often, and what else you do in your life.
I agree CP… and even the radiation and bacteria is up for grabs if we’re talking about Twinkies 😛
Tina, yep, cut them first lol. I know how that goes.
Whoa
These babies are just flat out decadent…..which means I must try them out of course. 😉 Love the recipe.
So gooey it could fall right out of my computer screen…I wish. Looks fabulous and as for corn syrup, every thing in moderation, right.
http://fivefinickyeaters.blogspot.com/
Whoa… Five finicky, if you figure out that whole grab it from the computer screen thing, can you tell me how before you sell it for gazillions of dollars? 😀
Thanks Briarrose!
I, too, have used corn syrup, and I can count on one hand how many times…but some things can’t be done without it, like these delicious looking bars!
I laughed when I read about how things fall on and off the “thou shalt not eat” list. Butter and eggs have returned to favor, why shouldn’t cornsyrup (in moderation, of course)?
Jenni, my point exactly lol. Wait a week and what they say is bad for you today will be good for you next week.
Kate, yep, these are worth the corn syrup 😀
Oh my goodness these look completely delicious. Who cares about the corn syrup…they look absolutely sinful!
I used corn syrup just yesterday! Some things just need corn syrup, and the food pyramid and “them” (whoever they are), will just have to deal with it!
Yeah, it wouldn’t be my favorite pecan pie without Karo syrup! And these bars look fabulous, too~
Wow, these are definitely all about the ooey gooey goodness factor! Oh my oh my….
thanks Lori. And yep; they are gooey and sticky and yum!
Liz, same here; gotta have the Karo for Pecan Pie. *drools*
Erin, this is why I like you. You’re a foodie rebel too 😛
These look delish! Im totally with you about the bad foods myth. And who knows about the chemical non sugar sugars anyway?! Check out this website I think you will like it http://sweetscam.com/how-its-made/#corn
Thanks Michelle! And thanks for the link… I’ll go check it out 🙂
These would be perfect with a hot cup of tea!
EVERYTHING is perfect with a cup of hot tea 😀
I’m not ashamed to admit it! I use corn syrup, too! I can’t help it. I love ooey and gooey….even if my kidneys will turn purple! : ) These bars look scrumptious!!!! : )
If your kidneys turn purple Anne, can you have someone take a photo? That would be sooooo cool to see!! 😛
Thanks for that, and for the record anyone eating a real homemade baked good with sugar, white flour, and butter shouldn’t be worrying about high fructose corn syrup to begin with!! It’s all bad for you, but it all tastes so good. Everything in moderation, right?
So true Sarah!
OMG – you are HYSTERICAL! I love, Love, LOVE the title! I am a firm believer in moderation (practicing is harder, but I try). These look amazing! Congratulations…I’m headed to Foodbuzz to buzz them!
Thanks again Ann! Yeah, practicing moderation is difficult. I think food will power is one of the hardest things in life :-/
Buzzed!
I like that you state the difference between HFCS and corn syrup. All things in moderation is my motto. Your bars look delicious – worth every calorie.
That about summed them up Lindsey… finger licking good 😛
Thanks Kristi! And yeah; I tihnk too many people tar all corn syrup with the same brush when there ARE differences
OMG these bars look like pure evil goodness!!! Finger Licking Good!!
Very nice! I absolutely loved this dish and I am craving for this now. I don’t mind corn syrup…I like anything edible. This post makes my mouth water!
Any form of processed sugar, no matter the source, in mass quantities, will mess with your body chemistry. The commercial is right. “Sugar is sugar” and they can all be bad for you if you overindulge.
Just leave Jan’s baked goods alone :p
You had me at “gooey”!!! I don’t care what the ingredients are, these look and sound (and I’m sure they taste) like heaven. Awesome recipe!
Cassie, I had MYSELF at gooey hehe. Always a good way to get me to check out a recipe 😀
Darn tootin’ Russell! Though you’re cute enough, I might just share 😛
Thanks Purabi! And me too… edible is always good 😀
These are just sick and wrong on all levels. And I like that!!!!
I agree…. sick and wrong in food is awesome! Ok, something there doesn’t sound right
Looks wonderful! Yum! Love the name. Buzzed you.
These look sinfully delicious! x
http://allykayler.blogspot.com
they were Ally 🙂
Thanks Christine!
Congrats on Top 9!!!
Thanks Kate!! 🙂
Congratulations on making Food buzz’s Top 9….you rock!
Thank you Ann 😀
These look amazing. I love corn syrup. My fave place to put it is in hot chocolate. So good! Maybe a plate of these with hot chocolate, perfection!
Hmmm, never heard of it in hot chocolate. I can guess the effect it would have. Interesting.
Wow! These look amazing! I would love some with some tin roof ice cream ;)!
Ooooo, upping the Tin Roofness huh Amy? 😀
Sooo rich and delicious looking!
Alaiyo
Thanks Alaiyo!