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.