Red, White and Blue Ooey Gooey Bars

Red, White and Blue Ooey Gooey Bars requires around 45 minutes from start to finish. One portion of this dish contains about 3g of protein, 10g of fat, and a total of 369 calories. For 76 cents per serving, you get a hor d'oeuvre that serves 18. This recipe from The Gunny Sack requires white cake mix, eggs, marshmallows, and rice krispies cereal. This recipe is liked by 457 foodies and cooks. Taking all factors into account, this recipe earns a spoonacular score of 39%, which is rather bad. If you like this recipe, you might also like recipes such as Strawberry Ooey Gooey Bars, Harvest Ooey Gooey Bars, and Ooey Gooey Lemon Bars.

Servings: 18

 

Ingredients:

Equipment:

Cooking instruction summary:

Mix together a white cake mix, eggs, oil and blue gel food coloring. I used gel paste because it is so concentrated. Press into a greased 9×13 pan and bake at 350 degrees for 10-13 minutes.Remove from the oven and top with marshmallow cream. As the marshmallow cream warms it will start to spread. Carefully spread it out over the cake mix crust.In a large bowl, melt butter in the microwave. Add mini marshmallows and stir to coat. Microwave for 45 seconds and stir until smooth. (If the marshmallows aren’t completely melted, microwave for an additional 30 seconds.) Add some red gel food coloring and stir until the color is even. Mix in Rice Krispies and gently stir until well coated. Drop by large spoonfuls over the marshmallow cream layer and carefully spread out evenly. I put my hand in plastic baggie with a little butter on it and gently spread it out. Finally, firmly press the top layer down into the marshmallow cream to really hold things together. Cover the bars and cool completely in the fridge.Before serving, remove the fridge and use a star shaped cookie cutter as a template for cutting out the stars.

 

Step by step:

1. Mix together a white cake mix, eggs, oil and blue gel food coloring. I used gel paste because it is so concentrated. Press into a greased 9×13 pan and bake at 350 degrees for 10-13 minutes.

2. Remove from the oven and top with marshmallow cream. As the marshmallow cream warms it will start to spread. Carefully spread it out over the cake mix crust.In a large bowl, melt butter in the microwave.

3. Add mini marshmallows and stir to coat. Microwave for 45 seconds and stir until smooth. (If the marshmallows aren’t completely melted, microwave for an additional 30 seconds.)

4. Add some red gel food coloring and stir until the color is even.

5. Mix in Rice Krispies and gently stir until well coated. Drop by large spoonfuls over the marshmallow cream layer and carefully spread out evenly. I put my hand in plastic baggie with a little butter on it and gently spread it out. Finally, firmly press the top layer down into the marshmallow cream to really hold things together. Cover the bars and cool completely in the fridge.Before serving, remove the fridge and use a star shaped cookie cutter as a template for cutting out the stars.

Nutrition Information:

covered percent of daily need