Gooey Goo Goo Brownie Pretzel Pie

Gooey Goo Goo Brownie Pretzel Pie

Yields 8 servings. Created by Joanna Carter, 4th place at the World Food Championship Super Regional Competition


3 cups salted pretzels

1/2 cup peanuts

1/2 cup granulated sugar, divided

1 cup salted butter

2 Tbsp salted butter

10 Original Goo Goo Clusters

1 cup light brown sugar, packed

3/4 cup dark cocoa powder

1/2 tsp vanilla extract

2 large eggs

1/2 cup all purpose flour

5 large egg whites, room temp

3 cups marshmallow cream


Preheat oven to 350 degrees.


In a medium sauce pan, melt 8 tablespoons butter over medium-low heat. Set aside.

In a food processor, combine pretzels, peanuts, and 1/4 cup granulated sugar. Pulse until fine crumbs. Add melted butter and pulse until well combined. Press evenly into bottom and up sides of 9″ pie pan. Set aside.


Chop each Goo Goo Cluster into fourths and set aside.

Melt remaining butter in a medium saucepan over medium-low heat.

Remove from heat and add cocoa powder, brown sugar, 1/4 cup granulated sugar. Whisk until smooth. Add vanilla and stir with wooden spoon. Add 2 eggs, one at a time and stir until combined.

Add flour and stir until well combined and glossy.

Add half the chopped Goo Goo Clusters evenly to bottom of the pie crust. Top with brownie batter. Press remaining Goo Goo pieces evenly over the top.

Bake for 15 minutes.

Marshmallow Meringue:

While pie is baking, with an electric mixer on medium speed, whip together egg whites until soft peaks form. Add marshmallow cream, 1/2 cup at a time, beating until stiff peaks form, about 5-7 minutes.

After 15 minutes of baking, top pie with marshmallow meringue, spreading to all edges to seal. Bake 15 more minutes, rotating halfway through.

Allow to cool for 30 minutes and refrigerate.

Goo Goo Brownie Parfait (aka Goo Goo Golly Miss Molly)

Goo Goo Golly Miss Molly

Yields 12 servings. Recipe courtesy of Todd Beaird, 3rd place finish in the World Food Championship Super Regional, 2014




1 1/2 cups vegetable oil

2 cups all purpose flour

2 cups white sugar

1/2 cup unsweetened cocoa powder

1 tsp baking powder

1 1/2 tsp salt

4 eggs


Marshmallow Filling

6 cups marshmallows

2 Tbsp water

1 Tbsp peanut butter

1 tsp vanilla extract


Whipped Cream

2 cups heavy whipping cream

2 tsp vanilla extract

2 Tbsp confectioners sugar



1/2 cup peanuts, finely chopped

1/2 cup chocolate sauce

1/2 cup caramel sauce

12 Original Goo Goo Clusters, chopped

12 mason jars



Preheat oven to 350 degrees. Spray 2 mini muffin pans with non-stick cooking spray. In a large bowl, whisk eggs and vegetable oil until well blended. Combine flour, sugar, cocoa powder, baking powder, and salt. Stir into egg mixture. Drop by tablespoons into muffin pans.

Bake in preheated oven for 9 minutes.

Chop 3 Original Goo Goos into bite-size pieces. Remove brownies from over and press chopped Goo Goo Cluster pieces into the top of each brownie. Return to over for 2-3 minutes. Remove brownies and allow to cool.

Marshmallow Filling:

Combine marshmallows, water and peanut butter in a microwave safe bowl. Heat in microwave for 30 seconds. Stir in vanilla. (Mixture should be pourable)

Whipped Cream:

Pour heavy whipping cream in a mixer. Mix on medium speed until soft peaks begin to form. Add confectioner’s sugar and vanilla. Continue beating until stiff peaks form.

To Assemble:

Break up brownies into 1″ pieces and place in bottom of mason jar. Cover with marshmallow mixture. Top with Goo Goo Cluster pieces. Add another layer of brownie pieces.

Top with whipped cream. Drizzle with caramel, chocolate, and chopped peanuts.



Hunka-Hunka Goo Goo Love Hand Pies

Hunka Hunka Goo Goo Love Hand Pies

Yields 12 hand pies. Recipe by Melissa Corbin, 1st place finish in the World Food Championship Super Regional in Nashville, TN




3 cups flour

1 1/2 sticks unsalted butter

6 slices bacon

1/2 cup chilled whiskey

1/4 tsp salt



2 Original Goo Goo Clusters, chopped

2 Peanut Butter Goo Goo Clusters, chopped

1 ripe banana, pureed

1 ripe banana, sliced

1 egg, separated


Whiskey Caramel Sauce

1 cup brown sugar

1/2 stick unsalted butter

1/2 cup heavy cream

1/8 tsp salt

1 Tbsp Whiskey



1/2 cup chopped peanuts

2 pieces crumbled bacon

1 Peanut Butter Goo Goo Cluster, chopped




Pulse butter, flour, bacon, and salt in food processor until coarse. Add cold whiskey a little at a time while continuing to pulse. When dough forms a ball, remove and chill for at least 1 hour.

Roll dough 1/4″ thick. Cut into 6″ circles. This dough yields approximately 12 circles.

Preheat oven to 375 degrees.

Fold chopped Goo Goo Clusters into pureed bananas. Using tablespoon of filling for each pastry circle, lay filling in an oblong shape in the middle of the pastry. Add a small layer of thinly sliced bananas on top of filling.

Dip finger into egg yolk (whisked) and “paint” edges of pastry. Fold pastry in half making sure filling is secure by crimping dough with fingers.

On a parchment lined cookie sheet, place pastries without touching. Trim any excess dough and crimp with fork. Brush egg white over top of pastries. Pierce top once with a knife.

Bake on center rack for 20 minutes. Pastries will be light brown.

While pastries are baking, make whiskey sauce. In a heavy bottomed sauce pan, on medium heat, slow whisk all ingredients except whiskey for about 5 minutes or until sauce starts to bubble and thicken. Whisk in whiskey and cook for another 1-2 minutes.


Drizzle small amount of whiskey sauce on serving plate.

Place pastry in center of plate.

Drizzle small amount of whiskey sauce on top of pastry.

Sprinkle nuts on top of pastry.

Sprinkle Goo Goo pieces on top of pastry.

Sprinkle crumbled bacon on top of pastry.



Goo Goo Cobbler

Goo Goo Cobbler

Serves 8-10. Recipe by Carole Smith, 5th place finish in the World Food Championship Super Regional in Nashville, TN



1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

6 Goo Goo Supremes, chopped

1 can Eagle brand milk

1/4 cup chocolate syrup

1/4 cup caramel syrup

1/4 cup flour

1/2 tsp vanilla extract

1/4 cup butter, melted, separated

2 Tbsp sugar



Preheat oven to 425 degrees.

Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.

In large bowl, mix filling ingredients, reserving 1 Tbsp melted butter; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal. Brush with reserved tablespoon melted butter.

Bake at 425 degrees for 30-35 minutes. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Remove from oven and allow to cool slightly before serving. Optional: drizzle with chocolate syrup and serve with ice cream.

Goo Goo Bread Pudding

Goo Goo Bread Pudding

12 servings; recipe by Lynn Smith, 2nd place at the World Food Championship Super Regional held in Nashville in 2014


6 cups French bread, cubed

8 Goo Goo Clusters

4 eggs

1 cup packed brown sugar

1/2 tsp cinnamon

dash of nutmeg

2 tsp vanilla

3 cups heavy whipping cream

1 cup milk

2 Tbsp softened butter

Caramel Sauce:

1/2 cup butter

1 cup brown sugar

1/4 tsp salt

1 tsp vanilla

4 oz Evaporated milk

Whipped Cream:

1 cup heavy whipping cream

1 tsp vanilla

2-4 Tbsp confectioner’s sugar


Preheat oven to 375 degrees and coat a 13 x 9 casserole dish with butter. Cube bread and cut Goo Goo Clusters into small pieces and set aside. In a large bowl, whisk together eggs, brown sugar, cinnamon, nutmeg, and vanilla until mixed.

Whisk heavy whipping cream and milk into egg mixture, then fold bread and Goo Goo Clusters into the mixture. Allow to soak for 10 – 15 minutes. Pour mixture into casserole dish and place in oven. Bake for 25-35 minutes until center bounces back when touched.

Prepare caramel sauce by placing butter, brown sugar, and salt in saucepan and bringing it to a boil, then remove from heat and mix in evaporated milk and allow to cool.

Prepare whipped cream by placing heavy whipping cream, vanilla, and confectionary sugar in a bowl and beat on high until stiff peaks form. Drizzle bread pudding with caramel sauce and garnish with whipped cream and Goo Goo Cluster pieces.

*Can add pecans, marshmallows, caramel and chocolate for extra garnish.

Goo Goo Pie

Goo Goo Pie

Yields: 1 (9″) pie. Serves 8. Recipe and photo courtesy of Alisa Huntsman.


2/3 cup sugar plus 2 Tbsp sugar
3 egg whites
3/4 cup corn syrup
1/3 cup water
1 tsp vanilla extract
2 Original Goo Goo Clusters, chopped into small pieces
1 (9″) graham cracker pie shell
Chocolate ganache glaze, recipe follows
1/4 cup chopped roasted unsalted peanuts
1 cup caramel sauce or dulce de leche

Chocolate Ganache Glaze

8 ounces semi sweet chocolate
1/2 cup half and half


Place the egg whites in a large mixing bowl with the 2 tablespoons of sugar and mix on low speed-do not allow it to become frothy, simply mix it enough to dissolve the sugar.
Place the corn syrup and water in a small, heavy bottom pot with the remaining 2/3 cup of sugar.  set the pan over medium heat and stir to dissolve the sugar.  using a wet pastry brush, wash the sides of the pot so that no sugar crystals remain and once the sugar is dissolved, do not stir it.  Place a candy thermometer in the pot and cook until the sugar reaches 240 degrees.  While the sugar cooks, you can use this time to make the chocolate ganache glaze.

Chocolate Ganache Glaze: Place the chocolate and half and half into a heat proof metal or glass bowl and set over water that is barely simmering.  As it heats, whisk gently to melt the chocolate and make a smooth, glossy glaze. Set aside.


With a stand mixer on medium speed, whip the egg whites until they are frothy with soft peaks just beginning to form. While the mixer is whipping, carefully pour the sugar into them.  Take great care to avoid hitting the beaters or the hot sugar will splatter and can burn.  Once all the sugar is added, allow the egg whites to whip fully until big and fluffy and resembles marshmallow cream, about 5-8 minutes.

Add the vanilla and continue to whip the marshmallow cream for another minute or two. Remove from mixer and fold in the chopped Goo Goo Cluster pieces.

To assemble the pie, pour 2-3 tablespoons of the chocolate ganache glaze into the bottom of the pie shell and tilt the pan to spread it evenly over the crust. Sprinkle half of the peanuts evenly over the glaze and Once chocolate glaze is set, transfer the marshmallow Goo Goo filling into the prepared pie shell.  Using an icing spreader, decorate the top of the pie with the remaining chocolate ganache glaze.  Top it off with the remaining peanuts and chill for at least one hour.
To serve, place slices on plates and drizzle each with 2 tablespoons of caramel.