Peanut Butter Banana Pudding

Bananas and peanut butter are a classic combination, so adding peanut butter to classic banana pudding was a no-brainer. But as chocolate aficionados, we know that the real trifecta of flavor lies in the crossfires of bananas, peanut butter, and chocolate. So we added Peanut Butter Goo Goos to this recipe, too! Look out y’all; this recipe is bananas.

Peanut Butter Banana Pudding

made with peanut butter goo goos



4 Peanut Butter Goo Goo Clusters

3-4 ripe bananas

2  3oz. packages Cook & Serve Banana Cream Pudding

5 cups milk (do not use Skim)

1 cup creamy peanut butter

1 12oz. package vanilla wafer cookies



4 egg whites

1 tsp. cream of tartar

1/3 cup sugar


For the Pudding:

Chop Goo Goos into small, bite-size pieces. Peel and slice bananas.

Prepare dish by placing half the vanilla wafers in an even layer in the bottom of the dish. Arrange half of the banana slices on top of cookies. Scatter half of the Goo Goo pieces evenly on top of bananas.

In a medium saucepan combine 4 cups milk with pudding mix and, stirring consistently, bring to a boil over medium heat. Once pudding boils, remove from heat and stir in peanut butter until combines. Stir in remaining cup of milk. Continue to stir pudding until it has cooled slightly.

Gently spoon half of the pudding into the dish, covering the layers of wafers, bananas, and Goo Goos. Place the rest of the wafers, bananas, and Goo Goos in a layer on top and cover with the remaining pudding. Finally, chill dish in refrigerator to set, at least 2 hours.

For the Meringue:

In a mixer fitted with the whisk attachment, beat egg whites on high speed until they begin to turn opaque white. Add cream of tartar and sugar and continue to beat until soft peaks form. Spoon meringue on top of chilled pudding. To brown meringue, use a kitchen torch or place dish under a preheated broiler until lightly browned (Don’t look away! It will only take a second!). Meringue is also quite delicious not browned 🙂

Goo Goo Supreme Pecan Bars

April is National Pecan Month, so we’re jonesin’ to celebrate the 30-day holiday with something sweet and delicious! Instead of the obvious Pecan Pie however, we put a Supreme Goo Goo twist on classic Canadian Nanaimo Bars–but don’t be fooled by the fancy name, these are easy as pie to make!

Yield: 24 bars


2 cups crushed pecan shortbread cookies (about 21 cookies)

1/2 cup, plus 6 Tbs unsalted butter

1/4 cup flour

1 cup chopped pecans

1/2 cup, plus 3 Tbs heavy cream

2 Tbs instant vanilla pudding mix

2 cups powdered sugar

8 Supreme Goo Goo Clusters


Preheat oven to 350 F.

Bottom layer:
Melt 6 T butter. Combine cookie crumbs, flour, pecans, and butter in a large mixing bowl. Grease a 9×11 baking dish and press cookie mixture evenly into the bottom of the dish. Bake for 20-25 minutes or until lightly browned. Remove from oven and cool completely.

Middle layer:
Using an electric mixer, cream together 1/2 cup butter, 3 tablespoons cream and pudding mix until smooth. Add powdered sugar, 1/2 cup at a time, until fully incorporated. Spread this mixture onto the cooled bottom layer. Move dish to refrigerator and allow to chill until middle layer is firm to the touch.

Top layer:
Place Goo Goo Clusters and 1/2 cup cream in a double boiler over medium low heat. Stirring frequently, melt until smooth and pourable. Pour melted Goo Goo’s evenly over the cooled middle layer and spread to cover. Immediately return dish to refrigerator and chill until top layer is set.

Using a sharp knife, cut into 1.5″ bars to serve. Store in airtight container.

Goo Goo Peanut Butter Pie

What better way to finish off your Easter dinner than with a cool and creamy, peanut butter-packed pie? A cool and creamy, peanut butter-packed pie that’s also mixed with Peanut Butter Goo Goos…that’s what!

Goo Goo Peanut Butter Pie


1 9-inch chocolate graham pie crust

1 8oz package cream cheese, softened

1/2 cup creamy peanut butter

1/2 cup powdered sugar

2 8oz containers frozen whipped topping, thawed

4 Peanut Butter Goo Goo Clusters


Using a sharp knife, chop Goo Goo’s into small pieces. Set aside.

Using an electric mixer, cream together cream cheese, peanut butter and powdered sugar until smooth. Using a rubber spatula, fold in one container of whipped topping. Once combined, stir in 3/4 of chopped Goo Goos and spoon mixture into pie crust. Spread remaining container of whipped topping on top of peanut butter mixture and sprinkle with the remaining chopped Goo Goo. Chill pie for at least 2 hours before serving*

*For a firmer pie that’s more similar to ice cream, chill in the freezer. For a softer pie that’s similar to pudding, chill in the refrigerator. 

Crispy Rice Surprise Eggs

We love these Crispy Rice Surprise Eggs not only because they’re delicious, but because they’re also easy for you and your little helpers to make together!

Crispy Rice Surprise Eggs


12 Lil’ Goos (approx. 1 bag)

3 Tbs unsalted butter

6 cups mini marshmallows

6 cups crispy rice cereal

1/2 cup pastel colored sprinkles

non-stick cooking spray

Special Equipment:

12 jumbo-sized plastic fillable Easter eggs


Using an empty egg carton or muffin pan to hold the plastic egg shells upright, lightly spray the inside of each egg half with cooking spray. Set aside.

In a large pot over medium-low heat, melt butter. Once melted, add marshmallows, stirring consistently until melted and smooth. Immediately stir in rice cereal until fully coated. Stir in sprinkles until evenly distributed.

Spray hands lightly with cooking spray. Working fairly quickly, press cereal mixture into each half of the eggs, leaving a small cavity to hold one Lil’ Goo. Place the Lil’ Goo inside and then press both halves of the eggs into one another until the plastic egg clicks to seal the sides together. Once all eggs have been filled, carefully remove the plastic shell and enjoy!

Goo Goo Fudge

If you ask us, “easy” and “simple” are two of the best descriptors when it comes to a new dessert recipe–oh, and don’t forget “delicious,” of course! This recipe for Goo Goo Fudge combines all three of those crucial recipe trigger words, making it a total keeper.

Goo Goo Fudge


8 Original Goo Goo Clusters

1 14oz. can sweetened condensed milk

1 tsp. vanilla

pinch salt


Line 8×8 baking dish with wax paper.

Combine all ingredients in a double boiler over medium-low heat. Stirring regularly, melt ingredients until smooth (except the peanuts!). Pour into prepared dish and refrigerate at least 2 hours to set. Cut into 1 inch squares to serve. Store in refrigerator.

Peanut Butter Goo Goo Chocolate PB Cake

This Peanut Butter Goo Goo Chocolate & Peanut Butter Cake (talk about a mouth-full!) is sure to be a hit at our new Goo Goo Dessert Bar, opening soon in downtown Nashville, and we bet it will hit a home run in your home, too! It’s fudgy, peanut-buttery, Goo Goo clustery–and gluten free, to boot!–and we’re sure you’ll love it as much as we do.

Peanut Butter Goo Goo Chocolate PB Cake


Chocolate Layer:
6 – 1 oz squares coarsely chopped semisweet chocolate
1/2 cup unsalted butter
3/4 cup sugar
1 tsp vanilla
3 large eggs
1/2 cup cocoa
1/4 tsp salt
Peanut Butter Layer:
1/2 cup natural peanut butter
1/2 cup dark brown sugar, packed
1/4 cup milk
2 Tbsp canola oil
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp vanilla
1/8 tsp salt
2 large eggs, separated
Chocolate Glaze:
4 – 1 oz squares coarsely chopped semisweet chocolate squares
3 Tbsp unsalted butter
1 Tbsp milk
1 Tbsp honey
1/4 tsp vanilla
Topping: 2-3 Peanut Butter Goo Goo Clusters, roughly chopped


Preheat oven to 350°F

For both cakes, line the bottom of a 6 to 7-inch springform pan with parchment paper and spray the paper with cooking spray.
Instructions for Chocolate Layer:

  1. Melt 6 ounces of chopped chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.
  2. Add sugar and salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve. Add vanilla.
  3. Remove pan from heat. Whisk in eggs, one at a time. The mixture will look smooth and glossy.
  4. Use a mesh hand sieve to sift cocoa into mixture to prevent lumps. Whisk until the cake batter is smooth.
  5. Pour batter into prepared pan and bake in preheated oven for about 25 minutes. The center of the cake should be just firm to the touch, but be careful to not overbake the cake or it will be dry.
  6. Cool in the pan on a wire rack for 15 minutes.
  7. Remove cake from springform pan and place on a serving plate.


Instructions for Peanut Butter Layer:

  1. In a mixing bowl, beat together peanut butter, sugar, milk, oil, egg yolks, vanilla, baking soda, baking powder, and salt until combined.
  2. Thoroughly clean and dry mixing beaters. In a small separate mixing bowl, whip egg whites to stiff peaks.
  3. Gently fold egg whites into rest of ingredients until well-incorporated.
  4. Pour batter into springform pan and bake for about 25 minutes.
  5. Remove cake from oven and let cool in the pan on a wire rack for 15 minutes.
  6. Prepare chocolate glaze while peanut butter cake is cooling.


Instructions for preparing the glaze and assembling cake:

  1. Melt 4 ounces of chopped chocolate and 3 tablespoons of unsalted butter in the same saucepan you used to make the chocolate cake.
  2. When melted and smooth, remove the pan from heat.
  3. Add milk, honey and vanilla and stir until smooth and glossy.
  4. Pour about 1/3 of the glaze on the chocolate cake. Spread with spatula.
  5. Gently take peanut butter cake out of springform pan and place it on top of the chocolate cake with glaze
  6. Pour the rest of the chocolate glaze in the middle of the peanut butter cake layer. Use a spatula to spread the glaze evenly over the cake, allowing the glaze to run down the sides.
  7. Sprinkle with chopped Peanut Butter Goo Goo Clusters