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.

Ooey Gooey Goo Goo Bars

Ooey Gooey Goo Goo Bars

Yields 16-20 bars. From Eat. Drink. Smile.


1 18.25 oz box of yellow cake mix
3 eggs
6 Goo Goo Cluster Originals, chopped
8 oz cream cheese, softened
1/2 cup (1 stick) butter, melted
4 cups (1 lb) powdered sugar


Preheat oven to 300 and spray a 9×13 dish with cooking spray. Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Spread chopped Goo Goo Clusters evenly over the dough.

Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of Goo Goo Cluster pieces. Bake at 300 for 45-50 minutes until top is golden brown. Allow to cool completely before cutting and serving.

Goo Goo Quesadilla on Talk of the Town

News Channel 5: Talk of the Town – local chef Deb Paquette made a Goo Goo Cluster quesadilla to promote the Savor Nashville Challenge to the Chefs event. Click here to see the video and get the recipe. Doesn’t this dish…