Recipes

Lil’ Goo Blossoms

Our twist on the classic “Peanut Blossoms,” Lil’ Goo Blossoms up the ante with the addition of marshmallow, caramel, and even more peanuty deliciousness! We know they’ll be a hit at both cookie swaps and dessert spreads all during the holiday season…and beyond!

Lil’ Goo Blossoms

Ingredients:

1 cup unsalted butter

1 cup creamy peanut butter

1 cup granulated sugar

1 cup packed light brown sugar

2 eggs

2 1/2 cups all purpose flour

1 tsp baking powder

1/2 tsp salt

1 1/2 tsp baking soda

2 bags Lil’ Goos

Directions:

With an electric mixer, cream together butter, peanut butter and both sugars until fluffy. Add eggs and mix until combined. In a separate bowl, sift together dry ingredients and add to butter mixture. Mix until combined. Refrigerate dough for one at least hour.
When ready to bake, preheat oven to 375 degrees. Place 1-inch balls of dough on parchment-lined cookie sheets and press flat with the heel of your hand. Bake for approximately 10 minutes or until lightly browned. Remove from oven and immediately press a Lil’ Goo into the center of each cookie. Once cool enough to remove from cookie sheet, place cookies on a rack to finish cooling.

Goo Goo Supreme Pecan Pie

Classic pecan pie is pretty hard to beat, but when we decided to add Goo Goo Supremes to the mix, we were all, “Get outta town.” This chocolatey and caramel-y twist on a classic southern dessert is sure to become a new Southern favorite!

Goo Goo Supreme Pecan Pie

Ingredients:

4 Goo Goo Supremes, chopped

4 eggs, beaten

1 1/2 cup lite corn syrup

1/2 cup sugar

1 tsp vanilla

1 tsp salt

1 1/2 cup pecans

1 unbaked pie crust fitted into a 9-inch, deep-dish pie plate

Directions:

Preheat oven to 350 F.

In a large bowl, whisk together eggs, corn syrup, sugar, vanilla, and salt. Once combined, fold in Goo Goo pieces and half of the pecans. Pour mixture into pie crust and arrange remaining pecans on top. Bake about 45-55 minutes, or until set.

Note: refrigerating Goo Goos for at least 15 minutes before chopping will make doing so much easier and cleaner!

Chocolate Goo Goo Chip Cookie Bars

Chocolate Goo Goo Chip Cookie Bars

Makes 20-24 bars

Ingredients:

6 Original Goo Goo Clusters, chopped

1 cup (2 sticks) unsalted butter, softened

1 1⁄2 cups light brown sugar

2 eggs

1 tsp vanilla

2 cups flour

3⁄4 cup cocoa powder

1 tsp baking soda

1 tsp salt

Directions:

Preheat oven to 350.

With a mixer, cream butter and sugar together. Add eggs and vanilla, and mix until fully combined.

In a separate bowl, mix together flour, cocoa, soda, and salt. Slowly add flour mixture to butter mixture and mix until combined.

Fold in chopped Goo Goos.Spread dough into greased or parchment ­lined 10×15 sheet pan or baking dish. Bake for 25 minutes.

Allow to cool completely in pan before cutting.

Hot Goo Goo Fudge Sauce

Hot Goo Goo Fudge Sauce

Ingredients:

3 Goo Goo Clusters (Original or Supreme – your choice!)
1/3 Cup Heavy Cream

 

Directions:

Chop the Goo Goo Clusters and place them with the cream in a microwave-safe bowl. Microwave on high for 30 second intervals, stirring in between, until melted and combined. Pour over ice cream and enjoy!

Coffee & Goo Goo Ice Cream

There are few treats as perfect for the summertime as homemade ice cream. This easy no-cook ice cream uses just a few simple ingredients – including our own Goo Goo Brew – to make a deliciously sweet, nutty and chocolaty warm weather treat!

Coffee & Goo Goo Ice Cream

Ingredients:

2 cups heavy cream

1 cup milk

⅔ cup granulated sugar

2 tsp pure vanilla extract

1 cup double-strength Goo Goo Brew coffee

3 ea Goo Goo Cluster Original, chopped

Directions:

To make your ice cream base, simply whisk together the cream, milk, sugar, vanilla and coffee until the sugar is completely dissolved. Refrigerate to chill it and process using your ice cream maker directions. Fold in the chopped Goo Goo pieces prior to placing in the freezer to set overnight.

Goo Goo Supreme Cheesecake

What could be more decadent than cheesecake? Cheesecake with Goo Goo Cluster Supremes inside! Made entirely from scratch, the chocolate­ pecan crust, chunks of gooey Goo Goo Clusters and light ­as­ feather cheesecake make this the ultimate dessert treat.

Goo Goo Supreme Cheesecake

Serves 12.

Ingredients:

CRUST

2 cups chocolate cookie crumbs (18 chocolate graham crackers)

1 cup pecans

1 stick butter, melted

1⁄3 cup granulated sugar

1⁄2 tsp salt

FILLING

5 ea 8 oz cream cheese, room temperature

1 1⁄2 cups granulated sugar

1 tsp lemon zest

1 Tbsp lemon juice

1⁄2 tsp salt

4 eggs

1 cup sour cream

9 ea Goo Goo Cluster Supreme

Directions:

To make the crust, start by preheating your oven to 375 degrees. In a food processor, pulse pecans until finely chopped, add cookie crumbs, sugar and salt and pulse to combine. Add melted butter and mix until combined. Transfer the crust mixture into a buttered 11­inch springform pan. Press the crust down into the bottom of the pan, and coming up halfway along the sides of the pan. Pre­bake the crust for 12 minutes. Remove from oven and set aside to cool.

To make the filling, start by reducing the oven temperature to 325 degrees. In an electric mixer, beat cream cheese until fluffy. Add sugar gradually, scraping sides of the bowl as you go. Once sugar is incorporated, add the lemon zest, lemon juice and salt and mix to combine. Add the eggs, one at time, mixing to fully combine before adding the next. Scrape down the sides of the bowl before adding sour cream. Mix to combine.

Take your pre­baked crust and arrange the Goo Goo Clusters, either whole or roughly chopped, along the bottom of the pan. Top with cheesecake filling and tap pan on the counter a few times to remove air bubbles. Bake in a water bath in the center rack for 1 hour and 45 minutes.

Remove from oven and refrigerate before removing from pan to serve.