This section doesn’t currently include any content. Add content to this section using the sidebar.

Image caption appears here

Add your deal, information or promotional text

Recipe: Cluster Buster Bars

What do you get when you combine rich brownies, decadent blondies, and Peanut Butter Goo Goo Clusters? A Cluster Buster Bar! When Visit Music City asked us to be part of their digital cookbook—Recipe Notes: A Taste of Music City—we jumped at the chance. This free download includes over 30 recipes from some of Nashville's most beloved restaurants and chefs.

Goo Goo Cluster Buster Bars

Made with Peanut Butter Goo Goo Clusters
Yield: One 9"x13" pan


Brownie Batter:

1 ¾ cups dark chocolate
1 cup butter, softened
1 cup dark brown sugar
¾ cup granulated white sugar
1 tsp salt
4 eggs
1 cup all-purpose flour
1/3 cup cocoa powder 

Blondie Batter:

2/3 cup butter, browned
1 cup light brown sugar
2/3 cup granulated white sugar
2 eggs
1 ½ tsp vanilla extract
1 tbsp baking powder
2 tbsp salt
2 ½ cups all-purpose flour
3 Peanut Butter Goo Goos, roughly chopped 



Brownie Batter:

Melt and combine chocolate and butter over a double boiler. Cream sugars and eggs until light and fluffy. Slowly stream in butter and chocolate mixture until combined. Whisk together flour and cocoa. Add to wet mixture until just combined. Spread into bottom of prepared pan and set in refrigerator while making the next recipe. 

Blondie Batter:

Cream together cooled brown butter and sugars until light and fluffy. Slowly add in eggs and vanilla. Sift together baking powder, salt, and flour. Add to wet mixture until just combined. Fold in chopped Peanut Butter Goo Goos

Spread blondie batter across top of chilled brownie batter. Bake 350˚F for 35-40 minutes, until inserted toothpick comes out clean.