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Ooey Gooey Versus Crispy Crunchy

cstout Feb 19, 2012 11:56 AM

Ying & Yang, life must have both. What comes to mind when you think of these 2 tastes?

A shared recipe would help us visualize (or taste) better.

Also, let us know which side of the flavor spectrum you tend to be on.

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  1. j
    jamieeats RE: cstout Feb 19, 2012 05:50 PM

    if it's cookies, i want the ooey gooey! i love chocolate chip cookies that are barely cooked. and same with brownies!

    if it's pizza though, i want crispy crunchy - i love a light flatbread with just a bit of cheese and then tons of vegetable toppings. the doughy cheesy ooey gooey is just too much for me.

    1 Reply
    1. re: jamieeats
      cstout RE: jamieeats Feb 19, 2012 09:16 PM

      Sounds like a good combination....cookies & pizza....yes, a good pizza can become a wonderful meal if you don't overload it with gobs of cheese...gosh, I would like some now.

    2. k
      katecm RE: cstout Feb 20, 2012 09:59 AM

      You'd be surprised how wonderful a gooey chocolate chip cookie recipe can be when Rice Crispies are stirred in and Nestle crunch takes the place of the chips. You get the best of both worlds.

      3 Replies
      1. re: katecm
        buttertart RE: katecm Feb 22, 2012 06:40 PM

        katecm, that is nothing short of brilliant.

        1. re: buttertart
          mamachef RE: buttertart Feb 23, 2012 07:22 AM

          This idea made the hair on the back of my neck stand up in a good way. :O

        2. re: katecm
          HillJ RE: katecm Apr 1, 2012 12:46 PM

          We've chopped up Nestle crunch bars around Halloween (when the mini bars in a bag are easy to score on the cheap) and added them to chocolate chip cookies in place of the morsels. They are super good!

          Today we baked the Crispy and Chewy CC cookie recipe from Smitten Kitchen and added 1/3 cup of finely chopped cashews to the batter. OMG, really good.

        3. w
          wyogal RE: cstout Feb 20, 2012 10:04 AM

          Flavor spectrum? or texture spectrum? Two different questions. I would consider "ooey gooey versus crispy crunchy" to be texture, not taste.
          I like a crispy cookie to dunk in milk.

          5 Replies
          1. re: wyogal
            cstout RE: wyogal Feb 20, 2012 11:05 AM

            Gosh, I just thought if would be neat to have you folks list your favorite ooey gooey food/dessert or your favorite crispy chrunchy food/dessert.

            Sorry for the confusion there.

            1. re: cstout
              wyogal RE: cstout Feb 20, 2012 11:15 AM

              Then maybe you should have said that. I found your question confusing because it mixed together a couple of different concepts, that's all.

              for gooey, I do love a pecan pie.

            2. re: wyogal
              lyndak RE: wyogal Apr 1, 2012 07:52 PM

              Can you help me understand how crunchy or gooey is measured in a flavour?

              For me crunchy and gooey is a texture and not a flavour...

              1. re: lyndak
                cstout RE: lyndak Apr 1, 2012 09:25 PM

                lyndak, crunchy or gooey are textures, my fault for saying they are "flavors". Kind of a technical thing, but then again chow folks are definitely technical...& that is a good thing. My apology for muddying the waters.

                1. re: lyndak
                  wyogal RE: lyndak Apr 2, 2012 07:16 AM

                  That was my question. I didn't say they were measurements of flavor.

              2. f
                ForFoodsSake RE: cstout Feb 20, 2012 02:06 PM

                Gooey -- Chocolate chip cookies, cinnamon rolls, pies (especially pecan), lemon bars, sweet crepe (Nutella, please!)

                Crunchy -- The top of a creme brulee, the outside of a brownie (or, if going to non sweets -- a true flatbread pizza!)

                4 Replies
                1. re: ForFoodsSake
                  wyogal RE: ForFoodsSake Feb 20, 2012 03:11 PM

                  you reminded me about another gooey... caramel rolls!

                  1. re: ForFoodsSake
                    cstout RE: ForFoodsSake Feb 20, 2012 09:15 PM

                    True flatbread pizza...I have never had that before....do you make your own flatbread? I think that is a wonderful idea.

                    1. re: cstout
                      ForFoodsSake RE: cstout Feb 22, 2012 05:37 PM

                      Nope, but there are a couple of restaurants around that serve pizza on what can only be described as a thin cracker, and it is wonderful!

                      I have to add another "gooey" -- St. Louis Gooey Butter Cake. I made it for a coworker's birthday this week, and man is it sweet, rich, and gooey!

                      1. re: ForFoodsSake
                        cstout RE: ForFoodsSake Feb 22, 2012 06:15 PM

                        ForFoodsSake, yes, your St. Louis Gooey Butter Cake is the winner so far for the gooey category. Congratulations, but the contest isn't over yet...

                  2. biondanonima RE: cstout Feb 20, 2012 06:10 PM

                    I have always said there are two types of people in the world - those who want edge pieces of brownies and those who want soft middles only. I'm ALL about soft middles, and hubby loves the corners/edges. We're a perfect fit :)

                    1 Reply
                    1. re: biondanonima
                      cstout RE: biondanonima Feb 20, 2012 09:10 PM

                      biondanonima...hey that may be one way to find out if a couple will be compatible....love that combination!!

                    2. ipsedixit RE: cstout Feb 20, 2012 08:17 PM

                      Ooey-Gooey = jelly donuts

                      Crispy Crunchy = Pork rinds

                      3 Replies
                      1. re: ipsedixit
                        cstout RE: ipsedixit Feb 20, 2012 09:11 PM

                        jelly donuts & pork rinds....yes I will have a little of both please. Thank you. One problem though, which should I eat first?

                        1. re: cstout
                          ipsedixit RE: cstout Feb 21, 2012 05:57 AM

                          How about at the same time? Jelly donuts garnished with pork rinds?

                          1. re: ipsedixit
                            cstout RE: ipsedixit Feb 21, 2012 12:18 PM

                            ipsedixit...is this a new recipe I haven't heard of??? Sorta like gilding the Lilly or decorating a Christmas ornament. How far can you go?

                      2. Emme RE: cstout Feb 21, 2012 07:22 PM

                        different times call for different measures...

                        ooey, gooey - brownies, hot out of the oven chip cookies, dulce de leche, blintzes, seven layer bars, See's Bordeaux (ok maybe these are more creamy than ooey gooey, but...)

                        crispy, crunchy - crispy kale, toasted nori, some cookies, crusty artisan bread boules

                        combos? nestle crunch -- crispy rice with gooey chocolate when it starts to melt in your mouth; gooey mac'n'cheese with a bread crumb crust, Linzer Cookies, Whatchamacallits, Chocolate Croissant...

                        4 Replies
                        1. re: Emme
                          cstout RE: Emme Feb 21, 2012 09:29 PM

                          Emme, what is whatchamacalits? Sounds like I would like some of those....where can I get the recipe??

                          1. re: cstout
                            Emme RE: cstout Feb 21, 2012 10:46 PM

                            ah cstout, it's a candy bar... any quick mart and most grocery stores should sell em. they have a wafer stack, caramel, and coated in chocolate.


                            1. re: Emme
                              cstout RE: Emme Feb 21, 2012 11:06 PM

                              Emme...yep I do remember those now that I see the picture....I am a savory person & rarely eat sweets so I kinda forgot about them. Thank you so much. Well, it has been so long...think I will get me one for old times sake...oeey gooey is beginning to set in big time.

                              PS, one side will be yours & the other side will be mine.

                          2. re: Emme
                            mamachef RE: Emme Feb 23, 2012 07:25 AM

                            Oh, I vote See's Bordeaux too! To my mind, yep: the milk choccy shell IS crispy, and then the center, even though it starts creamy, becomes ooey gooey when you're rolling it around in your mouth in total rapture, and you know that's how you eat 'em because that's the ONLY way to eat them. :)
                            Wait. Mint Milanos. Those TOTALLY qualify. That awesome crispy sandy cookie; the delicious mint filling......

                          3. viperlush RE: cstout Feb 21, 2012 07:40 PM

                            Ooey Gooey makes me think, "crap, I hope this doesn't pull out a tooth/filling" since ooey gooey can quickly become sticky icky. Crispy Crunchy makes me think, "crap, I hope this doesn't break a tooth/filling".

                            Still warm rice crispie treats, Lion bar, humbugs, etc.

                            10 Replies
                            1. re: viperlush
                              cstout RE: viperlush Feb 21, 2012 09:32 PM

                              viperlush...crap, that is a bummer to think about those teeth alll the time...just take things real slow to see if it will work in your mouth.

                              Lion bars & humbugs....geez, I just don't know what those things are.

                              1. re: cstout
                                Miri1 RE: cstout Feb 21, 2012 09:56 PM

                                I want BOTH! :) especially when it comes to something like macaroni and cheese. I want crispy crunchy edges that I can pull off and eat first, then Ooey, gooey melty creamy cheesy goodness in the middle. Who says I can't have it all, :)

                                1. re: Miri1
                                  cstout RE: Miri1 Feb 21, 2012 10:25 PM

                                  Miri1...you just go eat the whole darn thing...ooey & all. Itsn't it neat that a single dish can provide both at the same time...perfect dish if you ask me....

                                  1. re: cstout
                                    Miri1 RE: cstout Feb 22, 2012 09:36 AM

                                    I agree! Perfection personified! Hmmm, can you personify a food? :)

                                    1. re: Miri1
                                      dianne0712 RE: Miri1 Apr 1, 2012 12:53 PM

                                      I think you want the word epitomize, although food does have personality!

                                  2. re: Miri1
                                    viperlush RE: Miri1 Feb 22, 2012 06:57 AM

                                    Deep fried mac and cheese.

                                    1. re: viperlush
                                      cstout RE: viperlush Feb 22, 2012 04:31 PM

                                      viperlush,,,,deep fried mac/cheese...is that a Paul Deen recipe?

                                      1. re: cstout
                                        viperlush RE: cstout Feb 22, 2012 06:00 PM

                                        Probably. I think you can find a recipe on Chow for it.

                                  3. re: cstout
                                    viperlush RE: cstout Feb 22, 2012 06:56 AM

                                    When I was a kid I lost a good amount of teeth in candy. Sugar Daddy's that I thought I had sucked to the ooey goey stage, but hadn't. And I know those who have broken teeth on nuts and granola. I don't always think about my teeth, just when it comes to certain food items.

                                    Lion Bars are a filled wafer (kind of like a Kit Kat), layered with caramel and crisp cereal covered in milk chocolate.

                                    Hum Bugs are hard mints filled with soft toffee.

                                    1. re: viperlush
                                      cstout RE: viperlush Feb 22, 2012 04:33 PM

                                      humbugs...sounds good to me. that one doesn't count though since it is not an ooey or a crunchy...well maybe...we need to eat some just to see if it qualifies.

                                2. tim irvine RE: cstout Feb 22, 2012 04:41 PM

                                  Ooey gooey brings warm Brie to mind. Crispy crunchy could be any number of things. The perfect bite to combine the sensations, however, might be a plump fried oyster. Ahhhhhh

                                  2 Replies
                                  1. re: tim irvine
                                    cstout RE: tim irvine Feb 22, 2012 06:18 PM

                                    tim irvine, well the gooey warm Brie is excellent, but now we a "yang"..of Crispy...of course the plump fried oyster will fit in just about anywhere. Keep thinking.

                                    1. re: tim irvine
                                      tcamp RE: tim irvine Feb 23, 2012 07:37 AM

                                      Thanks for mentioning brie. I was about to say no ooey gooey for me but yes to brie.

                                      For crispy crunchy, so many options. Fried chicken and salted homemade potato chips do spring to my tongue. Or, fingertips.

                                    2. mamachef RE: cstout Feb 22, 2012 07:12 PM

                                      I make an Aussie Caramel Bar that's ooey gooey in the middle and tender crispy-crunch at the crust and streusel. Yum. Great thread.
                                      Oh, I had a deepfried Oreo and a deepfried Snickers that certainly qualifies
                                      Great Mac and Cheese qualifies

                                      8 Replies
                                      1. re: mamachef
                                        cstout RE: mamachef Feb 22, 2012 08:33 PM

                                        mamachef, now you know if you post about ANYTHING, we will be wanting the recipe, so please go forth & give us the recipe for those Aussie bars.

                                        When you can get ooey gooey & crispy crunchy in one bite, that is definitely a winner....

                                        We willl sit here patiently while you go & find that recipe..thank you.

                                        1. re: cstout
                                          mamachef RE: cstout Feb 23, 2012 01:35 AM

                                          Hey, no problem finding the recipe. I'm using it right now to make 8 dozen of these little devils.

                                          Bondi Beach Caramel Bars
                                          20 T. unsalted butter, softened, plus a bit more for pans
                                          2/1/2 c. flour plus flour for pan
                                          1/2 c. sugar
                                          1 t. good vanilla
                                          1/4 t. kosher salt
                                          1/4 c. packed dark brown sugar
                                          1 T. light corn syrup
                                          1 14-0z can sweetened condensed milk
                                          Oven 350. Line a 9 by 13 sheet with parchment: grease and flour parchment. In a mixer fitted with a paddle, beat together 16 T. butter, sugar, vanilla and salt until fluffy. (You can use a hand mixer if you don't have a stand mixer.)Add 2 1/4 c. flour, mix. Transfer 3/4 dough to pan: press into bottom. Combine remainder of butter, brown sugar, syrup and milk in large heavy saucepan. Cook, stirring, over medium-high heat to make a caramel; this will take 8-10 minutes. Pour over dough, scatter remainder of dough over top as streusel. Bake until golden, 25-30 minutes.. Let cool well; cut into bars. Bon Apetit; these are one of the best bars you'll ever taste.

                                          1. re: mamachef
                                            cstout RE: mamachef Feb 23, 2012 12:05 PM

                                            mamachef, thanks for the recipe...I just thought of Congo bars, are they like this recipe? I cannot believe I actually have everything in the house to make a recipe...never happens.

                                            1. re: cstout
                                              mamachef RE: cstout Feb 23, 2012 12:09 PM

                                              I don't know.......never made Congo bars......do they have coconut in them? I'd like to know about that.....

                                              1. re: mamachef
                                                cstout RE: mamachef Feb 23, 2012 12:50 PM

                                                Yes, they have coconut...another name might be "blondies". I think I am actually switching over to being an ooey person, but I still like to have a bit of both at the same time.

                                                1. re: cstout
                                                  mamachef RE: cstout Feb 23, 2012 01:09 PM

                                                  Hmmm - blondies that I've had (and it's been awhile, so don't quote me) were blonde, dense bars packed with chocolate chips and walnuts, no coconut involved. But I like the idea of your bar combined with the Bondi Bar. I could use coconut and almonds or crushed macadamias in place of the top streusel, but actually I could still use that too. Now ya got me thinking hard.

                                                  1. re: mamachef
                                                    cstout RE: mamachef Feb 23, 2012 01:17 PM

                                                    Well, let us know when that new recipe comes out. Some folks just don't like coconut & it is hard to remember that when baking a gift for them. I think coconut is wonderful...everyone is different.

                                            2. re: mamachef
                                              peppermint_sky RE: mamachef Apr 1, 2012 12:14 PM

                                              mamachef's bars are similar to the Gooey Turtle Bars I discovered in the book that is actually titled Chewy Gooey Crispy Crunchy. :) They differ in the layering and the presence of chocolate and nuts in the turtles.

                                              The turtles are a shortbread base, topped with the homemade caramel (also w sweetened condensed milk and sugar, with a touch of honey and salt). That is poured over the shortbread, and then bittersweet chocolate and toasted pecans are strewn atop the caramel. These are also some of the best bars ever.

                                              Here's the recipe courtesy of a blogger (not me) who really enjoyed them:

                                        2. r
                                          RelishPDX RE: cstout Feb 23, 2012 02:12 AM

                                          A fresh Napolean (or Mille-feuille) has been my favorite dessert for eons. Three layers of puff pastry alternating with two layers of pastry cream, fondant (?) topped.

                                          When I lived in L.A., I'd walk a half-hour in each direction to get one to-go from the bakery at Canter's Deli on Fairfax, telling myself that I'd walked off the calories in the process!

                                          So I'm squarely in the "a bit of both, please" category.

                                          7 Replies
                                          1. re: RelishPDX
                                            mamachef RE: RelishPDX Feb 23, 2012 02:13 AM

                                            I think you mean ganache topped, not fondant.

                                            1. re: mamachef
                                              RelishPDX RE: mamachef Feb 23, 2012 03:03 AM

                                              Hmm, I always thought that the white icing on top was a fondant rather than a ganache, since there's no cream in the icing.

                                              1. re: RelishPDX
                                                wyogal RE: RelishPDX Feb 23, 2012 05:46 AM

                                                Yes, fondant.

                                                1. re: RelishPDX
                                                  mamachef RE: RelishPDX Feb 23, 2012 06:35 AM

                                                  Interesting!! I have not seen true fondant used as a cream-puff topping; only ever as a cake topping!! I learn something new every day. Thank you!

                                                  1. re: mamachef
                                                    wyogal RE: mamachef Feb 23, 2012 06:42 AM

                                                    I just googled it, and there are variations for the topping of a Napolean (not cream puff). It looks like a fondant icing (not rolled) is used, with a decorative streak of chocolate (which could very easily be a ganache). :)

                                                    1. re: wyogal
                                                      mamachef RE: wyogal Feb 23, 2012 07:28 AM

                                                      And thank you, wyogal; that just completely cleared up my confusion. Having worked in a patisserie that specialized in wedding cakes, when I hear fondant my brain automatically goes to rolled fondant, and that's what I was having trouble with: the texture of that seems too "bitey" to top something as tender as a Napoleon, but the icing would be fine. All right. I'm waking up REALLY slowly today.

                                                      1. re: mamachef
                                                        wyogal RE: mamachef Feb 23, 2012 07:36 AM

                                                        hahaha! coffee!!

                                            2. d
                                              dianne0712 RE: cstout Apr 1, 2012 12:58 PM

                                              I want both worlds too! Both my choices are definitely peasant food!LOL
                                              Not very chowhoundish at all...
                                              spinach dip (hot!) with pita crisps or jalepeno poppers, God's most perfect food...creamy, gooey, spicy, crispy

                                              1. c
                                                cstout RE: cstout Apr 1, 2012 05:34 PM

                                                banoffee pie in Jim Lahey's "My Pizza"...very simple, crispy crunchy/ooey gooey & darn good to boot!. I will give you my adaption if anyone is interested.

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