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Ooey Gooey Versus Crispy Crunchy

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. 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

      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. 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

        katecm, that is nothing short of brilliant.

        1. re: buttertart

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

        2. re: katecm

          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. 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

            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

              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

              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

                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

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

              2. 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

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

                  1. re: ForFoodsSake

                    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

                      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

                        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. 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

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

                    2. Ooey-Gooey = jelly donuts

                      Crispy Crunchy = Pork rinds

                      3 Replies
                      1. re: ipsedixit

                        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

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

                          1. re: ipsedixit

                            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. 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

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

                          1. re: cstout

                            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

                              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

                            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. 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

                              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

                                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

                                  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

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

                                    1. re: Miri1

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

                                    1. re: viperlush

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

                                      1. re: cstout

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

                                  2. re: cstout

                                    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

                                      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. 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

                                    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

                                      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. 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

                                        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

                                          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

                                            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

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

                                              1. re: mamachef

                                                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

                                                  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

                                                    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

                                              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. 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

                                            I think you mean ganache topped, not fondant.

                                            1. re: mamachef

                                              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

                                                  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

                                                    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

                                                      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.

                                            2. 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. 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.