TRADITIONAL BROWNIE GOODY BARS
Everything that's irresistible about a good candy bar just got rolled into one recipe. What's your favorite part? The brownies on the bottom? The frosting and peanuts in the middle? Or the crunchy cereal on the top?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
- Make and bake brownies as directed on box. Cool completely.
- Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
- Measure cereal into large bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Refrigerate 1 hour or until set before cutting. For bars, cut into 6 rows by 4 rows. Store tightly covered at room temperature or in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 44 g, Cholesterol 10 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 200 mg, Sugar 32 g, TransFat 1 g
CANDY BAR CHOCOLATE BROWNIES
Rich, decadent, moist and chewy with chunks of candy bars melted in, you couldn't ask a brownie for more. One of the best parts about them is that you can do them in one bowl, so cleanup's a breeze. The one thing you have to remember is to put the candy bars in the fridge before you got to chop them up or you'll get mush instead of chunks.
Provided by Dave Lieberman
Categories dessert
Time 40m
Yield about 16 brownies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Grease a 9 by 13-inch cake pan (aluminum is fine) with butter. Beat the 1 1/2 sticks butter and the sugar together in a large bowl until blended. Beat in the eggs 1 at a time, then stir in water and vanilla. Sprinkle the salt and baking powder over the mixture, then mix in. Do the same with the cocoa. Finally, stir in the flour until just blended.
- Put the candy bars in a food processor or blender and pulse on low speed until all the bars have been reduced to a coarse crumble. Fold the crumble into the batter thoroughly. Scrape the batter into the prepared pan. Bake for about 30 minutes, until the center is set, the edges look a bit crusty, and the top of the brownies start to crack a little. Cool completely before cutting into squares.
CANDY BAR BROWNIES
The two kinds of candy bars baked into these brownies make them an extra-special treat. -Sharon Evans, Clear Lake, Iowa
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the butter, sugar, eggs and vanilla. In a small bowl, combine the flour, cocoa, baking powder and salt; set aside 1/4 cup. Stir remaining dry ingredients into the egg mixture until well combined. Toss Snickers pieces with reserved flour mixture; stir into batter. , Transfer to a greased 13x9-in. baking pan. Sprinkle with milk chocolate candy bar pieces. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Chill before cutting.
Nutrition Facts : Calories 121 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 73mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
BROWNIE GOODY BARS
This is easy and yummy! I found this recipe on the side of a brownie box and loved it! I accidently threw it out with the brownie box, and spent months searching the grocery store shelves for it! I finally found it and figured I would add it for safe keeping!
Provided by Cook4_6
Categories Dessert
Time 2h15m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees.
- Make brownies as directed on package for 13" x 9" pan, and cool completely.
- Frost brownies with frosting.
- Sprinkle with peanuts, refrigerate.
- Measure cereal into large bowl; set aside.
- Melt peanut butter and chocolate chips in 1-quart saucepan over low heat, stirring constantly.
- Pour over cereal in bowl, stirring until evenly coated.
- Spread over frosted brownies.
- Cool completely in refrigerator before cutting.
Nutrition Facts : Calories 372.8, Fat 20, SaturatedFat 5.3, Sodium 245.1, Carbohydrate 47.5, Fiber 2.1, Sugar 21.6, Protein 6.2
BROWNIE CANDY BARS
The perfect brownie-you only need one bowl, and no mixer! I adopted this recipe from Recipezaar as it didn't have a loving home, so I haven't had a chance to make it myself yet!
Provided by -Sylvie-
Categories Bar Cookie
Time 55m
Yield 32 Bars
Number Of Ingredients 11
Steps:
- Heat oven to 350°.
- Grease a 13x9 baking pan with non-stick cooking spray.
- In large bowl, using a wooden spoon, stir together cocoa, powder and baking soda.
- Blend in 1/3 cup of the melted butter.
- Add boiling water and stir until mixture thickens.
- Stir in sugar, eggs and remaining 1/3 cup of the melted butter.
- Add flour, vanilla and salt, blend well.
- Stir in chocolate-covered raisins and nuts.
- Spread batter evenly in pan.
- Bake 35-40 minutes, or until brownies begin to pull away from sides of pan.
- Transfer pan to wire rack and cool completely.
- Cut into 32 bars.
Nutrition Facts : Calories 110.7, Fat 4.5, SaturatedFat 2.7, Cholesterol 21.8, Sodium 76.8, Carbohydrate 17.7, Fiber 0.8, Sugar 12.6, Protein 1.4
BROWNIE GOODY BARS
This is chocolate and sugar overload! (Adapted from Betty Crocker recipe) The crispy chocolate peanut butter top on this tastes like peanut butter cups and crunchy rice chocolate bars and paired with the creamy vanilla frosting center and brownie bottom it's very rich! So it's great for sharing at gatherings; it will go a long way because any normal person can only handle a small piece.
Provided by Teneal
Categories Bar Cookie
Time 58m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Grease, or use cooking spray to coat, bottom of 13x9 glass (or metal) pan.
- Stir brownie mix, water, oil and eggs together until well blended; spread in pan.
- Bake in 350-degree oven for 28-30 minutes or until a toothpick inserted into center comes out clean.
- Once cooled completely, spread on all of frosting and refrigerate.
- Measure crispy rice cereal into large bowl& set aside.
- Melt peanut butter and chocolate chips in saucepan over low heat, stirring continously.
- Pour melted peanut butter/chocolate mixture over cereal, stir until evenly coated and then spread over frosted brownies.
- Cool completely, preferably in the refrigerator, before cutting.
Nutrition Facts : Calories 352.9, Fat 21, SaturatedFat 5.9, Cholesterol 21.1, Sodium 179.2, Carbohydrate 40.8, Fiber 1.8, Sugar 17.9, Protein 5.7
BETTY'S CRUNCHY BROWNIE BARS
A goodie Betty shared with the group at our annual rughooking retreat. Recipe originally came from the back of a Duncan Hines brownie box, but she decided she liked a Betty Crocker boxed brownie mix better. Cook time does not include time to cool. I thought the oatmeal layer might detract from the brownie, but it was a wonderful compliment.
Provided by SharleneW
Categories Bar Cookie
Time 1h5m
Yield 24 large brownies
Number Of Ingredients 15
Steps:
- For crunchy layer, combine flour, soda and salt; stir in oats and brown sugar.
- Add the 3/4 cups melted butter and pat mixture in bottom of an ungreased 13 x 9-inch baking pan.
- Bake at 350°F for 5 minutes; at this time it will not be completely baked.
- While bottom layer is in the oven, prepare brownies as directed on package.
- Spread batter in pan over crunchy layer.
- Return to oven and bake for approximately 25-30 minutes until done (do not over bake).
- Prepare frosting when brownies are cool.
- In a small saucepan melt together chocolate and the 3 tablespoons butter.
- Remove from heat; immediately add confectioners' sugar, vanilla and 2 tablespoons hot water.
- Stir until smooth; add remaining tablespoon hot water to make a soft, pourable consistency.
- Spread over brownies while frosting is still hot; let set until firm.
- Cut into bars.
Nutrition Facts : Calories 338.2, Fat 17.4, SaturatedFat 6.6, Cholesterol 36.7, Sodium 178.3, Carbohydrate 45.2, Fiber 0.9, Sugar 17.8, Protein 3.1
CANDY BAR BROWNIE CRUNCH
Pat Neely says his vice is brownies and these were what Gina made him when they were courting. He says these are the most decadent brownies you will ever eat! From the Down Home with the Neely's cookbook!
Provided by Sharon123
Categories Dessert
Time 1h10m
Yield 8-10
Number Of Ingredients 18
Steps:
- Preheat oven to 325*F.
- Butter and flour an 8x8" baking pan.
- Melt the butter and chocolate over low heat in a medium heavy saucepan, stirring occasionally. When the chocolate has melted, remove pan from the heat and cool 10 minutes.
- Meanwhile, sift the flour, baking powder, and salt together in a mixing bowl and set aside.
- In a medium bowl, use a wooden spoon to beat the sugar and eggs together until well mixed, about 2 minutes. Slowly pour the sugar/egg mixture into the cooled chocolate, stirring constantly, then stir in the vanilla. Add the flour mixture and stir just until the dry ingredients disappear(don't overmix).
- Place the pecans and the chilled candy bars in a food processor, and pulse until coarse chunks form. Spread half of the brownie batter into the pan, top evenly with the pecan and candy bar mixture, then cover with remaining batter. Bake for 35-40 minutes, or until a toothpick inserted in the center of the brownies comes out clean.
- While brownies are baking make whipped cream, so it has time to chill.
- Remove the brownies from the oven, and cool completely. Run a paring knife around the rim of the brownies to loosen from pan. Drizzle the brownies with ganache, and set them aside for 30 minutes, until the ganache sets. Then cut the brownies into squares, and garnish with whipped cream, fresh raspberries, and chocolate shavings.
- Chocolate Ganache:.
- Warm the cream in the microwave or in a small pan over medium heat until it is very hot but not boiling. Combine the corn syrup and chocolate in a mixing bowl. Pour the hot cream over the chocolate mixture and let it sit for 2 minutes to allow the chocolate to melt. Stir until the chocolate is completely melted, and the mixture is smooth.
- Whipped Cream:.
- Beat the cream in a bowl with electric mixer at medium speed until it becomes frothy. Add the sugar and vanilla; continue beating until the cream holds soft peaks. Do not overbeat. Chill the cream, covered with plastic wrap, for no more than 1 hour if not using immediately.
- Note:.
- If time is important, you can also make this recipe using a 21 ounce box of brownie mix. Prepare the brownies as directed on the box for cakelike brownies, using 3 eggs total. The brownies will cut neater if you allow the ganache to set for at least 30 minutes once it is spread on the brownies. Be sure to chill the candy bars before chopping them, so they don't turn to mush in the food processor.
Nutrition Facts : Calories 1551.5, Fat 94.7, SaturatedFat 44.1, Cholesterol 268.6, Sodium 551.5, Carbohydrate 171.1, Fiber 6.6, Sugar 59.9, Protein 15
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