KRISPY BROWNIE DELIGHTS
These are absolutely divine!! I am always asked to bring these for our school's bake sale and they are always the first to go! If there are any leftovers (which is doubtful) I prefer to keep the in the refrigerator.
Provided by miller5pack
Categories Desserts Cookies Bar Cookie Recipes Crispy Rice Treat Recipes
Time 1h5m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Place brownie mix into a mixing bowl and stir in vegetable oil, water, and eggs; beat 50 strokes with a spoon. Spread the batter into the prepared baking dish.
- Bake brownies in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Check after 25 minutes. Let the brownies cool while you complete remaining steps.
- Spread marshmallow creme over the warm brownies. Place milk chocolate chips and peanut butter in a large saucepan over low heat and stir until the mixture is warm, completely melted, and smoothly combined. Stir in the crispy rice cereal until thoroughly coated and spread over the marshmallow creme layer, pressing and filling any voids. Refrigerate until set, 20 to 30 minutes. Cut into bars to serve.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 38.1 g, Cholesterol 15.5 mg, Fat 18.1 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 159.8 mg, Sugar 12.7 g
CHOCOLATE SANDWICH DELIGHT
Whew! Talk about decadent! This is one of the most popular recipes I shared on my social media and after one taste you'll see why. You know I love anything cheesecake, so of course I knew that a brownie-cheesecake combo, with those famous chocolate sandwich cookies, would be a hit.
Provided by Kardea Brown
Categories dessert
Time 4h20m
Yield 12 to 16 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray or shortening and dust with cocoa powder. Set aside.
- Combine the flour, salt and cocoa powder in a medium bowl. Combine the sugar, melted butter, oil, vanilla and eggs in a large bowl. Add the flour mixture to the butter mixture and stir until combined. Stir in the chocolate chips. Pour the batter into the bottom of the prepared baking pan. Arrange the chocolate sandwich cookies on top of brownie batter, spacing them out evenly.
- Make the cheesecake layer. Beat the cream cheese and sugar in a large bowl until the mixture becomes fluffy. Slowly beat in the eggs, one at a time, until the batter is smooth. Add the vanilla, stirring until combined. Pour the cheesecake batter over the top of the chocolate sandwich cookies and brownie batter, spreading out evenly. Sprinkle the top with the chopped cookies. Bake until the edges are slightly golden brown and the center is a little jiggly, about 45 minutes. Remove to a wire rack to cool completely. Refrigerate for at least 2 hours or up to overnight. Cut into squares and serve with a drizzle of chocolate sauce, if desired.
BROWNIE DELIGHT
This is my husband's absolute favorite dessert! These brownies are topped with 3 fluffy layers of cheesecake, pudding and cool whip, and it goes together quicker than most. This will fill a 9x13 pan to the top, but that size pan makes good thick layers so I use it anyway. The recipe is adapted from TOH Quick Cooking.
Provided by Kaarin
Categories Bar Cookie
Time 55m
Yield 18 serving(s)
Number Of Ingredients 14
Steps:
- Melt shortening and chocolate or cocoa in microwave and transfer to mixing bowl.
- Blend in sugar, eggs and vanilla.
- Add flour, salt and baking powder.
- Pour into a 9x13 pan, with bottom only greased.
- Bake at 350 degrees for about 30 minutes.
- Cool completely.
- In a mixing bowl, beat cream cheese and confectioners' sugar till smooth and light.
- Fold in 2 cups of whipped topping.
- Spread over brownies.
- In another bowl, combine milk and pudding mix.
- Whisk till smooth and thickening.
- Refrigerate 5 minutes, then spread over cream cheese layer.
- Top with remaining whipped topping.
- Sprinkle with pecans if desired.
- Keep refrigerated.
Nutrition Facts : Calories 472, Fat 24.8, SaturatedFat 11.8, Cholesterol 69.8, Sodium 280.1, Carbohydrate 58.1, Fiber 1.1, Sugar 43.1, Protein 5.7
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