Candy Bar Brownie Crunch Recipes

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.

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.

Steps:

• 1. Preheat oven to 350 degrees F (or as directed on the brownie mix box). Mist a 13 x 9"** pan with cooking spray.
• 2. Mix brownie batter using the directions on the box.
• 3. Pour 1/2 of the batter into the prepared pan, spreading evenly.
• 4. Unwrap the large candy bars and place on top of the brownie batter.
• 5. Spread the remaining batter over the candy bars, covering them completely.
• 6. Bake 25-30 minutes, checking the edges for doneness since the toothpick method won't work in the melted chocolate. Remove from the oven & cool on a cooling rack.
• 7. Cut & serve when the brownies cool. Watch out for the stampede! =^..^=
• 8. **Christy Jordan recommended using an 8 x 8" pan, which would make a thicker brownie. The baking time would also need adjusted to around 45 minutes. You'd also only need 2 large candy bars.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture until blended., Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool in pan on a wire rack. Spread marshmallow creme over cooled brownies., In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly until smooth. Remove from the heat; stir in cereal. Spread over top. Refrigerate until set. Cut into bars.

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.

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.

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add eggs, one at a time, whisking to blend after each addition. Add flour and salt; stir just until combined. Stir in 1 cup candy bars., Spread into prepared pan. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add egg; beat on low speed just until blended. Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl. Sprinkle with 1/2 cup candy bars., Bake until filling in center is almost set, 30-35 minutes. Cool 1 hour in pan on a wire rack. Refrigerate at least 2 hours. Cut into bars.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line bottom and sides of 13x9-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large microwavable bowl, microwave 3/4 cup butter, 2 tablespoons water and 2/3 cup sugar uncovered on High about 1 minute or until mixture just starts to boil; stir until blended. Stir in 1 cup chocolate chips until melted. Stir in 1 teaspoon vanilla and the eggs until well mixed. Stir in flour and baking powder. In pan, spread batter evenly.
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on cooling rack, about 30 minutes.
• In 2-quart saucepan, heat 1 cup sugar, 1/4 cup butter and the milk to boiling over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Stir in marshmallow creme, 1/4 cup of the peanut butter and 1/2 teaspoon vanilla. Pour over brownies. Sprinkle peanuts over top.
• In 1-quart saucepan, heat caramels and 1/4 cup water over medium-low heat, stirring constantly, until caramels are melted; pour over peanuts.
• In medium microwavable bowl, microwave 1 cup chocolate chips and the butterscotch chips uncovered on High about 1 minute or until softened; stir until smooth. Stir in remaining 1/4 cup peanut butter; spread over caramel layer. Refrigerate at least 1 hour before cutting. Use foil to lift brownies from pan before cutting. For brownies, cut into 8 rows by 6 rows. Store in refrigerator.