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.
CANDY BAR BROWNIE BOMBS
You are in for a surprise with these irresistible brownie bites! Your favorite mini candy bars get tucked inside classic fudge brownies for a best-of-both-worlds dessert.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h
Yield 35
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with nonstick foil, allowing foil to extend 2 inches over edges of pan. In large bowl, mix brownie mix, water, oil and eggs until well blended. Spread in pan.
- Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Do not overbake. Cool completely, about 1 hour.
- Remove brownies from pan by lifting foil. Pull back foil from edges of brownie. Trim 1/8-inch off edges of brownie. Cut brownie into 7 rows by 5 rows, making 35 squares.
- Line cookie sheet or tray with sides with cooking parchment paper. Place 1 brownie square in palm of your hand, and press with fingers of other hand to flatten. Place 1 Snickers™ bites in center of flatted brownie piece. Wrap brownie around Snickers™ bite gently, pressing into a ball. Place on cookie sheet. Continue with remaining brownie squares and 34 of the Snickers™ bites. Refrigerate 15 minutes.
- Finely chop remaining Snickers™ bites. In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth. Using 2 forks, dip and roll chilled balls, one at a time, in melted chocolate. Return to cookie sheet; immediately top with finely chopped Snickers™ bites. If chocolate has cooled too much, reheat. Refrigerate brownie bites about 20 minutes or until coating is set. Store covered in refrigerator.
Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 18 g, TransFat 0 g
COCONUT-CANDY BAR BROWNIES
Give candy bar brownies big flavor with tasty coconut. When the occasion calls for scrumptiousness, Coconut-Candy Bar Brownies are ready to do the job!
Provided by My Food and Family
Categories Bars & Squares
Time 2h15m
Yield 36 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.
- Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
- Combine coconut and milk; spread over dessert. Bring cream just to boil in small saucepan on low heat. Pour over semi-sweet chocolate in medium bowl; let stand 1 min. Beat with whisk until chocolate is completely melted and mixture is well blended. Cool to room temperature, stirring frequently.
- Spread semi-sweet chocolate mixture over coconut layer on brownie. Refrigerate 45 min. or until chocolate layer is firm. Use foil handles to remove brownie from pan before cutting to serve.
Nutrition Facts : Calories 240, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 35 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CANDY-BAR-TOPPED BROWNIES
Provided by Bon Appétit Test Kitchen
Categories Candy Chocolate Dessert Bake Kid-Friendly Quick & Easy High Fiber Halloween Graduation Birthday Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Line 13x9x2-inch metal baking pan with foil. Butter foil. Combine 3/4 cup butter, chocolate, and espresso powder in heavy large saucepan; stir over medium-low heat until chocolate is melted and smooth. Remove chocolate mixture from heat. Add sugar and vanilla and whisk until well blended. Add eggs and whisk until well blended. Whisk in flour. Spread batter in prepared pan. Press milk chocolate squares lightly into batter (do not submerge), evenly spacing 24 chocolate squares (4 across the short side and 6 across the long side). Reserve remaining chocolates for another use.
- Bake brownies until tester inserted into center comes out with some moist crumbs attached, about 27 minutes. Cool slightly in pan on rack, about 30 minutes. Cut so that each brownie has 1 chocolate square and serve.
MOUNDS CANDY BAR BROWNIES
Make and share this Mounds Candy Bar Brownies recipe from Food.com.
Provided by Marie
Categories Bar Cookie
Time 35m
Yield 9 brownies
Number Of Ingredients 8
Steps:
- Melt candy bars with shortening.
- Remove from heat.
- Add remaining ingredients and blend well.
- Spread in greased 9" square pan.
- Bake at 350 degrees for 25 minutes.
- Cut into bars while warm.
Nutrition Facts : Calories 300, Fat 16.5, SaturatedFat 3.7, Cholesterol 47, Sodium 196, Carbohydrate 34.9, Fiber 1.1, Sugar 22.7, Protein 4.2
CANDY BAR BROWNIES
Here's a great-tasting brownie with a candy bar topping - a delicious dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 48
Number Of Ingredients 19
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.
Nutrition Facts : Calories 200, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Brownie, Sodium 105 mg, Sugar 17 g, TransFat 0 g
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