Gold Medal Brownie Goody Bars Recipes

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray and set aside.
• Stir together the graham cracker crumbs, melted butter and salt in a medium bowl until thoroughly combined. Press the crust mixture into the bottom of the prepared pan in an even layer.
• Sprinkle the dark chocolate chips, butterscotch chips, white chocolate chips, pecans and coconut over the crust. Pour the condensed milk evenly over the top, and spread with a spatula to make sure everything is even.
• Bake until the edges are golden brown and the middle is set, 25 to 30 minutes. Let cool completely before slicing.

Steps:

• Melt butter in a 13" x 9" x 2" pan.
• Sprinkle ingredients in layers in order given.
• Pour sweetened condensed milk over all.
• Back at 350F for about 30 minutes.
• Cool then cut into bars.

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.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 8-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
• Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
• Top with coconut, toffee bits, chocolate chips and pecans. Drizzle evenly with condensed milk. Bake 18 to 22 minutes longer or until golden brown and bubbling along edges. Cool completely on cooling rack, about 3 hours. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. (For easier cutting, line pan with foil, grease bottom and sides of foil). Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 hour 30 minutes.
• 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 about 1 hour or until set before cutting. Cut into 4 rows by 4 rows. Store tightly covered in refrigerator.

Steps:

• Preheat oven to 350°. In a bowl, combine crumbs, chocolate chips and pecans. Stir in milk until blended (batter will be stiff). Spread into a greased 8-in. square baking pan. , Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil; spray cooking spray on bottom only of foil.
• Make and bake brownies as directed on box for 9-inch pan. Cool completely, about 1 hour. Frost brownies with frosting. Sprinkle with peanut butter candies; refrigerate while making cereal mixture.
• In medium bowl, measure 3 cups of the cereal; 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.
• Sprinkle with remaining 1/2 cup cereal, slightly pressing on top. Refrigerate about 1 hour or until set before cutting. For bars, cut into 4 rows by 4 rows.

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.

Steps:

• Heat oven to 350°F. Make and bake brownies as directed on box, using butter, eggs and any of the pan choices-except line pan with foil, then grease foil on bottom only for easier removal. Cool completely, about 1 hour.
• Spread frosting over brownies. Sprinkle with peanuts. Refrigerate.
• In medium microwavable bowl, microwave chocolate chips and peanut butter uncovered on High 1 to 2 minutes, stirring once, until melted. Stir in cereal. Spread over frosted brownies. Cool completely before cutting, about 1 hour. Cut into 4 rows by 4 rows. Store tightly covered at room temperature.

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening. In 1-quart saucepan, melt 2/3 cup butter and the unsweetened chocolate over low heat, stirring constantly. Cool 5 minutes.
• In medium bowl, beat granulated sugar, 2 teaspoons vanilla and the eggs with electric mixer on high speed 5 minutes. Beat in chocolate mixture on low speed, scraping bowl occasionally. Beat in flour just until blended, scraping bowl occasionally. Stir in walnuts. Spread in pan.
• Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on cooling rack, about 2 hours.
• In medium bowl, mix powdered sugar and 1/3 cup butter with spoon or electric mixer on low speed. Stir in 1 1/2 teaspoons vanilla and 1 tablespoon milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost brownies; sprinkle with peanuts. Refrigerate while making cereal mixture.
• Place cereal in 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. Cool completely before cutting, about 1 hour. Cut into 6 rows by 4 rows. Store tightly covered at room temperature or in refrigerator.