Wednesday, April 17, 2013

Twirl and Taste Brownies with Peanut Butter Mud

Twirl and Taste Brownies with Peanut Butter Mud

1 batch brownies 
1/2 cup roasted and salted Spanish peanuts 
1 cup chopped Reese’s® peanut butter cups
1/8 teaspoon salt
1/4 teaspoon vanilla
1-1/2 cup milk chocolate chips
1-1/2 cup creamy peanut butter
1/2 tablespoon butter
1-1/2 cups Rice Krispies®
1/2 cup Heath® Milk Chocolate Toffee Bits

Prepare a 9” x 13” pan of Bodacious Brownies per recipe below. Remove from oven and top with peanuts and peanut butter cups, and bake for an additional 4-6 minutes in a 350 degree oven. While they are finishing baking, melt chocolate chips, peanut butter, salt, vanilla, and butter. Stir in cereal and toffee bits. Remove brownies from oven and evenly pour chocolate mixture over top. Allow to cool in the pan and refrigerate for 2 hours before serving. Cut into small squares as they are very rich.

Bodacious Brownies
1 cup butter
2 cups sugar
4 squares unsweetened chocolate
4 extra-large eggs (beaten)
1 cup all-purpose flour
1 teaspoon vanilla
Melt butter and chocolate together. Cream sugar, beaten eggs, and vanilla; add butter and chocolate mixture. Add flour. Bake in 9” X 13" pan at 350 degrees for 40 to 50 minutes, depending on your oven. Brownies should be set in the middle but still soft; don't overcook. They will be moist and chewy.

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