Last week’s theme for Whip It Up was “Guilty Pleasure”. And I thought these brownies fit the description perfectly!!
Was the recipe easy to follow?
Yes! Basically following directions on the back of 2 boxes! Not too difficult at all!
Did the dish taste good?
Ummm??? Chocolate Chip Cookie on top of a Brownie with Chocolate Frosting… Yummy! They were especially good when they were warm and a bit gooey and the frosting was melty!
Would you make it again?
Most definitely. Easy to take somewhere and I think you could guarantee an empty pan at most functions!
At work in the cafeteria, there are always lots of yummy treats. My favorite lately has been a golden grahams smore bar. I decided to make them last night for Chad to take to his Poker game. I got to try one and it was good! And he said all the guys raved about them.
Golden Graham Smores
3/4 cup corn syrup
3 tbsp butter
12 oz chocolate chips
1 tsp vanilla
9 cups golden graham cereal (13 oz box – I used store brand)
3 cups miniature marshmallows
Grease 13×9 inch pan. Heat syrup, butter and chips to boiling, stirring constantly. Stir in vanilla. Pour over cereal until coated, fold in marshmallows. Press in pan, let sit 1 hour and cut into squares.
Not sure how to get rid of the box of cheerios I had in my pantry, since Maria hasn’t shown any interest in them, but then I came across this version of those gooey peanut buttery bars similar to Special K bars. And YUM! I had everything on hand and it depleted my over abundance of cheerios and corn syrup (not sure why I had 2 bottles!)
No-Bake Cereal Bars
1 cup light corn syrup
1 cup sugar
1 1/4 cups peanut butter
6 cups Cheerios
1 bag (12 oz) semisweet chocolate chips
1. Lightly spray 13×9″ pan with cooking spray. In a 4-5 qt Dutch oven, heat corn syrup and sugar to boiling over medium-high heat, stirring constantly. Cook until sugar is dissolved; remove from heat. Add 1 cup of the peanut butter; stir until smooth. Add cereal; mix well. Immediately, press in buttered pan.
2. In a 2-qt saucepan over low heat, melt chocolate chips with remaining 1/4 cup peanut butter, stirring constantly. Spread evenly over bars. Refrigerate about 30 minutes or cool completely at room temperature until chocolate is set.
Nicki made this recipe for our cooking club in June. They were super yummy, so tonight after spying a bag of caramels in the grocery store, I was inspired to make a batch. I must warn you, these are SUPER YUMMY!
1 c. butter
2 1/2 c. flour
2 c. brown sugar
2 tsp. vanilla
1 tsp. baking soda
3 c. quick-cooking rolled oats
1 c. chocolate chips
1/2 c. chopped pecans or walnuts
24 vanilla caramels (7 oz. bag)
2 tbsp. milk
In a large mixing bowl, beat the butter with an electric mixer. Add 1 cup flour, sugar, eggs, vanilla, soda. Stir in remaining flour and oatmeal. Press 2/3 (about 3 1/3 cups) in ungreased 15 x 10 x 1 inch pan. Sprinkle with chocolate chips and nuts. In saucepan or double boiler, melt caramels and milk. Drizzle over chocolate chips and nuts. Drop remaining dough by teaspoonfuls over the top. Bake at 350 degrees for about 25 minutes. Cool. Cut into bars. Makes about 60 bars.
This is a keeper. I found this recipe online here. We had brunch after Elizabeth’s baptism, and I thought they’d be a good dessert for brunch since they had oatmeal in the crust. 🙂 Plus it’s always a good time for cheesecake.
They were really easy to make. Few ingredients – all of which would be fairly easy to keep on hand. And the best part it is that it is super delicious! Chad tried telling people they were horrible, so he could take more home with him. Continue reading