BROWNIE GOODY BARS
Everything that's irresistible about a candy bar just got rolled into one recipe-brownies on the bottom, frosting and peanuts in the middle and crunchy cereal on top.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 430, Carbohydrate 53 g, Cholesterol 10 mg, Fat 3 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 220 mg, Sugar 37 g, TransFat 0 g
TRADITIONAL BROWNIE GOODY BARS
Everything that's irresistible about a good candy bar just got rolled into one recipe. What's your favorite part? The brownies on the bottom? The frosting and peanuts in the middle? Or the crunchy cereal on the top?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 360, Carbohydrate 44 g, Cholesterol 10 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 200 mg, Sugar 32 g, TransFat 1 g
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.
BROWNIE GOODY BARS
This is easy and yummy! I found this recipe on the side of a brownie box and loved it! I accidently threw it out with the brownie box, and spent months searching the grocery store shelves for it! I finally found it and figured I would add it for safe keeping!
Provided by Cook4_6
Categories Dessert
Time 2h15m
Yield 24 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 372.8, Fat 20, SaturatedFat 5.3, Sodium 245.1, Carbohydrate 47.5, Fiber 2.1, Sugar 21.6, Protein 6.2
MOMMA PAT'S GOODIE BARS
If you're looking for an easy, crowd-pleasing dessert, then you've found it! My mom's Goodie Bars have just about everything but the kitchen sink in them-a graham cracker crust topped with two kinds of chocolate chips, butterscotch chips, pecans and coconut.
Provided by Kardea Brown
Categories dessert
Time 1h40m
Yield 16 servings
Number Of Ingredients 10
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.
BROWNIE GOODY BARS
This is chocolate and sugar overload! (Adapted from Betty Crocker recipe) The crispy chocolate peanut butter top on this tastes like peanut butter cups and crunchy rice chocolate bars and paired with the creamy vanilla frosting center and brownie bottom it's very rich! So it's great for sharing at gatherings; it will go a long way because any normal person can only handle a small piece.
Provided by Teneal
Categories Bar Cookie
Time 58m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Grease, or use cooking spray to coat, bottom of 13x9 glass (or metal) pan.
- Stir brownie mix, water, oil and eggs together until well blended; spread in pan.
- Bake in 350-degree oven for 28-30 minutes or until a toothpick inserted into center comes out clean.
- Once cooled completely, spread on all of frosting and refrigerate.
- Measure crispy rice cereal into large bowl& set aside.
- Melt peanut butter and chocolate chips in saucepan over low heat, stirring continously.
- Pour melted peanut butter/chocolate mixture over cereal, stir until evenly coated and then spread over frosted brownies.
- Cool completely, preferably in the refrigerator, before cutting.
Nutrition Facts : Calories 352.9, Fat 21, SaturatedFat 5.9, Cholesterol 21.1, Sodium 179.2, Carbohydrate 40.8, Fiber 1.8, Sugar 17.9, Protein 5.7
GOLD MEDAL® BROWNIE GOODY BARS
Brownie lovers will go wild over these frosted and peanut-topped treats! They are a wonderful dessert for both everyday and special occasions.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 24
Number Of Ingredients 15
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.
Nutrition Facts : Calories 420, Carbohydrate 50 g, Cholesterol 45 mg, Fat 4, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Bar, Sodium 180 mg, Sugar 38 g, TransFat 0 g
BROWNIE CANDY BARS
The perfect brownie-you only need one bowl, and no mixer! I adopted this recipe from Recipezaar as it didn't have a loving home, so I haven't had a chance to make it myself yet!
Provided by -Sylvie-
Categories Bar Cookie
Time 55m
Yield 32 Bars
Number Of Ingredients 11
Steps:
- Heat oven to 350°.
- Grease a 13x9 baking pan with non-stick cooking spray.
- In large bowl, using a wooden spoon, stir together cocoa, powder and baking soda.
- Blend in 1/3 cup of the melted butter.
- Add boiling water and stir until mixture thickens.
- Stir in sugar, eggs and remaining 1/3 cup of the melted butter.
- Add flour, vanilla and salt, blend well.
- Stir in chocolate-covered raisins and nuts.
- Spread batter evenly in pan.
- Bake 35-40 minutes, or until brownies begin to pull away from sides of pan.
- Transfer pan to wire rack and cool completely.
- Cut into 32 bars.
Nutrition Facts : Calories 110.7, Fat 4.5, SaturatedFat 2.7, Cholesterol 21.8, Sodium 76.8, Carbohydrate 17.7, Fiber 0.8, Sugar 12.6, Protein 1.4
GOODY BARS
A perennial favorite in our house, especially around the holidays. This is very simple to make and great for baked gifts
Provided by ChefCrittersMom
Categories Bar Cookie
Time 40m
Yield 24 bars
Number Of Ingredients 7
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.
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- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
- Measure cereal into medium 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. I found making small, short strokes with a rubber spatula made it easier to spread the mixture.
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