Buy a box of brownies at the grocery store and follow directions. ENJOY!!!! 🙂
Hello Dolly/Magic Cookie Bars (Sydney renamed them Old Lady Bars – HAHAHA)
Melt 1 stick of margarine (1/2 cup) om 9X13 pan.
Over this sprinkle 2 cups of graham cracker crumbs.
Next Layer:
- 1 cup milk chocolate chips
- 1 cup butterscotch chips (or we like to use peanut butter chips)
- 1 cup flaked coconut
- 1 large can sweetened condensed milk (Be sure this covers the coconut)
- 1 cup chopped nuts
Bake at 350 degrees for 20-25 minutes, till the top is starting to turn golden brown.
Toffee-Topped Bars
- 2 cups firmly packed brown sugar
- 2 cups all purpose flour
- 1/2 cup (1 stick) butter or margarine softened
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup milk
- 1 egg
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts
- 1/4 cup unsweetened flaked coconut (optional)
- Preheat oven to 350. Lightly grease a 9X13 baking pan; set aside.
- In a large mixing bowl, mix together brown sugar and flour.
- Using pastry cutter or two knives, cut in the butter until mixture resembles coarse crumbs. Remove 1 cup of mixture and set aside.
- To mixture in large bowl, add baking powder and salt. Using a fork, lightly beat in vanilla, milk, and egg.
- Continue beating until a smooth batter forms. Pour batter into prepared baking pan.
- In a small bowl, combine chocolate chips and walnuts. Fold in the coconut.
- Sprinkle reserved crumb mixture over top of batter in pan. sprinkle with the chocolate chips, and walnuts.
- Using a long flat spatula, spread topping evenly over the top of the batter in pan.
- Bake bars for 35 minutes, or until skewer inserted in center comes out clean.
- Transfer pan to a wire rack. Cool bars in pan completely before slicing.
- Using a serrated knife, cut into 24 bars. Store in an airtight container for up to 5 days.
Peanut Butter Brownie Cookies
- 1 box brownie mix (19.5 oz)
- 1/4 cup melted butter or margarine
- 4 oz. cream cheese, softened
- 1 egg
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 3/4 cup chocolate frosting
- Heat oven to 350. In a medium bowl, beat brownie mix, melted butter, cream cheese, and egg 50 strokes with a spoon until well blended (dough will be sticky).
- Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart to make 24 cookies; smooth edge of each to form round cookie.
- In a small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls into 24 balls. Lightly press 1 ball into center of each ball of dough.
- Bake 10 to 14 minutes or until edges are set. Cool cookies on cookie sheets at least 30 minutes.
- Remove cooled cookies from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.
High Altitude (3,500-6,500 ft.) Before baking, flatten cookies slightly. Bake 11 to 15 minutes.
Reese’s Peanut Butter Layer Bars
- 1 pouch (17.5 oz.) Betty Crocker double chocolate chunk cookie mix
- oil, water, and egg called for on cookie mix pouch
- 3/4 cup (14 oz. can) sweetened condensed milk
- 1/3 cup creamy peanut butter
- 1 cup (from 8 oz. package) Reese’s mini’s peanut butter cups, coarsely chopped
- 1 cup semisweet chocolate chips
- 1/2 cup Reese’s peanut butter chips
- 1/2 cup cocktail peanuts
- Heat oven to 350 degrees. Spray bottom and sides of 9X13 inch pan with cooking spray.
- In large bowl, mix cookie mix, oil, water, and egg with spoon until soft dough forms. Press dough in bottom of pan. Bake 15 minutes,
- In small bowl, mix condensed milk and peanut butter. Pour evenly over baked crust, carefully spreading to edges. Sprinkle chopped peanut butter cups, chocolate chips, peanut butter chips, and peanuts over top. Bake 18-22 minutes or until bubbling along edges. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.
Six Layer Brownie Bars
- 1 box brownie mix, water, vegetable oil and egg called for in mix
- 1/2 cup flaked coconut
- 1/2 cup toffee bits
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped pecans
- 2/3 cup(from 14 oz can) sweetened condensed milk (not evaporated)
Heat oven to 350 degrees (325 for dark non-stick 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 inch 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.
Kneaders Double Chocolate Peppermint Brownies
- 1 cup butter
- 4 oz unsweetened chocolate
- 2 cups sugar
- 1 tsp vanilla
- 4 eggs
- 1 cup all purpose flour
- 2 cups semisweet chocolate chips
Melt the chocolate and butter in a 2 quart bowl in the microwave on high for 3 minutes, stirring every 20-30 seconds until the chocolate is melted. Cool slightly.
Add sugar, eggs and vanilla and mix well with a spatula.
Add the flour and stir to combine.
Stir in chocolate chips.
Spread into a buttered 13 inch by 9 inch by 2 inch baking pan. Bake at 350 for 25 minutes. Do not over cook. Cool.
Ingredients: Filling
- 1/2 cups softened butter, margarine, or shortening
- 2 cups confectioners sugar
- 2 drops mint flavoring or to taste
- 1 drop pink food coloring
In a small bowl, beat the confectioners sugar, butter and mint flavoring until smooth.
Add food coloring to make a light pink.
Spread evenly over cooled brownies and then chill.
Ingredients: Chocolate Ganache
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
- crushed peppermint (red and white)
Put the chocolate chips and cream into a small bowl.
Microwave on high for 1 minute stirring every 20-30 seconds until chocolate is melted. Do not over heat.
Immediately pour over brownies.
Decorate with crushed peppermint.
Do not refrigerate. Mixture will set up on brownies in about 15-20 minutes.
Turtle Cake
1 Box German Chocolate cake mix, mixed according to directions on box, but not yet baked.
48 Kraft Caramels (1 14-oz bag)
1/2 Cup evaporated milk
2 Cups pecans, chopped
3/4 cup (1 1/2 sticks) butter (not margarine)
2 Cups semi-sweet chocolate chips
Whipped cream, for topping
Grease and flour 9X13 baking pan. Preheat oven to 350 degrees. Pour half the cake batter into the prepared pan. Bake 15 minutes.
While the cake in baking, melt the caramels, milk, and butter in a large saucepan over medium heat. Pour the mixture over partially baked cake. Sprinkle half the pecans and half the chocolate chips over the caramel mixture. Pour the rest of the batter over that. Sprinkle the rest of nuts and chocolate chips on top. Bake 20 more minutes. It won’t look quite done when it’s finished, but it will firm up when it sets. (It tastes better the second day!) Serve topped with whipped cream.
Serves 12-16
Marble Brownies
1 Cup shortening
2 Cups sugar
4 eggs
2 Cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 Cups chopped nuts
1 1/2 teaspoons vanilla
2 Squares baking chocolate, melted (for marble layer)
Grease and flour 9X13 baking pan and preheat oven to 300 degrees F.
Cream shortening in a large mixing bowl, gradually adding sugar. Beat in eggs one at a time beating after each addition. Sift in the flour, baking powder, and salt, then add to batter, mixing constantly. Stir in nuts and vanilla.
Divide dough into two equal parts. Pour one portion into baking pan. To remaining portion, blend in the melted chocolate; then pour over light layer in pan and for marbled effect swirl several times with a spatula. Bake for 45-55 minutes.
Thin Mint Brownies
1/2 box crushed Thin Mints Girl Scout Cookies (or Keebler Grasshopper Cookies)
1 box of brownie mix
2 eggs (3 for cake-like brownies)
1/4 Cup water
1/2 Cup vegetable oil
Crush cookies into medium size chunks. Mix all ingredients into mixing bowl. Do not use electric mixer – batter will be stiff. Spread batter evenly into greased baking pan (9X13) Bake at 350 degrees for 30-35 minutes. Allow to cool before cutting.