Taste of Home Brownies & Bars
Page 20
—BRENDA S. LANDIS, NC
CHEWY SALTED PEANUT BARS
These rich bars are studded with the all-American peanut. The recipe has been a favorite in my family for several generations. Whenever we get together, someone offers to bring a pan of these crunchy bars.
—ANN MARIE HEINZ STURGEON BAY, WI
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PREP: 10 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 2 DOZEN
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1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 cup cold butter, cubed
2 cups lightly salted dry roasted peanuts
1 cup butterscotch chips
1/2 cup light corn syrup
2 tablespoons butter
1. Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Press into prepared pan. Bake for 8-10 minutes or until crust is lightly browned. Sprinkle the peanuts over crust.
2. In a small saucepan, melt the butterscotch chips, corn syrup and butter over medium heat; stir until smooth. Drizzle over peanuts. Bake 6-8 minutes longer or until bubbly. Cool completely in the pan on a wire rack. Lifting with foil, remove from pan. Cut into bars.
S’MORES CRISPY BARS
My aunt always brought s’mores-style bars to our summer cottage. They’re amazing plain or frosted, and also great for eating on the run. See the photo.
—BETSY KING DULUTH, MN
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PREP: 15 MIN. + COOLING • MAKES: 2 DOZEN
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1/4 cup butter, cubed
1 package (10 1/2 ounces) miniature marshmallows
6 cups Rice Krispies
1 1/2 cups crushed graham crackers
1 cup milk chocolate chips
FROSTING
3/4 cup butter, softened
1 cup confectioners’ sugar
1 jar (7 ounces) marshmallow creme
TOPPING
1/4 cup crushed graham crackers
2 milk chocolate candy bars (1.55 ounces each)
1. In a 6-qt. stockpot, melt the butter over medium heat. Add marshmallows; cook and stir until melted. Remove from heat. Stir in cereal and crushed crackers. Fold in chocolate chips. Press into a greased 13x9-in. baking pan. Cool to room temperature.
2. For frosting, in a small bowl, beat butter and confectioners’ sugar until smooth. Beat in the marshmallow creme on low speed just until blended. Spread over bars. Sprinkle crushed crackers over frosting. Cut into bars. Break each candy bar into 12 pieces; place a piece on each bar.
SALTY PEANUT SQUARES
If your gang likes corn chips, they’ll love the sweet and salty blend in these bars. They make great treats to take along for picnics or tailgate parties. And they’re so easy to whip up, the kids may just want to make their own batch!
—WANDA BORGEN MINOT, ND
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PREP: 15 MIN. + COOLING • MAKES: 2 DOZEN
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1 package (10 ounces) corn chips, lightly crushed, divided
1 cup unsalted peanuts, divided
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
1/2 cup milk chocolate chips, melted
1. Place half of the corn chips and peanuts in a greased 13x9-in. pan; set aside. In a large saucepan, bring the corn syrup and sugar to a boil. Stir in peanut butter until blended. Drizzle half over corn chip mixture in pan.
2. Add remaining corn chips and peanuts to remaining syrup; stir until combined. Spoon over the mixture in pan; press down lightly. Drizzle with the melted chocolate. Cool before cutting.
BIG BATCH
KAHLUA DREAM BARS
I always double this recipe so everyone gets a piece. If the glaze is too sweet, use one square of unsweetened chocolate and two of semisweet.
—LORRAINE CALAND SHUNIAH, ON
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PREP: 30 MIN. + CHILLING • MAKES: 6 DOZEN
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1 cup butter, cubed
1/2 cup baking cocoa
1 large egg yolk
2 cups graham cracker crumbs
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
FILLING
1/2 cup butter, melted
1/3 cup Kahlua (coffee liqueur)
3 cups confectioners’ sugar
GLAZE
1/4 cup butter, cubed
3 ounces semisweet chocolate, chopped
1. In large heavy saucepan, melt butter over medium-low heat; stir in cocoa until blended. Whisk a small amount of hot mixture into egg yolk; return all to the pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in the cracker crumbs, confectioners’ sugar and vanilla. Press into a greased 13x9-in. pan.
2. For the filling, in a large bowl, combine butter and Kahlua. Stir in confectioners’ sugar. Spread over crust. Refrigerate until set.
3. For the glaze, in a microwave, melt butter and chocolate; stir until smooth. Spread glaze over filling. Refrigerate until set. Cut into bars.
CHEWY HONEY GRANOLA BARS
There’s sweetness from the honey, chewiness from the raisins, a hint of chocolate and cinnamon, and a bit of crunch. To save a few for later, wrap individual bars in plastic wrap and place in a resealable freezer bag. When you want a satisfying treat on short notice, just grab one and let it thaw for a few minutes.
—TASHA LEHMAN WILLISTON, VERMONT
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PREP: 10 MIN. • BAKE: 15 MIN. + COOLING • MAKES: 20 SERVINGS
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3 cups old-fashioned oats
2 cups unsweetened puffed wheat cereal
1 cup all-purpose flour
1/3 cup chopped walnuts
1/3 cup raisins
1/3 cup miniature semisweet chocolate chips
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup honey
1/4 cup butter, melted
1 teaspoon vanilla extract
1. Preheat the oven to 350°. In a large bowl, combine the first eight ingredients. In a small bowl, combine honey, butter and vanilla; pour over oat mixture and mix well. (Batter will be sticky.)
2. Press into a 13x9-in. baking pan coated with cooking spray. Bake 14-18 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars.
PEANUT BUTTER BROWNIE MIX
I discovered the recipe for this quick mix in our local newspaper. I gave it a whirl, and my family loved it. Pack the dry ingredients in a quart-sized canning jar, then cover the lid with fabric for a heartwarming touch.
—LYNN DOWDALL PERTH, ON
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PREP: 15 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 16 BROWNIES
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1 cup packed brown sugar
1/2 cup sugar
1/3 cup baking cocoa
1 cup peanut butter chips
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts
ADDITIONAL INGREDIENTS
2 large eggs
1/2 cup butter, melted
1 teaspoon vanilla extract
In a 1-qt. glass container, layer the first nine ingredients in order listed, packing well between each layer. Cover tightly. Store in a cool dry place up to 6 months.
TO PREPARE BROWNIES Preheat oven to 350°. In a bowl, combine eggs, butter, vanilla and brownie mix. Spread into a greased 8-in.square baking dish. Bake 25-30 minutes or until set (do not overbake). Cool on a wire rack. Cut into squares.
5 INGREDIENTS
PEANUT BUTTER ’N’ JELLY BARS
My two young sons are crazy about these simple, fast-to-fix cookie bars. And as a busy mom, thanks to the easy preparation, I can make this scrumptious dessert at the last minute. Feel free to vary the jam or jelly to suit your own family’s tastes.
—CAROLYN MULLOY DAVISON, MI
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PREP: 10 MIN. • BAKE: 15 MIN. + COOLING • MAKES: 2 DOZEN
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1 tube (16 1/2 ounces) refrigerated peanut butter cookie dough
1/2 cup peanut butter chips
1 can (16 ounces) buttercream frosting
1/4 cup creamy peanut butter
1/4 cup seedless raspberry jam or grape jelly
1. Let the dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9-in. baking dish; sprinkle with peanut butter chips.
2. Bake at 375° for 15-18 minutes or until lightly browned and edges are firm to the touch. Cool on a wire rack.
3. In a small bowl, beat frosting and peanut butter until smooth. Spread over bars. Drop jam by teaspoonfuls over frosting; cut through frosting with a knife to swirl the jam.
CAPPUCCINO CAKE BROWNIES
If you like your sweets with a cup of coffee, this is the recipe for you. These no-nut brownies combine a mild coffee flavor with the richness of semisweet chocolate chips. They’re a quick dessert or anytime snack at our house.
—MARY HOUCHIN LEBANON, IL
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PREP: 15 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 16 BROWNIES
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1 tablespoon instant coffee granules
2 teaspoons boiling water
1 cup (6 ounces) semisweet chocolate chips
1/4 cup butter, softened
1/2 cup sugar
2 large eggs
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1. In a small bowl, dissolve coffee in water; set aside. In a microwave, melt the chocolate chips; stir until smooth. In a small bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, melted chocolate and the coffee mixture. Combine the flour and cinnamon; gradually add to creamed mixture until blended.
2. Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack. Cut into squares.
5 INGREDIENTS
PEANUT BUTTER POPCORN BARS
If you’re looking for a fun treat for kids, try these chewy popcorn bars. They have a mild peanut butter flavor, they’re simple to stir up, and they can be pressed into a pan to form bars or shaped into balls.
—KATHY OSWALD WAUZEKA, WI
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START TO FINISH: 30 MIN. • MAKES: 2 DOZEN
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10 cups popped popcorn
1/2 cup sugar
1/2 cup light corn syrup
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract
1. Place popcorn in a large bowl; set aside. In a saucepan over medium heat, bring sugar and corn syrup to a boil, stirring constantly. Boil for 1 minute. Remove from the heat.
2. Stir in peanut butter and vanilla; mix well. Pour over popcorn and mix until well coated. Press into a buttered 13x9-in. pan. Cool slightly before cutting.
TOP TIP
POPCORN POINTERS
To pop popcorn on the stove, use a 3- or 4-quart pan with a loose-fitting lid to allow the steam to escape. Add 1/3 cup vegetable oil for every cup of kernels. Heat the oil to between 400° and 460° (if the oil smokes, it’s too hot). Drop in one kernel, and when it pops, add the rest—just enough to cover the bottom of the pan with a single layer. Cover the pan and shake to spread the oil. When the popping begins to slow, remove the pan from the heat. The hot oil will continue to pop the remaining kernels. If desired, salt the corn after it’s popped, not before, to avoid toughening the popcorn. One cup of unpopped kernels equals about 8 cups of popped popcorn.
NO-BAKE CEREAL COOKIE BARS
I toss in raisins, flaked coconut and other goodies in these quick-to-fix bars. For some more color on top, sprinkle on the M&M’s once the mixture is in the pan, then gently press them in.
—CONNIE CRAIG LAKEWOOD, WA
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PREP: 10 MIN. • COOK: 15 MIN. + COOLING • MAKES: 3 DOZEN
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4 1/2 cups Rice Krispies
3 1/4 cups quick-cooking oats
1/2 cup cornflakes
1/2 cup flaked coconut
1/2 cup butter, cubed
1 package (16 ounces) miniature marshmallows
1/4 cup honey
1/2 cup M&M’s minis
1/4 cup raisins
1. Grease a 15x10x1-in. pan. Place Rice Krispies, oats, cornflakes and coconut in a large bowl; toss the ingredients to combine.
2. In a large saucepan, melt butter over low heat. Add marshmallows; stir until completely melted. Stir in honey until blended. Pour over the cereal mixture; stir until evenly coated. Cool 5 minutes.
3. Stir in M&M’s and raisins. Using a greased spatula, press evenly into prepared pan. Let stand 30 minutes before cutting. Store the cut bars between layers of waxed paper in an airtight container.
TRIPLE-LAYER PRETZEL BROWNIES
Imagine a brownie with a salty pretzel crust and an indulgent chocolate-peanut butter topping. Three layers of goodness—that’s what you get in these bars.
—CATHIE AYERS HILTON, NY
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PREP: 30 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 2 DOZEN
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3 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons sugar
1 package fudge brownie mix (13x9-inch pan size)
3/4 cup semisweet chocolate chips
1/2 cup creamy peanut butter
1. Preheat oven to 400°. In a small bowl, combine pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake for 8 minutes. Cool on a wire rack.
2. Reduce heat to 350°. Prepare brownie mix batter according to package directions. Pour over the prepared crust. Bake 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack.
3. In a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread mixture over top. Refrigerate for 30 minutes or until firm. Cut into bars. Store in an airtight container.
5 INGREDIENTS
SCOTCH SHORTBREAD BARS
This simple three-ingredient recipe turns out rich, tender bars. Serve them with fresh seasonal berries for a light dessert. They’re also great for baby or bridal showers, luncheons or afternoon tea.
—MARLENE HELLICKSON BIG BEAR CITY, CA
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PREP: 15 MIN. • BAKE: 25 MIN. • MAKES: 4 DOZEN
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4 cups all-purpose flour
1 cup sugar
1 pound cold butter, cubed
1. Preheat oven to 325°. In a large bowl, combine the flour and sugar. Cut in the butter until the mixture resembles fine crumbs. Knead the dough until smooth, about 6-10 times. Pat dough into an ungreased 15x10x1-in. baking pan. Pierce with a fork.
2. Bake 25-30 minutes or until lightly browned. Cut into squares while warm. Cool on a wire rack.
5 INGREDIENTS
BROWNIE SPIDERS
Real spiders petrify me, but I can make an exception for these cute ones made from chocolate. They make perfect Halloween treats.
—ALI EBRIGHT KANSAS CITY, MO
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PREP: 20 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 9 BROWNIE SPIDERS
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1 package (15.80 ounces) brownie mix
1/2 cup semisweet chocolate chips
2 cups crispy chow mein noodles
18 candy eyeballs
1. Prepare and bake brownies accordin
g to package directions using an 8-in. square baking pan lined with parchment paper. Cool completely in pan on a wire rack.
2. In a microwave, melt chocolate chips; stir until smooth. Remove 1 tablespoon melted chocolate to a small bowl; reserve for attaching eyes. Add noodles to remaining chocolate; stir gently to coat. Spread onto a waxed paper-lined baking sheet, separating noodles slightly. Freeze until set.
3. Cut nine brownies with a 2 1/4-in. round cutter for spider bodies. Attach eyeballs using reserved melted chocolate. With a bamboo skewer or toothpick, poke eight holes in top of each spider for inserting legs. Insert a coated noodle into each hole. Store in an airtight container.
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HIGH ALTITUDES