Taste of Home Brownies & Bars

by Editors at Taste of Home

  Packaged brownie mixes are a great way to prepare treats at a moment’s notice. If you live in a high altitude, add a little extra flour to ensure good results.

  BUTTERSCOTCH BROWNIE MIX

  Most people have butter, eggs and vanilla on hand, and those ingredients are all you’ll need to turn this mix into a panful of butterscotch brownies.

  —MACEY ALLEN GREEN FOREST, AR

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  PREP: 15 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 2 DOZEN

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  2 cups all-purpose flour

  3 1/2 teaspoons baking powder

  1/4 teaspoon salt

  3/4 cup chopped pecans, toasted

  1 1/2 cups packed brown sugar

  1/2 cup butterscotch chips

  ADDITIONAL INGREDIENTS

  3/4 cup butter, cubed

  2 large eggs

  2 teaspoons vanilla extract

  In a small bowl, mix flour, baking powder and salt. In a 1-qt. glass jar, layer flour mixture, pecans, brown sugar and butterscotch chips in the order listed. Cover and store in a cool dry place for up to 3 months. Makes 1 batch (about 4 cups mix).

  TO PREPARE BROWNIES Preheat oven to 350°. In a large saucepan, heat butter over medium heat until just melted. Remove from heat. Whisk in eggs and vanilla until blended. Gradually add blondie mix, mixing well. Spread into a greased 13x9-in. baking pan.

  Bake 20-25 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack.

  BIG BATCH

  SNACK BARS

  If your family likes granola bars, they’re sure to love these tempting treats. Full of hearty ingredients, they’re a perfect snack for taking along on picnics and bike trips or for packing in brown-bag lunches.

  —CAROLYN FISHER KINZER, PA

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  PREP: 20 MIN. + COOLING • MAKES: 5 DOZEN

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  9 cups Rice Chex, crushed

  6 cups quick-cooking oats

  1 cup graham cracker crumbs

  1 cup flaked coconut

  1/2 cup toasted wheat germ

  2 packages (one 16 ounces, one 10 1/2 ounces) large marshmallows

  1 cup butter, cubed

  1/2 cup honey

  1 1/2 cups raisins or M&M’s minis or miniature semisweet chocolate chips, optional

  1. In a very large bowl, combine the first five ingredients. In a Dutch oven over low heat, cook and stir marshmallows and butter until the marshmallows are melted. Add honey and mix well.

  2. Pour over cereal mixture; stir until blended. If desired, add the raisins, M&M’s or chocolate chips. Pat two-thirds of mixture into a greased 15x10x1-in. pan and the remaining third into a 9-in. square pan. Cool before cutting into bars.

  5 INGREDIENTS

  BLACK & WHITE CEREAL TREATS

  When my daughter was 7 years old, she came up the great idea of adding Oreo cookies to the rice cereal bars. She’s in her 20s now, but it’s still a fun treat for us to enjoy.

  —TAMMY PHOENIX AVA, IL

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  PREP: 10 MIN. • COOK: 10 MIN. + COOLING • MAKES: 2 DOZEN

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  1/4 cup butter, cubed

  8 cups miniature marshmallows

  6 cups Rice Krispies

  2 1/2 cups double-stuffed chocolate sandwich cookies (about 16), chopped, divided

  1 1/3 cups white baking chips, melted

  1. In a Dutch oven, melt the butter over medium heat. Add the marshmallows; cook and stir until melted. Remove from heat. Stir in cereal and 2 cups cookies. Press into a greased 13x9-in. baking pan.

  2. Spread melted baking chips over top; sprinkle with the remaining cookie pieces, pressing gently to adhere. Cool to room temperature. Cut into bars.

  DID YOU KNOW?

  WHITE BAKING CHOCOLATE

  White baking chocolate is usually sold in 1-ounce squares in the baking section of grocery stores. You can substitute vanilla baking chips for squares, but be careful to use the same number of ounces the recipe calls for. One cup of vanilla chips is equal to 6 ounces of white baking chocolate.

  5 INGREDIENTS

  GOOEY CHOCOLATE PEANUT BARS

  These bars are quick, easy and delicious. Send a batch to kids away at college or loved ones in the military to remind them of home.

  —ELAINE GRIMME SIOUX FALLS, SD

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  PREP: 10 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 2 DOZEN

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  1 package (16 1/2 ounces) refrigerated chocolate chip cookie dough

  2 cups chocolate-covered peanuts

  1 cup miniature marshmallows

  1/2 cup butterscotch ice cream topping

  1. Press the cookie dough into an ungreased 13x9-in. baking pan. Bake at 350° for 14-16 minutes or until edges are lightly browned and center is set. Sprinkle with peanuts and marshmallows; drizzle with ice cream topping.

  2. Bake 6-8 minutes longer or until the marshmallows are puffed. Cool completely and cut into bars.

  CHEWY CHOCOLATE-CHERRY BARS

  Colorful dried cherries and pistachios star in this fun take on seven-layer bars. To switch it up even more, try cinnamon or chocolate graham cracker crumbs instead of plain ones. Substitute other nuts—pecans, walnuts or almonds—for the pistachios.

  —TASTE OF HOME TEST KITCHEN

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  PREP: 10 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 3 DOZEN

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  1 1/2 cups graham cracker crumbs

  1/2 cup butter, melted

  1 can (14 ounces) sweetened condensed milk

  1 1/2 cups dried cherries

  1 1/2 cups semisweet chocolate chips

  1 cup flaked coconut

  1 cup pistachios, chopped

  1. Preheat oven to 350°. In a small bowl, mix cracker crumbs and butter. Press into a greased 13x9-in. baking pan. In a large bowl, mix the remaining ingredients until blended; carefully spread over the crust.

  2. Bake 25-28 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into bars.

  5 INGREDIENTS

  SOUTH DAKOTA FRITO TREATS

  Yep, they’re made with corn chips! These salty bars became the go-to after-meeting treat at my quilt guild.

  —CAROL TRAMP WYNOT, NE

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  PREP: 15 MIN. + STANDING • MAKES: 2 DOZEN

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  2 packages (9 3/4 ounces each) corn chips, divided

  2 cups semisweet chocolate chips, divided

  1 cup sugar

  1 cup light corn syrup

  1 cup creamy peanut butter

  1. Spread 1 package of corn chips on the bottom of a greased 13x9-in. baking pan; sprinkle with 1 cup of chocolate chips.

  2. In a large heavy saucepan, combine sugar and corn syrup. Bring to a boil; cook and stir 1 minute. Remove from heat; stir in peanut butter. Pour half of the peanut butter mixture over chip mixture. Top with the remaining corn chips and chocolate chips; drizzle with the remaining peanut butter mixture. Let stand until set. Cut into bars.

  STRAWBERRY ALMONDINE

  Strawberries are plentiful in this area in early summer. I developed this recipe to use up some berries that had been in my refrigerator for a few days. My crew can’t get enough.

  —ROBIN PERRY SENECA, PA

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  PREP: 15 MIN. + CHILLING • BAKE: 10 MIN. + COOLING • MAKES: 16-20 SERVINGS

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  1 1/3 cups graham cracker crumbs

  1/2 cup confectioners’ sugar

  1/4 cup butter, melted

  2 packages (8 ounces each) cream cheese, softened

  1 cup sugar

  1 teaspoon vanilla extract

  1 cup sliced fresh or frozen strawberries

  1 carton (8 ounces) frozen whipped topping, thawed
<
br />   1/2 cup chopped almonds, toasted

  In a bowl, combine graham cracker crumbs, confectioners’ sugar and butter. Spread on the bottom of a 13x9-in. baking pan. Bake at 350° for 8 minutes. Cool. In a bowl, beat cream cheese, sugar, vanilla and strawberries until smooth. Spread over cooled crust and chill until firm. Spread whipped topping over strawberry mixture and sprinkle with the almonds. Cover pan and refrigerate at least 3 hours.

  BIG BATCH

  CRISPY PRETZEL BARS

  I make a big batch of these peanut butter-flavored cereal bars on days I don’t want to heat up the kitchen. Kids love them, so they’re great for birthday parties, classroom treats and school bake sales.

  —JANE THOMPSON EUREKA, IL

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  START TO FINISH: 20 MIN. • MAKES: ABOUT 3 DOZEN

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  1 cup sugar

  1 cup light corn syrup

  1/2 cup peanut butter

  5 cups Rice Krispies

  2 cups pretzel sticks

  1 cup plain M&M’s

  In a large microwave-safe bowl, combine the sugar and corn syrup. Microwave on high for 2 minutes or until the sugar is dissolved. Stir in peanut butter until blended. Add the cereal, pretzels and M&M’s; stir until coated. Press into a greased 15x10x1-in. pan. Cut into bars.

  NOTE This recipe was tested in a 1,100-watt microwave.

  MONKEY BARS

  Mmm—two of my favorite foods together in one dessert! Smooth peanut butter and sweet banana combine to make these thick, muffinlike bars.

  —TINA HAUPERT WEYMOUTH, MA

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  PREP: 15 MIN. • BAKE: 25 MIN. • MAKES: 16 SERVINGS

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  1/2 cup butter, softened

  1 cup packed brown sugar

  1/2 cup creamy peanut butter

  1 large egg

  1 medium ripe banana, mashed

  1 teaspoon vanilla extract

  1 cup whole wheat flour

  1 teaspoon baking powder

  1/8 teaspoon salt

  Confectioners’ sugar, optional

  1. Preheat oven to 350°. In a large bowl, beat butter, brown sugar and peanut butter until blended. Gradually beat in egg, banana and vanilla. In another bowl, whisk flour, baking powder and salt; gradually add to butter mixture, mixing well.

  2. Spread into an 8-in. square baking dish coated with cooking spray. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars. If desired, dust with confectioners’ sugar.

  EASY FUDGY BROWNIES

  I can stir up these moist and chocolaty brownies in a snap. They’re oh-so-easy to make and oh-so-scrumptious to eat!

  —EVIE GLOISTEIN SUSANVILLE, CA

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  PREP: 15 MIN. • BAKE: 35 MIN. • MAKES: 32 BROWNIES

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  1/2 cup butter, cubed

  4 ounces unsweetened chocolate, chopped

  2 cups sugar

  4 large eggs, lightly beaten

  1 teaspoon vanilla extract

  1/2 cup all-purpose flour

  1/2 teaspoon salt

  2 cups chopped pecans, optional

  Confectioners’ sugar, optional

  1. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat sugar and eggs. Stir in the vanilla and chocolate mixture. Combine flour and salt; gradually add to chocolate mixture. Stir in pecans if desired.

  2. Spread into two greased 8-in. square baking pans. Bake at 325° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. If desired, dust with confectioners’ sugar. Cut into bars.

  TOP TIP

  DUSTING WITH SUGAR

  When a recipe calls for dusting a baked item with confectioners’—also called powdered—sugar, use a mesh tea ball. It keeps the excess sugar dust to a minimum so you won’t create a dust storm.

  —NANCY R. LA PINE, OR

  BIG BATCH

  BROWNED BUTTER CEREAL BARS

  Crispy rice treats were one of the first recipes I ever made as a kid. For this version, I wanted to make something special. Friends and family think using Cap’n Crunch cereal and browned butter is genius, but I just call it delicious.

  —KELLY KRAUSS LEBANON, NJ

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  PREP: 15 MIN. + FREEZING • COOK: 20 MIN. + COOLING • MAKES: 5 DOZEN

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  4 cups white fudge-covered miniature pretzels

  1 package (10 1/2 ounces) miniature marshmallows

  1 package (10 to 12 ounces) white baking chips

  2 cups butter, cubed

  3 packages (10 ounces each) large marshmallows

  2 teaspoons vanilla extract

  1 teaspoon salt

  8 cups Cap’n Crunch

  1. Line a 15x10x1-in. pan with parchment paper, letting ends extend over sides; set aside. Freeze pretzels, miniature marshmallows and baking chips 1 hour.

  2. Remove pretzels, marshmallows and baking chips from freezer; combine in a large bowl. In a Dutch oven, melt butter over medium heat. Heat 10-13 minutes or until golden brown, stirring constantly. Add large marshmallows; cook and stir until blended. Remove from heat; stir in vanilla and salt.

  3. Stir in cereal until coated. Stir in pretzel mixture; transfer to prepared pan, pressing evenly with a buttered spatula. Cool completely.

  4. Lifting with parchment paper, remove cereal mixture from pan. Cut into bars. Store the bars in airtight containers.

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  Brownie Desserts

  Everyone loves brownies, but when you want something extra special, turn to these luscious desserts.

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  TOFFEE BROWNIE TRIFLE

  This deluxe dessert is a terrific way to dress up brownie mix with other pantry items. Try using different pudding flavors, substitute your favorite candy bar—or do both. Even with low-fat and sugar-free products, it still tastes great.

  —WENDY BENNETT SIOUX FALLS, SD

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  PREP: 20 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 16 SERVINGS

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  1 package fudge brownie mix (13x9-inch pan size)

  2 1/2 cups cold milk

  1 package (3.4 ounces) instant cheesecake or vanilla pudding mix

  1 package (3.3 ounces) instant white chocolate pudding mix

  1 carton (8 ounces) frozen whipped topping, thawed

  2 to 3 Heath candy bars (1.4 ounces each), chopped

  1. Prepare and bake the brownies according to package directions for cake-like brownies, using a greased 13x9-in. baking pan. Cool brownies completely on a wire rack.

  2. In a large bowl, beat milk and pudding mixes on low speed for 2 minutes. Let mixture stand for 2 minutes or until soft-set. Fold in whipped topping.

  3. Cut the brownies into 1-in. cubes; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers.

  LAYERED BROWNIE DESSERT

  A tasty brownie is the base for layers of cream cheese and chocolate pudding in this make-ahead dessert.

  —MURIEL LEDEBOER OOSTBURG, WI

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  PREP: 20 MIN. • BAKE: 20 MIN. + CHILLING • MAKES: 12-15 SERVINGS

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  1 cup butter, softened

  2 cups sugar

  2 large eggs

  1 teaspoon vanilla extract

  2 cups all-purpose flour

  1/2 cup baking cocoa

  1/2 teaspoon salt

  1/2 teaspoon baking powder

  1 cup chopped walnuts

  FILLING

  11 ounces cream cheese, softened

  2 cups confectioners’ sugar

  2 cups whipped topping

  TOPPING

  2 cups cold milk

  1 package (3.9 ounce
s) instant chocolate pudding mix

  Whipped topping and chopped walnuts

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, cocoa, salt and baking powder; add to creamed mixture just until moistened. Stir in nuts.

  2. Transfer batter to a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool completely on a wire rack.

  3. In a small bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped topping; spread over brownies.

  4. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over filling. Refrigerate for 1 hour or until serving.