Butterfinger Overload Brownies

Butterfinger Overload Brownies are Super Chocolatey Fudgey Brownies with Butterfinger in the brownie batter and crushed Butterfingers on top of the melted chocolate on top of the brownies.
Butterfinger Overload Brownies www.confessionsofabakingqueen.com

¬†I am back from my girls tip to Vegas and work this week is not sounding too appetizing. Luckily there is tons of halloween candy leftover for me to bake with. I buy extra so this always happens ūüėČ

Butterfinger Overload Brownies www.confessionsofabakingqueen.com

I actually made these brownies last week when I had sudden urge for Butterfingers. You see I go through phases with Butterfingers and last week was one of my I am obsessed, need Butterfingers ASAP kind of phases.

Butterfinger Overload Brownies www.confessionsofabakingqueen.com

So naturally I picked up some of the unwrapped mini Butterfingers in the bag. Those little bags of unwrapped candies is seriously deadly but kind of genius at the same time!! Anyways, I ate a few Butterfingers and could tell where this was going me laying on the couch catching up on some reality TV scarfing down the full bag of Butterfingers. BUT I practiced some self control, a rare occurrence for me, and put the Butterfingers away. The next day in order to prevent the same activities I decided to bake with the Butterfingers. Great choice on my part because these Butterfinger Brownies were to do for!

Butterfinger Overload Brownies www.confessionsofabakingqueen.com

Originally I wanted to make a chocolate ganche or chocolate frosting for the top of brownies but I had issues and ran out of powdered sugar and the brand new container of heavy cream was off. Let’s not talk about it, I was SOO annoyed. Anyways I just used melted chocolate and it was a scrumptious decision

Butterfinger Overload Brownies www.confessionsofabakingqueen.com

 

Now grab your left over Butterfinger candies and make these brownies, you will Looooooove them. At least I did ūüėČ

Butterfinger Brownies

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 9 generous size brownies

Butterfinger Brownies

Super Chocolatey Fudgey Brownies have Butterfinger in the brownie batter and on crushed Butterfingers on top of the melted chocolate on top of the brownies.

Ingredients

    Brownies
  • 1 1/4 stick butter, melted
  • 2 large eggs, at room temp
  • 1/2 cup brown sugar
  • 1/2 granulated sugar
  • 1 tbsp vanilla extract
  • 3/4 cup cocoa powder
  • 3/4 all purpose flour
  • 1 tsp baking powder
  • Pinch of Salt
  • 1/2 cup mini chocolate chips
  • 1/2 cup crushed butterfingers
  • Topping
  • 1 cup chocolate chips
  • 1/2 cup crushed Butterfingers

Instructions

    Brownies
  1. Preheat oven to 350F and line a 9X9 with foil and grease, set aside.
  2. In the a large bowl combine butter and sugars. Mix in eggs one at a time so evenly incorporated. Mix in vanilla.
  3. Add cocoa powder, flour, baking powder and salt and mix until fully combined. Fold in chocolate chips and crushed Butterfingers. Pour into prepared pan and bake for 30-35 minutes or until a toothpick is almost completely free of wet batter. Let cool completely.
  4. Topping
  5. Place chocolate chips in a microwave safe bowl and cook in microwave for 30 second increments until melted, be careful as they can burn easily. Spread on top of brownies and sprinkle crushed Butterfingers on top, set in fridge for 10 minutes to set and slice.
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Chewy Gooey Candy Blondies

Easy one bowl blondies are stuffed with chopped up candy bars topped with melted chocolate, marshmallow and caramel. These Chewy Gooey Candy Blondies will leave you wanting more!  Chewy Gooey Candy Blondies  www.confessionsofabakingqueen.com

Happy Monday people! Start of a fresh busy week for me! Tons to do before VEGAS this weekend! Girls trip baby!! I cannot freaking wait, best part we are going to The Wicked Spoon Brunch, get in ma belly!!!

Chewy Gooey Candy Blondies  www.confessionsofabakingqueen.com

I love the says “OOC”, Out of Control and “OTT”, Over the Top. Maybe it’s because I love out of control/ over the top things in all aspects of my life. Especially when it comes to things involving chocolate, and caramel for that matter.

Chewy Gooey Candy Blondies  www.confessionsofabakingqueen.com

So when I made these bars it was only natural that I would L-O-V-E them!!

Chewy Gooey Candy Blondies  www.confessionsofabakingqueen.com

These are chewy gooey ooey blondies stuffed with candy topped with marshmallow and caramel. Does life get much better, okay maybe life does but do blondies?! Hellllllllllllls no!

 

Chewy Gooey Candy Blondies  www.confessionsofabakingqueen.com

 

Originally I wanted marshmallow fluff for these bars, I was gong to stuff it in the middle, I even patted half of the batter down and went to grab the fluff and of course there was no fluff to be found! Just my luck! So I improvised and to be honest I like this version better than my original idea. Candy stuffed blondies a layer of melted chocolate, marshmallows and chopped up caramel. If that isn’t heaven in a bit I don’t know what is.

Chewy Gooey Candy Blondies  www.confessionsofabakingqueen.com

Go now, make these with all that leftover Halloween candy, okay I realize it isn’t even Halloween yet but I have been buying “Halloween” candy for weeks now!! So I have tons to use up! And you probably will too after Thursday!

Chewy Gooey Candy Blondies

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 Small Squares

Chewy Gooey Candy Blondies

Easy one bowl blondies are stuffed with chopped up candy bars topped with melted chocolate, marshmallow and caramel. These Chewy Gooey Candy Blondies will leave you wanting more!

Ingredients

  • 1/2 cup unsalted butter melted (1 stick)
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1 egg, at room temp
  • 1 cup ap flour
  • 1/2 tsp baking soda
  • pinch salt
  • 1 1/4 cup chopped up candy, or chocolate chunks/chips
  • 1 cup chocolate chips
  • 2 cups mini marshmallows
  • 1/2 cup carmels, chopped small

Instructions

  1. Preheat oven to 350F and line a 8X8 baking dish with foil and grease heavily.
  2. In a medium bowl mix together melted butter and sugars. Add in vanilla extract and egg until combined. Add flour, baking soda, salt and mix until just combined. Fold in chopped up candy, I used Heath Bars, Peanut Butter Cups and Rolos. Bake for 23 minutes, until light and golden brown.
  3. Sprinkle chocolate chips on top of hot bars place back in oven for 2 minutes. Take out of oven and spread chocolate evenly. Sprinkle marshmallows on top then chopped caramel bits, place back in oven for 3-5 minutes-until marshmallows and caramel begin to melt together just a little. Take out of oven and cool on a wire rack for at least 1 hour.
http://confessionsofabakingqueen.com/chewy-gooey-candy-blondies/

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Rolo Cheesecake Cups

Rolo Cheesecake Cups www.confessionsofabakingqueen.com

Guess what guys? In a week and a half I will be galavanting around London then I’ll be off on a cruise around the Mediterranean. So maybe I should stop eating so much salted caramel especially when it’s paired with cheesecake. My bikini body is not looking good right now.

Rolo Cheesecake Cups www.confessionsofabakingqueen.com

But my taste buds are happy. How can you not love cheesecake, rolos, salted caramel and chocolate chips.

Rolo Cheesecake Cups www.confessionsofabakingqueen.com

Now that we are talking about things I love, let me introduce you to these Rolo Cheesecake Cups. You cannot tell from the photos but inside these gorgeous individual cheesecakes are mini Rolos, becuase who doesn’t love Rolo’s!? Then I topped them with homemade salted caramel and mini chocolate chips, you could of course top them with Rolo’s but for some weird reason this day I was feeling mini chocolate chips. Rolo Cheesecake Cups www.confessionsofabakingqueen.com

When you bite into these little pieces of heaven the salted caramel oozes out at you creating a waterfall effect of salted caramel and chocolate chips..if you don’t want to dive into that then I don’t think we can be friends. Sorry I’m not sorry- it’s salted caramel and chocolate people!!

Rolo Stuffed Cheesecake Cups

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 18 cupcake size cheesecakes

Ingredients

  • 1 cup graham crackers crumbs
  • 2 tbsp butter, melted
  • 2 tbsp sugar
  • 2 8 oz blocks of cream cheese, at room temp
  • 3/4 cup sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • 1/2 cup sour cream
  • 2 tbsp flour
  • 35 Rolos, I use the smaller size ones in the unwrapped bag
  • Salted Caramel for garnsih
  • Mini Chocolate Chips for garnish

Instructions

  1. Preheat oven to 350F and line cupcake pan with liners.
  2. Use a food processor or a plastic bag and rolling pin to crush the graham crackers into crumbs. Put crumbs in a medium bowl, add melted butter, sugar and mix until fully combined. Press 1 tsp of graham cracker mixture in each cupcake liner pressing down evenly.Set aside.
  3. In the bowl of an electric mixer beat cream cheese for 3 minutes. Add sugar and eggs, mixing until combined. Add sour cream and flour. Pour batter into cupcake liners until 2/3 full. I pressed Rolos into the batter some cheesecakes got 1 some got 3, all depends on how many Rolos you want.
  4. Bake for 17-20 minutes, until the cheesecakes are not giggling, if the cheesecakes crack they are beginning to over bake. Let cool in pan for 1 hour and transfer to refrigerator to chill. Let cheesecakes chill in fridge for at least 4 hours or overnight.
  5. Spoon 1 tsp of salted caramel on top of cheesecake an sprinkle mini chocolate chips on.
http://confessionsofabakingqueen.com/rolo-cheesecake-cups/

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Bailey’s Double Chocolate Ice Cream Cake

Bailey's Double Chocolate Ice Cream Cake www.confessionsofabakingqueen.com

The last few weeks have been crazy. And this heat. My gosh, every year I think to myself it is hotter than last! Or it usually is not this hot this early. But every year its soooo hot.

Bailey's Double Chocolate Ice Cream Cake www.confessionsofabakingqueen.com

I haven’t baked much in the past month. I have baked for a few jobs I had and requests for birthday/graduation parties but nothing too creative in the kitchen. And just when I want to start baking again the sun will not give over. It has been so hot, wake up in the middle of the night sweating, hot. Sorry was that too much?

Bailey's Double Chocolate Ice Cream Cake www.confessionsofabakingqueen.com

Well since I have been waking up so hot I needed something to cool me down!!! Why not ice cream cake? Okay maybe not for breakfast.. but I did have half a slice this morning. I was taking the photos nice and earlier in hopes the cake wouldn’t melt too much. It worked but it also worked on giving me a sugar high and crashing at work.

Bailey's Double Chocolate Ice Cream Cake www.confessionsofabakingqueen.com

I whipped up this cake in all of about 10 minutes, well I let the ice cream and Cool Whip sit at room temp for about 30 minutes. Then I popped it in the freezer and let it harden over night. Each bite is filled with Bailey’s Irish Cream, I personally love Bailey’s but you can of course cut the quantity. The Heath Bars add wonderful texture and hey its english toffee, how can it not make anything betteR?! I do not know!!

Bailey's Double Chocolate Ice Cream Cake www.confessionsofabakingqueen.com

This Bailey’s Heath Bar Double Chocolate Ice Cream Cake is part of the¬†Chocolate Party¬†hosted by¬†Roxanas Home Baking. A party based on¬†chocolate¬†! Hello count me in!! Check out Roxana’s Salted Caramel Chocolate Skillet Brownie with Caramel Ice Cream. Any recipe that involves chocolate and ice cream is a winner in my book ūüôā

chocolateparty-logo

 

Bailey's Double Chocolate Ice Cream Cake www.confessionsofabakingqueen.com

Bailey's Double Chocolate Ice Cream Cake

Yield: 10

Boozy Double Chocolate Fudge Brownie Ice Pie is chock full of Heath Bar bites upon an Oreo Cookie Crust. Easy and perfect for the hot summer months.

Ingredients

  • 34 Oreo Cookies, finely crushed
  • 5 tbsp butter, melted
  • 1.5 Quart Double Fudge Brownie Ice Cream, at room temp (let sit out for 30 minutes)
  • 2/3 Cup Bailey's Irish Cream
  • 1 cup Cool Whip Topping, at room temp.
  • 1 1/2 cups chopped Heath Bar
  • 1/2 cup chocolate chips

Instructions

  1. Place crushed Oreo crumbs and melted butter in a bowl and mix until combined. In a 9 inch spring-foam pan place the Oreo mixture and press into the bottom and up the sides of the pan. Set aside.
  2. In a large bowl mix together ice cream and irish cream. Fold in whipped topping and 1 cup of Heath bars. Pour into prepared pan. Cover with plastic wrap and freeze overnight.
  3. In a microwave safe bowl melt chocolate chips for 20 second increments until melted. Mine took about 40 seconds. Drizzle on top of cake and place remaining Heath Bars.
http://confessionsofabakingqueen.com/baileys-chocolate-ice-cream-pie/

Bailey's Double Chocolate Ice Cream Cake www.confessionsofabakingqueen.com

Some of my other favorite cakes

Baileys Irish Cream Pie

baileyscreampie (1 of 1)-3

Chocolate Strawberry Cake 

chocolatestrawberrycake (1 of 1)-4

Coffee Heath Bar Crunch Cake

coffeeheathbarcrunchcake (1 of 1)

Bailey’s Tres Leches Cake

baileystreslechescake (1 of 1)-2

Salted Caramel Apple Cake 
applecakesaltedcaramelwhippedcream (1 of 1)-14

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Coffee Heath Bar Crunch Cake

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Coffee Heath Bar Crunch Cake www.confessionsofabakingqueen.com

I like cake. I also like Ben & Jerry’s Coffee Heath Bar Crunch Ice Cream. I like it and my boyfriend loves it. Those b&j tubs are so small that who doesn’t go through a tub in one sitting?!

Coffee Heath Bar Crunch Cake www.confessionsofabakingqueen.com

Things are not as hectic and crazy for me right now so I have had time to day dream about baking.  Last week I made this cake and naturally cake was still on my mind. I just happened to be finishing off a tub of Coffee Heath Bar Crunch when I found myself thinking of cake.
Coffee Heath Bar Crunch Cake www.confessionsofabakingqueen.com

I used my nan’s coffee cake recipe and made a coffee buttercream and coffee whipped cream to fill the cake with. I also used an obnoxious amount of Heath Bar’s cut up. Looking back on this cake my mother and I decided next time I make it (because there will be!!) chocolate covered coffee beans would be a fabulous addition

Coffee Heath Bar Crunch Cake www.confessionsofabakingqueen.com

This cake is rich,¬†decedent¬†and you don’t need a huge slice. But I don’t need to go to Target everyday either. Oops!¬† Coffee Heath Bar Crunch Cake www.confessionsofabakingqueen.com

Coffee Heath Bar Crunch Cake

Coffee Heath Bar Crunch Cake

Ingredients

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs
  • 1 cup sugar
  • 12 tbsp unsalted butter, at room temp.
  • Instant coffee ( as strong as you like)
  • Hot water ( more or less depending on how strong you want coffee flavor)
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 cup butter, softened
  • 2 sticks butter
  • 1/2 cup heavy cream
  • 3-4 cups powdered sugar
  • 20 mini Heath Bars, chopped

Instructions

  1. Preheat oven to 350F and grease two 8 or 9 inch pans.
  2. In the bowl of an electric mixer combine flour, baking powder and salt. Add sugar, eggs and butter mix until fully combined
  3. In a cup pour some hot water over some instant coffee granules. Add as much or as little as you want to the cake batter. Set the rest aside for frosting.
  4. Pour into prepared pan and bake for 25-30 minutes. I always start check my cakes at about 25 minutes and check with a toothpick.
  5. Once cooked let cool completely on a wire rack.
  6. In a mixing bowl beat heavy cream, powdered sugar and around 2 tbsp of coffee mixture. Beat until stiff peaks form.
  7. On serving plate place one layer of cake then spread with coffee whipped cream. Sprinkle 1/2 of the chopped Heath bars on top and place second cake on top. Place in fridge while making frosting.
  8. In a mixing bowl combine the heavy cream, butter, coffee mixture, and powdered sugar mix for 3-5 minutes.
  9. Spread the frosting on top of cake and sprinkle remaining chopped Heath bars. Store in fridge.
http://confessionsofabakingqueen.com/coffee-heath-bar-crunch-cake/

Here’s to the last bite!

Coffee Heath Bar Crunch Cake www.confessionsofabakingqueen.com

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Butterfinger Egg & Pretzel Cookies

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Butterfinger Egg & Pretzel Cookies

The other day I decided to leave work at about 1:45pm knowing I was meeting my friend Paula at 3ish. I wanted to stop at Michael’s on the way home (well it’s not really on the way, but that’s beside the point) and on the way to Michael’s I passed by Target and remembered I already ate a full bag of Butterfinger Eggs and I wanted to bake with them.. So long story short I insisted on rushing myself to make these cookies! Needless to say the time crunch only added to the fabulous ness of these Butterfinger & Pretezel cookies.

Butterfinger Egg & Pretzel Cookies

I seriously love Butterfinger eggs! Mmmmm.. as I am eating a bag right now! oops!

Butterfinger Egg & Pretzel Cookies

These cookies are perfect- sweet and salty. Chewy and moist.  Butterfinger Egg & Pretzel Cookies

I loved them. I love how easy they are to whip up! And I hope you give them a try too!  Butterfinger Egg & Pretzel Cookies

Butterfinger Egg & Pretzel Cookies

Ingredients

  • 1 3/4 cups unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp cornstarch
  • 14 tbsp unsalted butter (1 3/4 sticks)
  • 1 tbsp vanilla extract
  • 1/2 cup granulated sugar
  • 3/4 cups dark brown sugar, packed
  • 1 tsp salt
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 cups chopped Butterfinger Eggs
  • 1/2 cup chopped pretzels
  • Sea Salt for garnishing

Instructions

  1. Preheat oven to 350F
  2. Whisk the flour, baking soda, and cornstarch together and set aside.To brown the butter cook the first 10 tbsp butter over low to medium heat. Swirl it every so often. The process will take around 5 minutes.
  3. Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y.
  4. Pour the brown butter into the bowl of an electric mixer or a heatproof bowl. Mix in the last 4 tablespoons of butter. Mix until completely dissolved in the brown butter.
  5. Add in the vanilla, brown sugar, granulated sugar and salt. Mix until fully combined. Add egg and egg yolk mix for 3 minutes.
  6. Mix in the flour mixture until fully combined. Fold in chopped Butterfinger eggs and pretzels.
  7. Place dough on prepared baking sheet, I clumped my dough into 2 tbsp-ish mounds. I don't roll the cookie dough into a ball, instead make it taller. This creates a thicker cookie. Then sprinkle sea salt on top of cookies.
  8. Bake for 9-12 minutes or until golden brown but still look a bit under cooked.
http://confessionsofabakingqueen.com/butterfinger-egg-pretzel-cookies/

Recipe adapted from: Perfect Chocolate Chip Cookies

Butterfinger Egg & Pretzel Cookies

Want some more cookies??

Perfect Chocolate Chip

chocolatechipcookieperfect (1 of 1)

Triple Chocolate Thin Mint 

TRIPLECHOCTHINMINTCOOKIES (1 of 1)-2

Cookie Butter Pudding Chocolate Chip 

biscoffpuddingcccokies  (1 of 1)-4

Oat Flour Chocolate Chip ( I use half ap half oat flour)

oatflourcccookies (1 of 1)-2

Bailey’s Irish Cream Cookies¬†

Bailey's Irish Cream Cookies OTT Cookies 

OTTcookies (1 of 1)-6

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OTT Cookies

OTT Cookies

The other day I was going to a girls Valentines Day party. I made cupcakes but wanted some cookies too. I almost made my version of Perfect Chocolate Chip Cookies but I wanted something new, something different. This is how OTT cookies were born.

OTT Cookies

  Over The Top Cookies!

OTT Cookies

These cookies are that. Brown butter, milk chocolate chips, corn flakes, caramel bits, M&Ms and swirls of peanut butter.
OTT Cookies

I am not a huge peanut butter fan and most cookies that have peanut butter in them are chock full of peanut butter flavor. These have hints of peanut butter but it is not over powering. Perfect for me ūüôā

OTT Cookies

I used Valentine colored M&M’s but obvi you could use any color of M&M’s anytime of the year! ūüôā¬†

OTT Cookies

I pressed the M&M’s into the dough after the dough was rolled out and put on the baking sheet.
OTT Cookies

You will enjoy these over the top cookies ūüôā

Happy Valentine’s Day! Hope you all have a fabulous & magical day!

OTT Cookies

Ingredients

  • 3/4 cup oat flour
  • 1 cup all purpose flour
  • 2 tsp cornstarch
  • 1/2 tsp baking soda
  • 3/4 cup (1 1/2 sticks) unsalted butter + 2 tbsp
  • 3/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp salt
  • 1 egg
  • 1 egg yolk
  • 1 tbsp vanilla extract
  • 7 tbsp peanut butter
  • 1 cup milk chocolate chips
  • 1 cup corn flakes
  • 1/2 cup caramel bits
  • 1/2 cup M&M's

Instructions

  1. In a medium bowl combine oat flour, all purpose flour, cornstarch and baking soda. Set aside.
  2. In a medium saucepan cook the butter except for 2 tbsp. Brown the butter- cook it on medium low until it turns a caramel brown color. You will begin to smell a nutty aroma.
  3. Once butter is browned pour into a mixing bowl, add remaining 2 tbsp butter. Let the mixture sit for 3-4 minutes until all butter is completely melted.
  4. Add dark brown sugar, granulated sugar and salt. Once fully combined mix in the egg, egg yolk and vanilla extract. Mix for 3 minutes.
  5. Slowly mix in flour mixture once about 3/4 combined add in 7 tbsp in different parts of the dough and finish mixing the dough.
  6. Stir in chocolate chips, corn flakes and caramel bits. Chill for at least 1 hour.
  7. Preheat oven to 350F and if using line your baking sheet with a silpat liner.
  8. Scoop dough into mounds and press M&M's into the top.
  9. Cook for 8-11 minutes. Mine cooked for exactly 10 minutes each batch.
  10. Let cool and devour!
http://confessionsofabakingqueen.com/ott-cookies/

 

Some of my favorite cookies 

Cookie Butter Sea Salt Chocolate Chip Cookies

biscoffseasaltcccookies (1 of 1)-9

Perfect Chocolate Chip Cookies

chocolatechipcookieperfect (1 of 1)

Soft Chocolate Chip Butterfinger Cookies

bfcookiess123 (1 of 1)

Double Chocolate PB Oat Cookies {{No Bake}}

dblchocpboatcookies

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Salted Caramel Heath Bar Stuffed Brownies

Salted Caramel Heath Bar Stuffed Brownies

When it comes to brownies, I like them, they are not my favorite though. But when you add salted caramel and Heath bars. Well, you would have to be mental not to like them.

I love salted caramel, I seem to always make more than I need and have extra in the cupboard. This is not a good thing. I find myself thinking up evil things like adding salted caramel to my “healthy” greek yogurt breakfast. Salted caramel calls my name “swirl me into this, into that, heck just grab a spoon and dig in Elizabeth.” I have to control myself from not bathing in it. Seriously it is dangerous when salted caramel is around.

I practiced some control and ended up eating the salted caramel. Salted Caramel Heath Bar Stuffed Brownies to be exact. These brownies are moist, oozing with salted caramel and the heath bars gives them a nice crunch. Moist, Chewy, Crunchy, Chocolate-y, Salted Caramel-y need I say more to convince you these are spectacular! 

Let’s get started here with chocolate and butter, two of my longtime lovers.

Salted Caramel Heath Bar Stuffed Brownies Start by making a “double broiler” basically get a nice large bowl and place it over a medium sized saucepan with hot water in it. You do NOT want the bowl to touch the water. Place chocolate and butter inside the bowl.  Salted Caramel Heath Bar Stuffed Brownies Let the chocolate and butter melt together for a few minutes on medium-low heat. Once butter and chocolate are fully melted take a towel and remove the hot bowl from the top of the saucepan.  Salted Caramel Heath Bar Stuffed Brownies Whisk in cocoa powder and let cool for a few minutes.
Salted Caramel Heath Bar Stuffed Brownies

Add sugar to mixture whisk to completely combine. Add eggs, one at a time and vanilla extract. Mix in flour and salt just till combined.
Salted Caramel Heath Bar Stuffed Brownies

Pour half of the batter into prepared pan and layer Heath bars evenly on top of batter.

Salted Caramel Heath Bar Stuffed Brownies

Drizzle 1/2 cup of salted caramel on top of Heath Bars.

Salted Caramel Heath Bar Stuffed Brownies

I used a cookie scoop to place the second half of the batter on top.

Salted Caramel Heath Bar Stuffed Brownies

Bake for 40-50 minutes until the brownies do not jiggle and a toothpick inserted in comes out clean. The brownies will be gooey- that’s the best part!

Salted Caramel Heath Bar Stuffed Brownies

Unfortunately this is the only picture I have of the brownies done and out of the pan. I planned on taking more later but the brownies were gone! Oops ūüėČ Salted Caramel Heath Bar Stuffed Brownies

Enjoy these over the top Salted Caramel Heath Bar Stuffed Brownies  ūüôā

Salted Caramel Heath Bar Stuffed Brownies

Prep Time: 15 minutes

Cook Time: 45 minutes

Salted Caramel Heath Bar Stuffed Brownies

Ingredients

  • 1 stick + 2 TBSP butter
  • 1/2 cup milk chocolate chips
  • 1/2 cup Scharffen Berger Natural Unsweetened Cocoa Powder
  • 1 1/4 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • Pinch of sea salt or regular salt
  • 1 very scant cup all purpose flour
  • 1/4 cup chocolate chips
  • 20 mini Heath bars
  • 1/2 salted caramel

Instructions

  1. Preheat oven to 325F and line a 9X9 square baking pan with foil. Spray foil with non stick cooking spray, set aside. .
  2. In a double broiler or just a large bowl on top of a saucepan melt the butter and chocolate chips together. ( I cut the butter into small cubes before adding)
  3. Once it is completely melted take off of the saucepan (make sure to use a towel as the bowl will be hot!)
  4. Whisk in cocoa powder, . Let mixture sit for a few minutes to cool.
  5. Whisk in sugar. Mix in the eggs and add in vanilla. Add flour and mix until just combined.
  6. Using a spatula fold in the flour and chocoalte chips.
  7. Pour half of batter into prepared pan then line the mini Heath Bars and pour the salted caramel on top.
  8. Pour the rest of the batter over the bars and caramel. ( I used a small cookie scoop to put the batter on top, this way it’s easier to spread it evenly over the Heath Bars & Salted Caramel )
  9. Bake for 40-45 minutes. Let cool completley before cutting. Store in an airtight container for 3 days.
http://confessionsofabakingqueen.com/salted-caramel-heath-bar-stuffed-brownies/

Recipe source: Confessions of a Baking Queen 

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Salted Caramel Heath Bar Stuffed Chocolate Chip Cookie Bars

Salted Caramel Heath Bar Stuffed Chocolate Chip Cookie Bar

Salted Caramel Stuffed Chocolate Chip Cookie Bars

I was¬†craving something sweet. I wanted something I couldn’t keep my hands off. Salted Caramel Check! Chocolate chip cookies Check! Heath Bars Check! Salted Caramel & Heath Bar Stuffed Chocolate Chip Cookies bars were to be made!

The salted caramel provides a gooey texture and a nice depth of flavor to the cookies. The Heath bar provides a nice crunch and extra creamy dreamy chocolate . So with the chewy-ness of the cookies, the crunch of the Heath bars and the gooeyness of the salted caramel these fit the bill.

Salted Caramel Stuffed Chocolate Chip Cookie Bars

For me this recipe was super easy, I had cookie dough in the freezer  salted caramel in the fridge and a bag of mini Heath Bars in the cupboard.

Salted Caramel Stuffed Chocolate Chip Cookie Bars

Salted Caramel Stuffed Chocolate Chip Cookie Bars

Salted Caramel Stuffed Chocolate Chip Cookie Bars

Does anyone else want to dive right into this?

Salted Caramel Stuffed Chocolate Chip Cookie Bars

Salted Caramel & Heath Bar Stuffed Chocolate Chip Cookie Bars
Serves: 12
 
Ingredients
  • ½ cup unsalted butter, softened
  • ½ cup Crisco vegetable shortening
  • ½ cups granulated sugar
  • 1 cup light brown sugar
  • 2 eggs, at room temp.
  • 1 tbsp pure vanilla extract
  • 3 cups all-purpose flour
  • ¾ tsp baking soda
  • ¾ tsp salt
  • 2 cups chocolate chips (I always prefer milk chocolate)
  • 20 mini Heath bars
  • ½ cup salted caramel
Directions
  1. In the bowl of an electric mixer combine butter, shortening, and sugars. Mix for 2 minutes. Add in eggs and vanilla and mix for another 3 minutes on medium speed.
  2. In a large bowl whisk together the flour, baking soda and salt.
  3. Mix the flour mixture in 3 portions into the butter mixture.
  4. Fold in chocolate chips.
  5. Now chill the dough
  6. Once chilled, spread half of the cookie dough on the bottom of the pan and press it down with your fingers.
  7. Line the dough with mini Heath Bars and pour salted caramel all over.
  8. Sprinkle remaining cookie dough on top to completely cover the caramel.
  9. Bake for 25-30 minutes. You want the dough to look golden brown.
  10. Let cool completely before slicing into- the salted caramel can get messy!

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Oreo Smore’s Bars

Oreo Smores Bars

Oreo’s hold a special place in my heart. I recall having Oreo’s at my best friends house as a child. It just so happened she lived next door so after school each day we would indulge in there scrumptious cookies. Or lay in the pool begging for Oreo’s. They are just SO good.

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Smore’s were also a childhood favorite. Why do I keep referencing my childhood when these are pretty much all of my life favorite…?

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Well, last year I discovered Smore’s Bars. Pretty damn amazing if I do say so myself. I highly suggest you try them and make them and enjoy them. It’s only natural to love smores bar and then to stuff candy bars in them.

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I came up with this recipe last week and I think it was quite brillant on my part. Because I LOVE oreo’s and I love chocolate and I love¬†marshmallow¬†creme so it was only obvious these would be a hit. Oreo’s Smore’s Bars is spot on for me.

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A double chocolatey Oreo cookie crust is laid down with two XL Hershey’s Milk Chocolate Bar then a layer of¬†marshmallow¬†creme some more Oreo crumbs and then double¬†chocolatey¬†Oreo cookie crust on top. Sounds like heaven in my mouth!

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That’s right it is HEAVEN in my mouth.

PLEASE PLEASE have patience after these come out of the oven- due to the¬†marshmallow¬†creme they need to set. So don’t be like me and cut into them within 5 minutes because you have absolutely NO self control. They tasted amazing but fell apart- so please let them set.

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Ingredients
  • ½ cup butter, room temperature
  • ¼ cup brown sugar
  • ½ cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1⅓ cups all purpose flour
  • 1¼ cups Oreo cookie crumbs (roughly 12 Oreo's)
  • ⅓ cup cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¾ cup milk chocolate chips
  • 2 king-sized milk chocolate bars (e.g. Hershey‚Äôs)
  • 1½ cups marshmallow creme/fluff (not melted marshmallows)
Directions
  1. Preheat oven to 350¬įF. Grease an 8-inch square baking pan.
  2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
  3. In a small bowl, whisk together flour, 1 cup of Oreo cookie crumbs, cocoa powder, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Mix in chocolate chips.
  4. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey‚Äôs bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than ¼ inch thick. Spread chocolate with marshmallow creme or fluff. Sprinkle remaining (1/4 cup) Oreo cookie crumbs on top of marshmallow fluff.
  5. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
  6. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

 

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