PEANUT CARAMEL BROWNIE BITES
With their multiple decadent layers, these brownies are my family's absolute favorite. -Ella Agans, Birch Tree, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 4 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; coat foil with cooking spray., Microwave butter, sugar and water on high just until mixture comes to a boil, 3-4 minutes; stir until blended. Stir in chocolate chips until melted. Whisk in eggs, 1 at a time, stirring well after each addition. Whisk in vanilla. Stir in flour and baking powder., Spread into prepared pan. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 30 minutes., For topping, combine sugar, butter and milk in a large saucepan; bring to a boil, stirring constantly, over medium heat. Boil 5 minutes, stirring frequently. Stir in marshmallow creme, 1/4 cup peanut butter and vanilla; pour over brownies. Sprinkle with 2 cups peanuts., In a small saucepan, combine caramels and water; cook, stirring, over medium-high heat until blended. Pour over peanuts., Microwave chocolate chips on high until softened, about 1 minute. Stir in remaining peanut butter until smooth; pour over caramel layer. Chop remaining peanuts; sprinkle on top. Refrigerate at least 1 hour., Lifting with foil, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 212 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 135mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
SALTED CARAMEL BROWNIE BITES
We baked Betty Crocker™ Supreme original brownie mix in mini muffin cups and frosted them with a caramel and salt-infused buttercream frosting for a delicious bite-size dessert.
Provided by Inspired Taste
Categories Dessert
Time 1h10m
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place mini paper baking cup in each of 32 mini muffin cups.
- Make brownie batter as directed on box for cakelike brownies. Fill each muffin cup about three-fourths full.
- Bake 18 to 21 minutes or until toothpick inserted in center of brownie bites comes out almost clean. Cool in pan 5 minutes. Remove from pans to cooling rack. Cool completely, about 20 minutes.
- In small microwavable bowl, microwave caramels and half-and-half uncovered on High 1 minute, stirring every 30 seconds, until caramels are melted and mixture is smooth. Let stand about 15 minutes or until no longer warm to touch.
- In another small bowl, beat softened butter with electric mixer on medium speed until fluffy. Add melted caramel mixture; beat until well blended. On low speed, beat in 1/2 cup of the powdered sugar until smooth, scraping down side of bowl occasionally. Add remaining 1/2 cup powdered sugar; beat until smooth and frosting is fluffy. Beat in 1/8 teaspoon kosher salt.
- Pipe or spread frosting onto each brownie bite. Sprinkle with a small amount of coarse sea salt.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Brownie Bite, Sodium 65 mg, Sugar 13 g, TransFat 0 g
BROWNIE CARAMEL PARFAITS
Chris Schnittka of Charlosttesville, Virginia easily transforms brownies, ice cream and caramel topping into a tempting treat. "Layers of toasted coconut and nuts add nice crunch and make this dessert seem fancy," she remarks. "But it really couldn't be simpler to put together."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place pecans and coconut in an ungreased baking pan. Bake at 350° for 10-12 minutes or until toasted, stirring frequently. , Meanwhile, prepare brownie batter and bake according to package directions. Cool on a wire rack; cut into small squares. , When ready to serve, in six parfait or dessert glasses, layer with brownies, ice cream, caramel topping and pecan mixture; repeat layers one or two times.
Nutrition Facts :
CARAMEL BROWNIES
I love to cook. My family can't possibly eat all the sweets I whip up, so my co-workers are more than happy to sample them-particularly these rich, chewy brownies that are full of gooey caramel, chocolate chips and crunchy walnuts. -Clara Bakke, Coon Rapids, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts. , Spoon two-thirds of the batter into a greased 13x9-in. baking pan. Bake at 350° for 12 minutes., Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts., Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife. , Bake for 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool on a wire rack.
Nutrition Facts : Calories 376 calories, Fat 18g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 189mg sodium, Carbohydrate 51g carbohydrate (40g sugars, Fiber 2g fiber), Protein 6g protein.
CARAMEL BROWNIES
Irresistibly decadent, these caramel brownies are an easy throw-together dessert you can make any day of the week. Using a box of Betty Crocker™ Supreme Original Brownie Mix, chopped nuts and semisweet chocolate chips, these cake-like brownies are baked in the oven until at the last minute they're topped with even more nuts, more chocolate chips and a rich, creamy caramel sauce. So simple and easy; the only hard part is waiting for these incredible brownies to cool down before digging in and devouring.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan. In small bowl, combine nuts and chocolate chips; sprinkle half of mixture over batter in pan. Set remaining nut mixture aside.
- Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Meanwhile, place caramels and milk in small microwavable bowl, microwave uncovered on High 30 seconds to 1 minute, stirring every 30 seconds until caramels are melted.
- After removing pan from oven, immediately spoon caramel mixture over brownie; sprinkle with remaining nut mixture. Return to oven and bake an additional 7 to 10 minutes or until caramel is bubbly around edge of brownie. Cool completely on cooling rack, about 2 hours. Before cutting, run knife around edge of pan to loosen. Cut into 4 rows by 4 rows. Store covered at room temperature.
Nutrition Facts : Calories 280, Carbohydrate 37 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 120 mg, Sugar 27 g, TransFat 0 g
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