CANDY CORN AND PEANUT-TOPPED BROWNIES
Just right for Halloween! The orange, yellow and white candy corn gives these brownies a decided Halloween flair! What's more, if you use the brown, orange and white candy corn, this recipe is appropriate for Thanksgiving. Use the green red and white candy corn at Christmas time. There is even a candy corn for Easter nowadays. The salted peanuts contrast flavorfully with the sweet cereal and candy corn. You can use the lightly salted dry roasted peanuts, if you wish. Recipe comes from an old grocery check-out stand cookbooklet.
Provided by Lorraine of AZ
Categories Dessert
Time 1h
Yield 36 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Grease bottom only of a 13" x 9" baking pan. Or line the pan with aluminum foil which will facilitate removal.
- In a medium bowl, combine brownie mix, oil, water and eggs; stir until well-blended. Spread in bottom of prepared pan. Bake in preheated oven for 28-30 minutes or until a toothpick inserted 2 inches from side of pan comes out almost clean.
- Remove pan from oven. Immediately sprinkle marshmallows evenly over warm base Return to oven; bake an additional 1-2 minutes or until marshmallows just begin to puff. Cool while preparing topping.
- In a large saucepan, combine brown sugar and corn syrup; blend well. Cook over medium heat until mixture comes to a boil, stirring constantly. remove from heat. Stir in peanut butter until well blended.
- Add cereal, peanuts and candy corn; mix well. Immediately spoon warm topping over marshmallows; spread to cover. Cool 1 hour 15 minutes or until completely cooled. Cut into bars.
CANDY CORN & PEANUT -TOPPED BROWNIES
Make and share this Candy Corn & Peanut -Topped Brownies recipe from Food.com.
Provided by venus2
Categories Bar Cookie
Time 50m
Yield 36 bars
Number Of Ingredients 11
Steps:
- Heat oven to 350°.
- Grease bottom only of 13x9 pan.
- In medium bowl, combine brownie mix with oil, water and eggs; stir until well blended.
- Spread in bottom of pan.
- Bake @ 350 for 25-30 minutes.
- Remove from oven & immediately sprinkle marshmallows evenly over warm brownies.
- Return pan to oven for 1-2 minutes.
- Cool while preparing topping.
- In a large saucepan, combine brown sugar & corn syrup; blend well.
- Cook over medium heat until mix comes to a boil, stirring constantly.
- Remove from heat & add peanut butter.
- Stir until well blended.
- Add cereal, peanuts & candy corn; mix well.
- Immediately spoon warm topping over marshmallows; spread to cover.
- When completely cool cut into bars.
Nutrition Facts : Calories 217.7, Fat 12, SaturatedFat 2, Cholesterol 17.6, Sodium 154.9, Carbohydrate 24.9, Fiber 1, Sugar 15, Protein 4.5
CANDY CORN AND PEANUT TOPPED BROWNIES
What could be better than a brownie? Try adding Chex® cereal, marshmallows, peanut butter, peanuts and candy corn to give it a crunchy, nutty candy spin.
Provided by Allrecipes Member
Time 2h
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F. Grease bottom only of 13x9 inch pan with shortening.
- Prepare brownies according to package directions.
- Remove from oven and immediately sprinkle marshmallows over warm brownies.
- Return to oven and bake 1 to 2 minutes longer, or until marshmallows just begin to puff. Remove from oven and cool while making topping.
- In 3-quart saucepan, mix brown sugar and corn syrup. Cook over medium heat, stirring constantly until mixture boils. Remove from heat and stir in peanut butter until well blended. Add cereal, peanuts and candy corn and stir until coated. Spoon warm topping over marshmallow layer immediately and spread to cover.
- Cool completely, for about 1 hour 15 minutes.
Nutrition Facts : Calories 176.9 calories, Carbohydrate 27.2 g, Cholesterol 0 mg, Fat 7.1 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 135.4 mg, Sugar 9.5 g
PEANUT BUTTER BROWNIES
Joanna Gaines of Magnolia Table in Waco, Texas, developed this recipe for a layered treat that combines the best of a brownie, a candy bar and an ice cream sandwich. The fudgy texture of brownies makes a perfect base for peanut butter and a fluffy chocolate topping. You can use a different chocolate frosting or glaze for the top layer, depending on what ingredients you have on hand.
Provided by Julia Moskin
Categories snack, cookies and bars, finger foods, dessert
Time 45m
Yield 24 servings (1 9-by-13-inch baking pan)
Number Of Ingredients 14
Steps:
- Prepare the brownies: Heat the oven to 350 degrees. Coat a 9-by-13-inch pan lightly with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the two long sides.
- In a small saucepan, heat the butter and cocoa over low heat until the butter melts, about 5 minutes. Whisk to combine then set aside to cool, 5 minutes.
- In a stand mixer fitted with the paddle attachment, combine the granulated sugar, flour and salt. Add the butter mixture and beat on medium speed until well blended, 1 to 2 minutes. Add the eggs one by one, incorporating each before adding the next, then add the vanilla and mix until combined.
- Spread the mixture evenly in the prepared pan. Bake until a tester inserted into the center comes out with a few moist crumbs, 20 to 25 minutes.
- Let the brownies cool completely, about 30 minutes.
- Prepare the topping: Add the peanut butter to a microwave-safe bowl and microwave until softened, about 15 seconds. Stir it well to distribute heat evenly then spread it in an even layer on top of the brownies. Freeze the brownies for at least 30 minutes.
- Prepare the frosting: In a medium saucepan, melt the butter and marshmallows over medium heat, stirring often, until both are melted and no lumps remain, about 5 minutes. Add the confectioners' sugar, milk and cocoa, and whisk until smooth, about 2 minutes.
- Spread the frosting over the peanut butter layer and freeze for 30 minutes.
- Remove the brownies from the pan: First, cut the brownies away from the pan edge on both short sides, then lift them out using the parchment paper handles. Cut into 24 squares. Keep refrigerated.
PEANUT BUTTER CUP BROWNIES
Bake a sweet treat just like your favorite peanut butter candy cup but made with brownie and peanut butter cookie mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 48
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Cut about 1/2 inch off around top of each of 48 regular-size foil baking cups. Place cup in each of 48 regular-size muffin cups.
- In large bowl, stir together Brownie Mixture ingredients until well blended. In another large bowl, stir together Cookie Filling ingredients until dough forms. Spoon and spread 1 measuring teaspoon brownie mixture evenly into bottom of each foil cup. Shape 1 measuring teaspoon cookie filling into a ball; flatten into 1-inch circle. Place on top of brownie mixture in each foil cup. Spoon and spread 1 measuring teaspoon brownie mixture over cookie filling in each cup.
- Bake 11 to 13 minutes or until toothpick inserted into edge comes out clean. Spoon generous teaspoon melted chocolate on top of each, spreading chocolate to edge of foil cup. Remove cups from pan. Refrigerate 30 minutes to set chocolate.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 3 g, TransFat 0 g
PEANUT BUTTER CANDY-TOPPED BROWNIES
You can't beat the classic flavor combo of chocolate and peanut butter, and these Reese's Pieces brownies deliver in a huge way. Chocolaty brownies with peanuts are topped with a creamy peanut butter frosting, peanut butter-chocolate candies and a chocolate drizzle for a chocolate-peanut butter lover's dream come true. Bake up a batch of these decadent Reese's Pieces peanut butter brownies, and watch them disappear before your very eyes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325° for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in 1/4 cup of the peanuts. Spread in pan.
- Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour 30 minutes.
- In small bowl, mix frosting and peanut butter until blended. Spread on top of brownie. Sprinkle remaining 1/4 cup peanuts over top.
- In small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds. Stir; continue to microwave in 15-second intervals until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Sprinkle candies over top.
- Cut into 4 rows by 4 rows. Store loosely covered at room temperature.
Nutrition Facts : Calories 380, Carbohydrate 49 g, Cholesterol 10 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Brownie, Sodium 200 mg, Sugar 35 g, TransFat 0 g
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