Festive Snow Topped Brownie Bars Recipes

Steps:

• 1. Preheat oven 350 degrees 2. Grease 13 x 9 baking pan 3. Prepare brownie mix batter according to package directions. 4. Spread batter into prepared baking pan 5. Sprinkle with 1 cup morsels. 6. Bake according to package baking times for 13 x 9 pan size. 7. Cool completely in pan on wire rack. 8. Spread frosting over brownies. 9. Sprinkle with remaining morsels and coconut, if desired. 10. Cut into bars. Store in cool place

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. , Prepare brownie mix batter according to package directions. Transfer to prepared pan. Top with butterscotch chips, coconut and, if desired, pecans. Drizzle with milk. Bake until topping is light golden, 35-40 minutes., Cool completely in pan on a wire rack. Lifting with foil, remove brownies from pan. Cut into bars. Store in an airtight container.

Steps:

• 1. Preheat your oven to 350 and grease a 13 X 9 inch baking pan and set aside.
• 2. Combine flour, cocoa, baking powder and salt in mixing bowl.
• 3. Microwave butter in large, microwave safe bowl on high power for 1 minute; watch not to burn and take out and stir until melted.
• 4. Remove from microwave and stir in sugar, water, eggs and vanilla until all is blended.
• 5. Gradually stir in flour mixture and one cup of morsels.
• 6. Spread into prepared baking pan. Place in oven and bake for 18 to 25 minutes or until a toothpick inserted in center comes our slightly sticky.
• 7. Remove from oven and place on a whir rack to cool completely.
• 8. When cool;spread with whipped topping and sprinkle with remaining morsels and refrigerator until serving time.
• 9. When ready; remove from refrigerator and cut into bars.

Steps:

• Preheat oven to 350°F Grease a 13 x 9-inch baking pan.
• Combine flour, cocoa, baking powder and salt in medium bowl.
• Microwave butter in a large, microwave-safe bowl on HIGH (100%) power 1 minute; stir until melted.
• Stir in sugar and water. Stir in eggs and vanilla extract.
• Gradually stir in flour mixture. Stir in 1 cup Shapes & Morsels. Spread into prepared baking pan.
• Bake 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.
• Cool completely in pan on wire rack. Spread with whipped topping. Sprinkle with remaining Shapes & Morsels.
• Refrigerate until serving time. Cut into bars.

Steps:

• Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, and line with parchment paper, leaving a 1 1/2-inch overhang on both sides (this will help you remove the brownies from the pan later).
• Make the brownies: Place a medium heat-safe bowl over a medium pot of simmering water. Place the chocolate, butter, brown sugar and granulated sugar into the bowl. Heat, stirring frequently, until the mixture is evenly melted. The mixture will be grainy; that's O.K.
• Whisk the eggs into the chocolate mixture one at a time, then whisk in the vanilla extract. Add the flour, baking powder and salt and mix with a silicone spatula just until incorporated. Pour into the prepared pan and spread into an even layer.
• Bake the brownies until a toothpick inserted into the center comes out with a few moist crumbs, 30 to 35 minutes. Cool completely.
• Make the peppermint filling: In the bowl of an electric mixer fitted with the paddle attachment, on medium-low, mix the confectioners' sugar, sweetened condensed milk, peppermint extract, vanilla extract and salt to combine. When the mixture appears well combined, scrape down the bowl well once, then mix on medium speed for 2 to 3 minutes. During mixing, the mixture will appear light and fluffy, but when you stop, it may look softer and more liquid. That's O.K.
• Spread the peppermint mixture over the surface of the cooled brownies and spread into an even layer. (It will be stiff but spreadable.) Transfer to the refrigerator and chill for 15 minutes.
• While the brownies chill, make the glaze: Place a medium heat-safe bowl over a medium pot of simmering water. Place the chocolate, cream, butter and salt in the bowl. Heat, stirring frequently, until the mixture is evenly melted. (Alternatively, this can be done in the microwave in a microwave-safe container in 15-second increments until fully melted.) Let the glaze cool for 5 minutes.
• Pour the glaze over the chilled brownies and spread into an even layer. Sprinkle the crushed peppermints evenly over the surface. Return to the refrigerator to chill until the chocolate is fully set, about 45 minutes more.
• Use the parchment paper to lift the brownies out of the pan and use a sharp knife to cut them into 15 even pieces. For cleanest slices, dip the knife into warm water and dry with a clean towel in between each cut. Store in an airtight container at room temperature for up to one week.