Saturday, November 13, 2010
Cookie Recipe #315 - Candy Bar Brownies
There are no candy bars in this bar cookie, but the combination of chocolate, peanut butter, and peanuts makes it taste like one.
Ingredients: 1 1/4 cups finely crushed graham cracker crumbs (about 18 crackers), 1 1/4 cup granulated sugar, 1/4 cup finely chopped dry-roasted peanuts, 1/2 cup butter, melted, 1/2 cup butter, 2 ounces unsweetened chocolate, chopped, 2 eggs, 1 teaspoon vanilla, 2/3 cup all-purpose flour, 1/2 cup chopped peanuts. Frosting: 1/4 cup butter, softened, 2 tablespoons peanut butter (I used chunky), 2 cups sifted powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla, 1/4 cup honey-roasted peanuts or regular peanuts for sprinkling on top.
Instructions: Preheat oven to 350 degrees. In a medium bowl, combine graham crackers, 1/4 cup of the sugar, and the 1/4 cup finely chopped peanuts. Stir in the 1/2 cup melted butter. Press mixture evenly into bottom of an ungreased 11x7x1 1/2-inch baking pan. Bake in preheated 350 degree oven for 5 minutes; cool while making the filling as follows:
In a large heavy saucepan melt 1/2 cup butter and the chocolate over low heat, stirring occasionally. Remove from heat. Stir in the remaining 1 cup sugar, the eggs, and vanilla. Stir just until combined. Stir in flour and the 1/2 cup chopped peanuts. Spread evenly over crust.
Bake for 20 minutes more. Cool completely in pan on a wire rack.
Make frosting: In a small mixing bowl beat the 1/4 cup softened butter with peanut butter for 30 seconds. Gradually add 1 cup of the sifted powdered sugar, beating well. Add in 1 tablespoon milk and the vanilla. Gradually beat in additional 1 cup of sifted powdered sugar and enough milk to make of spreading consistency.
Spread frosting over completely cooled brownies and top with peanuts. Cut into squares and serve.
Makes 24-48 brownies, depending on size of squares.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.