Wednesday, May 16, 2012

Snickers Brownies

How can you NOT make a recipe called  Snickers Brownies????  I got this from Pinterest, but the link goes here.  I also love the other ideas on her site.  She has great gift and craft ideas as well as recipes.  Here's the recipe.  It is rather long but not as hard as it might look, just a little time consuming.

Snickers Brownies
Brownie Layer
1 box of brownie mix, I prefer Betty Crocker's Fudge or Dark Chocolate mixes
Ingredients called for on box
1/4 cup hot fudge topping, unheated, straight from the jar

Nougat Layer *Adapted from How Sweet It Is
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
2 (7 oz.) jars marshmallow creme (@1 1/2 cups)
1/4 cup peanut butter
1 1/2 cups salted peanuts, roughly chopped
1 teaspoon vanilla

Caramel Layer
1 (17 oz.) jar of caramel, preferably Mrs. Richardson's Butterscotch Caramel

Candy Bar Topping
1 1/4 cups chocolate chips
1/4 cup peanut butter.

Prepare brownie batter according to package directions for a 9x13-inch pan, adding 1/4 cup hot fudge ice cream topping, unheated and straight from the jar to the batter. Make sure to follow the high altitude directions if you live at high altitude. Cool completely.


Melt butter in a saucepan over medium heat. Add sugar and milk, stirring until dissolved. Bring to a boil. Add in the marshmallow creme (I didn't measure, because how exactly do you measure that sticky fluff? I used one complete 7 oz. jar and most of the second jar), peanut butter, and vanilla stirring until smooth. Turn off heat and fold in peanuts. Pour evenly over cooled brownies. Use a spatula to help spread the mixture. Cool. I stick the brownies in the freezer for about 15 minutes.


Scoop caramel topping into a heavy bottomed saucepan and heat over low until caramel is soft and easy to stir. Pour the caramel over the nougat layer. Make sure to pour it evenly across the nougat covering as much as the surface as you can. This makes it easier to spread the caramel with a spatula. Let cool. Again, I usually stick this in the freezer for about 15 minutes. Scoop caramel topping into a heavy bottomed saucepan and heat over low until caramel is soft and east to stir rather than mess with hot.

Melt chocolate chips and peanut butter together in a saucepan over low heat, stirring occasionally, until smooth. Pour over nougat layer and cool completely. I usually stick them in the fridge until the chocolate is set. They chocolate gets pretty soft when left out, so I like to store these in the fridge and let them set out for a few minutes before cutting them. You want the chocolate to be cool enough to be set, but warmed up just a bit so that they are soft enough to cut more easily. Enjoy!



The picture on her blog looks great!  Mine, not so much:



So, what did I change? (cause you know I did!)  I made the brownie and nougat layers exactly as stated.  I used 2 small jars of the regular caramel ice cream topping you get at the store (Smucker's brand)  If I make this again, I'd try to find a thicker type of caramel.  The caramel topping I used was too thin and the top chocolate layer kept sliding off, which you can see in the picture.  The top layer is what I really changed and wish I hadn't.  I just used a can of milk chocolate frosting and the 1/4 C peanut butter (mixed and melted).  It was too much chocolate - I know, I was as shocked as you to find out that there is such a thing as too much chocolate!  The final product was extremely rich and I think a lot of that was the top layer.  I'd go with semisweet chocolate chips next time like the recipe says.  
The family verdict:  Kelin liked it but said it took him 2 glasses of milk to get his piece down.  I guess it didn't occur to him to save the rest for later when he'd had enough. :)  Lance said, "Well, it tastes like a Snickers."  And it really does!  But he agreed that it was too rich.  3 stars.
Bottom line:  I'd make it on special occasions (and follow all directions!), but not all the time.  It is a little  time consuming to make often. 

~Peace
Dawn

**Update to the caramel layer!  Remember how in my post above I said the caramel layer was a bit runny and the top chocolate layer slid off?  Well, I've found a different caramel idea using melted caramel candy pieces at How Sweet It Is.  I haven't tried it yet, but I will the next time I make these.

caramel layer
1 14-ounce bag of caramels
1/4 cup whipping cream
Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.
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3 comments:

  1. Not sure why some of the text is highlighted white :( Hmmmmm....

    ReplyDelete
  2. Might want to go in and just see if it highlighted on accident.. blogger does some weird things once in awhile..
    This looks good..but not for this girl.. I am not a choc. lover at all.. really not a sweet girl... I am sweet enough... LOVE ya.. have a great weekend..

    ReplyDelete
  3. I wish I wasn't such a chocoholic! I have a crazy sweet tooth! :) I'm trying to do better though and not eat as many sweets. It's hard though!

    ReplyDelete

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