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    Desserts: Baby Ruth Cream Cheese Brownie


    Source of Recipe


    Source: The Candy Bar Cookbook by Alison Inches and Ric McKown

    List of Ingredients




    1 box brownie mix

    For the cream cheese swirl:
    4 Baby Ruth candy bars (2.1 oz. bars)
    8 oz. cream cheese, room temperature
    1 egg
    1/2 C. sugar
    1/2 t. vanilla

    Recipe



    Preheat oven to 350° F. and spray a 13 x 9-inch pan with nonstick spray.

    Chop the candy bars into 1/4-inch chunks. Make the brownies according to the package directions but Do not bake yet.

    In a mixing bowl, cream the softened cream cheese, egg, sugar and vanilla on high until well blended. Fold in chopped-up candy bars.

    Spread the brownie batter in the bottom of the prepared pan. Spoon the cream cheese mixture on top of the brownie mix. Using a knife, swirl the cream cheese and brownie mix together to create a marble effect.

    Bake for 35 - 40 minutes or until a toothpick inserted in the center comes out clean. Cool. Cut into squares.


 

 

 

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