Candy Bar Brownies
Source of Recipe
Christmas Cookies 2000
List of Ingredients
1 1/4 cups finely crushed graham crackers -- (about 18 crackers)
1/4 cup sugar
1/4 cup finely chopped dry-roasted peanuts
1/2 cup butter -- (no substitutes),
melted
1/2 cup butter or margarine
2 ounces unsweetened chocolate -- cut up
1 cup sugar
2 eggs
1 teaspoon vanilla
2/3 cup all-purpose flour
1/2 cup chopped peanuts
PEANUT BUTTER FROSTING:
1/4 cup butter or margarine
2 tablespoons peanut butter
2 cups sifted powdered sugar
1 tablespoon milk
1 1/2 teaspoons vanilla
GARNISH:
1/4 cup honey-roasted peanuts or regular
peanutsRecipe
FOR CRUST, combine graham crackers, the 1/4 cup sugar, and the 1/4 cup finely chopped peanuts in a medium mixing bowl. Stir in the 1/2 cup melted butter. Press mixture evenly into the bottom of an ungreased 11 x 7x 1 1/2-inch baking pan. Bake in a 350ºF oven for 5 minutes; cool.
FOR FILLING, melt the 1/2 cup butter or margarine and the chocolate in a heavy large saucepan over low heat, stirring occasionally. Remove from heat; stir in the 1 cup sugar, eggs, and vanilla. Stir just till combined. Stir in flour and the 1/2 cup chapped peanuts. Spread evenly aver crust.
BAKE 20 minutes more. Cool completely in pan on a wire rack. Spread with Peanut Butter Frosting. Cut brownie into small squares. (Or cut into 24 larger hats.) Place a few honey-roasted or regular peanuts on each square. If desired, place each brownie in a small candy cup. Makes 50 to 70 small squares.
PEANUT BUTTER FROSTING: Beat 1/4 cup butter or margarine and 2 tablespoons peanut butter in a bowl with an electric mixer on low speed for 30 seconds. Gradually add 1 cup sifted powdered sugar, heating well. Beat in 1 tablespoon milk and 1/2 teaspoon vanilla. Gradually heat in 1 cup additional sifted powdered sugar and enough milk to make a frosting of spreading consistency.
|
Â
Â
Â
|
member logon
