Grandma Bevie's Butterscotch Pie

This is my husband's very favorite pie in the whole world!   The only problem is that Grandma Bevie makes the best butterscotch pie and honestly I don't think any attempt I make at making this pie for him will come close to being as good as hers.  This year we are not with his family for Thanksgiving which means that it is my turn to try to make this pie.   I have faced the fact that mine will never be as good as hers and I am ok with that!   So here is my attempt at it!

1 frozen pie shell that you bake ahead of making this filling (follow the instructions on the pie shell bag or box to bake it.)

2 cups of milk hot ( that means put 2 cups of milk in a sauce pan and heat it up but keep stirring because you don't want to scald the milk- just heat it up)  I would say use medium heat for this project!!

In a separate bowl combine:

1 cup of brown sugar (You may need to add a little more- I think I added 1/4 c more.)
1/2 cup sugar
a pinch of salt
and 3 beaten egg yolks

Mix that together!

When the milk is hot, add the sugars, salt and egg mixture in to the sauce pan and keep stirring...never quit stirring!

Then add to the sauce pan still stirring:
1/2 C of flour
1 tablespoon of butter or margerine
1 teaspoon of vanilla

Still over medium heat keep stirring the mixture until everything is mixed in very well and watch for it to thicken.   You can feel that it is thickening.  Take this off the unit and set aside to let cool for a few minutes.   Then you pour the filling in to the baked pie shell and let it cool and set up.  Refrigerate and enjoy with whipped cream on it. 

Molten Chocolate Lava Cake

Wow this is becoming a new family favorite and it is so simple to make!

If you are in the mood for gooey chocolate goodness- try this one out and don't wait!

1 Chocolate Cake Mix- follow the directions on the box to make the batter

1 can of chocolate frosting or you could make some frosting- I had left over chocolate cream cheese frosting that I had made to go with the Chocolate Sour Cream Cupcakes so I used that- it was heaven!

I got a deep covered baker from The Pampered Chef and I cooked my cake in the microwave!!! in 12 minutes!!!

Here is the link- http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=13833&words=Deep Covered Baker

I poured the cake batter in to my pampered chef deep covered baker after I sprayed it with cooking spray to keep the cake from sticking to it. Then you use a spoon or a scoop to scoop balls of frosting on to the top of the batter- I did about 6 scoops of frosting- but they were big scoops (you will be using the whole container of frosting).

Then put the lid on the deep covered baker and pop it in the microwave- yes I said microwave. Cook for 12-14 minutes but keep checking it after 10 minutes- because you don't want to over cook it.


Dust with confectioners sugar before serving- you can serve warm or cold. Refrigerate leftovers of the cake.

It comes out warm and full of decadent gooey chocolate goodness. Enjoy with a scoop of ice cream or a glass of milk!

Linked to:
www.remodelaholic.com

Chocolate Sour Cream Cupcakes

I made these for dessert after our Sunday dinner today. Delicious!

1 package plain devils food cake mix
2 tablespoons unsweetened cocoa powder ( I will say that this gives your batter a more bitter taste- kind similar to dark chocolate so you may want to only put one tablespoon of cocoa powder or plan to add 1/4 C of sugar to your batter if you add 2 tablespoons and feel it is a little strong of a taste.
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
3 large eggs
1 teaspoon pure vanilla extract

Preheat your oven to 350 degrees and line your cupcake pans (cupcake liners) or spray your pans with cooking spray if you don't want to use liners.

Mix all of these things together in a mixing bowl and then pour the batter into the lined cupcake pans, filling each cupcake line three quarters of the way full. Place the pans in the oven.

Bake the cupcakes for 28-30 minutes. The cupcakes are done when lightly pressed with your finger and a toothpick inserted in the center comes out clean. After 5 minutes remove your cupcakes and place them on a wire rack to cool- it should take about 15 minutes.

During this time you can prepare the Chocolate sour cream or Chocolate cream cheese frosting.

Chocolate Sour Cream Frosting

4 tablesppons of butter
3 oz of semisweet Chocolate finely chopped
1/2 c sour cream
2 1/4 cups confectioners sugar (powdered sugar)
2 tablespoons hot water
1 teaspoon pure vanilla extract

Place butter and chocolate in saucepan and melt over low heat 3-4 minutes. Stir the mixture until the chocolate is melted and smooth. Let cool slightly and then stir in the sour cream.

Transfer the mixture to a lartge mixing bowl. With an electric mixer on low speed and half the powdered suger and 1 tablespoon of hot water, mix it well. Then add remaining powdered sugar and water and continue mixing until the frosting comes together into a spreadable consistency without lumps. Stop the machine, add the vanilla and blend well, 30 seconds.

Use at once on the cake or cupcakes of your choice.


Chocolate Cream Cheese Frosting

1 package cream cheese
1 stick (1/2) cup of margerine or butter
1/2 cup unsweetened cocoa powder
1 teaspoon pure almond or vanilla extract
4 cups powdered sugar

Soften your cream cheese and butter in the microwave for 30 seconds and when soft add the cocoa powder and the almond or vanilla extract (I used the vanilla extract because I thought the flavor would go better with the sour cream chocolate cupcakes)

Gradually add in the 4 cups of powdered sugar- but I didn't use all 4 cups- so add them until you have the consistency that you like- if the mixture is too thick you can add a few drops of milk to help thin it out a bit.

Frost your cupcake or cake! Enjoy!

S'More Cookie Bars

I am taking a dinner to a family tonight and I needed a sweet treat to complete their meal and of course any chance I have to make a dessert I do ! :)

My daughter (4 1/2) and I made these together- this recipe would be an easy one to make with your kids!

3/4 Cups Margerine
3 cups graham cracker crumbs
1 pkg of semi sweet chocolate chips
1 cup butterscotch chips
1 cup mini marshmellows (my daughter wanted to use the colored ones- hope they still taste good!)
1 can sweetened condensed milk (14 oz)



Preheat the oven to 350 degrees. In a 13X9 baking pan combine the graham cracker crumbs and the margerine and spread to cover the bottom of the pan evenly. Try to evenly sprinkle the chocolate chips next and then the butterscotch chips and then on top of that the sweetened condensed milk evenly over the mixture. Bake for 25 minutes or until bubbly. Let it cool completely before serving. You can also stick it in your fridge to cool- but if you bake it in a glass baking pan- let it cool down a bunch before you put it in the fridge- you don't want to risk your pan shattering.

Cut in to squares and serve! Yumm!

Oreo Cheesecake

Ingredients
· 2 cups chocolate sandwich cookie crumbs
· 2 tablespoons butter, melted
· 1/4 cup packed brown sugar
· 1 teaspoon ground cinnamon
· 2 pounds cream cheese, softened
· 1 1/4 cups white sugar
· 1/3 cup heavy whipping cream
· 2 tablespoons all-purpose flour
· 1 teaspoon vanilla extract
· 4 eggs
· 1 1/2 cups chocolate sandwich cookie crumbs
· 16 ounces sour cream
· 1/4 cup white sugar
· 1 teaspoon vanilla extract
· 1 cup heavy whipping cream
· 1 1/2 cups semisweet chocolate chips
· 1 teaspoon vanilla extract
Directions
1. Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
2. In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.
3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.
4. Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!

The Best Ever Pumpkin Pie Cake

from COOKS.COM

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Read more about it at www.cooks.com/rec/view/0,171,129178-252194,00.html
Content Copyright © 2010 Cooks.com - All rights reserved.

1 large 29 oz can pumpkin
1 box yellow cake mix
1 cup milk
1 tsp cinnamon
1 cup melted butter
1/8 tsp cloves
1/2 tsp salt
3 eggs
1 cup sugar
1/4 tsp ginger
1/8 tsp nutmeg

Prepare pumpkin mixture pour in a 9" by 13" cake pan. Sprinkle yellow cake mix over pumpkin mixture. Melt butter pour over yellow cake. Bake at 350 for 1 hour.
Enjoy hot or cold.

Peanut Butter Apple Crisp

This came from The Gooseberry Patch website from Autumn in the Country cookbook. Apples and Peanut Butter....sounds so good for fall! Try it out!

1 c. all-purpose flour

1-1/2 c. brown sugar, packed

1 t. cinnamon

3/4 c. creamy peanut butter

1/3 c. butter

6 to 8 tart apples, cored, peeled and thinly sliced

2 T. lemon juice

1 t. lemon zest



Combine flour, brown sugar and cinnamon in a medium bowl. Cut in peanut butter and butter until mixture resembles coarse crumbs, set aside. Arrange apple slices in a lightly greased 13"x9" baking pan; sprinkle with lemon juice and zest. Top apples with crumb mixture; bake at 350 degrees for 35 to 45 minutes. Serves 10 to 12.

Brownie Batter Chocolate Fudge Cupcakes

I found this on one of my favorite blogs to read
www.kevinandamanda.com
I can hardly wait to make these beauties!!! Chocolate, Chocolate and more chocolate! Yummmm!

BROWNIE BATTER

1/4 cup butter, melted
1/3 cup fat-free sweetened condensed milk
1/3 cup milk
1 (18.25 oz) box devil’s food cake mix

Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined. Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight.

CUPCAKES

1 (18.25 oz) box devil’s food cake mix
1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
2 cups mini semi-sweet chocolate chips

Preheat oven to 325 degrees. Spray a muffin tin with cooking spray and line with cupcake liners. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. Stir in chocolate chips. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 mins. Allow to cool completely before frosting.

FROSTING

5 sticks butter, softened
8 oz powdered sugar
1.5 cups unsweetened cocoa powder (Hershey’s Special Dark Cocoa)
a pinch of table salt
1.5 cups light corn syrup
2 tsp vanilla extract
16 oz milk chocolate chips

Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins. Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape the bowl as needed. Add the corn syrup and vanilla and process until just combined, about 5-10 seconds. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. You can use a mixer for this too, if you don’t have a food processor, just don’t whip the butter too much! :) Adapted from Cook’s Illustrated.

Makes & frosts 36 cupcakes.

Classic Pear Crisp

Ingredients
1 cup rolled oats
1/3 cup brown sugar
1/2 cup all-purpose flour
1 teaspoon finely chopped crystallized ginger
1 teaspoon ground cinnamon
1/4 cup butter
2 tablespoons white sugar
2 tablespoons all-purpose flour
2 teaspoons finely chopped crystallized ginger
8 cups peeled and sliced pears
1 pint vanilla ice cream
Directions
1.Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
2.In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
3.In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
4.Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.

I left out the ginger- and it was just fine! :)

Pumpkin Cupcakes with Spiced Cream Cheese Frosting

Get ready for the pumpkin recipes! They are my favorite so I collect them like crazy!

This one came from
T.D.F.Recipes (To Die For)
http://rachelleunderwood.blogspot.com/ She has wonderful recipes go visit her blog! :)

1 cup all-purpose flour


1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 extra-large eggs, at room temperature

1 cup canned pumpkin purée (8 ounces), not pie filling

1/2 cup granulated sugar

1/2 cup light brown sugar, lightly packed

1/2 cup vegetable oil

1 (8oz) pkg cream cheese

1 lb powdered sugar (more or less)

1 tsp pumpkin pie spice

1/4 c butter, softened

1 tsp vanilla extract


Preheat the oven to 350 degrees. Line a muffin tin with 12 cupcake liners. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined. Divide the batter among the prepared tins and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely. For the frosting, combined softened cream cheese, with softened butter, whip together until smooth. Add powdered sugar gradually, while beating. Add vanilla, and pumpkin pie spice. Adjust the sweetness of frosting you your taste, add more powdered sugar if needed. Spread frosting on cupcakes, be generous.

Earthquake Cake

2/3 cup coconut
2/3 cups chopped pecans
2/3 cup chocolate chips
18 ox german chocolate cake mix
8 oz pkg cream cheese
1 stick margerine
1 lb. powdered sugar (Confectioners Sugar)

*Sprinkle coconut, pecans, and chocolate chips in bottom of a greased 9 X12 pan.

*Mix cake mix according to package directions. POur over top of coconut, pecans, and chocolate chips.

*Melt cream cheese and margerine and stir in powered sugar. Spread over the top of the cake batter. Spread topping a bit thicker at the edges.

Bake for 40-50 minutes at 350 degrees.

Frozen Lemonade Squares!

Sorry for the delay in posting new recipes! I have been enjoying the summer with my family. We just got back from a fun family vacation to Yellowstone National Park-it was so beautiful! If you have never been there before- I highly recommend it as a place you must see in your lifetime!

So here is the recipe- we needed something cool and refreshing for the summer!

18 Squares Honey Maid Cinnamon grahams, finely crushed.
2 tablespoons melted margerine or butter
1 quart of fat free no sugar added vanilla ice cream softened
6 oz frozen lemonade concentrate, thawed (you choose yellow or pink :) )
1/2 cup cool whip free whipped topping

*mix crumbs and margerine. Press firmly onto bottom of 9 inch square pan.

*beat ice cream and lemonade concentrate in large bowl with electric mixer on medium speed until well blended. Spread over crust.
*freeze 4 hours or until firm
*Cut into squares to serve. Top each square with a dollop of whipped cream. Garnish each with a fress strawberry if desired.

Cream Filling for Cupcakes

I found this recipe on a great website! Go check it out- tons more cupcake recipes there!
http://www.evilshenanigans.com/2009/02/cream-filling-for-cupcakes/

Make your favorite cupcakes- whether that be from scratch or from a box- as directed.


Cream Filling Enough to fill and decorate 24 cupcakes

2 tsp very hot water
1/4 tsp salt
1 (7 oz) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla

Dissolve the salt in the hot water and allow to cool.

Whip the marshmallow cream, shortening, powdered sugar, and vanilla until it begins to get fluffy. Add the water and whip well.

Yum Yum! Hostess Cupcakes, move over- these are even better- if that is possible! :)

Buckeye Brownies

This recipe was posted on Facebook today through the Gooseberry Patch Cookbooks. I can hardly wait to make these!!! Peanut Butter and Chocolate!! Yummmmm!!!!

Buckeye Brownies, from Almost Homemade cookbook, submitted by Heather Prentice of Mars, PA

19-1/2 oz. pkg. brownie mix
2 c. powdered sugar
1/2 c. plus 6 T. butter, softened and divided
8-oz. jar creamy peanut butter
6-oz. pkg. semi-sweet chocolate chips

Prepare and bake brownie mix in a greased 13"x9" baking pan according to package directions. Let cool. Mix powdered sugar, 1/2 cup butter and peanut butter. Mix well and spread over cooled brownies. Chill for one hour. Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally. Spread over brownies. Let cool; cut into squares. Makes 2 to 3 dozen.

Beignets ( Pronounced-Benyays)

I heard about these tasty little treats while watching the Princess and the Frog with my kids. I thought it would be fun to make some!

1 pack dry yeast
1/2 cup sugar
2 eggs
4 + cups of flour
1 1/2 cups of warm water
1 teaspoon Salt
1 cup evaporated milk, undiluted
1/4 soft shortening
Oil for frying
Confectioners Sugar (Powdered Sugar)

In a large bowl sprinkle yeast over water and stir to dissolve. Let it sit for a few minutes so the yeast will get nice and warm and happy! (You want your yeast to be warm and happy so it doesn't die) Add the sugar, salt, eggs and milk. Blend with a rotary beater. Add four cups of flour.

Cover and chill overnight.

Roll out on floured board to 1/8 inch thickness (if you want to skip the floured part- get your board wet and then roll your dough out on it- the wetness will keep the dough from sticking- same goes for your hands- run them under the water before touching the dough and the dough won't stick to your hands) Cut in to 2 1/2 inch squares.

Deep fry at 360 degrees 2 to 3 minutes or until lightly browned on both sides. Drain on paper towels.

Sprinkle heavily wit confectioners sugar.

Makes about 5 dozen.
Dough keeps well in refrigerator for several days. Cover the bowl with plastic wrap (to keep the dough from sticking to the plastic wrap I spray mine with cooking spray) and punch down occaisionally.

These are just like scones! Delicious!

Strawberry Cream Cupcake Desserts

This recipe came from The Pampered Chef!

Crust and Cake

1 1/2 cups mini pretzel twists (about 3/4 Cup crushed)
1/4 cup butter, melted
2 tbsp sugar
1 small pkg white cake mix (9 oz)
1/2 cup sour cream
1 egg
1 tbsp water
1/2 tsp vanilla

Filling and Garnish

2 1/2 cup thawed frozen whipped topping, divided
2/3 cup strawberry ice cream topping, divided
1 cup sliced strawberries

1. Preheat the oven to 350 degrees. Place liners in the wells of the muffin an. For crust place pretzels into a large resealable plastic bag and finely crush. Combine pretzel crubs, butter and sugar nd mix well. Put pretzel crumbs in the bottom of each liner and press in to the liners.

2. Combine cake mix, sour cream, egg, water and vanilla and mix until smooth. Divide batter evenly among prepared muffin cups. Bake 18-20 minutes. Remove from the oven and cool for 10 minutes. Remove cupcakes from pan and cool completely.

3. Meanwhile combine 1 up of the whipped topping and 3 tbsp of the strawberry ice cream topping; mix well. Gently toss strawberries with 1 1/2 tbsp. of the strawberry ice cream topping.

4. When ready to serve, remove paper liners from cupcakes. Slice off tops of cupcakes. For each serving place bottom of cupcake on serving plate- scoop filling over center of the cupcake. Spoon rounded tablespoon of strawberries and juice over filling: top with cupcake top. Pipe whipped topping over desserts and drizzle with about 1 tsp slightly warmed remaining ice cream topping. Serve immediately.

Individual Minature Cheesecakes

This is a recipe that is lower in calories, fat and carbs. How can this be with a cheesecake? Try this recipe and see for yourself!

1 cup 5% ricotta cheese
1 cup low fat cottage cheese
1/3 cup sugar
1 medium egg
1/4 cup sour cream
1/2 teaspoon cornstarch
1/8 teaspoon vanilla extract

(I made this last night and I think I will add 1/2 a tsp of lemon juice to give it a little tang next time- it was really good and I will fix it again but it needs a little lemon juice- Just my two cents! :)

Topping: Fresh Fruit of your choice

In a food processor, combine ricotta chese, cottage cheese and sugar:puree until smooth. Beat in egg. Blend in sour cream, corn starch and vanilla until well mixed. Divide batter among muffin cups. Set muffin tin in larger pan and pour in enough hot water to come half way up sides. Bake 30-35 at 350 degrees or until tester inserted in the center comes out clean. Remove from water bath; cool on wire rack. Chill.

Serve with frest fruit of your choice on top.

127 calories
8 grams Fat
9 grams Carbohydrates
0 fiber

Snickerdoodle Cake

Ok I seem to be on a roll with the desserts lately so I'll add this one too! This is another recipe that you use a cake mix to make.

1 package white cake mix
1 Cup whole milk
8 tablespoons (1 stick) butter melted
3 large eggs
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon

Preheat the oven to 350 degrees and grease and flour two 9 inch round cake pans. Mix together the above ingredients until batter is smooth. Divide the batter between the two pans and place them in the oven side by side.

Bake cakes for 27-29 minutes until they are golden brown an spring back when lightly pressed with your finger. Let the cakes cool for 10 minutes and then invert them on a wire rack to cool. Place another wire rack on top of the cakes and flip them over so that they are right side up and allow to cool completely.

When cool frost with this frosting:

Cinnamon Buttercream Frosting

1 stick of butter at room temperature
3 3/4 cups confectioners sugar (powdered sugar)
3 to 4 tablespoons milk
1 teaspoon vanilla
1 teaspoon cinnamon


Mix the ingredients together and make sure to add the cinnamon after the vanilla. Frost your cake. Delicious!!!

Caramel Bars

My recipes are few and far between lately! I am sorry! I have been pretty busy taking care of my new little one and my other children! It has been fun! But I have still been cooking all this time. This recipe is one I intend to make for Super Bowl Sunday tomorrow- it is a big day at our house for my husband and my son! Lots of football! Thanks to the songberries blog for this great recipe! Enjoy! (the link to the blog is at the bottom of the recipe!)

Caramel Bars

1/2 cup butter, melted
2 cups packed brown sugar
1 teaspoons vanilla
2 tablespoons milk
2 egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Heat oven to 350. Spray a 9x13 pan with Pam.

In a bowl mix the butter, sugar, eggs, milk and vanilla. Mix in the flour, baking powder and salt. With a spatula smooth the mixture (it will be thick) into the prepared pan. Bake for 26-28 minutes, don't over bake. Remove and cool.
Caramel Frosting

1/4 cup butter
1/2 cup brown sugar
5 tablespoons milk
2 cups powdered sugar

Melt butter in a small saucepan over medium heat. Stir in brown sugar and milk. Heat to boiling, stirring constantly. Reduce heat to low. Stir about 2 minutes. Cool to lukewarm. Beat in powdered sugar with a mixer until smooth and spreadable. Spread think layer over bars.

From songberries.blogspot.com visit this blog for more delicious recipes!!!

Peanut Butter Truffle Brownies

I can't take any credit for this one but it looks and sounds so good! I wanted to share this recipe and I will be making this one tonight!

Craving chocolate and sweet peanut butter all wrapped up into one indulgent bar? Start with a no-fail brownie mix, then add layers of peanut butter and melted chocolate chips. Yum.
Prep Time: 20 min
Total Time: 2 hours 30 min
Makes: 36 brownies

84 Ratings
50 Reviews Brownie Base
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk
Topping
1 cup semisweet chocolate chips
1/4 cup butter
1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
4. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions for 13x9-inch pan on brownie mix box.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens