Easy Recipe: Heath Bar Caramel Malted Milk Chocolate Brownies

 Since my Double Caramel Brownies were such a hit with my family, I had decided to experiment further. The result was a brownie that was gooey, chewy, and crunchy. This would be an easy recipe to make if you would like to surprise your favorite mom with something decadent for Mother's Day this year. You could even make this with your children since there are more things to add than with your average quick batch of brownies.

Recipe: Heath Bar Caramel Malted Milk Chocolate Brownies

INGREDIENTS:
1 box Duncan Hines Chewy Fudge Brownie Mix
2 large eggs
1/4 cup water
1/2 cup vegetable oil
Approximately 50 Whoppers malted milk balls
Heath toffee chips
1 bottle Smucker's Caramel Sundae Syrup

Step 1. Preheat oven at 350 degrees for metal or glass pans (325 degrees for dark coated pans).

Step 2. Follow the instructions on the brownie mix box for combining the mix, eggs, water, and oil.

Step 3. Grease the bottom of your 9x13 baking pan with cooking or baking spray. Then pour half of the batter into the pan.  Be sure to spread the batter out so that the whole bottom of the pan is covered.

Step 4.  Place approximately 50 malted milk ball candies evenly spaced apart in the baking pan.

Step 5. Pour the remainder of the brownie batter on top. Spread the batter to make sure it completely covers all the malted milk balls.

Step 6.  Sprinkle an even layer of Heath Toffee Chips over the batter.

Step 7.  Lightly drizzle the caramel syrup over the batter.

Step 8. Bake the brownies for 25 to 30 minutes. Allow brownies to cool completely before cutting.

That's it!  You're done.  As always, if you try this easy recipe, be sure to let me know how you liked it.  Also, if you haven't already, checkout my easy recipe for Peanut Butter Oreo Butterfinger Brownies.

Easy Recipe: Double Caramel Brownies

Since my Peanut Butter Oreo Butterfinger Brownies were such a big hit with my family over the holidays, I decided to take that as a challenge to come up with different brownies that are equally as easy to make, but they might like even better.  The result was this batch of Double Caramel Brownies, which turned out to be both moist and chewy.  My family thoroughly enjoyed them, so I just had to share this super-easy recipe.

Recipe:  Double Caramel Brownies

INGREDIENTS:

1 box Duncan Hines Chewy Fudge Brownie Mix

2 large eggs

1/4 cup water

1/2 cup vegetable oil

12 Caramel Creams

1 bottle Smucker's Caramel Sundae Syrup

Step 1. Preheat oven at 350 degrees for metal or glass pans (325 degrees for dark coated pans).

Step 2.  Cut each Caramel Cream candy into quarters.

Step 3. Follow the instructions on the brownie mix box for combining the mix, eggs, water, and oil.

Step 4. Grease the bottom of your 9x13 baking pan with cooking or baking spray. Then pour half of the batter into the pan.

Step 5. Spread the brownie batter out so that the whole bottom of the pan is covered. Then place the pieces of Caramel Creams into the batter.  (Ideally, there should be 4 pieces of candy for each cut brownie.)

(Click any photo to enlarge)

Step 6. Pour the remainder of the brownie batter on top. Spread the batter to make sure it completely covers all the pieces of Caramel Creams.

Step 7.  In a swirling motion, squeeze the Caramel Sundae Syrup over the top of the brownie batter.

Step 8. Bake the brownies for 25 to 30 minutes. Allow brownies to cool completely before cutting.

If you love brownies that are both moist and chewy, then you have got to try these.  Personally, I think these brownies taste best when heated for 10 to 15 seconds in the microwave.  Doing so makes the Caramel Creams a little gooey.  YUM!!

If you end up trying this, let me know how you like them.  They would make a yummy sweet treat for Father's Day or any other occasion.

Easy Recipe: Peanut Butter Oreo Butterfinger Brownies

These brownies are what I brought to Thanksgiving dinner over the holidays and they were a huge hit.  Yes, I know it is March and I am just getting around to sharing the recipe.  Hopefully, you'll try the recipe and will love the brownies so much that you will gladly forgive my procrastination.

Recipe:  Peanut Butter Oreo Butterfinger Brownies

INGREDIENTS:

1 box Duncan Hines Chewy Fudge Brownie Mix

2 large eggs

1/4 cup water

1/2 cup vegetable oil

10 Fun Size Butterfinger candy bars, unwrapped

16 to 20  Peanut Butter Oreo Cookies

Step 1.  Preheat oven at 350 degrees for metal or glass pans (325 degrees for dark coated pans).

Step 2.  In a plastic mixing bowl, crush the unwrapped Butterfinger candy bars.  (A meat tenderizer works great.)

(Click any photo to enlarge)

Step 3.  Follow the instructions on the brownie mix box for combining the mix, eggs, water, and oil.

Step 4.  Grease the bottom of your 9x13 baking pan with cooking or baking spray.  Then pour half of the batter into the pan.

Step 5.  Spread the brownie batter out so that the whole bottom of the pan is covered.  Then  place the Peanut Butter Oreo Cookies into the pan on top of the batter spaced evenly apart.  (Ideally, there should be one Oreo for each cut brownie.)

Step 6.  Pour the remainder of the brownie batter over the Oreo cookies.  Spread the batter to make sure it completely covers the cookies.

Step 7.  Evenly sprinkle the crushed Butterfinger candy on top of the brownie batter.  You can use a little or a lot, depending on your taste.  (Any leftover crushed Butterfinger can be used to sprinkle on top of ice cream.  Yum!)

Step 8.  Bake the brownies for 25 to 30 minutes.  Allow brownies to cool completely before cutting.

As always, if you try this recipe, let me know how you like it.  I am also curious to know how it turns out using a different variety of Oreo Cookie.  I might have to do a little experimenting of my own.


All ingredients for this recipe were purchased with our own funds and no compensation was received for sharing this recipe with our readers.

My Photos (W/E 5-14-11)

Last week, like all others these days, seemed to go by so quickly.  I really thought I would have no photos to share for Weekly Winners.  I was surprised to find that I actually took hundreds of photos last week and that I completely forgot to sort through my Mother's Day photos for posting.  There were just too many, so most of them may be shared on Facebook only this year.  The photo below of my husband and daughter and the one of the brownie on top of the Ben & Jerry's cake are from Mother's Day, however.

"Silk Petals"

"Sweet Cake Topper"

"I Wasn't Doing Anything!"

"Daddy's Girl"

"Sun Bathing"

Thank you for taking the time to view my photos this week! If you'd like to play along or see more great photos, stop by to see Lotus a.k.a. Sarcastic Mom.

Easy Recipe: Bear Paw Brownie Cookies

It never occurred to me to use brownie mix to make cookies before, but it turns out that there is a whole slew of brownie cookie recipes on the Duncan Hines website. The recipe I chose to try and the one that I am going to share with you today is for Bear Claw cookies. This recipe is perfect for anyone who loves a salty and sweet flavor combination. Also, if you happen to be a fan of the edge pieces from a pan of brownies, then you will love the chewy texture of these cookies.

This recipe is the same as the Duncan Hines Bear Claw cookie recipe, except I increased the quantity of butter slightly and I used a different variety of Duncan Hines Brownie Mix.

Recipe: Bear Paw Cookies

INGREDIENTS:

1 Box of Duncan Hines Chewy Fudge Brownie Mix

1/2 cup melted butter or margarine (cooled to room temperature)

1 large egg

2 tsp water

120 roasted salted peanut halves

30 chocolate kisses

Step 1. Preheat oven at 350 degrees

Step 2. Combine the brownie mix, butter, egg, and water in a large bowl. Mix it thoroughly with a fork, making sure all the brownie mix is completely moistened.

Step 3. Take about a tablespoon's worth of cookie dough and roll it into a ball with the palms of your hands. Place each ball of dough about 2 inches apart on an ungreased cookie sheet. (I lined my cookie sheets with aluminum foil and it worked out great.)

Step 4. Next press a chocolate kiss into each ball of dough, making sure you position it off-center with the point-side down.

Step 5. Then push 4 peanut halves into each ball of dough with the split-side facing up as shown below.

Step 6. Bake each pan of cookies for approximately 11 minutes or until the edges look like they are set.

Step 7. Remove the cookies from the hot cookie sheet with a spatula after about 1 or 2 minutes and place them in a single layer on a plate or cooling rack to finish cooling completely.

This recipe yields approximately 30 cookies. I ended up with 29. I was extremely pleased with how well they turned out, although I thought the kisses would have melted a bit more. If I can think of a way to holiday-fy this recipe, I think I will make them to bring to Christmas dinner this year.

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The Duncan Hines Red Carpet Cupcake Challenge

Duncan Hines is the official dessert sponsor for the Prime Time Emmy Awards this year! You can enter to win a trip for two to Los Angeles, California to sit in the stands to watch the pre-Emmy Red Carpet happenings. All you need to do is submit your cupcake recipe and a photo. If your entry wins, you will also have your cupcakes served to the celebrities and guests of the Emmy Performer's Nominees Reception. The deadline for entering is July 21st, 2010. Click here to read the official contest rules.

Thank you to Duncan Hines for sending us a coupon for a free product sample to use in a recipe for this article.