Posts Tagged ‘treats’

Espresso Brownies

Nonstick vegetable oil cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature

Preheat oven to 350 degrees F.

Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.

Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

Recipe found here: Espresso Brownies

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Butterscotch Salted Peanut Bars

3 1/4 cups salted peanuts

1 1/2 cups flour
3/4 cup brown sugar
1/2 teaspoon salt
1/2 cup butter, softened (no subs please!)

1/2 cup corn syrup
2 tablespoons butter
1 tablespoon water
1 cup butterscotch chips


1 Preheat oven to 350 degrees F.

2 Line a 15 x 10-inch baking sheet with parchment paper.

3 Combine all crust ingredients, and press into bottom of the pan.

4 Bake for 10-12 minutes (do not over bake).

5 Remove from oven then sprinkle the peanuts evenly over crust.

6 In a saucepan combine the topping ingredients; bring to a boil then cook for about 2 minutes until smooth (stirring constantly).

7 Pour the hot mixture over the nuts, and return to oven.

8 Bake for 15 minutes or until until golden.

9 Cool completely before cutting into bars.

Recipe found here: Butterscotch Salted Peanut Bars

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S’mores Bars

8 to 10 whole graham crackers
1 package fudge brownie mix (13-inch x 9-inch pan size)
2 cups miniature marshmallows
1 cup (6 ounces) semisweet chocolate chips
2/3 cup chopped peanuts

Arrange graham crackers in a single layer in a greased 13-in. x 9-in. baking pan. Prepare the brownie batter according to package directions. Spread over crackers.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with marshmallows, chocolate chips and peanuts. Bake 5 minutes longer or until marshmallows are slightly puffed and golden brown. Cool on a wire rack before cutting. Yield: 2 dozen.

Recipe found here: S’mores Bars

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Pecan Pralines

1 cup sugar
1 cup packed brown sugar
1 cup milk
8 large marshmallows
2 cups coarsely chopped pecans
2 tablespoons butter
1/2 teaspoon vanilla extract
Dash ground cinnamon

Lightly butter two baking sheets or line with waxed paper; set aside. In a saucepan, combine the sugars, milk and marshmallows. Cook and stir over low heat until marshmallows are completely melted. Cook over medium heat, stirring occasionally, until a candy thermometer reads 234°-240° (soft-ball stage).

Without stirring or scraping, pour hot liquid into another saucepan. Add the pecans, butter, vanilla and cinnamon. Stir rapidly until mixture is thickened and creamy, about 3 minutes. Drop quickly by rounded tablespoonfuls onto prepared pans. Flatten slightly. Let stand until set. Store in an airtight container. Yield: about 2 dozen.

Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Recipe found here: Pecan Pralines

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24 (2 1/2-inch) chocolate graham cracker squares
1/2 cup Land O Lakes® Butter, melted
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
1 cup white baking chips
1 cup milk chocolate English toffee bits
2 cups miniature marshmallows
1 teaspoon shortening


Heat oven to 350°F. Line 15x10x1-inch jelly-roll pan with graham crackers so sides touch. Pour melted butter evenly over crackers; sprinkle with 1 1/2 cups chocolate chips and white baking chips. Bake for 8 to 10 minutes or until butter is absorbed.

Spread melted chips over graham crackers; sprinkle with toffee bits and marshmallows. Continue baking for 3 minutes or until marshmallows begin to soften.

Meanwhile, place remaining chocolate chips and shortening in 1-quart saucepan; Cook over low heat, stirring constantly, until smooth. Drizzle chocolate over bars. Cool completely. Cut into bars.

Recipe found here: Rocky Road Toffee Crisps

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Chocolate Chip Blondies

1-1/2 cups packed brown sugar
1/2 cup butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.

Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 3 dozen.

Recipe found here: Chocolate Chip Blondies

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Nutty Chocolate Fudge

1 jar (7 ounces) marshmallow creme
2/3 cup fat-free evaporated milk
1/2 cup butter, cubed
2 teaspoons vanilla extract
3 cups (18 ounces) semisweet chocolate chips
2 cups chopped pecans or walnuts, toasted

Line a 9-in. square pan with foil and coat foil with cooking spray; set aside.

In a large saucepan, combine the marshmallow creme, evaporated milk and butter. Cook and stir over medium heat until smooth. Bring to a boil; boil for 5 minutes, stirring constantly. Remove from the heat; add vanilla. Stir in chocolate chips until melted. Add pecans. Pour into prepared pan.

Refrigerate for 2 hours or until firm.

Using foil, remove fudge from pan; carefully remove foil. Cut into 1-in. squares. Store in the refrigerator. Yield: 2-2/3 pounds (81 pieces).

Recipe found here: Nutty Chocolate Fudge

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