Friday, July 13, 2012

Snickers Brownies

Oh yes.


They are actually even better than the picture. And far, far messier.


I'll be honest, brownies are not one of my top sweet treats pick. I'd pick cookies or cake first.
Snickers bars, however, are one of my favorite candy bars, so this little ditty was just a perfect combination for me. Again, a messy, but so incredibly delectable one.

Do not be afraid of trying this recipe out. It really is very easy. The only part you actually have to bake is the brownie. The rest of it is just assembled in the right order and not difficult at all!

Snickers Brownies
from Jasey's Crazy Daisy

Ingredients:

Brownie Layer
1 box brownie mix + ingredients called for on box (or make your favorite homemade recipe)
1/4 cup hot fudge

Nougat Layer *Adapted from How Sweet It Is
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
2 (7 oz.) jars marshmallow creme
1/4 cup peanut butter
1 1/2 cups salted peanuts, roughly chopped
1 teaspoon vanilla

Caramel Layer
1 (17 oz.) jar of caramel [Our store only sold 12 oz. jars, so that's what we used and I thought it was enough.]

Candy Bar Topping
1 1/4 cups chocolate chips
1/4 cup peanut butter.







Bake your brownies according to the box or from scratch to fit a 9x13 inch pan. Add the 1/4 cup hot fudge, unheated, to the batter. Allow brownies to cool completely before assembling the rest.

For the nougat, melt the butter over medium heat. Stir in the sugar and milk until completely dissolved. Bring this mixture to a boil. Now, add your marshmallow cream, peanut butter and vanilla. We only used about 1 1/2 jars of marshmallow cream. Stir until smooth. Turn the burner off and fold in the peanuts. Finally, pour on top of the cooled brownies, using a spatula to spread the nougat to cover all the brownies. Cool completely again. You can stick it in the freezer for 15 minutes if you are antsy.

To prepare the caramel layer, warm caramel in a saucepan over low, until it is easy to stir. Then pour it evenly on top of the nougat. Again, let all of this cool completely. Use the freezer if you just can't wait at this point.

Finally, melt the chocolate chips and peanut butter together in a saucepan over low heat, stirring until smooth. Repeat method of pouring and spreading to cover the previous caramel layer. Cool in refrigerator to allow candy bar chocolate to set before serving.

The chocolate candy bar topping tends to melt quickly, and most likely will in your hands, so store them in a cool place, if not the fridge when not serving because they are apt to ooze. I would even freeze them overnight if you have to take them somewhere. They thaw super fast and will hold together in transport better.













We took these camping, along with the Nutella Stuffed Cookies, a couple weekends ago. When you couldn't resist any longer and finally caved in, the only problem was having to deal with sticky fingers til we made it back down to the water. So worth it.

Update 10/11/12: I have made these 4 times since I posted these because, well they are probably the best brownie recipe ever and people can't get enough of them. Again,  refrigeration or a cooler place is best for these bad boys. They will stay together best until being devoured.

This post is linked up to some of the parties listed under my Show & Tell tab at the top of the page.

7 comments:

  1. Look at the nougat filling! Oh my gosh, these look wonderful!

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  2. I can feel my waistline expanding just as I look at these. Great post. I found you via the Tuesday Talent Show from Chef in Training
    I have linked a pizza I did with leftover roast chicken. Have a good week.

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  3. Looks rich and delicious!!! I've never seen a recipe for homemade nougat before...YUM! Great pictures, too!
    Blessings,
    Leslie

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  4. Looks decadent! :) I might not ever make these - but I can dream of the flavour - Snickers are one of my fave candy bars too!

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  5. OMG! These truly look DIVINE!

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  6. I love these, there delicious... thanks for posting up this recipe..

    Simon

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