Brownies & Bars

Chewy Peanut Payday Bars

OK, if you are nuts about nuts like me, you will love these bars! This is an easy recipe with amazing peanutty, peanut buttery, marshmallowy goodness! I found this recipe at averiecooks.com. These bars are comparable to another delicious bar, Salted Peanut Marshmallow Bars. Both are so good, I suggest making them both and doing a taste test to decide your favorite, why not?

Chewy Peanut Payday Bars

Crust Layer:
6 Tbl butter, softened
3/4 cup flour
1/4 cup brown sugar

Marshmallow Layer:
3 cups miniature marshmallows

Nutty Topping Layer:
1 heaping cup creamy peanut butter
1/3 cup light corn syrup
4 Tbl butter
1½ tsp vanilla
1½ cups peanuts (I used honey roasted, yum!)
1½ cups Rice Krispies cereal

Preheat oven to 350°. Line 8″x8″ baking pan with foil, leave overhang, spray with cooking spray.
Crust – Combine butter, flour and brown sugar. Mixture will be crumbly. Press mixture into prepared pan. Bake for 10 minutes.Remove from oven but leave oven on.
Marshmallow Filling – Sprinkle marshmallows over crust and spread into even layer covering crust. Bake for 5 minutes. Set aside to cool.
Nutty ToppingIn large microwave-safe bowl, combine peanut butter, corn syrup and butter; heat on high power 1 minute. Add vanilla and stir to combine. Stir in peanuts and Rice Krispies. Pour mixture over marshmallow layer, gently smoothing with spatula to create an even layer. Set pan aside to cool for at least 4 hours before slicing, or overnight; refrigerating the bars can be used to expedite the cooling process. Slice bars by lifting them out using the foil overhang and transfer to a cutting board.


Salted Peanut Marshmallow Bars

 

Brownies & Bars, Snacks

S’more Cereal Bars

This is a twist on a good ol’ simple favorite! I found the recipe on the back of a generic marshmallow package, you just never know!

S'more Cereal Bars

3 cups Cocoa Puffs
3 cups Golden Grahams
2 cups Rice Krispies
1/2 cup peanut butter (creamy or crunchy)
1 (10 oz) bag mini marshmallows
2 Tbl milk

Spray 13″x9″ pan with nonstick spray. In large bowl stir together Cocoa Puffs, Golden Grahams, and Rice Krispies. Put peanut butter, mini marshmallows and milk in microwave safe bowl. Microwave on 50% power for 2 minutes, stirring after one minute. Cook longer if necessary, until melted; stir until completely combined. Pour marshmallow mixture over cereal and gently stir until all cereal is coated. Pour out into prepared pan. Spray fingers with nonstick spray and press mixture evenly into pan. When set up, cut into squares.

Two Years Ago: Pumpkin Sweet Rolls Pumpkin Sweet Rolls

Cakes

Dark Chocolate Snack Cake

This recipe is a lot like chocolate sheet cake or Texas sheet cake with a couple twists. Made in a 9″x13″ pan and uses cola, marshmallows and cinnamon to add some extra zing! I believe I found this recipe a while ago in an old Taste of Home magazine. I will post a picture tomorrow when I cut into it with the Fam! But for now it’s midnight…the kitchen is closed, goodnight.

Dark Chocolate Snack Cake

Dark Chocolate Snack Cake 2

Cake:
2 cups flour
2 cups sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1½ cups mini marshmallows
3 Tbl dark unsweetened cocoa
1 cup cola
1/2 cup oil
1/2 cup butter
2 eggs, beaten
1/2 cup buttermilk
1 tsp vanilla

Preheat oven to 350°. In large bowl, stir together flour, sugar, baking soda, cinnamon, and salt. Stir in marshmallows; set aside. In small saucepan, bring dark cocoa, cola, oil, and butter to boil. Pour over flour mixture and mix well to melt marshmallows. Stir together eggs, buttermilk, and vanilla; beat into batter. Pour into sprayed 9″x13″ baking pan. Bake for 35-40 minutes or until done in center. Cool.

Frosting:
6 Tbl cola
1/2 cup butter
3 Tbl dark unsweetened cocoa
3¾ cups powdered sugar
1 tsp vanilla
1 cup chopped pecans

In saucepan, heat cola, butter, and dark cocoa to boil; remove from heat. Whisk in powdered sugar. Pour over cooled cake and sprinkle with more chopped pecans and mini chocolate chips if desired.

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Brownies & Bars, Snacks

Rocky Road Rice Krispie Treats

I don’t think I ate any meals today…just these Rocky Road Rice Krispie Treats. Addicting!

Rocky Road Rice Krispies Treats

2 cups mini marshmallows
1 cup semi-sweet chocolate chips

Put mini marshmallows and chocolate chips in plastic bag and freeze for at least one hour.

8 cups Rice Krispies cereal
1 cup chopped walnuts
2 Tbl butter
1 (16 oz) bag mini marshmallows
1/2 cup semi-sweet chocolate chips

Spray a 13″x9″ pan with nonstick spray. Put Rice Krispies and walnuts in large bowl, set aside. Melt butter in microwave in large bowl. Add mini marshmallows, stir to coat and microwave 30 seconds at a time, stirring in between, until melted. Stir in the 1/2 cup chocolate chips, until melted. Pour over Rice Krispies/walnuts and quickly stir to coat. Add frozen marshmallows and chocolate chips and stir. Dump into prepared pan and press evenly into pan (I spray a clean hand and press). Let set up, eat!

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Two Years Ago: Brownie Cookies with Toffee & Walnuts Brownie Cookies with Toffee & Toasted Walnuts

Cakes, Dessert

Mississippi Mud Cake

In honor of my son going to the South for two years, I made a Mississippi Mud Cake. It is a brownie like cake with marshmallows, frosting and pecans, really delicious and makes a lot. From Southern Living.

Mississippi Mud Cake

Cake Batter:
1 cup butter
3/4 cup semi sweet chocolate chips
2 cups sugar
4 eggs
1 tsp vanilla
1½ cups flour
1/2 cup unsweetened cocoa
1 tsp salt
1 bag (10.5 oz) miniature marshmallows

Preheat oven to 350°. In large bowl in microwave or large saucepan, melt butter and chocolate chips together. By hand, beat in sugar, eggs, vanilla, flour, cocoa, and salt. Pour batter into greased 15″x10″x1″ (jelly roll) pan. Bake 20 minutes, remove from oven and sprinkle mini marshmallow evenly over cake. Bake 8-10 minutes more or until golden. Drizzle chocolate frosting over warm cake and sprinkle with chopped pecans.

Chocolate Frosting:
1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup milk
3¾ cups powdered sugar
1 tsp vanilla
1 cup coarsely chopped pecans, (toasted if desired)

One Year Ago Today: Peanut Butter Cake with Chocolate Fudge Frosting Peanut Butter Cake with Chocolate Fudge Frosting

Two Years Ago Today: Maple Apple Pie with Walnut Streusel Maple Apple Pie with Walnut Streusel

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Candy, Snacks

Marshmallow Caramel Popcorn

Gather the family, pick a movie. This is going to be fun and delicious! Recipe from pincookie.com with M&M’s and sprinkles added.

Marshmallow Caramel Popcorn

12 cups popped popcorn
1/2 cup butter
1/2 cup brown sugar
10 large marshmallows (I added a few more)
M&Ms
Sprinkles/Jimmies

Put popped popcorn in extra large bowl, set aside. In large bowl, microwave butter and brown sugar 2 minutes. Stir in marshmallows, microwave 1½-2 minutes until marshmallows are melted and smooth. Pour marshmallow mixture over popcorn and stir until popcorn is evenly covered. Gently stir in M&Ms and sprinkles/jimmies, just until evenly distributed, not too much or M&Ms will start to melt.

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If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Candy

Rocky Road Fudge

This is a tradition at our house, a must every Christmas. Growing up my mother made Rocky Road Fudge every Christmas and my sister and I have carried on the tradition. I am sure it will be carried on with our kids. It is so easy and makes a lot, perfect to give away to friends and neighbors and eat some yourself. Merry Christmas!

Rocky Road Fudge

2 large (4.25 oz) Hershey Bars, Milk Chocolate with Almonds, broken into pieces
1 pkg (12 oz) semisweet chocolate chips
1 cup butter, cut into pieces
1 can (12 oz) evaporated milk
5½ cups mini marshmallows, divided
4 cups sugar
2 tsp vanilla
1 lb walnuts

Ahead of time, put 3 cups of the mini marshmallows in freezer bag and freeze.

In a large bowl, put Hershey Bar pieces, chocolate chips, and butter pieces. In a heavy saucepan, heat milk, remaining 2½ cups mini marshmallows, and sugar. Bring slowly to boil, stirring constantly. Gently boil for 7 minutes, keep stirring, careful not to burn on the bottom. Remove from heat and pour over chocolate and butter in bowl. Beat with wooden spoon until it loses it’s gloss. Stir in vanilla, walnuts, and frozen marshmallows. Pour into 9″x13″ pan and chill until set.

Brownies & Bars

Cake Mix Rice Krispie Treats

Just for fun!

1/2 cup butter
1  bag marshmallows
1 cup dry cake mix (I used confetti cake mix)
8 cups Rice Krispies cereal
sprinkles

Spray 9″x13″ cake pan with nonstick spray.  Measure cereal into large bowl.  In another bowl, melt together butter and marshmallows in microwave at 30 second intervals, stirring until melted.  Stir dry cake mix into marshmallow mixture and then pour over rice krispies.  Gently fold and stir until thoroughly combined.  Pour into prepared pan and press down evenly.  Sprinkle with sprinkles.  Let set up then cut into bars.  Try other cake mix flavors!

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cakes, Dessert

S’more Ice Cream Cake

It finally feels like summer around here, so this recipe seem fitting.  I found it in Women’s Day magazine and we think its delicious!  Smores Ice Cream Cake Recipe – Woman’s Day

10 graham crackers, divided
2 Tbl butter, softened
4 oz bittersweet chocolate (I used 2/3 cup dark chocolate chips)
1 (14oz) can sweetened condensed milk
1½ tsp vanilla
2 cups heavy whipping cream
1 cup mini marshmallows
3/4 cup mini chocolate chips

Heat oven to 350°.  Line bottom of 8″ springform pan with parchment paper.  In food processor, pulse 8 graham crackers until finely ground.  Add butter and pulse until blended.  Press graham mixture into bottom of prepared pan.  Bake until golden brown, 8 to 10 minutes.  Let cool completely, about 25 minutes.

Meanwhile, melt chocolate in microwave, let cool slightly.  Using electric mixer, beat chocolate, half the condensed milk (1/2 cup plus 2 tablespoons), and 3/4 tsp vanilla in large bowl until combined.  Add 1 cup of the heavy cream and beat on high speed until thick, stiff peaks form.  Fold in marshmallows.  Spoon mixture on top of cooled crust and spread evenly.

Using electric mixer, beat remaining condensed milk, vanilla, and heavy cream until thick, stiff peaks form, 3 to 5 minutes. Fold in 1/2 cup mini chocolate chips.  Spread on top of chocolate layer.

Break remaining 2 graham crackers into tiny pieces.  Sprinkle graham pieces and remaining 1/4 cup mini chocolate chips over top.  Cover and freeze until firm, at least 8 hours and up to 2 weeks.  When ready to serve, unmold cake and transfer to platter.  Let sit for 5 minutes before slicing.

One Year Ago Today:  Harvest Grain & Pecan Pancake/Waffle Mix

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Brownies & Bars, Dessert

Chocolate Mint Marshmallow Brownies

When I was growing up, my mom quite often made this recipe for chocolate frosted marshmallow brownies, a family favorite.  When I saw new chocolate mint marshmallow, I thought of my mom’s recipe and how it would be a fun twist.  I added Andes mints to the brownie batter to intensify the mint flavor.  The Mint M&M’s are also great for snacking while baking!

                       

Brownie Batter:
10 Tbl butter
2 – 1 oz squares unsweetened chocolate
2 cups sugar
4 eggs
2 tsp vanilla
1½ cups flour
1 tsp baking powder
1 tsp salt
1 (4.67 oz / 28 pieces) pkg Andes Mints, divided
1 (8 oz) pkg Chocolate Mint Marshmallows
2 tsp powdered sugar

Preheat oven to 350°.  Line a 9×13 pan with foil, ends overlapping to remove brownies from pan.  Spray foil with non-stick spray.  In large saucepan, melt butter and chocolate over low heat.  Stir in sugar, remove from heat.  By hand, beat eggs into chocolate mixture one at a time.  Stir in vanilla.  Add flour, baking powder, and salt, beat until well combined.  Chop 22 Andes mints and fold into brownie batter.  Pour batter into prepared pan.  Bake for 28 minutes.

While brownies bake, cut marshmallows in half to make about 3 cups.  Sprinkle powdered sugar over cut marshmallows and toss to keep cut sides from sticking together.  Take brownies from oven after 28 minutes and evenly spread marshmallows over top in single layer.  Return to oven for 2 minutes.  Cool completely on wire rack.

Chocolate Frosting:
1 cup butter, softened
2/3 cup cocoa
3 cups powdered sugar
5-6 Tbl milk
1 tsp vanilla

Beat butter, cocoa, 1 cup powdered sugar, 2 Tbl milk, and vanilla.  Gradually add remaining powdered sugar and milk to make desired frosting consistency.  Spread over completely cool brownies.  Garnish brownies with remaining Andes mints by finely chopping and sprinkle over or use peeler and peel curls over brownies, & put Mint M&M’s on top.  Grab foil and lift brownies out of pan onto cutting board, cut for serving.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.