The 12 Treats of Christmas: #7 Candy Bar Brownies

Chocolate. Peanut butter. These are my favourite brownies in the world. They don’t have any candy bars in them, but taste very much like a frosted candy bar filling. I had other photos, but this one pretty much sums up my feeling on these.

MommyDo Candy Bar Brownies

Recipe – I’d love to give credit for these, but my recipe photocopy has been hanging around since about 1999 and has no indication of where it’s from.

1 1/4 Cups finely crushed graham crackers (about 18 crackers)

1/4 Cup sugar

1/4 Cup finely chopped dry-roasted peanuts

1/2 Cup butter (no substitutes) melted

1/4 Cup butter or margarine

2 Oz unsweetened chocolate (cut up)

1 Cup sugar

2 eggs

1 tsp vanilla

2/3 Cup all-purpose flour

1/2 Cup chopped peanuts

Peanut Butter Frosting

1/4 Cup butter

2 Tbsp peanut butter

2 Cups sifted powdered sugar

1 Tbsp milk

1/2 Tsp Vanilla

For Crust:

Combine graham crackers, 1/4 cup sugar and 1/4 finely chopped peanuts in a medium mixing bowl. Stir in the 1/2 Cup melted butter. Press mixture evenly into the bottom of an ungreased 11x7x1 and 1/2 inch baking pan. Bake in 350 degree oven for 5 minutes. Cool.

For Filling:

Melt the 1/2 Cup butter or margarine and the chocolate in a heavy large saucepan over low heat, stirring occasionally remove from heat; stir in the 1 Cup sugar, eggs and vanilla. Stir until just combined. Stir in flour and the 1.2 cup chopped peanuts. Spread evenly over crust.

Bake: 20 minutes more. cool completely in pan on a wire rack. Spread with Peanut butter frosting. Cut brownie into small squares. (Or cut into 24 larger bars). Place a few honey roasted peanuts on each square. IF desired, pace each brownie in a small candy cup. Makes 50 to 70 small squares.

Peanut butter Frosting:

Beat 1/4 Cup butter and 2 tbsp peanut butter in a bowl with an electric mixer on low speed for 30 sec. Gradually add 1 Cup sifted powdered sugar, beating well. Beat in 1 Tbsp milk and 1/2 Tsp vanilla. Gradually beat in 1 Cup additional sifted powdered sugar and enough milt to make a frosting of spreading consistency. Carefully spread over the brownies. Refrigerate before cutting.

 

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