Candy Bar Brownies Recipes

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CANDY BAR BROWNIES



Candy Bar Brownies image

The two kinds of candy bars baked into these brownies make them an extra-special treat. -Sharon Evans, Clear Lake, Iowa

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3 dozen.

Number Of Ingredients 10

3/4 cup butter, melted
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
4 Snickers bars (2.07 ounces each), cut into 1/4-inch pieces
3 plain milk chocolate candy bars (1.55 ounces each), coarsely chopped

Steps:

  • In a large bowl, combine the butter, sugar, eggs and vanilla. In a small bowl, combine the flour, cocoa, baking powder and salt; set aside 1/4 cup. Stir remaining dry ingredients into the egg mixture until well combined. Toss Snickers pieces with reserved flour mixture; stir into batter. , Transfer to a greased 13x9-in. baking pan. Sprinkle with milk chocolate candy bar pieces. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Chill before cutting.

Nutrition Facts : Calories 121 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 73mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.

CANDY BAR CHOCOLATE BROWNIES



Candy Bar Chocolate Brownies image

Rich, decadent, moist and chewy with chunks of candy bars melted in, you couldn't ask a brownie for more. One of the best parts about them is that you can do them in one bowl, so cleanup's a breeze. The one thing you have to remember is to put the candy bars in the fridge before you got to chop them up or you'll get mush instead of chunks.

Provided by Dave Lieberman

Categories     dessert

Time 40m

Yield about 16 brownies

Number Of Ingredients 10

1 1/2 sticks (12 tablespoons) butter, melted, plus a little more for greasing the pan
1 1/2 cups sugar
2 large eggs
2 tablespoons water
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cups unsweetened cocoa powder
1/2 cup all-purpose flour
10 mini chocolate-peanut candy bars, crumbled (about 1 1/2 cups), refrigerator cold (recommended - Snickers fun size)

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a 9 by 13-inch cake pan (aluminum is fine) with butter. Beat the 1 1/2 sticks butter and the sugar together in a large bowl until blended. Beat in the eggs 1 at a time, then stir in water and vanilla. Sprinkle the salt and baking powder over the mixture, then mix in. Do the same with the cocoa. Finally, stir in the flour until just blended.
  • Put the candy bars in a food processor or blender and pulse on low speed until all the bars have been reduced to a coarse crumble. Fold the crumble into the batter thoroughly. Scrape the batter into the prepared pan. Bake for about 30 minutes, until the center is set, the edges look a bit crusty, and the top of the brownies start to crack a little. Cool completely before cutting into squares.

CANDY BAR BROWNIE BOMBS



Candy Bar Brownie Bombs image

You are in for a surprise with these irresistible brownie bites! Your favorite mini candy bars get tucked inside classic fudge brownies for a best-of-both-worlds dessert.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h

Yield 35

Number Of Ingredients 5

1 box (18.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 package (8 oz) Snickers™ bites candy unwrapped
2 1/4 cups semisweet chocolate chips
2 tablespoons shortening

Steps:

  • Heat oven to 350°F. Line 13x9-inch pan with nonstick foil, allowing foil to extend 2 inches over edges of pan. In large bowl, mix brownie mix, water, oil and eggs until well blended. Spread in pan.
  • Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Do not overbake. Cool completely, about 1 hour.
  • Remove brownies from pan by lifting foil. Pull back foil from edges of brownie. Trim 1/8-inch off edges of brownie. Cut brownie into 7 rows by 5 rows, making 35 squares.
  • Line cookie sheet or tray with sides with cooking parchment paper. Place 1 brownie square in palm of your hand, and press with fingers of other hand to flatten. Place 1 Snickers™ bites in center of flatted brownie piece. Wrap brownie around Snickers™ bite gently, pressing into a ball. Place on cookie sheet. Continue with remaining brownie squares and 34 of the Snickers™ bites. Refrigerate 15 minutes.
  • Finely chop remaining Snickers™ bites. In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth. Using 2 forks, dip and roll chilled balls, one at a time, in melted chocolate. Return to cookie sheet; immediately top with finely chopped Snickers™ bites. If chocolate has cooled too much, reheat. Refrigerate brownie bites about 20 minutes or until coating is set. Store covered in refrigerator.

Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 18 g, TransFat 0 g

CANDY BAR BROWNIE CRUNCH



Candy Bar Brownie Crunch image

Pat Neely says his vice is brownies and these were what Gina made him when they were courting. He says these are the most decadent brownies you will ever eat! From the Down Home with the Neely's cookbook!

Provided by Sharon123

Categories     Dessert

Time 1h10m

Yield 8-10

Number Of Ingredients 18

1 cup unsalted butter, plus more for greasing
4 ounces unsweetened chocolate
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1 cup coarsely chopped pecans
10 chocolate caramel covered wafers, chilled (Twix are good)
1/2 cup heavy cream
2 tablespoons light corn syrup
4 ounces good quality bittersweet chocolate
2 cups heavy cream
1/2 cup confectioners' sugar (powdered sugar)
1 teaspoon vanilla
fresh raspberry
chocolate shavings

Steps:

  • Preheat oven to 325*F.
  • Butter and flour an 8x8" baking pan.
  • Melt the butter and chocolate over low heat in a medium heavy saucepan, stirring occasionally. When the chocolate has melted, remove pan from the heat and cool 10 minutes.
  • Meanwhile, sift the flour, baking powder, and salt together in a mixing bowl and set aside.
  • In a medium bowl, use a wooden spoon to beat the sugar and eggs together until well mixed, about 2 minutes. Slowly pour the sugar/egg mixture into the cooled chocolate, stirring constantly, then stir in the vanilla. Add the flour mixture and stir just until the dry ingredients disappear(don't overmix).
  • Place the pecans and the chilled candy bars in a food processor, and pulse until coarse chunks form. Spread half of the brownie batter into the pan, top evenly with the pecan and candy bar mixture, then cover with remaining batter. Bake for 35-40 minutes, or until a toothpick inserted in the center of the brownies comes out clean.
  • While brownies are baking make whipped cream, so it has time to chill.
  • Remove the brownies from the oven, and cool completely. Run a paring knife around the rim of the brownies to loosen from pan. Drizzle the brownies with ganache, and set them aside for 30 minutes, until the ganache sets. Then cut the brownies into squares, and garnish with whipped cream, fresh raspberries, and chocolate shavings.
  • Chocolate Ganache:.
  • Warm the cream in the microwave or in a small pan over medium heat until it is very hot but not boiling. Combine the corn syrup and chocolate in a mixing bowl. Pour the hot cream over the chocolate mixture and let it sit for 2 minutes to allow the chocolate to melt. Stir until the chocolate is completely melted, and the mixture is smooth.
  • Whipped Cream:.
  • Beat the cream in a bowl with electric mixer at medium speed until it becomes frothy. Add the sugar and vanilla; continue beating until the cream holds soft peaks. Do not overbeat. Chill the cream, covered with plastic wrap, for no more than 1 hour if not using immediately.
  • Note:.
  • If time is important, you can also make this recipe using a 21 ounce box of brownie mix. Prepare the brownies as directed on the box for cakelike brownies, using 3 eggs total. The brownies will cut neater if you allow the ganache to set for at least 30 minutes once it is spread on the brownies. Be sure to chill the candy bars before chopping them, so they don't turn to mush in the food processor.

Nutrition Facts : Calories 1551.5, Fat 94.7, SaturatedFat 44.1, Cholesterol 268.6, Sodium 551.5, Carbohydrate 171.1, Fiber 6.6, Sugar 59.9, Protein 15

CANDY BAR BROWNIES



Candy Bar Brownies image

Here's a great-tasting brownie with a candy bar topping - a delicious dessert!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 48

Number Of Ingredients 19

3/4 cup butter or margarine, softened
2 tablespoons water
2/3 cup sugar
1 cup semisweet chocolate chips
1 teaspoon vanilla
2 eggs
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1 cup sugar
1/4 cup butter or margarine
1/4 cup milk
1 cup marshmallow creme
1/2 cup creamy peanut butter
1/2 teaspoon vanilla
1 1/2 cups dry-roasted peanuts
40 caramels, unwrapped
1/4 cup water
1 cup semisweet chocolate chips
1/4 cup butterscotch-flavored chips

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Line bottom and sides of 13x9-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
  • In large microwavable bowl, microwave 3/4 cup butter, 2 tablespoons water and 2/3 cup sugar uncovered on High about 1 minute or until mixture just starts to boil; stir until blended. Stir in 1 cup chocolate chips until melted. Stir in 1 teaspoon vanilla and the eggs until well mixed. Stir in flour and baking powder. In pan, spread batter evenly.
  • Bake 18 to 23 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on cooling rack, about 30 minutes.
  • In 2-quart saucepan, heat 1 cup sugar, 1/4 cup butter and the milk to boiling over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Stir in marshmallow creme, 1/4 cup of the peanut butter and 1/2 teaspoon vanilla. Pour over brownies. Sprinkle peanuts over top.
  • In 1-quart saucepan, heat caramels and 1/4 cup water over medium-low heat, stirring constantly, until caramels are melted; pour over peanuts.
  • In medium microwavable bowl, microwave 1 cup chocolate chips and the butterscotch chips uncovered on High about 1 minute or until softened; stir until smooth. Stir in remaining 1/4 cup peanut butter; spread over caramel layer. Refrigerate at least 1 hour before cutting. Use foil to lift brownies from pan before cutting. For brownies, cut into 8 rows by 6 rows. Store in refrigerator.

Nutrition Facts : Calories 200, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Brownie, Sodium 105 mg, Sugar 17 g, TransFat 0 g

MOUNDS CANDY BAR BROWNIES



Mounds Candy Bar Brownies image

Make and share this Mounds Candy Bar Brownies recipe from Food.com.

Provided by Marie

Categories     Bar Cookie

Time 35m

Yield 9 brownies

Number Of Ingredients 8

2 Mounds candy bars
1/2 cup shortening
1 cup flour
1 cup sugar
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
1/2 cup chopped nuts

Steps:

  • Melt candy bars with shortening.
  • Remove from heat.
  • Add remaining ingredients and blend well.
  • Spread in greased 9" square pan.
  • Bake at 350 degrees for 25 minutes.
  • Cut into bars while warm.

Nutrition Facts : Calories 300, Fat 16.5, SaturatedFat 3.7, Cholesterol 47, Sodium 196, Carbohydrate 34.9, Fiber 1.1, Sugar 22.7, Protein 4.2

SYMPHONY CANDY BAR BROWNIES



Symphony Candy Bar Brownies image

Number Of Ingredients 3

1 box of brownie mix for 9x13" pan (or your own homemade brownie recipe)
Ingredients called for on brownie mix
3 large (4.25 oz each) Symphony candy bars with almonds and toffee chips

Steps:

  • Mix the brownies according to box directions. Spray a 9x13" pan with non-stick cooking spray.
  • Pour 1/2 the brownie mix into the pan (it won't seem like very much!).
  • Unwrap the 3 candy bars and place side by side on top of the batter in the pan. Don?t break or chop up the candy bars ? they will be whole.
  • Pour the remainder of the brownie mix over the top.
  • Bake according to directions on the brownie box. Let cool, cut, and serve.

CANDY BAR CHEESECAKE BROWNIES



Candy Bar Cheesecake Brownies image

I came up with these brownies as a way to use up my son's leftover Halloween candy. You can tint the cream cheese orange for a spooky touch. -Elisabeth Larsen, Pleasant Grv, Utah

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 14

1 cup butter, cubed
2 cups sugar
1/3 cup baking cocoa
2 teaspoons vanilla extract
4 large eggs
2 cups all-purpose flour
1 teaspoon salt
1 cup chopped assorted miniature candy bars (about 18)
TOPPING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1 large egg
1/2 cup chopped assorted miniature candy bars (about 10)

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add eggs, one at a time, whisking to blend after each addition. Add flour and salt; stir just until combined. Stir in 1 cup candy bars., Spread into prepared pan. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add egg; beat on low speed just until blended. Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl. Sprinkle with 1/2 cup candy bars., Bake until filling in center is almost set, 30-35 minutes. Cool 1 hour in pan on a wire rack. Refrigerate at least 2 hours. Cut into bars.

Nutrition Facts : Calories 282 calories, Fat 14g fat (8g saturated fat), Cholesterol 71mg cholesterol, Sodium 233mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.

CANDY-BAR-TOPPED BROWNIES



Candy-Bar-Topped Brownies image

Provided by Bon Appétit Test Kitchen

Categories     Candy     Chocolate     Dessert     Bake     Kid-Friendly     Quick & Easy     High Fiber     Halloween     Graduation     Birthday     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 servings

Number Of Ingredients 8

3/4 cup (1 1/2 sticks) unsalted butter, diced
5 ounces unsweetened chocolate, chopped
2 teaspoons instant espresso powder
1 3/4 cups sugar
2 teaspoons vanilla extract
4 large eggs
3/4 cup all purpose flour
2 3.5- to 4.5-ounce caramel-filled milk chocolate bars (such as Ghirardelli) or cappuccino-filled milk chocolate bars (such as Perugina), squares separated

Steps:

  • Preheat oven to 325°F. Line 13x9x2-inch metal baking pan with foil. Butter foil. Combine 3/4 cup butter, chocolate, and espresso powder in heavy large saucepan; stir over medium-low heat until chocolate is melted and smooth. Remove chocolate mixture from heat. Add sugar and vanilla and whisk until well blended. Add eggs and whisk until well blended. Whisk in flour. Spread batter in prepared pan. Press milk chocolate squares lightly into batter (do not submerge), evenly spacing 24 chocolate squares (4 across the short side and 6 across the long side). Reserve remaining chocolates for another use.
  • Bake brownies until tester inserted into center comes out with some moist crumbs attached, about 27 minutes. Cool slightly in pan on rack, about 30 minutes. Cut so that each brownie has 1 chocolate square and serve.

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CANDY BAR BROWNIES RECIPE
Crecipe.com deliver fine selection of quality Candy bar brownies recipes equipped with ratings, reviews and mixing tips. Get one of our Candy bar brownies recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 85% Candy Bar Chocolate Brownies Recipe Foodnetwork.com Get Candy Bar Chocolate Brownies Recipe from Food Network...
From crecipe.com
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CANDY BAR COOKIE BROWNIES: DELICIOUS MASHUP EVERYONE WILL LOVE
2020-10-30  · Preheat oven to 350 degrees and grease 8x8 pan. Line with parchment paper that overhangs the edge and grease top of the parchment paper. Prepare brownie batter: In a double boiler or a heavy saucepan, melt butter on low heat. Add chocolate when butter is half melted and stir until mostly melted.
From honestandtruly.com
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HERSHEY'S SYMPHONY CANDY BAR BROWNIE RECIPE - THE BUDGET DIET
2018-07-20  · Spread the remaining brownie mixture over the Hershey Symphony Candy Bars. Bake according to package directions. If you use the Pillsbury family size fudge brownie mix, you'll bake them for 30 minutes. Cool completely, but do not refrigerate. Life the brownies out of the pan by grabbing the edges of the parchment paper.
From thebudgetdiet.com
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MRS. CLAUS' COOKBOOK - CANDY BAR BROWNIES
Ingredients. 4 large eggs, lightly beaten 2 cups sugar 3/4 cups butter or margarine, melted 2 teaspoons vanilla extract 1 1/2 cups all-purpose flour
From northpole.com
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CANDY BAR CHEESECAKE BROWNIES - SWEET THINGS BY LIZZIE
2017-11-06  · Directions. Heat your oven to 350 degrees. Butter a 9″x13″ inch pan and line with parchment paper. Set aside. In a large bowl by hand, whisk together the flour, sugar, salt, and cocoa. Add the eggs, oil and vanilla and mix until combined. Fold in …
From sweetthingsbylizzie.com
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CANDY BAR BROWNIES - CANOLAINFO.ORG
Preheat oven to 350 °F (180 °C). Line inside of 9 x 13-inch (22 x 23-cm) baking pan with aluminum foil. Spray with canola oil cooking spray. 2. In large saucepan over medium heat, blend sugar, canola oil and cocoa until it starts to slightly bubble around edge. Take off of heat.
From canolainfo.org
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TWIX CANDY BAR BROWNIES – LEFTOVER HALLOWEEN CANDY RECIPE
2018-07-31  · Leftover candy just happens around here and these Twix Candy Bar Brownies are a great way to use it up. – Angie, Southern Halloween Queen. I have a feeling though that even if we do have Trick-or-Treaters that we will probably have leftover candy. I’m guessing that you normally have leftover Halloween candy too which is why you’re here.
From southernhalloweenqueen.com
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CANDY BAR BROWNIES RECIPES - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Candy Bar Brownies Recipes are provided here for you to discover and enjoy. Healthy Menu. Healthy Soup Diet Salad Recipes Ideas Healthy Healthy Diet Salad Recipes ...
From recipeshappy.com
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Top Asked Questions

How do you make brownies with 3 candy bars?
Mix the brownies according to box directions. Spray a 9x13" pan with non-stick cooking spray. Pour 1/2 the brownie mix into the pan (it won't seem like very much!). Unwrap the 3 candy bars and place side by side on top of the batter in the pan. Don't break or chop up the candy bars - they will be whole.
What is the recipe for Brownies?
Brownies: Mix the oil, sugar, cocoa, and eggs in a bowl until smooth. Add the vanilla, water, salt, and flour and stir until smooth. Pour the batter into the prepared pan and bake for 15to 20 minutes. Cool the brownies in the pan before you add the nougat layer.
How to make Brownies in microwave?
Brownies: Mix the oil, sugar, cocoa, and eggs in a bowl until smooth. Add the vanilla, water, salt, and flour and stir until smooth. Pour the batter into the prepared pan and bake for 15to 20 minutes. Cool the brownies in the pan before you add the nougat layer. Nougat Layer: Melt chocolate chips in the microwave and stir until smooth.
How long do you bake brownies at 350 degrees?
Sprinkle with milk chocolate candy bar pieces. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Chill before cutting. 1 brownie: 121 calories, 5g fat (3g saturated fat), 34mg cholesterol, 73mg sodium, 17g carbohydrate (12g sugars, 0 fiber), 2g protein.

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