Paula Deens Rich Chocolate Caramel Peanut Brownies Recipes

PEANUT CARAMEL BROWNIE BITES

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; coat foil with cooking spray., Microwave butter, sugar and water on high just until mixture comes to a boil, 3-4 minutes; stir until blended. Stir in chocolate chips until melted. Whisk in eggs, 1 at a time, stirring well after each addition. Whisk in vanilla. Stir in flour and baking powder., Spread into prepared pan. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 30 minutes., For topping, combine sugar, butter and milk in a large saucepan; bring to a boil, stirring constantly, over medium heat. Boil 5 minutes, stirring frequently. Stir in marshmallow creme, 1/4 cup peanut butter and vanilla; pour over brownies. Sprinkle with 2 cups peanuts., In a small saucepan, combine caramels and water; cook, stirring, over medium-high heat until blended. Pour over peanuts., Microwave chocolate chips on high until softened, about 1 minute. Stir in remaining peanut butter until smooth; pour over caramel layer. Chop remaining peanuts; sprinkle on top. Refrigerate at least 1 hour., Lifting with foil, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.

PAULA DEEN'S RICH CHOCOLATE MERINGUE PIE RECIPE - (3.9/5)

Steps:

• Preheat oven to 325°F. In a large heavy saucepan, combine flour, cocoa, and sugar. Stir in milk and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour mixture into prepared piecrust. Using the back of a spoon, spread meringue (recipe below) over hot filling, sealing to edge of pie crust. Bake for 23 minutes. Cool completely on a wire rack. Sift cocoa over the top of the pie if desired. Store in refrigerator. MILE-HIGH MERINGUE: Separate a cold egg by transferring the yolk between the broken halves and letting the white drip into a small bowl. Transfer the white into a metal or glass mixing bowl. Separate the next egg over the small bowl as well-not over the mixing bowl. This way, if some of the yolk gets in the white, then you have lost only one egg. Let egg whites come to room temperature. Beat the egg whites at the mixer's top speed until the mixture looks like sea form on a beach. Add cream of tartar to the foam to help stabilize the meringue. Keep beating egg whites at high speed until they reach soft peaks. When you lift the beaters from the beaten egg whites, the peaks will stand up straight and then fall over. Add the sugar gradually, about a tablespoon at a time, all while beating at a high speed. When you lift the beaters, the meringue pulls into pointy peaks that stay that way. At this stage, add the vanilla, and beat just long enough to mix it in.

PAULA DEEN'S RICH CHOCOLATE CARAMEL PEANUT BROWNIES

Steps:

• Preheat oven to 350 degrees. Line 9x13 pan with foil and grease.
• Melt caramels with milk over low heat, stirring occasionally. Set aside.
• Melt chocolate and butter over low heat, stirring occasionally. Let cool.
• Beat sugars and eggs on medium-high speed until fluffy. Gradually beat in flour and vanilla. Stir in chocolate.
• Pour half the batter into pan, top with melted caramels, sprinkle with chopped nuts, and pour the rest of the batter over top the nuts.
• Bake at 350 degrees for 35-40 minutes, cool and drizzle with caramel sauce if you want to.

CARAMELIZED BROWNIES

Steps:

• Preheat oven to 350 °F. Prepare brownie mix according to package directions. Spread batter into a greased 9×13-inch pan. In a small saucepan, melt butter. Add pecans and sugar. Cook and stir over medium heat until sugar dissolves. Drizzle mixture over brownie batter and bake for 25 to 30 minutes.

PAULA DEEN'S SOUTHERN PECAN BROWNIES RECIPE - (4.5/5)

Steps:

• Preheat oven to 350. Line a 9x13 pan with tin foil and lightly grease the foil. In a medium bowl, combine butter and unsweetened squares. microwave at 30 second intervals, stirring after each, until butter and chocolate are melted and smooth, about 2 minutes total. set aside to cool. In a large bowl, beat sugar and eggs with an electric mixer on high speed until fluffy. Gradually beat in flour and salt. Add melted butter mixture, stirring (not electric mixer) well. Stir in vanilla, chocolate chips and pecans. pour into pan. Bake 35-38 minutes or until center is firm. once cool, lift brownies from pan using foil as handle. Dust with powdered sugar if desired.

PAULA DEEN'S ULTIMATE EASY CHOCOLATE-PEANUT FUDGE

Steps:

• Grease an 8" square baking dish with butter, oil or cooking spray. Line with waxed paper, leaving the edges of the waxed paper to hang over the edges of the dish.
• In a medium, heavy bottomed saucepan, melt the chocolate chips with the milk over medium low heat. Stir in the butter until completely melted. Stir in the peanuts, vanilla and salt. Using a rubber spatula spread the mixture on the bottom of the prepared pan, smoothing the top. Cover loosely with plastic wrap and refrigerate until firm, at least 4 hours. Using a hot, dry knife, cut into 1" squares.