Snickers Brownie Bites Recipes

SNICKERS BROWNIE BITES RECIPE

Steps:

• Preheat oven to 350. Line a 13x9 pan with foil and spray with cooking spray. Make your brownies according to package directions and pour into pan. Bake and let cool completely.
• In a medium bowl, mix marshmallow fluff and peanut butter until well blended. Spread over brownie mixture.
• Place unwrapped caramels in a microwave safe bowl with 2 TB heavy cream and heat for 1 minute. Take out and stir. Continue to microwave in 30 second increments until caramels are melted and mixture is smooth.
• Pour caramel mixture over nougat layer and immediately pour on peanuts making sure you press them in a bit. Refrigerate for 20-30 minutes.
• Cut brownies into bite size pieces and place back in fridge.
• Place candy melts in a small pot and place on low heat stirring until completely melted. Place tops of brownie bites in melted chocolate and place on parchment paper to set.
• Let brownie bites set for at least 30 minutes. Place in air tight container to store.

SNICKERS BROWNIE BITES

Steps:

• Heat oven to 350 degrees.
• Spray mini muffin pan well.
• Whisk together butter or oil, cocoa powder, sugar, eggs and vanilla. Stir in flour just until blended.
• Spoon 1 TBSP batter into each mini muffin cup. Press a Snickers Bite into the dough, until the dough and top of candy are at the same height.
• Bake 16-18 minutes. Remove from oven and completely cool before trying to take the Bites out.
• Top with a dollop of frosting and mini M&M's.
• ENJOY!

SNICKERS BROWNIE BITES

Steps:

• For the brownies: Preheat oven to 350 degrees and line mini muffin pan with paper liners or spray with non-stick. Set aside.
• In a large bowl, combine melted butter and sugar. Whisk until smooth. Add vanilla and eggs and whisk until smooth. Add flour, cocoa and salt and whisk until just combined. Spoon into prepared pan.
• Bake for 13-15 minutes, or until a toothpick comes out dry or with moist crumbs (you don't want to overbake). Set aside to cool (*you can also store at room temperature or in the freezer until you're ready to frost - see post above for details)
• For the frosting: In the bowl of a stand mixer (or use a handheld mixer), beat peanut butter and butter until smooth. Add powdered sugar and beat until combined. Add cream, 1 tbsp at a time (beating after each addition), until you reach the desired consistency.
• Spoon into a piping bag fitted with desired tip or a large Ziploc bag (or just use a spoon - that's fine too!)
• To assemble, pipe a small amount of frosting onto each brownie. Drizzle with caramel sauce and top with chopped peanuts.
• Store in the fridge up to 4 days or freeze for up to 1 month.

SNICKERS® BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Mix sugar, flour, cocoa powder, salt, and baking powder together in a mixing bowl.
• Mix butter, eggs, and vanilla extract together in a separate bowl; add butter mixture to the bowl with the flour mixture and stir batter until well mixed.
• Pour 1/2 the batter into the prepared baking pan. Top with 1/2 the candy bar pieces. Spread remaining batter on top, covering candy completely.
• Bake in the preheated oven until edges are brown and center is set, about 30 minutes.
• Remove brownies from the oven and spread remaining candy bar pieces on top, lightly pressing them in while the brownies are still hot. Let brownies cool completely before serving, about 30 minutes.

SNICKERS BROWNIE BITES

Steps:

• Preheat oven to 350 degrees.
• Line minature muffin pans with mini paper liners, liners measure 1 1/4 inch across bottoms.
• Melt butter and chocolate in a medium saucepan over low heat. Stir to blend well.
• Whisk in sugar, eggs, and vanilla until combined. Stir in flour just until blended.
• Spoon 1 measuring tablespoon batter into each muffin cup. Press in a snickers bar until almost flush with surface, sprinkle with 4 or 5 baking bits.
• Bake 16 to 18 minutes until risen and tops look dry and shiny (some may have melted caramel).
• Cool in pan on a wire rack for 5 minutes, remove from pan using a tip of a knife if needed, to rack to cool completely.