White Chocolate Brownies

{Recipe & pic from} Today's Mama Portland Mama

White Chocolate Decadence
Get the Recipe HERE

http://portland.todaysmama.com/2011/06/white-chocolate-decadence/

Butterfinger Blondies

{Recipe & pic from} Six Sister's Stuff

Ingredients

1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)

Instructions

Preheat oven to 350°
Cream butter and sugars in mixing bowl.
Add the vanilla and eggs and mix until incorporated.
On low add your dry ingredients (flour, salt and baking soda) until just combined.
Stir in your chopped Butterfinger.
Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.
Remove from oven and cool completely.

Preparation time: 5 minute(s)
Cooking time: 25 minute(s)

 

BUTTERFINGER BUTTERCREAM:

Ingredients

1/2 cup room temp butter (1 stick)
1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)

Instructions

Cream the butter and shortening together until smooth.
Add in you powdered sugar on low speed.  Turn speed up to medium and mix until smooth
Stir in your chopped Butterfinger. (I sprinkled mine on top rather than stirring them in!)
Spread on your cooled blondies

Preparation time: 5 minute(s)

Reeses Cheesecake Brownies

{Recipe & pic from} Pip & Ebby

Preheat oven to 350 degrees F. Lightly coat a 9x13 pan with cooking spray.

Prepare a 19.5-oz. box of chocolate fudge brownie mix according to package directions. Spread the batter in the pan and set aside.

In a large bowl, beat one 8-ounce package of softened cream cheese with a hand-held mixer until fluffy.

Add:

One 14-ounce can sweetened condensed milk

1/2 cup creamy peanut butter

Beat until smooth.

Stir in a 12-ounce package of Reese's Pieces candies.

Spoon the mixture over the brownie batter and spread evenly.

Bake for 40 minutes or until the cheesecake layer is set and the edges are golden brown. Cool for 30 minutes and refrigerate for 30 minutes.

Add the following ingredients to a small microwaveable bowl:

One 12-ounce bag milk chocolate chips

3 tablespoons whipping cream

Microwave on high for 1 minute, or until the chips are melted. Stir until smooth. Spread over the cheesecake layer. Sprinkle 12 large Reese's Peanut Butter Cups (chopped) over the top. Store covered in the refrigerator.

Cake batter Blondies

{Recipe & pic from} Two Twenty One

INGREDIENTS

1 yellow cake mix  •  1/4 cup canola or vegetable oil  •  1 egg
1/2 cup milk  •  3/4 cup white chocolate chips  •  1-2 TBSP. sprinkles (optional)

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Combine cake mix, oil, and egg in a large mixing bowl.

3. Slowly add milk to bowl.  You want the batter to remain as dense as possible.

4. Mix in white chocolate chips.

5.  Pour mixture into a greased 9x9 square pan.

6. Bake for 30 minutes or until the edges begin to turn golden brown.

Now I'll add that the recipe I was following called for 1/2 cup of white chocolate chips, but I made the rational decision to use 3/4 cup because you can never have too many chocolate chips.  It also called for canola oil, but I went rogue and used vegetable oil.  I'll switch to canola oil after that bottle of vegetable oil is kaput.

Two for ONE

{recipe & pic from} Picky Palate

No-Bake Chewy Cookies and Cream Bars

One 16 oz package of Oreo

5 cups Large Marshmallows

4 tablespoons butte

1.  Place Oreos in food processor and pulse until ground.  Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes.  Remove and pour in ground Oreo Cookies.  Stir to combine then transfer to a foil lined 8×8 inch baking pan.  Let set up for 10 minutes.  Remove bars out of pan with edges of foil and cut into squares. Makes 9 large bars

AND

{recipe & pic from} Bakergirl

Chewy No-Bake Chocolate Chip Cookie Treats.

Same deal just use Chocolate chip cookies instead of OREOS!!  WOW and YUMM!

Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar

OH WOW!!!!

{Recipe & pic from} kevinandamanda.com

Ultimate Chocolate Chip Cookie n’ Oreo
Fudge Brownie Bar

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping

Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes.

To half this recipe for an 8×8 brownie mix, just half the chocolate chip cookie dough ingredients. Enjoy!

Gooey Cookies & Cream Double Chocolate Dream bars

{Recipe &  pic from} Picky Palate

Gooey Cookie & Cream Cake Bars

1 Devils Food Cake Mix

8 tablespoons (1 stick) unsalted butter, softened

1 large egg

1 1/2 cups chocolate chips

14 ounce can sweetened condensed milk

14 Oreo Cookies, broken into bite size pieces

1. Preheat oven to 350 degrees F. and line a 9×13 inch baking pan with tin foil sprayed with non-stick cooking spray.

2. Place cake mix, butter and egg into a large bowl, mixing to combine. Use your hands, it works much quicker Press into prepared baking pan. Top with broken pieces of cookies.

3. Pour sweetened condensed milk over cookies and top with chocolate chips. Bake for 23-25 minutes, until cooked through. Remove from oven.

4.  After 5 minutes of cooling, run a plastic knife around edges to loosen, this makes it much easier to remove from foil.  Let cool completely, remove foil from pan, then cut into squares.  I cut off all of the edges before cutting into squares (makes for neater squares), but do whatever you’d like!!

Makes 12 bars

Cookies and Cream Brownies

{recipe & pic from} the girl who ate everything

Cookies and Cream Brownies

Source: brownies adapted from My Baking Addiction; frosting adapted from How Sweet It Is

Brownies:

4 ounces unsweetened chocolate; coarsely chopped

3/4 cup butter
1 ½ cups white sugar
3 eggs; lightly beaten
1 teaspoon vanilla extract
¼ teaspoon kosher salt
1 cup all-purpose flour
8 Oreo cookies, crumbled

1. Preheat oven to 350 degrees. Line an 9×9 inch baking pan with foil and spray with nonstick cooking spray.

2. Microwave chocolate and butter or margarine in large bowl for 3-4 minutes or until butter is melted.

3. Whisk mixture until chocolate is melted. Stir in sugar. Add in eggs, extract and salt. Gradually add in flour and stir until just combined. Fold in crushed Oreo cookies.

4. Bake for 28-32 minutes; do not over bake. These taste completely different if they are overbaked!

5. Remove to cooling rack.

Cookies and Cream Frosting:

1/2 cup (1 stick) butter, softened
2 ounces cream cheese, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk
5 Oreo cookies, crumbled

1. Beat butter and cream cheese until fluffy with a mixer.

2. Add the powdered sugar slowly, mixing together until combined. Add vanilla and mix until combined.

3. Add milk to desired consistency. If your frosting is too thick add more milk and if it's too thin add some more powdered sugar.

4. Crush Oreos and fold them into the frosting.

5. Frost cooled brownies. Makes enough frosting for a 9X9 pan of brownies.  Makes around 12 brownies.

Cake Batter Rice Crispy Treats

CAKE BATTER RICE CRISPY TREATS:

3 T Butter

1/2 cup yellow cake mix

10 oz mini marshmallows

6 cups rice crispy cereal

white chocolate melts

sprinkles

Melt butter, stir in cake mix, melt in marshmallows, add rice cereal. Pat into 9x13 glass dish. Cool. Melt chocolate + pour on. Sprinkle the sprinkles.

Regular Old Brownies with a Not-Regular topping!

I need these!! Can't wait to try them!!


{recipe & pic from} Oops!Redone
Brownies
1 cup melted butter
1/3 cup cocoa
2 cups sugar
1 1/2 cups flour
2 tsp. vanilla
3 eggs
1 tsp. salt

Combine all the ingredients together and mix until well blended. Grease an 8x10 pan with butter and bake at 350 degrees for 20-27 minutes. (may take longer, so check often)  I also doubled this and put it in a 9 x 13 pan.
Topping:

1 pint whipping cream, whipped and sweetened with 2 tsp. of vanilla.
1 box instant vanilla pudding, mixed per package instructions. 
Fold together whipped cream and pudding.

Cut Brownies into squares and top with sliced bananas and sliced strawberries. Top with whipping cream and pudding mixture. Enjoy!

Chocolate Peanut Butter No bake cookie bars

Chocolate Peanut Butter No Bake Cookie Bars by Sweet Treats and More

For the cookie bar:

1/2 cup milk

1/2 stick margarine 

1 tsp vanilla

1/4 tsp salt

3 TBS cocoa

2 cup sugar

2 1/4 cup quick oats

1/2 cup peanut butter

In a medium saucepan, melt butter, milk, sugar, vanilla, salt and cocoa.  Bring to a boil and let boil for about 90 seconds.  Remove from heat.  Stir in peanut butter, then oats one cup at a time. Pour mixture into a greased 8 x 8 in. glass pan.  If you want a thinner bar you can use a 9 x 13 in. glass pan.  Place in the fridge and let cool completely.

Peanut Butter Filling:

1/2 cup peanut butter

Once cooled completely spread 1/2 cup peanut butter over the top of the bars.  Next make your chocolate frosting.

Chocolate Frosting:

1/2 cup butter

4 tbs cocoa

1 tsp vanilla

6 tbs milk

4 cups powdered sugar

Melt butter in a sauce pan over medium-high heat. Stir in cocoa, vanilla, and milk. Bring to a boil and remove from heat. Immediately stir in powdered sugar, mixing in one cup at a time until smooth.

Spread the frosting over the bars, cut into squares and serve.

Peanut Butter Bars

Peanut Butter Bars

RECIPE & PIC FROM {Sisters Cafe}

3/4 C butter

3/4 C sugar

3/4 C brown sugar
3/4 peanut butter

2 eggs

1/2 tsp vanilla

3/4 tsp soda

1/2 tsp salt

1 1/2 C flour

1 1/2 C oats

Cream together the butter and sugars. Add peanut butter, eggs, and vanilla and beat until smooth. Add dry ingredients and mix the oats until firm dough is made. Press batter into a jelly roll pan (a little smaller than a standard cookie sheet--I use the pampered chef stoneware bar sheet) Bake at 325 for 12 -15 minutes, depending on your oven. Do not over bake! The bars should be BARELY golden. If you over cook them they are dry and not very good, in my opinion. Allow to cool while you make your frosting.

Chocolate Fudge Frosting

(this recipe is from my fried Jill-it is awesome!)

1 cup sugar

5 Tablespoons butter

1/3 cup milk

1 cup semisweet chocolate chips

3/4 cup mini marshmallows

Place the sugar, butter and milk in the small saucepan over medium-low heat and cook stirring constantly, until the mixture come s to a boil. Boil stirring constantly for 1 minute. Remove the pan from heat, add the chocolate chips and stir until melted, then add themarshmallows and stir until melted. Spread onto mostly cool bars.

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