Chocolate Mint Brownies
Makes about 60
If you can't find mint chocolate chips for the topping, use semi-sweet chocolate chips with a few drops of mint extract.
For the base:
1 cup all-purpose flour
1/2 cup butter, softened
1/2 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1 (16-ounce) can chocolate-flavored syrup
1 cup granulated sugar
For the filling:
2 cups confectioners' sugar
1/2 cup butter, softened
1 tablespoon water
1/2 teaspoon mint extract
3 drops green food coloring
For the topping:
1 (10-ounce) package mint chocolate chips
9 tablespoons butter
To make the base:
Pre-heat oven to 350 F. Combine the ingredients for the base in a large mixing bowl; beat at medium speed for 3 minutes.. Pour batter into a greased 13 x 9 x 2-inch baking pan. Bake for 30 minutes (top of brownies will still appear wet). Cool completely.
To make the filling:
Combine filling ingredients in a medium mixing bowl; beat until creamy. Spread over cooled brownies. Refrigerate until set.
To make the topping:
Melt chocolate chips and butter over low heat in a small saucepan (then add mint extract, if using). Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over
filling. Chill before cutting. Store in the
refrigerator.
Ch ocolate Peanut Butter Bars
Makes about 24
1 cup creamy peanut butter
6 tablespoons butter, softened
1 1/4 cups sugar
3 eggs
1 teaspoons vanilla extract
1 cup flour
1/4 teaspoon salt
2 cups chocolate chips
Preheat oven to 350° F. In large mixing bowl, beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla, and beat until creamy. Blend in flour and salt. Stir in 1 cup of the chocolate chips. Spread into ungreased 13x9 inch baking pan. Bake 25-30 minutes, or until edges begin to brown. Immediately sprinkle remaining morsels over cookie layer. Let stand 5 minutes until morsels become shiny and soft. Spread the rest of the chocolate chips evenly over top. Cool completely.
English Cherubs
Makes about 36
These are a rich, chewy bar cookie that tastes like pecan pie.
1 cup firmly packed light brown sugar, divided
1/2 cup butter or margarine, softened
1 1/3 cups all-purpose flour
1 dash salt
2 eggs
1/2 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup flaked coconut
1 cup chopped pecans
Combine 1/2 cup brown sugar, butter, flour and dash salt; mix or knead with hands until well combined (mixture will look dry). Press in bottom of a greased 9-inch square pan. Beat eggs until foamy, about 2 to 3 minutes. Add remaining 1/2 cup brown sugar, granulated sugar, vanilla and 1/4 teaspoon salt; mix well. Stir in coconut and pecans. Spread mixture over layer in pan. Bake in preheated 350-degree oven 30 minutes, if using a glass baking dish; in a 375-degree oven 30 minutes, if using a metal pan. Top should be set and lightly browned. Do not underbake. Let cool. Cut in 1-1/2-inch squares.
Knock You Naked Brownies
Makes about 24
1 package German chocolate cake mix (18.5 oz)
1 cup chopped nuts
1/3 cup + 1/2 cup evaporated milk-divided
1/2 cup melted butter
60 van! illa car amels unwrapped (one 14 oz package)
1 cup semisweet chocolate chips
In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13x9x2 inch glass baking dish. Bake in a preheated 350 degree oven for eight minutes.
In the microwave or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with chocolate chips. Chill for about an hour or until the caramel is hard. Press the remaining batter on top of morsels. Return to oven and bake 28 minutes (or less for gooier brownies). Let cool before cutting.
This recipe originated at the Salt Creek Restaraunt in Breckenridge, Colorado
and they are yummy in the tummy!!!
|