So with the new year rolling around everyone has gotten on their new year’s resolution of losing weight, saving money etc. etc. Well here at LDS S.M.I.L.E. we would like to encourage you to go to the gym but for a different reason, that reason being you’re gonna need to go there after eating some of these delicious dessert recipes. :)
Chocolate Caramel Brownies Recipe:
(Recipe from Mel’s Kitchen Cafe)
Makes 24 brownies
For the brownies:
1 cup (2 sticks) butter
12 ounces bittersweet or semisweet chocolate, coarsely chopped
1½ cups sugar
4 large eggs
1 tablespoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon salt
1½ cups pecans, coarsely chopped (optional, I didn’t use any)
1 cup semisweet chocolate chips
For the caramel filling:
14 ounces caramel candies, unwrapped
1/4 cup heavy cream
Preheat the oven to 350˚ F. Line a 9×13-inch baking pan with foil and grease the foil well with butter or cooking spray. In a large, microwave-safe bowl, combine the chopped chocolate and butter. Microwave in intervals of 1 minute at 50% power until the chocolate is melted and the mixture is smooth, stirring in between intervals. Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined. Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes. Remove from the oven (keep the oven on!) and let the brownies cool for 20 minutes.
Meanwhile, add the chopped pecans (if using) to a medium skillet over medium heat. Toast, stirring occasionally, until fragrant and light golden brown. Remove from the heat and set aside. To make the caramel filling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50% power. Stir. Repeat the process, keeping a close eye on the mixture as it can burn very easily (make sure you use low heat in the microwave). Continue the microwave process until the caramels and cream are melted and combined. Stir in half of the pecans to the caramel mixture. Immediately spread the caramel mixture over the bottom brownie layer. Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel). Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer. Bake for 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving. I found the brownies sliced easier once they had been cooled and refrigerated for an hour or two.
Lift the brownies from the pan using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.
Read more at http://www.sixsistersstuff.com/2012/04/chocolate-caramel-brownies-recipe.html#THzLqewGcgdARepK.99
Snickers Peanut Butter Brownie Ice Cream Cake
Yield: 1 8-inch cake
1 box brownie mix, plus ingredients required on box
1/4 cup milk
8 oz cream cheese, softened
1/2 cup sugar
1 1/2 cups peanut butter
8 oz Cool Whip, thawed (OR 1 recipe of homemade whipped cream)
1 20 oz bottle chocolate sundae syrup (Here’s the one I used)
1 20 oz bottle caramel sundae syrup
1 11.5 oz bag mini snickers, chopped, divided into three groups
NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen.
1. Make brownie dough according to instructions on back of box.
2. Grease two 8-inch pans (preferable springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes (You can also bake 1 big brownie – which would cook for the normal time – and cut it in half, but cutting a brownie in half isn’t super easy).
3. When brownies are done baking, allow to completely cool.
1. Combine milk, cream cheese, sugar and peanut butter together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
2. Fold in the cool whip.
Assembling it all:
1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.
NOTE: You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan.
2. Put the first brownie layer in the bottom of your pan.
3. Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce over the brownie. Top with first group of chopped snickers.
4. Top with half of the peanut butter ice cream.
5. Add second brownie to the pan, on top of the ice cream.
6. Again cover with 1/2 cup caramel sauce and 1/2 cup chocolate sauce. Top with second group of chopped snickers.
7. Top with remaining peanut butter ice cream.
8. Allow ice cream cake to freeze completely.
9. When frozen, remove from springform pan and remove parchment paper from sides.
10. Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.
11. Cover with remaining chopped snickers and a little more caramel and chocolate sauce.
Chocolate Peanut Butter Trifle
Simple, 1uick, and delicious Chocolate Peanut Butter Trifle
- Brownies (box or from scratch…usually need eggs, oil, and water)
- 1 large tub of cool whip
- 1 large box of Jello chocolate instant pudding (3 cups of milk)
- 1 bag of Reese’s peanut butter cups
- 1 cup of peanut butter
- 8 oz. of cream cheese
- 1 cup of powdered sugar
- 2 tbsp. of milk
- Before we can layer our trifle there is some prep work that must be done…
- Prepare brownies and chocolate pudding according to package instructions, set aside
- Set cream cheese out. It needs to be at room temperature
- In a food processor chop your opened Reese’s cups, set aside
- Once the cream cheese is a room temperature use a hand mixer to whip. Then fold in 1 cup of peanut butter. Once well combined add 1 cup of powdered sugar and 2 tbsp of milk. Continue to whip until “fluffy”
- Now it’s time to LAYER! You can go in any order you would like, my suggestion: broken up brownies, peanut butter fluff, chocolate pudding, cool whip, chopped Reese’s…then REPEAT.
- If not serving immediately, leave in the refrigerator to chill.
Cookie Dough Truffles
Yields: 24 truffles
1/2 cup unsalted butter, softened to room temp
3/4 cup light brown sugar
1 tsp vanilla extract
1 1/4 cup flour
1/2 tsp salt
4 Tbsp milk
1 cup semi-sweet chocolate chips (I used mini chocolate chips)
12 oz. dark melting chocolate (I used Ghiradelli melting wafers)
1. Using an electric or stand mixer, cream together the butter and sugar at medium speed. Next, add vanilla and beat until combined. Using a wooden spoon (or your fingers!), stir in the flour and salt until becomes dough-like. Add the milk and beat until light and fluffy. Gently stir in the chocolate chips.
2. Using a small cookie scoop or spoon, roll cookie dough into 2 inch balls and place onto wax paper. Place in freezer for at least 30 minutes to harden. Melt the dark chocolate in a small microwave safe bowl on 50% power for 30 seconds. Then, stir and repeat in 15 second intervals until chocolate is melted. Chocolate will retain it’s shape even when it’s melted, so you want to make sure to stir so you don’t overheat the chocolate.
3. Using a fork, dip each ball into the chocolate and cover completely. Make sure to let the excess drip off my tapping the fork on the side of the bowl. Place the chocolate covered ball back onto the wax paper. Place in the refrigerator for 30 minutes or so until chocolate has hardened. Store truffles in an airtight container in the refrigerator.
Snickers Brownie Bites:
1 box brownie mix, plus ingredients on back of box
1 jar marshmallow fluff
1 cup smooth peanut butter
1 pkg Kraft caramels, unwrapped
1 Tbsp heavy cream
1 & 1/4 cup dry roasted peanuts
1/2 pkg chocolate chocolate almond bark
1. Preheat your oven to 350 degrees F. Line a 13×9″ baking pan with foil and spray lightly with cooking spray. Prepare your brownie mix according to package directions and pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean per the directions on the package. Cool the brownies completely.
2. In a medium bowl, combine the marshmallow fluff and the smooth peanut butter with a rubber spatula or hand mixer until blended. Spread the fluff mixture on top of the cooled brownies in an even layer.
3. Microwave the unwrapped caramels in a medium bowl with a splash of heavy cream for 1 minute. Stir, then heat for an additional 30 seconds or until melted and smooth. Spread the caramel layer on top of the fluff nougat layer evenly. Immediately sprinkle on the peanuts and press them gently into the caramel. Pop the brownies in the fridge for about 30 minutes to set.
4. Melt the almond bark according to package directions until smooth. Using a sharp knife sprayed with cooking spray, cut the brownies into 1″-2″ sized squares. Dip the tops of the squares in the melted chocolate, allowing excess to drip off. Place on a foil-lined baking sheet to set. Repeat until all the bites have been coated.
5. Store the bites airtight, at room temperature, up to 2 days.
Peanut Butter Reese’s Popcorn Recipe:
(makes 10 servings)
1 cup light corn syrup
1 cup granulated sugar
1 cup creamy peanut butter
2 Tablespoons vanilla extract
8 cups popped popcorn
1 bag Mini Reese’s Peanut Butter Cups
1 cup milk chocolate chips, melted
In a saucepan over medium heat, combine corn syrup, sugar, and peanut butter. Bring to a rolling boil and remove from heat. Mix in vanilla extract. Place popped popcorn in a large bowl and pour peanut butter mixture over the top. Fold gently until popcorn is evenly coated. Spread popcorn in a think layer on wax paper. Sprinkle on Reese’s over the popcorn. Drizzle melted chocolate chips over the top of the popcorn. Let cool before serving.
Read more at http://www.sixsistersstuff.com/2013/12/peanut-butter-reeses-popcorn-recipe.html#FqwqIIIYsuTBcXuX.99