Candy Bar Brownies

Our friends P & T invited us over to their house on Sunday, and I gallantly said I would bring a dessert.

Except that I barely ever cook, I didn’t have much time, and I couldn’t think of anything to make.

And then I remembered these candy bar brownies.

I saw this recipe in a newspaper column about five years ago, back when we were still living in Texas.

At the time, it seemed over-the-top decadent for a picnic or potluck, which struck me as being particularly Texan.

These brownies couldn’t be easier (even for me!), and they turn out great every time. You can also mix up the filling, but I am partial to the original recipe.

Ingredients:

Here’s what to do:

  • Spray a 9″ x 13″ cake pan with cooking spray
  • Prepare the boxes of brownie mix according to instructions
  • Pour half of the raw dough into the prepared pan
  • Top with broken-up pieces of the candy bars
  • Cover with the rest of the brownie mix
  • Bake at 350 F for one hour. This last part is important! It takes a long time for these to be done.

Here’s a snap from the half-way point:

photo-56

I leave the candy bar pieces pretty large and distribute them so that each brownie will have a bit of candy.

After baking, the candy bars form a truffle-like layer of filling that is absolutely delicious.

A few tips:

  • Don’t try to skimp and just use one box of brownie mix, unless you use an 8″ x 8″ pan. Otherwise, they’ll be too thin and you’ll lose the layered effect if you use a 9″ x 13″ pan.
  • Box brownie mix is also fine for this recipe, since the truffle-y filling is the star.
  • There’s something about the smooth and creamy texture of the Symphony bars that make them well-suited for this, but these would also be awesome with Reese’s peanut butter cups in the middle.

 

 

 

Energy Bites

Even my feeble kitchen skills can handle this recipe from Women’s Running magazine. They’re gluten-free and honestly taste great. They remind me of raw oatmeal cookie dough, which is two huge thumbs up in this girl’s opinion.

Peanut-Butter-Protein-Bites

The original recipe is here, but I’ll re-post.

Ingredients:
2 cups rolled oats
1/2 cup light agave syrup
1/2 cup smooth peanut butter
1/8 cup chia seeds
1/4 cup pitted dates
1/4 cup unsweetened, shredded coconut
1/2 cup chocolate chips

Directions:
Add 1 cup oats, agave, peanut butter, and coconut to a large mixing bowl and set aside. Next, place dates, 1 cup rolled oats, and chia seeds in food processor. Pulse ingredients until dates and oats are finely chopped. Add processed mixture to ingredients in the large mixing bowl and blend until combined. Add chocolate chips and stir until well mixed.

Refrigerate mixture for at least 30 minutes before scooping heaping teaspoonfuls into your hands to roll into small bites. Recipe yields approximately 18 bites. Store in an airtight container in the refrigerator for up to 2-3 weeks.

Yum.