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Layered Snickers Brownies

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By Kelley Redmon

I enjoy feeding the masses, therefore moving into an office with lots more people a couple of months ago has kicked my baking into high gear.  One thing I have learned over the years is that layered and stuffed desserts really impress said masses… therefore when I saw a layered dessert on Cooking Classy in the form of my favorite candy bar I knew I HAD to try it. We had some ups and downs in the baking process, but overall they were delectable and big hit!

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Ingredients:

  • 3 oz chopped unsweetened chocolate
  • 1/2 cup unsalted butter
  • 2/3 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 1/4 cups granulated sugar, divided
  • 2 large eggs
  • 2 tsp vanilla extract, divided
  • 21 oz caramel (I had to buy about 3 of 4 bags…. and unwrap each and every one of them)
  • 2/3 cup evaporated milk, divided
  • 1 Tbsp water
  • 1 1/2 cups chopped lightly salted peanuts
  • 1/3 cup unsalted butter
  • 1 (7 oz) container marshmallow creme
  • 1/4 cup creamy peanut butter
  • 1 (12 oz) pkg milk chocolate chips
  • 1/4 cup butter
  • 1/4 cup heavy cream

Directions:

1. Preheat oven to 350 degrees
2. Line a 13 by 9-inch baking dish with foil, extending foil over sides of pan. Grease foil then set pan aside.
3. In a microwave safe bowl combine unsweetened chocolate and 1/2 cup butter. Heat mixture in microwave on 50% power in 30 second increments, stirring between increments until melted and smooth. Be careful not to over heat as it will burn and be icky.  I usually heat it until it is almost melted and then just stir it the last few seconds till its smooth.  Allow to cool slightly, about 5 minutes.
4. For the brownie layer:  In a mixing bowl whisk together flour, baking soda and salt.
5. Stir 1 cup of the granulated sugar into the melted chocolate mixture, then mix in eggs, one at a time, with a wooden spoon.
6. Stir in 1 tsp of vanilla extract.
7. Add flour mixture to chocolate mixture and stir just until combined.
8. Pour batter into prepared baking dish and spread into an even layer. Bake 15 – 17 minutes. Cool completely on a wire rack.
9. For the caramel layer:  In a large microwave safe bowl, combine caramel, 2 tablespoons of the evaporated milk, 1 tsp of vanilla extract and the water. (NOTE: it was annoying to have to unwrap that many caramel… next time I think I am going to try to make my own caramel)
10. Microwave on HIGH power 30 second increments, stirring between increments until melted and smooth, about 3 minutes total.
11. Stir in chopped peanuts. Spread caramel mixture evenly over brownie layer in pan, covering entirely. Place in freezer and allow to set while preparing nougat layer.
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12. For the nougat layer: In a medium saucepan combine remaining 1 1/4 cups granulated sugar, the remaining evaporated milk (1/2 cup + 2 tsp), and 1/3 cup butter.
13. Heat mixture over medium-high heat and bring to a boil, stirring frequently, then reduce heat to medium. Simmer uncovered for 5 minutes, without stirring .
14. Remove from heat and stir in marshmallow cream and peanut butter.
15. Remove pan from freezer and pour nougat layer over caramel layer and spread evenly to edges. Place pan in freezer and allow to set while preparing chocolate layer.
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16. For the chocolate layer:  In a microwave safe bowl (or over stove top in small saucepan over low heat), combine chocolate chips, 1/4 cup butter and the heavy cream. 17. Heat mixture in 30 second increments on 50% power, stirring between increments until melted and smooth.
18. Spread evenly over nougat layer and return to freezer to allow chocolate layer to set.
19.  THIS IS WHERE THINGS GOT MESSY: Cut into squares and store in an airtight container in refrigerator.  The “nougat” layer was not very firm, therefore as I was cutting it was slowly melting on me.  I made a point of storing these in the freezer until I was ready to serve in order to keep it in a nice layered look without too much melting… maybe I should make them in the winter next time while my house it cold 🙂

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