Watervegetable oil and eggs called for on brownie mix box
1jar7 oz marshmallow creme
½cupcreamy peanut butter
1tablespoonmilk
30miniature chocolate-covered peanut butter cup candiesunwrapped, chopped
½cupchopped salted peanuts
¼cupsemisweet chocolate chips
¼teaspoonvegetable oil
Instructies
Heat oven to 350°F.
Grease bottom only of 13 x 9-inch pan with shortening or cooking spray.
Make and bake brownie mix as directed on box.
Cool completely, about 1 hour.
In medium bowl, beat marshmallow creme, peanut butter and milk with electric miIn medium bowl, beat marshmallow creme, peanut butter and milk with electric mixer on medium speed until smooth and creamy.
Spread over cooled brownies.
Sprinkle with chopped peanut butter candies and peanuts.
In small microwavable bowl, microwave chocolate chips and ¼ teaspoon oil uncovered on High 30 to 60 seconds, stirring once, until melted.
Drizzle over brownies.
Let stand about 30 minutes or until chocolate is set.
Cut into 6 rows by 4 rows.
Notes / Tips / Wine Advice:
Cut these rich brownies into bite-size squares and serve in decorative papers.
Grease bottom only of 13 x 9-inch pan with shortening or cooking spray.
In medium bowl, stir brownie mix, water, oil and eggs until well blended.
Stir in chocolate chips and cookies.
Spread in pan.
Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean.
Cool 30 minutes.
In small microwavable bowl, microwave peanut butter chips and peanut butter uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted and smooth.
Spread over cooled brownies.
Sprinkle with peanuts.
Cover and refrigerate 40 minutes or until topping is set.
Cut into 6 rows by 4 rows.
Notes / Tips / Wine Advice:
For added texture, substitute crunchy peanut butter for the creamy.
1box Betty Crocker Original Supreme Premium brownie mix
Watervegetable oil and egg called for on brownie mix box
2cupsminiature marshmallows
4graham cracker squaresbroken into small pieces
2bars milk chocolate candybroken into 1-inch squares
Instructies
Heat oven to 350°F (325°F for dark or nonstick pan).
Make and bake brownies as directed on box for 8-inch pan, using water, oil and egg.
After removing pan from oven, set oven control to broil.
Immediately sprinkle marshmallows and graham crackers over warm brownies.
Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows and graham crackers will brown quickly.)
Sprinkle with chocolate candy.
Cool about 30 minutes.
Cut into 4 rows by 4 rows.
Notes / Tips / Wine Advice:
Don’t use a glass pan to make these brownies because glass can break under the broiler.
Watervegetable oil and eggs called for on brownie mix box
1teaspoonground cinnamon
½ to ¾teaspoonchipotle chile powder
2cupspowdered sugar
Frosting
¼cupdulce de lechefrom 13.4 oz can
2tablespoonsbutter or margarinesoftened
2tablespoonsmilk
1teaspoonvanilla
Instructies
Heat oven to 350°F (325°F for dark or nonstick pan).
Grease or spray bottom only of 8-inch pan.
Make brownie batter as directed on box, using water, oil and eggs, adding cinnamon and chipotle powder until well blended.
Spread in pan.
Bake 39 to 42 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
Cool completely, about 1 hour.
In medium bowl, beat powdered sugar, dulce de leche, butter, milk and vanilla with electric mixer on low speed until smooth and creamy.
Spread over cooled brownies.
Notes / Tips / Wine Advice:
Look for cans of dulce de leche next to sweetened condensed milk in your grocery store. Dulce de leche is similar to sweetened condensed milk, but it has been caramelized and is much thicker.
Grease bottom and sides of 13 x 9-inch pan with shortening or spray with cooking spray.
In 4-quart saucepan, melt 1 cup butter over medium heat; remove from heat.
Mix in granulated and brown sugars, vanilla and eggs until well blended.
Stir in flour, ¾ cup cocoa and the salt until well blended.
Stir in 1 cup each semisweet and white chocolate chips.
Spread in pan.
Bake 30 to 35 minutes or until set.
Cool completely, about 1 hour.
In large bowl, beat powdered sugar, ¼ cup cocoa, ¼ cup butter and enough of the milk with electric mixer on low speed until frosting is smooth and spreadable.
Spread over brownies.
In microwavable container, microwave ½ cup white chocolate chips and the oil uncovered on High 30 to 60 seconds, stirring once or twice, until thin enough to drizzle.
Place in small resealable food-storage plastic bag; cut off tiny corner of bag.
Drizzle over frosting.
Cut into 6 rows by 4 rows.
Notes / Tips / Wine Advice:
If you don’t have the white chocolate chips or chunks, you can coarsely chop white chocolate bars instead.
4cardamom podsseeds removed and crushed (optional)
Pinchof salt
¾cupsugar
¼cupwater
Instructies
Grind the cashews into a fine powder using a food processor or grinder.
In a bowl, mix together the ground cashews, crushed cardamom seeds (if using), and a pinch of salt until well combined.
In a saucepan, heat the water and sugar over medium heat until it reaches a boiling point, stirring occasionally.
Once boiling, add the cashew mixture to the saucepan and stir well using a rubber spatula.
Cook the mixture for about 5 minutes, stirring continuously, until it thickens.
To check if it’s ready, drop a small amount of the mixture onto a cool plate – it should form a soft ball.
Once the mixture reaches the desired consistency, pour it onto lightly oiled aluminum foil.
Let the mixture cool slightly, then knead it until it becomes smooth and glassy.
Roll out the mixture to about 1/4 inch thickness and slice it into diamond shapes.
Store the cashew diamonds in an airtight container, separating layers with parchment paper to prevent sticking.
Notes / Tips / Wine Advice:
Wine Advice:
Pair these delightful cardamom-infused cashew diamonds with a glass of Moscato d’Asti or a sweet Riesling to complement their nutty richness and delicate spice notes.
