Candy Bar Brownies Recipes

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LEFTOVER HALLOWEEN CANDY BROWNIES!



Leftover Halloween Candy Brownies! image

Scrumptious, soft, blonde brownie recipe filled with M&M's®, Butterfinger®, Reese's®, Hershey's®, and others! You will enjoy every bite! Feel free to use any variety of candy!

Provided by pastrygoddess31797

Categories     Desserts     Cookies     Brownie Recipes     Blondie Recipes

Time 45m

Yield 16

Number Of Ingredients 12

1 cup all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup packed light brown sugar
⅓ cup butter, softened
½ teaspoon vanilla extract
1 large egg
½ cup candy-coated milk chocolate pieces (such as M&M's®)
½ cup chopped peanut butter cups (such as Reese's®)
½ cup chopped chocolate-covered crispy peanut butter candy (such as Butterfinger®)
½ cup chopped milk chocolate candy bars (such as Hershey's®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
  • Whisk 1 cup plus 2 tablespoons flour, baking powder, and salt together in a bowl. Beat brown sugar, butter, and vanilla extract together in a separate large bowl using an electric mixer until creamy; beat in egg.
  • Gradually beat flour mixture into butter mixture until batter is just combined; fold in candy-coated milk chocolate pieces, peanut butter cups, chocolate-covered crispy peanut butter candy, and milk chocolate bars. Press batter into prepared baking pan.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool in pan for 10 minutes on a wire rack.

Nutrition Facts : Calories 222.2 calories, Carbohydrate 31.6 g, Cholesterol 24.2 mg, Fat 9.8 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 5.3 g, Sodium 138.6 mg, Sugar 21.9 g

CANDY BAR BROWNIES



Candy Bar Brownies image

Here's a great-tasting brownie with a candy bar topping - a delicious dessert!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 48

Number Of Ingredients 19

3/4 cup butter or margarine, softened
2 tablespoons water
2/3 cup sugar
1 cup semisweet chocolate chips
1 teaspoon vanilla
2 eggs
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1 cup sugar
1/4 cup butter or margarine
1/4 cup milk
1 cup marshmallow creme
1/2 cup creamy peanut butter
1/2 teaspoon vanilla
1 1/2 cups dry-roasted peanuts
40 caramels, unwrapped
1/4 cup water
1 cup semisweet chocolate chips
1/4 cup butterscotch-flavored chips

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Line bottom and sides of 13x9-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
  • In large microwavable bowl, microwave 3/4 cup butter, 2 tablespoons water and 2/3 cup sugar uncovered on High about 1 minute or until mixture just starts to boil; stir until blended. Stir in 1 cup chocolate chips until melted. Stir in 1 teaspoon vanilla and the eggs until well mixed. Stir in flour and baking powder. In pan, spread batter evenly.
  • Bake 18 to 23 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on cooling rack, about 30 minutes.
  • In 2-quart saucepan, heat 1 cup sugar, 1/4 cup butter and the milk to boiling over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Stir in marshmallow creme, 1/4 cup of the peanut butter and 1/2 teaspoon vanilla. Pour over brownies. Sprinkle peanuts over top.
  • In 1-quart saucepan, heat caramels and 1/4 cup water over medium-low heat, stirring constantly, until caramels are melted; pour over peanuts.
  • In medium microwavable bowl, microwave 1 cup chocolate chips and the butterscotch chips uncovered on High about 1 minute or until softened; stir until smooth. Stir in remaining 1/4 cup peanut butter; spread over caramel layer. Refrigerate at least 1 hour before cutting. Use foil to lift brownies from pan before cutting. For brownies, cut into 8 rows by 6 rows. Store in refrigerator.

Nutrition Facts : Calories 200, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Brownie, Sodium 105 mg, Sugar 17 g, TransFat 0 g

CANDY BAR CHOCOLATE BROWNIES



Candy Bar Chocolate Brownies image

Rich, decadent, moist and chewy with chunks of candy bars melted in, you couldn't ask a brownie for more. One of the best parts about them is that you can do them in one bowl, so cleanup's a breeze. The one thing you have to remember is to put the candy bars in the fridge before you got to chop them up or you'll get mush instead of chunks.

Provided by Dave Lieberman

Categories     dessert

Time 40m

Yield about 16 brownies

Number Of Ingredients 10

1 1/2 sticks (12 tablespoons) butter, melted, plus a little more for greasing the pan
1 1/2 cups sugar
2 large eggs
2 tablespoons water
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cups unsweetened cocoa powder
1/2 cup all-purpose flour
10 mini chocolate-peanut candy bars, crumbled (about 1 1/2 cups), refrigerator cold (recommended - Snickers fun size)

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a 9 by 13-inch cake pan (aluminum is fine) with butter. Beat the 1 1/2 sticks butter and the sugar together in a large bowl until blended. Beat in the eggs 1 at a time, then stir in water and vanilla. Sprinkle the salt and baking powder over the mixture, then mix in. Do the same with the cocoa. Finally, stir in the flour until just blended.
  • Put the candy bars in a food processor or blender and pulse on low speed until all the bars have been reduced to a coarse crumble. Fold the crumble into the batter thoroughly. Scrape the batter into the prepared pan. Bake for about 30 minutes, until the center is set, the edges look a bit crusty, and the top of the brownies start to crack a little. Cool completely before cutting into squares.

CANDY BAR BROWNIES



Candy Bar Brownies image

The two kinds of candy bars baked into these brownies make them an extra-special treat. -Sharon Evans, Clear Lake, Iowa

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3 dozen.

Number Of Ingredients 10

3/4 cup butter, melted
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
4 Snickers bars (2.07 ounces each), cut into 1/4-inch pieces
3 plain milk chocolate candy bars (1.55 ounces each), coarsely chopped

Steps:

  • In a large bowl, combine the butter, sugar, eggs and vanilla. In a small bowl, combine the flour, cocoa, baking powder and salt; set aside 1/4 cup. Stir remaining dry ingredients into the egg mixture until well combined. Toss Snickers pieces with reserved flour mixture; stir into batter. , Transfer to a greased 13x9-in. baking pan. Sprinkle with milk chocolate candy bar pieces. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Chill before cutting.

Nutrition Facts : Calories 121 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 73mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.

CANDY BAR BROWNIES



Candy Bar Brownies image

Brownies made with candy bars.

Provided by Madonna

Categories     Desserts     Cookies     Cake Mix Cookie Recipes

Yield 6

Number Of Ingredients 4

1 (18.25 ounce) package German chocolate cake mix
¾ cup melted butter
⅔ cup sweetened condensed milk
4 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chopped

Steps:

  • Mix cake mix with melted butter or margarine and condensed milk. Spread out 1/2 of the mixture into a 9 x 13 inch pan.
  • Bake at 350 degrees F (175 degrees C) for 10 minutes.
  • Slice candy bars into little slices. Lay these on top of the baked crust. With the remaining batter-crumble it on top of the candy bars. It will have a crumbly texture. No need to spread it on top to make it smooth.
  • Put it back into the oven and bake it for another 20 minutes.

Nutrition Facts : Calories 840.8 calories, Carbohydrate 112.3 g, Cholesterol 77.8 mg, Fat 40.5 g, Fiber 0.9 g, Protein 9.9 g, SaturatedFat 22.1 g, Sodium 939.6 mg, Sugar 80.5 g

CANDY BAR BROWNIES



Candy Bar Brownies image

Provided by Christi Johnstone

Number Of Ingredients 3

1 13 x9 inch size brownie mix
Ingredients called for in brownie mix instructions
Assorted fun size or chopped up candy bars

Steps:

  • Line a 9x9 (or 8x8) inch pan with foil. Spray lightly with cooking spray. Place a number of unwrapped candy bars into the bottom of the pan, leaving room between for brownie batter to fill in. Prepare brownie mix according to package directions. Pour brownie batter onto candy in pan, then place another layer of candy on the top of the brownie batter. Bake according to brownie mix directions. Allow to cool completely, cut and serve.

CANDY BAR BROWNIES



Candy Bar Brownies image

Isn't it funny how recipes go around in cycles? I remember folks adding candy bars to brownies back in the 1980's, then Christy Jordan (of Southern Plate) wrote about the same thing, except using Symphony Bars. Were Symphony Bars even around back then? Anyway, I decided to experiment with some of the candy bars out there now. ...

Provided by Fran Miller

Categories     Other Desserts

Time 30m

Number Of Ingredients 6

1 box of brownie mix, 13 x 9 family size
1/2 c cooking oil, as directed on box
1/4 c water, as directed on box
2 eggs, as directed on box
3 large candy bars** (see direction #8 below.)
some walnuts, optional (i used them, but i won't next time)

Steps:

  • 1. Preheat oven to 350 degrees F (or as directed on the brownie mix box). Mist a 13 x 9"** pan with cooking spray.
  • 2. Mix brownie batter using the directions on the box.
  • 3. Pour 1/2 of the batter into the prepared pan, spreading evenly.
  • 4. Unwrap the large candy bars and place on top of the brownie batter.
  • 5. Spread the remaining batter over the candy bars, covering them completely.
  • 6. Bake 25-30 minutes, checking the edges for doneness since the toothpick method won't work in the melted chocolate. Remove from the oven & cool on a cooling rack.
  • 7. Cut & serve when the brownies cool. Watch out for the stampede! =^..^=
  • 8. **Christy Jordan recommended using an 8 x 8" pan, which would make a thicker brownie. The baking time would also need adjusted to around 45 minutes. You'd also only need 2 large candy bars.

CANDY BAR CHEESECAKE BROWNIES



Candy Bar Cheesecake Brownies image

I came up with these brownies as a way to use up my son's leftover Halloween candy. You can tint the cream cheese orange for a spooky touch. -Elisabeth Larsen, Pleasant Grv, Utah

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 14

1 cup butter, cubed
2 cups sugar
1/3 cup baking cocoa
2 teaspoons vanilla extract
4 large eggs
2 cups all-purpose flour
1 teaspoon salt
1 cup chopped assorted miniature candy bars (about 18)
TOPPING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1 large egg
1/2 cup chopped assorted miniature candy bars (about 10)

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add eggs, one at a time, whisking to blend after each addition. Add flour and salt; stir just until combined. Stir in 1 cup candy bars., Spread into prepared pan. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add egg; beat on low speed just until blended. Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl. Sprinkle with 1/2 cup candy bars., Bake until filling in center is almost set, 30-35 minutes. Cool 1 hour in pan on a wire rack. Refrigerate at least 2 hours. Cut into bars.

Nutrition Facts : Calories 282 calories, Fat 14g fat (8g saturated fat), Cholesterol 71mg cholesterol, Sodium 233mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.

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