Candy Corn And Peanut Topped Brownies Recipes
CANDY CORN BROWNIES
These yummy brownies are the color of candy corn with layers of orange, yellow and brown. On Halloween, you can decorate the brownie squares with a partial spider web and serve on a platter on which a few plastic spiders reside. Orange candy melts for the spiderwebs are available in stores selling party and cake decorating supplies. They are also called candy wafers. Other times you can decorate as you like. These are appropriate all autumn long. Recipe comes from Woman's Day. Note that preparation time includes chilling time
Provided by Lorraine of AZ
Categories Dessert
Time 1h45m
Yield 25 brownies
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees F. Line a 9-inch square baking pan with foil, letting foil extend above pan on 2 sides Coat foil with nonstick spray or use nonstick foil.
- Whisk butter and sugar in a medium bowl until blended. Whisk in eggs, one t a time. Stir in 1-1/2 cups flour and the baking powder until just combined.
- Remove 1 cup batter, add to chocolate and stir until blended. Spread evenly in lined pan. Refrigerate 15 minutes or until slightly firm.
- Meanwhile, stir orange extract and 1/4 cup flour into remaining batter, tint yellow. Divide batter in half. Tint half orange using a little red food color.
- Spoon yellow batter onto chocolate layer; gently spread even. Refrigerate 30 minutes, until slightly firm to the touch.
- Spoon on orange batter; spread even. Bake 40-45 minutes until a wooden pcik inserted in center comes out clean. Cool pan on wire rack 10 minutes; then invert on rack to cool completely; remove foil. Cut in 25 squares.
- To make spiderwebs: Melt candy melts as package directs. Scrape into a sturdy 1-quart ziptop bag. Cut tip off one corner and pipe a quarter of a spiderweb on each brownie. The web will have 4 spokes, two of which follow 2 sides of the brownie and meet in the corner. The other two are spaced inbetween. There will be room for a couple of rows of web lines connecting the 4 spokes.
Nutrition Facts : Calories 154.2, Fat 7.6, SaturatedFat 4.5, Cholesterol 48.5, Sodium 51.1, Carbohydrate 20.5, Fiber 0.6, Sugar 14.1, Protein 2.1
CANDY CORN AND PEANUT-TOPPED BROWNIES
Just right for Halloween! The orange, yellow and white candy corn gives these brownies a decided Halloween flair! What's more, if you use the brown, orange and white candy corn, this recipe is appropriate for Thanksgiving. Use the green red and white candy corn at Christmas time. There is even a candy corn for Easter nowadays. The salted peanuts contrast flavorfully with the sweet cereal and candy corn. You can use the lightly salted dry roasted peanuts, if you wish. Recipe comes from an old grocery check-out stand cookbooklet.
Provided by Lorraine of AZ
Categories Dessert
Time 1h
Yield 36 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Grease bottom only of a 13" x 9" baking pan. Or line the pan with aluminum foil which will facilitate removal.
- In a medium bowl, combine brownie mix, oil, water and eggs; stir until well-blended. Spread in bottom of prepared pan. Bake in preheated oven for 28-30 minutes or until a toothpick inserted 2 inches from side of pan comes out almost clean.
- Remove pan from oven. Immediately sprinkle marshmallows evenly over warm base Return to oven; bake an additional 1-2 minutes or until marshmallows just begin to puff. Cool while preparing topping.
- In a large saucepan, combine brown sugar and corn syrup; blend well. Cook over medium heat until mixture comes to a boil, stirring constantly. remove from heat. Stir in peanut butter until well blended.
- Add cereal, peanuts and candy corn; mix well. Immediately spoon warm topping over marshmallows; spread to cover. Cool 1 hour 15 minutes or until completely cooled. Cut into bars.
CANDY CORN AND PEANUT TOPPED BROWNIES
Provided by chefsara7
Time 45m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees F. Grease bottom only of 13" x 9" pan with shortening. In a bowl, stir first 4 ingredients until blended. Spread in pan. Bake for 30 minutes or until done. Immediately sprinkle marshmallows over warm base. Bake 2 minutes longer or until marshmallows begin to puff. Cool. In a saucepan, cook brown sugar and corn syrup until mixture boils. Remove from heat. Stir in peanut butter until blended. Stir in cereal, peanuts, and candy corn until coated. Spoon warm topping over marshmallows, spreading to cover. Cut into bars.
PEANUT BUTTER CANDY CORN COOKIES
Peanut butter goes great with lots of other flavors... jelly, chocolate, butterscotch. All great combos. Know what else it's great with? Candy corn!! These peanut butter candy corn cookies are soft and fluffy with a chewy burst of candy corn in each bite.
Provided by Ashton
Categories All Recipes
Number Of Ingredients 9
Steps:
- preheat oven to 350ºF Using an electric mixer or stand mixer, beat together the butter and sugars. Mix in the egg, peanut butter, and vanilla. Mix in the flour and baking soda just until dough forms. Scoop out cookie dough by 2 tablespoons and roll into balls. Place on ungreased baking sheet 2 inches apart. Bake for 9 minutes. Press candy corns into the tops of the cookies fresh from the oven and still warm. Transfer to a wire rack to cool completely.
CANDY CORN AND PEANUT TOPPED BROWNIES
What could be better than a brownie? Try adding Chex® cereal, marshmallows, peanut butter, peanuts and candy corn to give it a crunchy, nutty candy spin.
Provided by Allrecipes Member
Time 2h
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F. Grease bottom only of 13x9 inch pan with shortening.
- Prepare brownies according to package directions.
- Remove from oven and immediately sprinkle marshmallows over warm brownies.
- Return to oven and bake 1 to 2 minutes longer, or until marshmallows just begin to puff. Remove from oven and cool while making topping.
- In 3-quart saucepan, mix brown sugar and corn syrup. Cook over medium heat, stirring constantly until mixture boils. Remove from heat and stir in peanut butter until well blended. Add cereal, peanuts and candy corn and stir until coated. Spoon warm topping over marshmallow layer immediately and spread to cover.
- Cool completely, for about 1 hour 15 minutes.
Nutrition Facts : Calories 176.9 calories, Carbohydrate 27.2 g, Cholesterol 0 mg, Fat 7.1 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 135.4 mg, Sugar 9.5 g
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