Crowd Pleasing Frosted Brookie Bars Recipes

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RAINBOW BROOKIES



Rainbow Brookies image

Fudgy brownies and chewy sugar cookies come together with white vanilla baking chips and rainbow sprinkles to make your new favorite treat.

Provided by Annalise Sandberg

Categories     Dessert

Time 1h15m

Yield 20

Number Of Ingredients 6

1 box (18.3 oz) Betty Crocker™ brownie mix fudge
Water, vegetable oil and eggs called for on brownie mix box
1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch
1 cup white vanilla baking chips
1/4 cup rainbow candy sprinkles

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray, or line with cooking parchment paper.
  • Make brownie batter as directed on box. Spread evenly in pan.
  • Make sugar cookie dough as directed on pouch. Stir in white vanilla baking chips and candy sprinkles. Drop by spoonfuls on top of brownie batter.
  • Bake about 37 to 42 minutes or until brownies are set in middle and exposed sugar cookies are lightly golden brown. Cool 1 hour 30 minutes before serving. Cut into 5 rows by 4 rows.

Nutrition Facts : Calories 350, Carbohydrate 49 g, Cholesterol 40 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 33 g, TransFat 0 g

FROSTING CEREAL BARS



Frosting Cereal Bars image

Kids need a treat to take to school tomorrow? These no-bake bars are ready to go in 40 minutes!

Provided by Betty Crocker Kitchens

Categories     Snack

Time 40m

Yield 24

Number Of Ingredients 6

1 container (1 lb) Betty Crocker™ Rich & Creamy milk chocolate frosting
1/4 cup butter, cut into pieces
1 bag (11.5 oz) milk chocolate chips (2 cups)
5 cups Cocoa Puffs™ cereal
1 cup dry-roasted peanuts
1/2 cup M&M's® minis chocolate candies

Steps:

  • Spray bottom only of 13x-9-inch pan with cooking spray.
  • Spoon frosting into large microwable bowl; add butter. Microwave uncovered on High 1 minute 30 seconds. Stir well; microwave 1 minute longer or until melted and hot. Sprinkle chocolate chips over hot mixture. Do not stir. Microwave on High 30 seconds. Let stand 2 to 3 minutes or until chips are melted. Stir to blend. Stir in cereal and peanuts.
  • Spoon mixture into pan. Sprinkle candies over cereal mixture; pat lightly to evenly spread mixture in pan and to press candies into mixture. Refrigerate 30 minutes or until chilled and set. Cut into 6 rows by 4 rows.

Nutrition Facts : Calories 240, Carbohydrate 29 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 22 g, TransFat 1 g

FROSTED CHOCOLATE CHIP COOKIE BROWNIES



Frosted Chocolate Chip Cookie Brownies image

Satisfy both your brownie and chocolate chip cookie cravings in one amazing dessert! We mixed together our favorite Betty Crocker™ fudge brownie mix and a pouch of classic Betty Crocker™ chocolate chip cookie mix and the result is delicious chocolate chip cookie brownies. Top them with Betty Crocker™ Rich & Creamy chocolate frosting for an extra-indulgent creamy chocolate finish or enjoy them without frosting for perfectly soft and classic chocolate chip cookie dough brownies. While this recipe only takes about 15 minutes to prep, make sure you have enough time to let them cool before frosting and slicing.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 24

Number Of Ingredients 5

1 box (18.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
1 container Betty Crocker™ Rich & Creamy chocolate frosting, if desired

Steps:

  • Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan.
  • Make cookie mix as directed on pouch. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
  • Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour 30 minutes. Frost with frosting. For brownies, cut into 6 rows by 4 rows.

Nutrition Facts : Calories 260, Carbohydrate 34 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Brownie, Sodium 190 mg, Sugar 23 g, TransFat 0 g

BROOKIES



Brookies image

Can't decide between chocolate chip cookies and brownies for dessert? Now you don't have to with this amazing recipe that combines both!

Provided by Madison Mayberry Hofmeyer

Categories     Dessert

Time 3h20m

Yield 20

Number Of Ingredients 15

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter, softened
1 teaspoon vanilla
1 egg
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 oz) semisweet chocolate chips (2 cups)
2/3 cup butter or margarine
4 oz unsweetened baking chocolate, cut into pieces
1 3/4 cups sugar
2 teaspoons vanilla
3 eggs
1 cup Gold Medal™ all-purpose flour

Steps:

  • Heat oven to 350°F. Line 13x9-inch baking pan with foil. Spray foil with cooking spray.
  • For Cookie Layer: In large bowl, mix sugars, softened butter, vanilla and egg. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Press dough evenly in bottom of pan.
  • For Brownie Layer: In 1-quart saucepan, melt butter and chocolate over low heat, stirring constantly. Cool slightly. In medium bowl, beat sugar, vanilla and eggs with electric mixer on high speed 5 minutes. On low speed, beat in chocolate mixture. Beat in flour just until blended. Pour on top of dough in pan.
  • Bake 45 to 50 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on cooling rack, about 2 hours. Remove from pan; pull away foil. Cut into 5 rows by 4 rows.

Nutrition Facts : Calories 490, Carbohydrate 61 g, Cholesterol 80 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 43 g, TransFat 1/2 g

CROWD-PLEASING SPICY CHICKEN BISCUIT SLIDERS



Crowd-Pleasing Spicy Chicken Biscuit Sliders image

These sweet and spicy sliders are a guaranteed crowd-pleaser! Sweet Hawaiian biscuits are stuffed with pulled chicken, juicy pineapple, melty mozzarella cheese and Sriracha mayo, then baked together until warm and golden brown. One bite and you'll agree: Tailgating has never tasted so good.

Provided by Pillsbury Kitchens

Categories     Appetizer

Time 1h

Yield 24

Number Of Ingredients 7

1 1/2 cups diced rotisserie chicken
1 cup shredded mozzarella cheese (4 oz)
1 cup drained canned pineapple tidbits (from 20-oz can)
1/2 cup mayonnaise
2 tablespoons Sriracha sauce
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Sweet Hawaiian Biscuits (8 Count)
1 tablespoon butter, melted

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In medium bowl, mix chicken, cheese, pineapple tidbits, mayonnaise and Sriracha sauce.
  • Separate dough into 8 biscuits. Cut each biscuit into 3 strips. Press each strip into 4x2-inch rectangle. Place 1 heaping tablespoonful chicken mixture on one half of each rectangle. Fold dough over filling (do not seal), and place in baking dish in 6 rows by 4 rows.
  • Bake 33 to 38 minutes or until biscuits are baked through and deep golden brown on top. Brush biscuits with melted butter. Let stand 5 minutes before serving.

Nutrition Facts : Calories 130, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Slider, Sodium 290 mg, Sugar 3 g, TransFat 0 g

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