Peanut Caramel Brownie Bites Recipes

PEANUT BUTTER CARAMEL SWIRLED BROWNIES

Steps:

• Bring the cream to a simmer over low heat in a small saucepan. Combine the sugar and water in a small saucepan over high heat and cook, without stirring until amber brown. Slowly whisk in the warm cream until smooth and let cook for 1 minute. Remove from the heat and whisk in the peanut butter, corn syrup, sea salt and 1/8 teaspoon of vanilla extract until smooth. Transfer to a bowl and let cool until thickened at room temperature, about 30 minutes.
• Put a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9 by 13-inch baking pan with foil, leaving an overhang on the narrow ends. Spray the foil and pan with nonstick spray.
• Combine the butter, unsweetened chocolate, 2 ounces bittersweet chocolate and espresso powder in a medium bowl set over a pot of simmering water. Let the chocolate melt over low heat, stirring frequently until smooth. Remove from the heat and let cool slightly, about 5 minutes.
• In a large bowl, whisk the eggs, both sugars, vanilla and salt until smooth. Whisk in the melted chocolate mixture until combined. Scrape down the sides of the bowl. Beat in the flour in 2 additions (the batter will be thick). Stir in the remaining 4 ounces of chopped bittersweet chocolate.
• Scrape half of the batter into the prepared pan and smooth the top. Using a tablespoon, drop dollops of half of the peanut butter caramel every 2 inches over the top of the batter. Carefully add the remaining batter and smooth over the caramel. Smooth the top and dollop the remaining caramel over the top. Use a butter knife to swirl through the batter to get a marbleized effect.
• Bake until the top is set but still soft and the edges are puffed and just beginning to pull away from the sides of the pan, about 23 to 25 minutes. A toothpick inserted in the center will come out still gooey (be brave!--underbaking the brownies is one of the secrets to their fudgy texture). Transfer the pan to a wire rack to cool completely.
• For the neatest cuts, refrigerate the pan for about 20 minutes before cutting the brownies. Using the foil, lift the brownie slab out of the pan. Carefully peel off the foil and put the brownie on a large cutting board. With a large sharp knife, cut the brownies into 48 squares. (The brownies can be stored in an airtight container, at room temperature, for up to 3 days; they can also be frozen, well wrapped, for up to 2 weeks.)

SNICKERS BROWNIE BITES

Steps:

• For the brownies: Preheat oven to 350 degrees and line mini muffin pan with paper liners or spray with non-stick. Set aside.
• In a large bowl, combine melted butter and sugar. Whisk until smooth. Add vanilla and eggs and whisk until smooth. Add flour, cocoa and salt and whisk until just combined. Spoon into prepared pan.
• Bake for 13-15 minutes, or until a toothpick comes out dry or with moist crumbs (you don't want to overbake). Set aside to cool (*you can also store at room temperature or in the freezer until you're ready to frost - see post above for details)
• For the frosting: In the bowl of a stand mixer (or use a handheld mixer), beat peanut butter and butter until smooth. Add powdered sugar and beat until combined. Add cream, 1 tbsp at a time (beating after each addition), until you reach the desired consistency.
• Spoon into a piping bag fitted with desired tip or a large Ziploc bag (or just use a spoon - that's fine too!)
• To assemble, pipe a small amount of frosting onto each brownie. Drizzle with caramel sauce and top with chopped peanuts.
• Store in the fridge up to 4 days or freeze for up to 1 month.

CARAMEL-STUFFED BROWNIE BITES

Steps:

• Preheat oven to 350F and ppray two 12-count mini muffin pans extremely well with cooking spray, or grease and flour the pans; set aside.
• To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don't scramble.
• Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), and whisk vigorously to combine.
• Add the flour, salt, and stir until smooth and combined without overmixing.
• Turn batter out into the prepared pans, filling each cavity to about 3/4 full.
• Add 1 Rolo to the center of each cavity, pressing it down flush with the batter. It's okay if the cavities are nearly full or actually full because while the brownies do rise a small amount during baking (nothing like muffins), it's unlikely there will be any overflow.
• Bake for about 11 to 14 minutes, or until brownie are set and a toothpick inserted comes out clean or with a few moist crumbs. Because all ovens, pan sizes, climates, etc. vary, it's very important to watch your brownies and not the clock. Mini desserts such as this tend to cook very quickly and can go from under to over done in 1 to 2 minutes so keep a close eye on them; err on the side of underdone so they will be more fudgy if you're in doubt.
• Allow brownies to cool in pans on a wire rack for about 10 to 15 minutes or until they are cool enough to handle and release.
• Allow brownies to cool completely before optionally adding the whipped topping to the tops of each and then optionally adding chocolate sprinkles.

PEANUT CARAMEL BROWNIE BITES

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; coat foil with cooking spray., Microwave butter, sugar and water on high just until mixture comes to a boil, 3-4 minutes; stir until blended. Stir in chocolate chips until melted. Whisk in eggs, 1 at a time, stirring well after each addition. Whisk in vanilla. Stir in flour and baking powder., Spread into prepared pan. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 30 minutes., For topping, combine sugar, butter and milk in a large saucepan; bring to a boil, stirring constantly, over medium heat. Boil 5 minutes, stirring frequently. Stir in marshmallow creme, 1/4 cup peanut butter and vanilla; pour over brownies. Sprinkle with 2 cups peanuts., In a small saucepan, combine caramels and water; cook, stirring, over medium-high heat until blended. Pour over peanuts., Microwave chocolate chips on high until softened, about 1 minute. Stir in remaining peanut butter until smooth; pour over caramel layer. Chop remaining peanuts; sprinkle on top. Refrigerate at least 1 hour., Lifting with foil, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.