Better-Than-Crack-Brownies

What else can I say about these fabulous brownies?

I guess the name says it all, although I don't know if they are truly better-than-crack, thank goodness! 

But, what I do know is that these brownies are sinful and are full of pure delicious-ness.

You have a fudgy chocolate brownie, topped with chopped up Butterfingers and Reese's Peanut Butter Cups, which then gets topped off with a mixture of melted chocolate chips, butterscotch chips, and peanut butter and then Cocoa Pebbles cereal gets mixed in! Wow, I know, trust me they are gooooood!

These brownies are chewy and fudgy, crunchy and smooth, and chocolatey and peanut buttery! It's like eating a brownie, a candy  bar, and a scotcheroo all in one!

 I have made these several times and everywhere I take them, they are a huge hit!

Go make these brownies : ), don't wait!

Better-Than-Crack-Brownies: (adapted from How Sweet It Is)

-1 batch brownies for a 13x9-inch pan (boxed or your favorite homemade)

-1/2 cup chopped Butterfingers

-1 cup chopped Reese's Peanut Butter Cups

-3/4 cup milk chocolate chips

-3/4 cup butterscotch chips

-1 1/2 cups creamy peanut butter

-1 1/2 cups Cocoa Pebbles cereal

Make brownies according to directions for a 13x9-inch baking pan. Bake for 20-25 minutes, just so that they are slightly underbaked. Remove and top with chopped Butterfingers and Reese's Peanut Butter Cups, and bake 4-6 minutes more.

While they finish baking, melt chocolate chips, butterscotch chips, and peanut butter together until smooth. Stir in cereal. Remove brownies from oven and evenly pour peanut butter mixture over top.

Refrigerate for 2 hours before serving. I think they taste best cold straight from the refrigerator!

A Delicious Cake For My 100th Post!

Here it is, my 100th post, a Chocolate Butterscotch Butterfinger Cake or how about CBB Cake to shorten it up a bit! And I must say that this cake is a pretty darn fabulous one! I think there are several different names for this type of cake, like, "better then sex chocolate cake" or "Harrison Ford cake", and I guess this cake gets its name because of how utterly delicious and divine it is! And I mean really, really yummy and so easy to make. It is usually made with toffee bits and caramel topping but I switched it up a bit, and here's how I did it, and feel free to swap in your favorites! All you do is make your favorite chocolate cake or make a chocolate cake mix according to directions, then you poke holes all over the hot cake, and pour a super sweet glaze, which is a combination of sweetened condensed milk and butterscotch ice cream topping, all over the cake while it is still warm so the glaze can soak into the cake. Finally, it gets topped with creamy Cool Whip and topped with lots and lots of crispy crushed up Butterfingers.

Sweet, dense, super moist, gooey, creamy, cool, chocolately, butterscotchy, and crunchy all in this one bite is what makes this cake so AMAZING!

Chocolate Butterscotch Butterfinger Cake:

-1 recipe for HERSHEY'S "Perfectly Chocolate" Chocolate Cake, found here, or 1 box of your favorite cake mix

-1 (14-ounce) can sweetened condensed milk

-1 (12-ounce) jar butterscotch topping

-1 (12-ounce) container Cool Whip

-2 regular sized Butterfinger candy bars, crushed

1. Prepare the cake according to directions. Immediately after removing the cake from the oven, poke holes with a wooden skewer or fork liberally all over the cake.

2. In a medium sized bowl, combine the sweetened condensed milk and butterscotch topping and then pour it all over the hot cake.

3. Cool cake completely, then spread Cool Whip over the top, then sprinkle with crushed Butterfingers. Store in an airtight container in the refrigerator.

Poppy Chow

This super yummy and addictive poppy chow which is made with popcorn is reminiscent to puppy chow which is made with chex cereal. Plain popped popcorn gets coated in a mixture of chocolate chips, butterscotch chips, and peanut butter and then it gets sprinkled liberally with powdered sugar! It is so sweet and chocolatey and it is perfect to have at any holiday gathering or packaging up and giving away to loved ones who will gobble this simple tasty treat right up!

Poppy Chow: (adapted from Two Peas and Their Pod)

Ingredients:

-9 cups Air-Popped Popcorn

-1/2 cup semi-sweet chocolate chips

-1/2 cup butterscotch chips

-1/2 cup creamy peanut butter

-1/4 cup butter (1/2 stick)

-1 teaspoon vanilla extract

-1 1/2 cups powdered sugar

Directions:

In microwave or double boiler, melt chocolatechips, butterscotch chips, peanut butter, and butter until melted. Stir in vanilla. Place the popped popcorn in a large bowl and pour the chocolate mixture over all. Stir until evenly coated. Add the powdered sugar and stir until each piece is covered. Spread out on a cookie sheet to set the chocolate. Store in an airtight container.

*Store in an airtight container.

Butterscotch Apple Cake

This is a simple recipe for a yummy apple snack cake filled with diced apples and cinnamon and it gets topped off with butterscotch chips. This is really quick to come together and get in the oven and it comes out moist from the apples and the oil. The aroma throughout the house while it is baking is very enticing and smells like just like autumn. The flavor combination of the apples, cinnamon and butterscotch chips is so tasty!

Butterscotch Apple Cake: (recipe courtesy Sugar Plum)

-2 1/2 cups flour

-2 teaspoons baking powder

-1 teaspoon baking soda

-1 teaspoon ground cinnamon

-3/4 teaspoon salt

-1 cup oil

-1 cup granulated sugar

-2 large eggs, room temperature

-1 teaspoon vanilla extract

-3 cups diced peeled apple

-2 cups butterscotch chips

Heat oven to 325 degrees F. Coat a 13x9-inch glass baking dish with cooking spray.

In a medium mixing bowl, sift together the flour, baking powder, baking soda, cinnamon and salt.  

In a large mixing bowl, using a mixer on medium speed, beat together the oil, sugar, eggs and vanilla for 2-3 minutes or until well combined and doubled in volume. Reduce mixer speed to low and beat in flour mixture until just combined. Stir in apple until combined. Batter will be thick.

Spread batter into prepared baking dish. Evenly sprinkle with butterscotch chips. Bake 45-50 minutes or until well risen, golden brown, and cake pulls away from edges of the dish. Cool on a wire rack.

Disappearing Marshmallow Blondies

These blondies are super sweet, extra chewy and slightly gooey from the marshmallows, and they have a  rich caramel and butterscotch flavor. These are a little different then your average blondies because buttersotch chips get melted and then mixed into the batter giving these blondies a slightly different flavor and color.These turn out with a perfectly shiny crackly top and a moist interior.

Disappearing Marshmallow Blondies: (allrecipes.com)

Ingredients:

-1/2 cup butter

-1 cup butterscotch chips

-2/3 cup packed brown sugar

-2 eggs

-1 teaspoon vanilla extract

-1 1/2 cups all-purpose flour

-2 teaspoons baking powder

-1/2 teaspoon salt

-2 cups miniature marshmallows

-1 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Grease a 13x9-inch pan.

2. Using a microwave-safe bowl, melt the butterscotch chips and butter together in the microwave, stirring constantly until smooth. Set aside to cool.

3. In a large bowl, stir together the brown sugar, eggs, and vanilla. Mix in the melted butterscotch chips and butter, then the flour, baking powder, and salt until smooth. Stir in the marshmallows and chocolate chips last. Spread the batter evenly into the prepared baking pan.

4. Bake for 15-20 minutes. Cool and cut into squares.

Happy Fall! Seven Layer Magic Cookie Bars

Happy Fall everyone! I know I am a few days late, but, I have been very busy and a little overwhelmed and stressed out wity school. I am taking an accounting class and it is just so confusing to me and my first test is tomorrow. Accounting is just about a bunch of numbers and putting them in the right places and knowing assets, from liabilites and equity's and a bunch of other stuff like that! BLAHHHH is all I have to say about that, it makes me feel stupid! Plus, it has been taking time away from my baking and blogging. I would much rather be spending my time baking my favorite fall treats, sharing them with you and searching other blogs for yummy recipes : )!

Since baking is such a stress reliever for me, I did have to sneak a little time in for it, otherwise I would go CRAZY just staring at my accounting book and accounting homework on the computer. I love how the whole baking process is so soothing and comforting, from finding the perfect recipe, to the prepping of all the ingredients, to the mixing and stirring, the aroma that fills the air while baking, the cooling, and finally the tasting! So, I baked up Eagle Brand's Seven Layer Cookie Bars with a few changes. I topped a buttery graham cracker crust with one of my favorite fall candy's, adorable little candy corn which made these bars a little extra chewy in a great way, along with shredded coconut, chocolate chips and butterscotch chips and poured on the sweetened condensed milk and then sprinkled it with fall colored M&M's. These little magic bars are so delicious and sweet and the combination of flavors complement each other so well. The few minutes while I was enjoying one of these bars filled with goodies made me feel.....well, magical!

Seven Layer Magic Cookie Bars: (Eagle Brand, adapted by me)

-1 1/2 cups graham cracker crumbs

-1/2 cup butter or margarine, melted

-1 (14 oz.) can Eagle Brand sweetened condensed milk

-1 cup semi-sweet chocolate chips

-1 cup butterscotch chips

-1 1/3 cups shredded coconut

-1 cup candy corn

-M&M's (fall colored), for sprinkling

Directions:

1. Preheat oven to 350 degrees F (325 degrees F for glass baking pan). In small bowl combine graham cracker crumbs and butter; mix well. Press mixture firmly on bottom of 13x9 baking pan.

2. In a medium bowl, combine sweetened condensed milk, chocolate chips, butterscotch chips, coconut and candy corn; mix well. Pour on top of graham cracker crumbs and sprinkle with M&M's.

3. Bake for 25 minutes or until lightly browned. Cool completely.

Texas Governor's Mansion Cowboy Cookies

I hope everyone had a great weekend! My family and I are heading off soon to my Aunt and Uncle's to celebrate my Grandma's birthday with a cookout and bonfire! I can't wait! So, here is a recipe for yummy

cookies chock full of plenty of goodies! 

Chocolate chips, oatmeal, sweetened flaked coconut, butterscotch chips, and pecans make up this cookie.

These are chewy, moist, crisp around the edges, have a nice cinnamon flavor and are pretty much delightful to your tastebuds-so many flavors and textures that make up this cookie! Give em' a try, this batch makes a lot of cookies!

Laura Bush's Texas Governor's Mansion Cowboy Cookies: (recipe courtesy Laura Bush, adapted by me)

Ingredients:

-3 cups all-purpose flour

-1 tablespoon baking powder

-1 tablespoon baking soda

-1 tablespoon ground cinnamon

-1 teaspoon salt

-1 1/2 cups (3 sticks) butter, at room temperature

-1 1/2 cups granulated sugar

-1 1/2 cups light brown sugar, packed

-3 eggs

-1 tablespoon vanilla

-3 cups semi-sweet chocolate chips

-3 cups old-fashioned rolled oats

-2 cups sweetened flaked coconut

-1 cup chopped pecans

-1 cup butterscotch chips

Directions:

1. Heat oven to 350 degrees F.

2. Mix flour, baking soda, baking powder, cinnamon and salt in bowl.

3. In a 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes.

4. Add eggs, one at a time, beating after each. Beat in vanilla.

5. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut, pecans and butterscotch chips and stir until combined.

5. Drop 1/4 cup dough for each cookie onto ungreased baking sheets, spacing 3 inches apart.

7. Bake in oven for 17-20 minutes, rotating sheets halfway through, until edges are lightly browned. Remove cookies and cool on wire rack.

*Note: For 6 dozen small cookies, use 2 tablespoons dough for each. Bake at 350 degrees F for 15 to 18 minutes.

 

Mmmm.....don't you want a bite?

Triple Chocolate Scotcheroos

All I can say is that these Triple Chocolate Scotcheroos are OUT OF THIS WORLD DELICIOUS! These little gems are packed full of chocolate, chocolate and more chocolate, a little peanut butter, some butterscotch chips and a surprise ingredient that many people go gaga over, including myself.....Nutella! Cocoa rice krispies, peanut butter and nutella mix together to form a sweet and chewy, crunchy and chocolately base and then it gets topped with smooth and dreamy chocolate and butterscotch chips that combine so perfectly together.

Thank-you David Lebovitz for this great little concoction, you are a genius!

He took a classic scotcheroo and in my opinion, amped them up about 10 notches! And, I am not trying to dis plain ol' scotcheroos because I am a big fan of them, but, I must say these triple chocolate ones are incredible, outstanding, chocolately, mouth-watering delicious (my mouth is getting watery right now!) and they made me really, really happy.....I was in pure bliss. Who knew that such a simple dessert could be so fantastic? You need to try these, ASAP!!! I am not kidding, especially if you are a chocolate lover like me : )! Have I convinced you yet? I don't think I can use anymore words to describe how fabulous these are!

Triple Chocolate Scotcheroos: (David Lebovitz, adapted by me)

-1 cup sugar

-1 cup light corn syrup

-1/2 cup peanut butter

-1/2 cup Nutella

-6 cups crisp chocolate-flavored rice cereal (Cocoa Rice Krispies Cereal)

-1 1/4 cups milk chocolate chips

-1 1/4 cups butterscotch chips

1. Butter or spray a 9x13-inch baking pan.

2. In a large saucepan (at least 6 quarts) over medium heat, bring the sugar and the corn syrup to a full boil. Remove from heat and stir in peanut butter and Nutella, then mix the rice cereal in until completely coated. Press the mixture into the greased pan, making sure the top is smooth.

3. In a microwave-safe bowl, melt the chocolate and butterscotch chips together in 30 second intervals, stirring after each, until smooth and well-blended, about 1 minute and 30 seconds. Spread over rice cereal mixture and cool until set.

David Lebovitz describes these as pretty intense and on the sweet side, so bite-sized portions are in order, but, I could have eaten the whole pan  by myself!

Sweetest Delights Seven Layer Bars

                         

These yummy little bars of heaven are reminiscent to Magic Cookie Bars, Seven Layer Bars, or Hello Dollie Bars, except that I combined all the flavors and candies that I absolutely love into one perfect little bar, which is why I named them Sweetest Delights after my blog!

They start out with a buttery chocolate chip cookie dough crust from a package, and then the crust gets layered evenly with chocolate chips, coconut, butterscotch chips, peanut butter chips, and then it gets a layer of sweetened condensed milk poured over top, and lastly it gets sprinkled with colorful M&M's. All I can say is absolutely fantastic, MMMMM and YUMMMM!

These perfect little treats have just the right amount of sweetness and they are a tad bit gooey in a really good way! They are buttery from the crust, a little chewy from the coconut, smooth and sticky from the sweetened condensed milk, and have a little crunch from the M&M's and all of the chip flavors combine together so wonderfully!  Basically, these bars are perfect to play around with.....you can add or take away anything from these bars to adjust them to your likings! Add nuts, dried fruits, different candies, and different flavored chips! Have fun with them like I did and enjoy!

Sweetest Delights Seven Layer Bars:

-1 (17.5 ounce) package of chocolate chip cookie mix (plus egg and butter called for on the package)

-1 cup chocolate chips

-1 cup shredded coconut

-1/2 cup peanut butter chips

-1/2 cup butterscotch chips

-1 (14 ounce) can sweetened condensed milk

-1/3 cup M&M's

Preheat oven to 350 degrees F. Spray the bottom and sides of a 13x9-inch baking pan with cooking spray and line it with parchment paper leaving an over hang on the sides, and then spray the parchment paper with cooking spray.

Make cookie dough according to package directions and then press it evenly into the bottom of the prepared pan. Sprinkle the cookie dough evenly with chocolate chips, coconut, peanut butter chips, and butterscotch chips. Pour the sweetened condensed milk evenly over top and then sprinkle on the M&M's. 

Bake for 20-25 minutes (do not overbake, the edges will be golden brown and the middle may look slightly underdone) and then cool completely on a wire rack. Cut into bars and serve. 

SMS: Butterscotch Pralines

This is my first Sunday baking with Sweet Melissa Sundays, which is where a group of food bloggers bake our way through The Sweet Melissa Baking Book by Melissa Murphy. Each week a different member chooses a recipe to bake from Melissa's baking book. I am very excited about doing this and can't wait to see how all of Melissa's yummy recipes turn out. Her baking book has tons of great recipes in it! This week, Tessa, from The Cookin' Chemist, chose to make butterscotch pralines, so make sure to check her blog out for the recipe and see how hers turned out. 

Overall, these turned out really, really good and my whole family really enjoyed them. They had a great butterscotch flavor which I love and were really quick to make.  But, I think I should have cooked the sugar a little bit longer because the mixture was a bit thin, and some of my butterscotch pralines were pretty thin, but, they still hardened and tasted great! I will make sure to give these another try sometime and cook the sugar a bit longer!