Recipe: Snicker Bar Brownies

July 29, 2014

Yesterday was National Milk Chocolate Day, but it’s never too late to tempt your sweet tooth! We have an delightfully chocolate recipe for you, Snicker Bar Brownies!

Chef Kimberly Larsen prepared this recipe on KUTV’s 2 News This Morning. You can watch it HERE!

SnickersBarBrownie

 

 

 

 

 

 

 

 

 

 

 

Snicker Bar Brownie
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Brownie Layer Ingredients
  1. 1 1/2 cup peanut butter
  2. 1 1/2 cup milk chocolate
  3. 1/2 cup unsalted butter
  4. 1 cup light brown sugar
  5. 1/2 cup granulated sugar
  6. 1 tsp. vanilla bean paste
  7. 4 eggs
  8. 1 1/4 cup flour
  9. 1/2 tsp. sea salt
Directions
  1. 1. Preheat the oven to 325 degrees and line a 9 x 13 baking pan with parchment paper.
  2. 2. In a small saucepan on low heat, melt the peanut butter, milk chocolate and butter.
  3. Stir continuously to melted completely and very smooth.
  4. 3. Pour into stand mixer with whisk attachment or large mixing bowl and use hand beater.
  5. 4. While mixing on medium-low speed add sugars, then add eggs one at a time.
  6. 5. Stop and scrape at least twice.
  7. 6. Add the vanilla bean paste and salt.
  8. 7. Mix well again.
  9. 8. Remove bowl from mixer.
  10. 9. Lightly fold in flour until no white remains.
  11. 10. Spread in the prepared pan and bake in the preheated oven for 45 minutes (or until a toothpick inserted in the center comes out clean). Don’t over bake. This recipe is for fudge like brownies.
Caramel Sauce Ingredients
  1. 1 cup sugar
  2. 1/4 cup water
  3. Squeeze of lemon juice
  4. 3/4 cup heavy cream
  5. 1/4 cup butter
  6. 1 teaspoon black sea salt
Directions
  1. 1. In a medium saucepan, combine the sugar, water and lemon juice over medium-low heat until the sugar dissolves.
  2. 2. Increase the heat and bring to a boil, without stirring.
  3. 3. Use a wet pastry brush to wash down any crystals on the side of the pan.
  4. 4. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
  5. 5. Remove the sugar from the heat and slowly whisk in the heavy cream. The mixture will bubble.
  6. 6. Stir in the butter.
  7. 7. Allow caramel to cool while you make nougat.
Nougat Layer Ingredients
  1. 1/2 cup butter
  2. 1 cup sugar
  3. 1/2 evaporated milk
  4. 2 cups marshmallow crème
  5. 3/4 cup peanut butter
  6. 1 tablespoon vanilla bean paste
  7. 1 1/4 cup roasted salted peanuts
Directions
  1. 1. In medium saucepan whisk together butter, sugar and evaporated milk.
  2. 2. Over medium heat bring mixture to a boil, cook stirring constantly for 3 minutes.
  3. 3. Remove saucepan from heat and immediately add in the marshmallow crème, peanut butter and chopped peanuts.
  4. 4. Stir until all ingredients are completely combined.
  5. 5. Spread to cover the brownies in an even layer. Using a flat spatula makes this easier.
  6. 6. Place pan to the freezer to set 10 minutes then spread with caramel. Return to freezer.
Chocolate Layer Ingredients
  1. 2 cups milk chocolate chips
  2. 2 cups peanut butter chip
  3. 1/4 cup butter
Directions
  1. 1. To make the final layer, combine the milk chocolate chips, peanut butter chip and butter in small saucepan.
  2. 2. Melt and stir in medium heat until smooth.
  3. 3. Remove the caramel & nougat covered brownies from the freezer and pour the melted peanut butter chocolate over the top.
  4. 4. Spread to an even layer and refrigerate for at least an hour before cutting.
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