Saturday, June 30, 2012

Symphony Brownies

I've been making these brownies for several years.  I don't remember who told me about these, but it was someone at the school where I worked at the time.  I didn't find out until long after that Paula Deen had made these on her show.  She uses the Symphony bars with the toffee and almonds.  I always use just the plain chocolate symphony bars.  I typically make these to take to a potluck, reunion, etc.  It would be too dangerous to have these in my house!!  LOL!  This weekend I made a 9x9 pan.  I'm not positive but I seem to remember making them in a 9x13 pan with two mixes.  You would need more candy bars as well!  The best part about these is that the brownies are from a box mix so they are super easy!  You could also change these up with just about any of your favorite candy bars! 

You'll need one box of brownie mix and 2 - 4 oz. Symphony candy bars.  I used the plain chocolate, but they also make one with toffee and almonds.

Prepare the brownie mix according to package directions.  Line a 9x9 pan with foil and spray with cooking spray.  Pour half of mixture into pan.

Break up candy bar and place over batter.

Spread remaining brownie batter over the candy bars.  Bake at 350 degrees for 35-40 minutes.  COOL COMPLETELY!!  Use foil to remove brownies from pan.  Slice and serve!

See that chocolate in the middle of the brownie!!  Yummy!

Symphony Brownies

1 box of brownie mix ( I used Betty Crocker family size. )
2 - 4 oz. (XL size) Symphony Candy bars

Prepare brownies according to package directions.  Line 9x9 pan with foil and spray with cooking spray.  Pour half of brownie batter into pan.  Break up candy bars and place over batter.   Spread remaining batter over candy bars.  Bake at 350 degrees for 35-40 minutes.  COOL COMPLETELY!!  Use foil to remove brownies from pan.  Slice and serve!

Tuesday, June 26, 2012

Can't Leave 'em Alone Bars

A friend of mine paid us a visit a few weeks ago to see the new baby.  Along with gifts for the baby and his big sister, she also brought us a platter of the most wonderful bar cookies!!  They seriously lived up to their name.  The bar cookies were made from a white cake mix with semi-sweet chocolate chips added in.  As my friend was sharing this recipe, she also told me that she had tried the same recipe using a red velvet cake mix and white chips.  Genius!!  Well, I just had to try them and they were just as delicious as the white cake version.  I am usually not a fan of anything with sweetened condensed milk, but these are definitely an exception!!   I'm looking forward to trying some other combinations of cake mix and chips in the near future!!  I'll post an update when I do.  These are a little gooey but sooo very good!!!  I found they were even better a day or two later so feel free to make these ahead of time!!

Note:  My friend and I both agree that you could use slightly less butter and these would still be great!!

You will need a cake mix, vegetable or canola oil, 1 cup of white chocolate chips, a can of sweetened condensed milk, 4 T. of butter and 2 eggs.

In a medium bowl, combine cake mix, oil, and eggs.

Mix well!

Spread 2/3 of the cake mixture into a greased 9x13 pan. 

Combine chips, milk, and butter in a microwave safe bowl and heat until melted.  I heated about 20 seconds at a time.  Stir until smooth.  NOTE:  I did leave a little of the milk in the can.  Normally, I would use a spatula to scrape all the milk out.  I just poured what would come out of the can and left the rest.

Spread chocolate mixture over crust.

Drop teaspoonfuls of remaining batter over chocolate mixture.  Bake at 350 degrees for 20-25 minutes or until golden brown.

I have to admit that my hubby poked fun at me when he saw these.  He asked me why I put pepperoni on the cookies.  Well, I guess he's right but he's been eating them!!!  LOL!  I recommend making these the night before.  I noticed they were a little less gooey the next day- more like a brownie. 

Can't Leave 'em Alone Bars (Red Velvet Version)

1 box Red Velvet Cake Mix
1/3 cup vegetable or canola oil (I used vegetable oil.)
2 eggs
1 14 oz. can sweetened condensed milk
1 cup white chocolate chips
4 T. butter

In a large bowl, combine the cake mix, eggs and oil. Press two-thirds of the mixture into a greased 9x13 baking pan. Set remaining cake mixture aside.

 In a microwave-safe bowl, combine the milk, chocolate chips and butter. Microwave, uncovered, until chips and butter are melted; stir until smooth. Pour over crust.
Drop teaspoonfuls of remaining cake mixture over top. Bake at 350° for 20-25 minutes or until lightly browned. Cool completely before cutting.

Shared on:
Everyday Mom's Meals

Make Ahead Meals for Busy Moms

Bobbi's Cozy Kitchen

Feeding Big and More

Thursday, June 14, 2012

Coming Soon!

Hi everyone!  Just wanted to let you all know I'll be back on July 1st with some new recipes!  We welcomed a new baby in early May so I've been enjoying spending time with my family!  Looking forward to getting back to the blogging world!!