Layers of Love Chocolate Brownie.
These brownies include chocolate chips and caramel sauce.
Photo Courtesy/NESTLE
3/4 cup all-purpose flour
3/4 cocoa
1/4 tsp salt
1/2 cup (1 stick) butter, cut in pieces
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs, divided
2 tsp vanilla extract
1 cup chopped pecans
3/4 cup white chocolate chips
1/2 cup caramel ice cream topping
3/4 cup semi-sweet chocolate chips
Heat oven to 350 F. Grease eight-inch square baking pan.
Combine flour, cocoa and salt in small bowl.
Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition.
Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan.
Sprinkle nuts and white chocolate chips over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet chips. Spread evenly over caramel topping.
Bake for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars.
No-Bake chocolate peanut butter bars
2 cups peanut butter, divided
3/4 cup butter, softened
2 cups powdered sugar, divided
3 cups graham cracker crumbs
2 cups semi-sweet chocolate chips, divided
Grease 13x9-inch baking pan.
Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy.
Gradually beat in one cup powdered sugar. With hands or wooden spoon, work in remaining one cup powdered sugar, graham cracker crumbs and 1/2 cup chocolate chips.
Press evenly into prepared baking pan. Smooth top with spatula.
Melt remaining 3/4 cup peanut butter and remaining 1 1/2 cups chocolate chips in medium, heavy-duty saucepan over lowest possible heat, stirring constantly until smooth.
Spread over graham cracker crust in pan. Refrigerate for at least one hour or until chocolate is firm. Cut into bars. Store in covered container in refrigerator.
~ Recipes courtesy of Nestle