Foodie & Spork: Snickers Brownies

Foodie & Spork 2

St Pattys Bonjour

Today on Foodie & Spork, I have for you another delectable recipe I found on Pinterest; Snickers Brownies from Jasey’s Crazy Daisy. Doesn’t it look delicious? 

I know, for someone that has given up sugar and trying my darnest to eat healthier, I sure like to look at dessert and treats. My philosophy is, not that is correct or anything but I’m going with it, is if I see enough of it I’ll get sick of them and not crave them. If you constantly see someone, you get used to it. So hopefully this is the same thing? I don’t know but these brownies look yummy.

Here are the steps:

DIRECTIONS 

Prepare brownie batter according to package directions for a 9×13-inch pan, adding 1/4 cup hot fudge ice cream topping, unheated and straight from the jar to the batter. Make sure to follow the high altitude directions if you live at high altitude. Cool completely.

Melt butter in a saucepan over medium heat. Add sugar and milk, stirring until dissolved. Bring to a boil. Add in the marshmallow creme (I didn’t measure, because how exactly do you measure that sticky fluff? I used one complete 7 oz. jar and most of the second jar), peanut butter, and vanilla stirring until smooth. Turn off heat and fold in peanuts. Pour evenly over cooled brownies. Use a spatula to help spread the mixture. Cool. I stick the brownies in the freezer for about 15 minutes.

Scoop caramel topping into a heavy bottomed saucepan and heat over low until caramel is soft and easy to stir.  Pour the caramel over the nougat layer. Make sure to pour it evenly across the nougat covering as much as the surface as you can. This makes it easier to spread the caramel with a spatula. Let cool. Again, I usually stick this in the freezer for about 15 minutes. Scoop caramel topping into a heavy bottomed saucepan and heat over low until caramel is soft and east to stir rather than mess with hot.

Melt chocolate chips and peanut butter together in a saucepan over low heat, stirring occasionally, until smooth.  Pour over nougat layer and cool completely. I usually stick them in the fridge until the chocolate is set. They chocolate gets pretty soft when left out, so I like to store these in the fridge and let them set out for a few minutes before cutting them. You want the chocolate to be cool enough to be set, but warmed up just a bit so that they are soft enough to cut more easily. Enjoy!

If you make these, send me some? LOL

St Pattys XOXO Dee

2 Comments Add yours

    1. Dee Shore says:

      I know. But it looks soooo pretty!

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