Thursday, July 28, 2011

Avalanche Bars & Chocolate Blizzard Bars

These have to be the easiest recipes I have ever made. They're basically the same thing, just a white choc and reg choc version. I tried these out recently and gave some away and had requests for the recipe.

from Mel's Kitchen Cafe

12 ounces white chocolate chips
1/4 cup creamy peanut butter
3 cups Rice Krispies
1 1/2 cups mini marshmallows
1/4 cup mini chocolate chips

Lightly grease a 9×9 pan (or 8×8 if you prefer thicker bars) and set aside.

In a large, microwave-safe bowl, melt the white chips for one minute. Stir. Then continue to microwave in 30 second increments until the chips are completely melted.

Add the peanut butter to the melted chocolate and stir to combine. Add the Rice Krispies. Let the mixture cool for about 10 minutes, stirring now and again. Add the marshmallows and the mini chocolate chips and stir to combine.

Press the mixture into the prepared pan and spread evenly, pressing lightly with the back of a spoon, taking care not to press too hard or they will be overly compact and it will make the bars dry and tough. Garnish with additional mini chocolate chips, if desired. Let the bars cool completely before serving.

Chocolate Blizzard Bars
from Mel's Kitchen Cafe

*Makes an 8X8- or 9X9-inch pan of bars

12 ounces chocolate chips, semisweet, bittersweet or milk chocolate (I used a combo of milk and semi sweet)
1/2 cup creamy or crunchy peanut butter
3 cups crisp rice cereal (like Rice Krispies)
2 cups mini marshmallows
1/2 cup chocolate chips or M&M's (I skipped this, I don't think they're needed- especially the extra chocolate!)

Garnish: mini marshmallows and additional M&M's
Lightly grease an 8X8- or 9X9-inch baking pan and set aside.
In a large, microwave-safe bowl, melt the chocolate chips for one minute. Stir. Then continue to microwave in 30 second increments until the chips are completely melted. Stir in the peanut butter until combined. Let the mixture cool slightly, about five minutes. Add the rice cereal, marshmallows and chocolate chips and/or M&M's. Fold together with a rubber spatula until well combined.

Pour the mixture into the prepared pan. Press additional marshmallows and M&M's into the top of the bars, if desired. Let the bars cool and set for 5-6 hours until they are firm and no longer gooey and melty. Once the bars are firm and set, cut into squares and serve.

Decadent Brownies

from Eagle Brand

These brownies are amazing (Lisa- they're like your mom's). I needed to use some sweetened condensed milk and came across this recipe. I love these! I think they're best warm, so not straight out of the oven, but still warm. And I like to reheat them in the microwave for about 15 seconds. I thought I'd prefer them w/o nuts so I only put the nuts on half. But I do actually like the brownies better w/the nuts. So now I just add them right before eating.

1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
2 cups caramels, unwrapped
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup butter
2 cups (12 oz. pkg.) semi-sweet chocolate chips (I used milk choc)
1 1/2 cups pecan halves

HEAT oven to 350°F. Spray a 13x 9-inch baking pan.

Prepare brownie mix according to package directions.
Spread 1 1/2 cups prepared batter in prepared pan. Bake 10 to 15 minutes or until center is set.

Combine caramels, sweetened condensed milk and butter in medium saucepan. Cook over medium-low heat until caramels are almost melted. Whisk until smooth.

Gently spread caramel mixture over partially baked brownie.
Sprinkle caramel with chocolate chips.
Spread remaining unbaked brownie batter evenly over chocolate chips.
Sprinkle with pecan halves.

Bake an additional 20 to 25 minutes.