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Paleo Pumpkin-Cashew Blondies

Hello Baking Friends!

I had some requests for the sharing of a recipe I made last night and took into work today for my unsuspecting coworkers.

Paleo Pumpkin-Cashew Blondies

I have recently discovered I have quite a lot of food ‘allergies/intolerances’, and the closest ‘diet’ that I can follow is the Paleo diet. Knowing that this is something a lot of people are getting into, I have been intrigued by some of the lovely blogs and resources that I have found.

So far, however, my favorite named blog, and inspiration for my Blondies, is Clean Eating With A Dirty Mind. First of all, the name is just giggle worthy. I love it. Next, the author actually responds to comments, which is sometimes rare for some of the more popularly commented on bloggers (due to time). And finally, Vanessa actually discussed some alternatives with me, and gave me her stamp of approval. So of course, I am biased towards her! 😉

So here is the Paleo Pumpkin Pie Blondie recipe from Vanessa at CEWADM. Her blog entry is worth reading.

Now, here is the recipe that I did, which yielded a deep-dish 13×9 pan of Blondie yumminess!

Paleo Pumpkin-Cashew Blondies

Ingredients:
6 eggs
1 cup coconut oil, melted
1/2 cup maple syrup
1/2 tspn vanilla extract

1 1/4 cup cashew butter (I used JIF)
3/4 cup canned pumpkin (I used Libby’s)

1 cup oat flour (homemade is easy, recipe below)
1/2  cup coconut palm sugar (looks like brown sugar)
1 tspn each ground nutmeg, ground cloves and Saigon cinnamon
1/2 tspn each ground cardamom seed, ground ginger, vanilla bean powder and ground allspice
1/4 tspn (or a dash really) Pink Himalayan Salt

Directions:

Step 1: Mix all the wet ingredients together with a whisk until evenly blended.

Step 2: Add the pumpkin and the cashew butter to the wet mix, and whisk until thick but well mixed.

Step 3: Mix all the dry ingredients together with a whisk until evenly blended.

Step 4: Gradually add the dry ingredients to the wet mixture..

Step 5: Whisk until evenly blended.

Step 6: Pour batter into a 13×9 baking pan.

Step 7: Bake at 350 degrees Fahrenheit for 30 minutes. Let cool for at least 1 hour, but best if it sits overnight to settle.

Final Touches: Slice into 24-28 pieces, and add a dollop of cashew butter to enjoy to the utmost!

I input the caloric value, roughly, at 28 pieces per recipe, into CalorieCount.About.Com and came up with the following nutritional information (which is probably not entirely accurate, guessing on the high side):
Serving Size: 1 piece + 1/4 teaspoon cashew butter spread on top
Calories: 180
Total Fat: 14.3g
Saturated Fat: 7.8g [I am going to see if I can reduce this in a further rendition of this recipe]
Cholesterol: 6mg
Sodium: 98mg
Total Carbohydrates: 13.2g
Dietary Fiber: 0.8g
Sugars: 5.3g
Protein: 2.1g
Vitamin A: 11%    Calcium: 2%    Iron: 4%

As promised – if you want to make your own oat flour, all you need to do is take equal amounts (i.e. 1 cup) of raw oats, or 75% oat bran, to what you need for a recipe. Pulse in food processor until completely refined to almost a powder, about 2:00 – 2:30 minutes. I made mine a little thicker, and it came out pretty tasty in the recipe, I thought!

So all of my coworkers who tried it enjoyed it (and no, they didn’t say it just because I was standing there, many actually came and found me to tell me they enjoyed it, so neener to all you nay-sayers who may have wanted to give me some teasing crap on that one, hahaHA!). Favorite way, however, was indeed with a smidge of cashew butter on top!

So go check out Vanessa, and try one of our variations of this recipe (or both), and let me/us know what you thought of it! I look forward to hearing about it!

Craft You Later,
Beth

TasteSpotting: Food Is Amazing

Hello Friends,

I apologize profusely for the radio-silence of the last week. Some things were going on that just made me go “hmmm” and hunker down to think. I promise you, though, that will be made up for this week!!!

I have found a new site that I am absolutely in love with, possibly even more so than Pinterest (I know!!!!). TasteSpotting. Memorize this name!!!! No, seriously.

Be forewarned, upon finding this site you will cease being productive. For at least 2 days. Maybe more.

You will also be very hungry. Non-stop. For at least 2 days as well. Maybe more, again!

Here is a snapshot of a Tastespotting search for “honey wheat”, whereupon I was trying to find a honey wheat bread recipe, or something equally yummy and inspiring:

tastespotting taste spotting honey wheat searches food foodie

Tastespotting View of “Honey Wheat” Hits

So one thing that I like better here than on Pinterest is the fact that when you click on a picture it takes you directly to the website (usually a blog) from which the item originates. I like this better because it allows only 1-click instead of up-to-15 (max for me!) to get to the “how do I make this?!?!!!!” instructions. I so far have seen only 1 picture lead to a photograph-only link, and considering how much I’ve been clicking, that is a good percentage for Tastespotting! 😉

So go explore and let me know what you think of this humdinger of a food-fan-dream site!

Craft You Later,
Beth

Baking Is Science For Hungry People: Belgian Chocolate Truffles

Hello Friends,

I mentioned yesterday in the Charlotte Beer Babes September Beer Class post that I would be giving everyone the lowdown on the Belgian Truffles that I made for the beer event.

As promised, here we go into chocolate land!

So I had been researching and trying to find some good, easy to transport Belgian recipe ideas for the Belgian Beer Class that we were doing for September, and all I could really find were mussels (I love y’all but not that much!), endive (doubt that would’ve been eaten), Waffles (hard to transport), and truffles (winner winner truffle dinner!). I think I chose well. 🙂

So to make the truffles, I needed a recipe to go off of, and I found a great one from the Belgian Travel site. I did change a little, but these were SUPER easy to make up. Warning: you will become addicted to these, and they do take some handling work to assemble… totally worth it though!

Take 1/4 cup of butter and 8 oz of bittersweet chocolate chips (I use Ghiradelli) and melt in a metal baking bowl placed inside a saucepan filled with water (double boiler cheat!) over low heat, stirring occasionally to keep smooth. Use a wooden spoon or silicone spatula for best results.

Once completely smooth, remove from heat, stir for 15 seconds, and then add in 1 tbspn vanilla extract and 3/4 cup sugar. Stir until completely dissolved. Place the mixture in the freezer for 25 minutes, stirring every 5 minutes, until starts to harden just a bit. Mixture should still be a little liquidy.

Remove the bowl from freezer and add 1/3 cup powdered sugar to the mixture, stirring until fully incorporated. Take a cookie sheet that will fit in your fridge, and line with wax paper. Take 3 small bowls and place 1/2 cup coconut flakes, 1/4 cup cocoa powder, and 1/4 cup chopped pecans (or similar nut) in each “topping bowl”.

Take pinches of your chocolate mixture and roll into 1-inch balls in your hands, then roll the ball in one of the 3 “topping bowls”. Place on cookie sheet in rows, and note that you don’t need to have space between these like you do anything you’re baking. Once sheet is filled completely, place in fridge for 1 hour to allow to set.

Serve and enjoy! (Tip: These go especially well with darker beers like the Pater 6 we tasted in Beer School!)

cocoa belgian truffles chocolate no bake desserts

Cocoa Belgian Truffles!

coconut belgian truffles chocolate no bake desserts

Coconut Belgian Truffles!

pecan belgian truffles chocolate no bake desserts

Pecan Belgian Truffles!

Craft You Later,
Beth

September 11 Service Thanks – Baking

Hello Friends,

I am on the Volunteer Board for Charlotte at my company, and we recently did a pretty neat volunteer event which I thought I’d share with everyone.

In honor of the fire, police and sheriff personnel in our city who put their lives on the line and go out of their way for their community every day – we decided to honor their service with thanks around September 11. In recognition, volunteers were asked to provide any combination of baked goods, purchased snacks or drinks to any of 138 local stations for these three groups of service.

Due to being a bit special, I took on the 8 local Sheriff Department locations (605 people), and wanted to provide 2 cookies per person. Since I made this wonderful decision on Monday night, with  Tuesday being the last day to deliver for this event, I brilliantly consented to baking 1210 cookies in one night. Pre-planning is a brilliant thing, please let me tell you now!

Anyways, I enlisted a coworker to help me by making 8 dozen cookies (that is 96 for those not quick on multiplying-by-12 games). That left me with only 1114 cookies to bake! 🙂 Easy peasy, lemon squeezy, right?!

Another coworker found me a basic English Shortbread recipe that is basically flour-sugar-butter-bake. So I adapted that. If I’m doing something easy, I want it to be tasty too, seriously!

To make this amount of cookies, I bought 10 pounds of flour, 8 pounds of sugar, 135 oz of Country Crock margarine (3 tubs, proceeds from which support the Wounded Warriors Project), 2 bags of mini chocolate chips, 2 bags of toffee chips (like these), and 1 5-oz bag of Cherry Craisins. I also used on-hand vanilla extract for this recipe, so make sure you have some of that!

Doing 1 batch at a time, combine 2 cups margarine with 1 cup sugar and cream in your mixing bowl on high speed. Once mixed well, add in 2 teaspoons of vanilla extract, and blend until well combined.

margarine sugar vanilla shortbread cookies

Cream the sugar and vanilla with margarine!

Gradually add in 4 cups flour to this mixture, on medium speed, and mix until fully combined. Dough will be very slightly sticky, but easy to handle.

margarine sugar vanilla flour shortbread cookies

Add in some flour!

Once you have this dough made, add your ‘extra flavor’ – mini chocolate chips, toffee chips, or Craisins (see note below).

margarine sugar flour vanilla chocolate chip toffee chip craisin shortbread cookies

Add in your flavor chips!

For the craisins: combine 1/2 cup craisins with 2 tablespoons sugar, and process in your food processor or pulse for 20 seconds in your Magic Bullet Blender. This allows them to be bite sized and easier to add into the cookies!

Preheat oven to 350, and spray cookie sheets with cooking spray. I put foil on all my cookie sheets then sprayed with cooking spray for easier clean-up later!

margarine sugar flour vanilla chocolate chip toffee chip craisin shortbread cookies

Scoop your dough onto your cookie sheets to bake!

Bake your cookies for 13 minutes, and immediately remove from oven to cool on an oven mitt away from the oven. Let cool 2-3 minutes before removing from the cookie sheet onto a cooling rack. Let cool an additional 2-3 minutes before putting into plastic quart-sized freezer bags for storage and delivery. Seal tightly, and deliver for a yummy treat!

Since we had 8 locations for what I signed up for, I took some paper grocery bags, labelled them for each location, calculated how many cookies (2 per person) for each location, and then bagged up the different cookies accordingly for each paper bag delivery!

margarine sugar flour vanilla chocolate chip toffee chip craisin shortbread cookies

Package cookies for delivery!

This is what it finally looked like when all cookies were completed and prepped for delivery:

margarine sugar flour vanilla chocolate chip toffee chip craisin shortbread cookies

Delivery bags for 8 locations!

Craft You Later,
Beth

Baking Is Science For Hungry People: Oatmeal PB Pie

Hello Baking Fiends,

I have another creation that I think you’ll enjoy! I had another birthday at work (yes, apparently Summer was the time to be born to work in our group!) and was requested to do something with oatmeal or peanut butter for them as a treat.

Of course, I was thinking about doing an array of cookies, and then decided that this was the perfect opportunity to expound out and try something new. So… I found peanut butter pie recipes, and decided to use an oatmeal cookie crust instead of graham cracker for the base!

Oatmeal Peanut Butter Pie, Oh My!

My inspiration was this Peanut Butter Silk Pie recipe, however (surprise!) I changed a couple things around quite a bit to make this one happen!

CRUST LAYER:
I took a box of basic Oatmeal Cookies and crushed 18 of them to make the crust. The box had 24 cookies, and they were each about the size of an average palm – to give you a reference. Anyways, my Magic Bullet Blender was my friend to crush these to smithereens, and ended up looking like this:

How The Cookie Crumbles!

Next, I added 1/3 cup of sugar to this mix. Now, instead of using the expected butter, I recently came into possession of (aka I purchased) some Butter Flavored Olive Oil. Smells and tastes like butter, and it’s geared towards substituting for real butter even. So of course I had to try it here! I used 1/3 cup + 1 teaspoon of Butter Olive Oil in lieu of 1/2 cup of melted unsalted butter. YUM!

It’s Crust Magic!

Finally, for the crust, I patted the crust into a sprayed-with-Pam 13×9 baking pan, in this case of the aluminum foil variety for easy travel. Bake this for 8 minutes at 375 to set the crust so it won’t completely crumble on you. Remove from oven and let cool completely – I put it in the fridge for 30 minutes.

Crust Complete!

FUDGE LAYER:
While your crust is cooling, remove your 17.75 jar of hot fudge sauce from the fridge and let come to room temperature. I used the Smuckers Special Recipe Hot Fudge one, and you will use all but 2 tablespoons of this for the 13×9 pan just as a heads up for you…

Once your crust has cooled completely, and your fudge sauce has gotten pretty soft (you can microwave it for 20 seconds if need be), stir it up good and then spread it all over the crust layer until you cannot see anything but fudge sauce! Stick this back in the fridge for at least 30 minutes, until chilled (fudge will harden up a bit)!

Warning: The fudge sauce may be tacky and put up a fight with you about laying down on the crust, so just know that you WILL win the battle, and conquer the hot fudge!

MMMM Fudge!

Peanut Butter Filling (two versions):
Okay, so through trial and feedback, I wanted to give you two options for this filling. If you like super-sweet, creamy, and thick fillings, follow the way I did it. If you prefer lighter, airier, and not as heavy – then substitute ONE of the cream cheese packages for ONE Cool Whip “No Sugar Added” container. Trust me on this! 😉

Okay, so back to business. Here is what I did for the filling:
Combine 2 8-oz packages of 1/3-less fat Cream Cheese (softened) with 1 cup Whipped Peanut Butter. Once this is fully mixed, add in 2 teaspoons vanilla extract and 1 1/2 cups powdered sugar. Mix until fully combined. To this next add, one at a time, 1 8-oz Cool Whip Free (thawed) container, and 1 8-oz Cool Whip Extra Creamy (thawed) container! You will mix this until your arms are in pain, but it will be worth it!

Peanut Butter Filling!

Once this is nice and creamy, take your crust-fudge layers out of the fridge and spread this topping evenly over top of it all.

Peanut Butter Topped Dessert!

Once it’s spread evenly, I would make little waves in the topping, just for fun, like this (with a spatula):

Peanut Butter Waves!

Now crumble up 3-4 of the leftover cookies from your box of Oatmeal Cookies from the crust, and sprinkle those evenly over top of the waves of filling.

Oatmeal Crumble Topping!

Finally, take the leftover fudge sauce in the jar, add 1 teaspoon of milk, and microwave for about 40 seconds until nice and thin. Drizzle this over top of the oatmeal crumbles, and you will have a gorgeous dessert! Refrigerate this at least 2 hours, preferably overnight though, before serving to let all the flavors soak in!

Beautiful Fudge Drizzle!

Let me know how you enjoy this, and which version you use!

Craft You Later,
Beth

Baking Is Science For Hungry People: Birthday Cupcakes

Hello All,

Another friend at work had a birthday, so I decided to make her some cupcakes. I had some leftover Peanut Butter Buttercream Frosting, so I decided to whip up a batch of Bittersweet Chocolate Buttercream Frosting  and use a basic Vanilla Cupcake (recipe below) to host them both.

Birthday Cupcakes!

So to make these yummy treats, I started with creaming 1 cup of unsalted butter with 1 cup sugar until fluffy. Gradually add in 2 1/2 cups flour, 1 tspn baking powder, 1/4 tspn salt, 2 tspn vanilla and 3/4 cup skim milk.

Vanilla Cupcake Batter!

Once your batter is completed, pour it into cupcake liners and bake for 18 minutes at 350. Remove from oven and let cool for 5 minutes before removing from the bakeware. Set in the refrigerator overnight or for 4 hours for best effect. Once they are fully cooled, frost with your frosting, top with a bittersweet chocolate chip or a salted peanut or a piece of Andes Mint or an M&M candy.

Vanilla Cupcake with PB Buttercream!

Vanilla Cupcake with Bittersweet Chocolate Buttercream!

Basically, have fun with toppings and frosting combinations! You can make  some great combinations and make it look beautiful as well, so play with frosting colors too! Enjoy!

Craft You Later,
Beth

Baking Is Science For Hungry People: Bittersweet Chocolate Buttercream Frosting

Hello Frosting Fans!

I made another frosting recently that I think you’ll enjoy! This one I used food coloring to dye a green, to go with my friend’s Birthday Cupcakes, since that is her favorite color. But that part is definitely optional!

Bittersweet Chocolate Buttercream – YUM!

To start, if you do want to use food coloring, I highly recommend you get this from Hobby Lobby, or this one from Michael’s, or something similar from whatever crafting store you frequent! I prefer the Wilton Icing Color Set, but the Duff’s will work just as well!

Wilton Green Icing Color

So to make this delicious and pretty confection, I started with the basics for any self-respecting buttercream frosting: creaming 1 cup of slightly softened unsalted butter with 2 tspn vanilla extract and 1/3 cup unsweetened cocoa powder until nice and smooth. Once this is smoothed out, add in 2 cups of powdered sugar and another 1/4 cup of unsweetened cocoa powder and mix on high speed until well blended. Once this gets to a smooth state, IF you need it a little thicker, then add in another 1/2 – 3/4 cup of powdered sugar by 1/4 cup increments, and blend until smooth.

To color: Take a fresh toothpick, swirl it in your food coloring until you have a pretty good and thick layer on your toothpick, and ‘wipe it off’ into your frosting. I basically took the lower half of a toothpick and got a gob of green on it, had the mixer still going and so swirled the green into the frosting as it mixed in, literally wiping off the frosting on the toothpick (with the extra coloring included) to keep mixing it. I ended up doing this process 3 times – I used one toothpick on either end, plus one side of another toothpick, to get the desired color which is pictured above. Store in a bag and let it cool for at least 2 hours, or overnight. If it’s solid, just let it sit for 5 minutes and come to room temp before putting onto your cupcakes or cakes!

Frosted and delicious!

NOTE: You don’t want to keep dipping your toothpick end you’re using into the color repeatedly, because it will leave behind the frosting residue, which could cause bacteria and contamination on future uses for other frostings!

The flavor of this frosting comes out very bittersweet, but still incredibly chocolate-deliciously. It is not overly chocolatey (though adding more chocolate would fix that), and it’s not overly sweet, but it’s just a perfect meld of bittersweet chocolate. I hope you enjoy this, and please let me know you’re

Craft You Later,
Beth

Baking Is Science For Hungry People: Peanut Butter Buttercream Frosting

Hello Baking Fiends!

I had shared a Chocolate Cupcake recipe earlier this week, and while I had served some of them without frosting of any kind, I had also made a Peanut Butter Buttercream Frosting for them that. Was. HEAVEN. Not to brag, but I literally was sitting there with the wooden spoon after I’d bagged the frosting, and just licking the spoon clean – I refused to let any of that yummyness go to waste! Have no fear, I didn’t lick until after it was all done… that would just be gross (but delicious still)…!

Chocolate Cupcake with Peanut Butter Buttercream Frosting!

So, for the frosting, here is what you’ll do:

Cream 1 cup (2 sticks) of unsalted butter in a stand mixer until incredibly creamy but a bit sticky.

Add in 2 teaspoons vanilla extract and 1/2 cup crunchy peanut butter.

Cream the pb+butter mixture until very thick and, well, creamy.

Gradually add in about 2 1/2 cups of powdered/confectioner’s sugar and continue beating on low-medium until well combined.

Frost to enjoy to maximum deliciousness!

Frost your cake, cupcakes, graham crackers, vanilla wafers, or wooden spoon — and enjoy! 😉

Charlotte Beer Babe leader enjoying a snack!

Witness, Charlotte Beer Babe leader Tracie enjoying a Chocolate Cupcake with Peanut Butter Buttercream Frosting at a recent Charlotte Beer Babes event! 🙂

Let me know how you like this frosting, would love to hear feedback from y’all, as always!

Craft You Later,
Beth

Baking Is Science For Hungry People: Chocolate Cupcakes

Hello Friends and Baking Fans,

I have made a slight modification (**gasp**) to my chocolate cupcake recipe from  Valentine’s Day. I think I’ve improved upon it slightly, but I may be slightly biased on that. I found it a little smoother tasting and better as a stand-alone, but… You tell me!

Chocolate Cupcakes

To make the cupcakes, I started with 1 cup (sticks) of unsalted butter. I added 1 cup of sugar to this in my stand mixer, and creamed the butter out of it! (hehe, you laughed a little admit it!) Anyways, from there, once creamed really well, gradually add in 2 1/4 cups flour, 1 tspn baking powder, 1/4 tspn salt, 2 tspn vanilla, 1/3 cup cocoa powder, 1/2 cup heavy cream and 1/2 cup whipping cream. Mix really well.

Chocolate Cupcake Batter

Now this ooey gooey sticky deliciousness is ready to bake! I used these fun baking cups from Hobby Lobby, which (YAY!) don’t need muffin pans to bake them in – just stick the filled cups on the cookie sheet and bake away! Woooo!

Cupcake Batter To Bake!

So pour your batter into your liners and bake at 350 for around 20 minutes. It may be a little more or less, but mine came out to like 19:48 or something like that. Hence 20 minutes… I’d hate for you to have to time it that exactly! Yeesh.

Chocolate Cupcakes Done!

Once they have turned out and cooled, you can serve them with or without frosting or toppings. I stuck mine in the freezer for about 15 minutes to cool them quickly, since I was getting ready to leave… BUT I served with and without frosting, and they went over really well both ways! So let me know how you like these cupcakes, and I hope you enjoy this yummy chocolateness amongst all this heat out there! Maybe dipped in cool whip if you don’t want to make frosting… 😉 Mmmm! Anyways…

Craft You Later,
Beth

Baking Is Science For Hungry People: Snickers Brownies

Hello again baking fiends!

I was browsing around Pinterest the other day and found a link to this Snickers Brownie recipe from Jasey’s Crazy Daisy!

Holy droolfest. I love Snickers. To my mind, it has chocolate which is good for your mental state, caramel which is good for your stress levels, nuts which are good for your health, and nougat which just makes it all taste good. (I don’t care what you say, that is my story and I am sticking to it!!!!) And make it into a brownie? Ambrosia!

Snickers Brownie Heaven!

After tricking my coworkers into the Fudgy Black Bean Brownies a few weeks ago, I had to swear on my life that there was nothing ‘weird’ in these ones. I didn’t have time for weird, this brownie had a LOT going on of its own!

Disclaimer: while I stuck mostly to the Jasey recipe, I did make a few changes. Shocking, isn’t it?!? 😉

First:
Take a box of Betty Crocker Fudgy Brownie mix and mix in 2 eggs, 1/4 cup water, 2/3 cup canola/blended oil and 1/4 cup (or thereabouts) of Hot Fudge Sauce (y’know, the ice cream topping stuff? yeah, that.) that is at room temperature. Mix well.

Brownie Batter!

I baked 2 8×8 pans, wanting one for work and one for home. That said, I baked these for 24 minutes, then turned the oven off and let them sit for 3 minutes then removed them from the oven to let them cool completely. Perfecto!

While that is baking, make your peanut butter nougat filling! Take out a saucepan over medium heat and melt 1/4 cup (half a stick) of unsalted butter. Once that’s fully melted, add in 1 cup sugar and 1/4 cup (2 oz) evaporated milk, stirring until fully incorporated. Next add in 1 1/2 jars of Jet Puffed Marshmallow Crème (7 oz jars), and stir constantly (this will bubble, so the stirring is key). Gradually add in 1/2 cup crunchy peanut butter and 2 teaspoons vanilla extract. (This differs from the recipe greatly). Stir until completely smooth. Remove from heat and keep stirring. After about 2 minutes of cooling time, pour this into a small mixing bowl, stirring every 3-4 minutes.

Peanut Butter Nougat!

Now make your caramel sauce. To do this, put that saucepan (rinsed out) back on the burner set at medium-low (more low), and pour in 1 14-oz can of Sweetened Condensed milk. I typically use the reduced fat or fat free kind. Add 1/4 cup (1/2 stick) of unsalted butter, and stir every few minutes. This will take about 25 minutes to complete. It should start to gradually boil, and you will need to stir it more for about the last 8 minutes. Taste as this will let you know when it’s perfect. WARNING: It WILL be extremely hot!

Homemade Caramel Sauce!

As your brownies have cooled, and your caramel is going, top the brownies with the peanut butter nougat, spreading evenly. Put in the freezer for 15 minutes to set it.

Peanut Butter Nougat Topping!

Once the 15 minutes is up, your caramel should be about ready. Remove the caramel from the burner and let sit about 3 minutes, stirring once. Take your brownies out of the freezer (nougat will be slightly spongy but firm) and top with a thin layer of caramel sauce, spreading evenly. Stick back into the freezer for another 15 minutes.

Caramel Topping!

For your chocolate topping, rinse out your saucepan again and then set it on medium heat with 10oz bittersweet chocolate chips and 1/3 cup crunchy peanut butter in the pan. Stir occasionally until this is a smooth and creamy blend of yumminess, then remove from heat and let sit 2 minutes.

Caramel Topping!

Remove the brownies from the freezer and top with an even layer of the chocolate topping. Cover and put in the fridge overnight, or at least 2 hours, to let set. Keep cool as this will melt and it’ll already be super gooey when it’s just out of the fridge! 😉

Finished Snickers Brownie!

Minus one slice!

Disclaimer: this is VERY thick and VERY sweet, so smaller pieces are best for serving….with a drink handy! Everyone LOVED them at work, though the consensus was that these are high enough in sugar to put you into a sugar coma easily! Hope you enjoy, though, and let me know if you try them, and what you think!

Craft You Later,
Beth

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