Caramel Brownies

It's been a HECK of a long time since I have been able to post some recipes. Having a baby really throws things off a bit, especially when they are a preemie and have to be in the hospital for 4 months, but I am hoping I will be able to post more often now that our sweet little baby is home and things are starting to settle down a bit.

Now before I begin, can I just say how AMAZING these brownies are!?! A couple of weekends ago I tried making the old brownies from a box and I was TOTALLY disappointed!!!! Is it me, or are they really not as good as they used to be? Anyways, even though you still have to use boxed cake mix for these brownies they are SUPER good. They are currently one of my new favorite desserts to make lately. They are so chocolaty, rich and I just love the whole chocolate and caramel combo. If you are in need of a chocolate fix.... these will do the trick!

Ingredients:

1 (12oz) pkg chocolate chips

1 German chocolate cake mix

1/2 c butter, softened

2/3 c evaporated milk, divided

50 caramels, unwrapped and ready to go

Directions:

Preheat the oven to 350 degrees. Mix together cake mix, butter and 1/3 c evaporated milk. Press 1/2 of the cake mixture into a 9x13 dish. Bake 6 minutes (make sure you do not over bake).

Meanwhile, melt caramels with 1/3 c evaporated milk in a saucepan over low heat. Remove dough from oven and sprinkle the partially baked dough with 1/2 of the chocolate chips. Then pour melted caramel mixture over chocolate chips. Press the remaining dough on top of the caramel layer and bake for about 25 minutes.

Remove from oven and sprinkle with the remaining chocolate chips. Allow to sit for 2 minutes, until melted, then spread evenly over the brownies. Cool completely before cutting.

Side Note: (I really like my brownies soft and on the gooier side. If you are like me, depending on the way your oven cooks, you make want to reduce the baking time from anywhere between 20-23 minutes or so.)

Peanut Butter Truffle Brownies

Okay, these are SUPER rich brownies and I LOVE them! I got them from the Betty Crocker website and they TOTALLY will satisfy your chocolate peanut butter craving. The BEST part about them is that they are super EASY but taste like they actually took some EFFORT to make. They would be GREAT take-alongs to a barbeque, picnic or ANY future get together you have planned.

Ingredients:

Brownie Layer

1 box brownie mix (I always use whatever is cheapest)

Water, oil and eggs called for on the brownie mix

Peanut Butter Filling

1/2 C butter, softened

1/2 C creamy peanut butter

2 C powdered sugar

2 t milk

Top Layer

1 C chocolate chips (semisweet or milk)

1/4 C butter

Directions:

- Make and bake brownie mix according to package. Let cool completely. (I lined the pan with foil, then greased the bottom of the foil for easier cutting and less of a mess)

- Mix peanut butter filling ingredients in a medium bowl. Spread evenly over brownies.

- Microwave the top layer ingredients for 30-60 seconds, stir until smooth. Allow to cool a little (few minutes or so) then spread over filling layer.

-Refrigerate 30 minutes or longer.

Grandmother Taylor's Peanut Butter Cornflake Bars

Whenever our Grandmother Taylor would come to visit us she would ALWAYS bring these super YUMMY treats!  They didn't last long, and since our family was so BIG, I remember there only being enough for each of us to only have one.  Now, her original recipe does not include the chocolate butterscotch topping, but I am the type of girl who ALWAYS likes a little chocolate with her peanut butter treats.  Whichever way you decide to make these, you won't be disappointed!

Ingredients:

1/2 C corn syrup

1/2 C sugar

1 C peanut butter

2 C cornflakes

Directions:

Dissolve sugar and corn syrup in a saucepan and bring to BARELY a boil.

Remove from heat.

Stir in peanut butter and cornflakes.

Press into buttered 8x8 square pan.

Pour over Chocolate Butterscotch Topping.

Let cool completely and cut into bars.

Chocolate Butterscotch Topping

Ingredients:

1/2 C chocolate chips

1/2 C butterscotch chips

Directions:

Place in microwave safe bowl and melt together in microwave.

Pour over Peanut Butter Cornflake Bars.

    

Can't Leave Alone Bars

I first discovered this recipe when my husband and I were first married and made them pretty much every weekend during our first year of marriage.  I am so grateful for Diana who introduced me to these through our work cookie exchange because they have become a family FAVORITE.  These are super EASY, GOOEY and ADDICTIVE!  They are great take alongs for any occasion, especially for potlucks and barbeques. 

Ingredients:

1 pkg white cake mix (yellow works just as well if that is what you have)

2 eggs 

1/3 C vegetable oil

1 (14 oz) can sweetened condensed milk

1 C semisweet chocolate chips

1/4 C butter

Directions:

Preheat oven to 350 degrees.  

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

Press 2/3 of mixture into a lightly greased (cooking spray) 9x13 pan; set aside.

In a microwave safe bowl, combine condensed milk, chocolate chips and butter.

Microwave, uncovered, for 45 seconds.  

Stir and microwave for 45-60 seconds longer, or until chocolate chips and butter are melted.

Stir until smooth.

Pour over cake mixture in pan.  

Sprinkle with remaining cake mixture over top.

Bake for 20-25 minutes, or until lightly browned.

Cool before serving.

Lemon Cheesecake Bars

I made these for dessert last night (after eating some yummy Pasta e fagioli Soup) and it was definitely considered a true DELIGHT! It is the perfect end to a Spring or Summer meal! The lemony aroma justs fills your home while it bakes and it tastes completely REFRESHING!

Ingredients:

1 lemon cake mix

1 (8 oz) pkg. cream cheese, softened

1/3 cup sugar

1 tsp lemon juice

2 eggs

1/3 cup oil

Directions:

Mix cake mix, 1 egg, and 1/3 cup oil until crumbly. Reserve one cup of that mixture on the side.

Put the rest into an ungreased 9 by 13 inch glass pan and pat it down with a fork or spoon.

Bake at 350 degrees for about 15 minutes.

Meanwhile, beat together cream cheese, sugar, lemon juice, and the other 1 egg until light and smooth.

When baked layer is finished, spread the cream mixture over. Then take the crumbly mixture you reserved at the beginning and sprinkle it over the cream layer.

Bake for an additional 10-15 minutes. (Use a glass pan so you can check the bottom to make sure it doesn't get too brown)

Cool and cut into squares. It tastes the best when it is chilled. I usually place the entire pan in the fridge for at least a couple hours or sometimes overnight. Enjoy! :)