TWIX BROWNIES

TWIX BROWNIES
Prep Time
2 hrs
Cook Time
28 mins
Total Time
2 hrs 28 mins
 
Amazing brownies with a caramel and shortbread layer, just like the candy bar!
Ingredients
BROWNIE LAYER
  • 1 cup butter, softened
  • 2 cup sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1 1/3 cups all-purpose flour
SHORTBREAD LAYER
  • 1 (10 oz.) box Lorna Doone's shortbread cookies
  • 6 ouonces 6 ounces cream cheese, softened
  • 1/2 cup sugar
CARAMEL LAYER
  • 1 (11 oz.) bag caramel bits
  • 2 tablespoons milk
CHOCOLATE LAYER
  • 1 1/2 cups milk chocolate chips
  • 1 tablespoon shortening
Instructions
  1. BROWNIES: Preheat oven to 350° F. Grease a 9x13-inch glass baking pan with non-stick spray. Cream butter and sugar together in a large mixing bowl. Add eggs and vanilla and mix until just combined. Add salt, cocoa powder and flour gradually to wet mixture until combined. Don't over mix. Pour brownie batter into prepared pan and spread out evenly. Bake 25 to 28 minutes. Remove from oven and cool completely.
  2. SHORTBREAD LAYER: Place shortbread cookies in a food processor and crush until fine crumbs. Place crumbs in a bowl and add cream cheese and sugar. Beat with a hand-mixer until combined. Press this mixture evenly over cooled brownies.
  3. CARAMEL LAYER: Place caramel bits and milk in a microwave-safe bowl. Microwave in 30 second increments, stirring in between, until melted. Pour over shortbread layer. Place in fridge to let cool completely.
  4. CHOCOLATE LAYER: Place chocolate chips and shortening in a microwave-safe bowl. Microwave in 30 second increments until melted. Pour over caramel layer. Place in fridge to let brownies set before slicing and serving. Enjoy!
Recipe Notes

This recipe makes 12 large brownies or 24 small brownies.

MINI BANANA PUDDING CHEESECAKES

 

INGREDIENTS:

VANILLA WAFER CRUST

1 cup (134g) vanilla wafer cookie crumbs
2 tbsp (26g) sugar
4 tbsp (56g) Challenge Butter, melted

BANANA FILLING

12 ounces (339g) Challenge Cream Cheese, room temperature
1/2 cup (104g) sugar
3 tbsp (24g) all purpose flour
1/4 cup (58g) sour cream
1/4 cup lightly mashed bananas
1 tsp vanilla extract
2 eggs
Banana slices

3/4 cup (180ml) heavy whipping cream, cold
6 tbsp (44g) powdered sugar
1/2 tsp vanilla extract
Vanilla wafers
Banana slices

DIRECTIONS:

CRUST

  • . Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
  • . Combine the vanilla wafer cookies crumbs, sugar and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
  •  Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.

FILLING AND TOPPING

  • . Reduce oven to 300°F (148°C).
  • In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl
  • . Add the sour cream and mashed bananas. Beat on low speed until well combined.
  •  Add the vanilla extract and the first egg and beat slowly until mostly combined.
  •  Add the remaining egg and mix until well combined.
  •  Add a small amount of filling to each cheesecake cup, then add a couple banana slices on top.
  • Add additional filling on top of the banana slices, filling each cup until mostly full
  • Bake the cheesecakes for 18-20 minutes, then turn off the oven and leave the door closed for another 5 minutes.next step

Banana Pudding Cheesecake

Ingredients
  • blocks (16 oz.) cream cheese, softened
  • 3/4 c. sugar
  • 2 c. heavy cream
  • 1 tsp. pure vanilla extract
  • 3.4-oz. package instant vanilla pudding mix
  • 1 3/4 c. whole milk
  • prepared graham cracker crust
  • bananas, sliced, plus more slices for garnish
  • 30 Nilla Wafers, plus more for garnish
  • Whipped cream or Cool Whip, for serving

 

Directions
  • Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no clumps remain.
  • Add sugar and beat until combined. Add heavy cream and vanilla and beat until stiff peaks form. Set aside.
  • In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined.next step

SALTED CHOCOLATE AND CARAMEL PRETZEL BARS

SALTED CHOCOLATE AND CARAMEL PRETZEL BARS
Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
 
These simple, 4-ingredient Salted Chocolate Caramel Pretzel Bars will quickly become your new favorite sweet and salty treat! No bake and no candy thermometer needed.
Course: Dessert
Cuisine: American
Servings: 15
Calories: 268 kcal
Ingredients
  • 12 onces semi-sweet chocolate chips , good quality chocolate divided into pieces (I like ghiardelli best for melting)
  • 8 onces mini pretzel twists , half of a regular 16-ounce bag
  • 11 onces bag Kraft Caramel Bits , or homemade caramel
  • Sea salt for sprinkling
Instructions
  1. Line a large, rimmed baking sheet with parchment paper.
  2. Melt 8 ounces of the chocolate chips gently in the microwave (on low heat, stirring every 15 seconds) until smooth. 
  3. Spread the chocolate evenly over the parchment. Immediately add the pretzel twists over the top (it's ok if they overlap!) and gently press them into the chocolate. 
  4. Add caramel bits to a microwave safe bowl with 2 tablespoons water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle the melted caramel over the top of all of the pretzels.
  5. Melt remaining 4 ounces of chocolate and drizzle over the caramel. Sprinkle with sea salt.
  6. Refrigerate until hardened.
  7. Cut or tear into pieces, Enjoy!

GUILT FREE CHOCOLATE TRUFFLES

GUILT FREE CHOCOLATE TRUFFLES

GUILT FREE CHOCOLATE TRUFFLES
Prep Time
10 mins
 
These truffles are creamy, chocolaty and decadent… and about 55 calories each!
Course: Dessert
Ingredients
  • 1/2 cup good quality chocolate chips (we use Ghirardelli 60% Cacao)
  • 1 tbs all natural almond butter (or peanut butter)
  • 1/4 cup fat free Greek yogurt (we use Chobani)
  • 1/3 cup good quality unsweetened cocoa powder (we use Ghirardelli Unsweetened Cocoa Powder)
Instructions
  1. Melt chocolate chips in the microwave (at 20 second intervals) or on a double boiler
  2. While the chocolate is still warm, stir in almond butter and mix until well incorporated
  3. Carefully fold in Greek yogurt, mix well and refrigerate for about 15 minutes, until it starts to harden
  4. Working with approximately 1 tablespoon at a time, form truffles, roll them in unsweetened cocoa powder and refrigerate until ready to serve
Recipe Notes

NEED A VEGAN OPTION? SUBSTITUTE GREEK YOGURT FOR YOUR FAVORITE VEGAN YOGURT.

CARAMEL APPLE TAQUITOS

INGREDIENTS
  • 12 Flour Tortillas
  • 5 oz Caramel Sauce
  • 20 oz can Apple Pie Filling
  • 1/4 cup melted Butter
  • 1/4 cup Sugar
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
DIRECTIONS
  1. Preheat oven to 350.
  2. Butter a 9×13″ dish and set aside.
  3. Combine Sugar, cinnamon and nutmeg in a shallow dish and mix well. Set aside.
  4. Chop pie filling into small size pieces.
  5. Microwave tortillas for 20 seconds to soften.
  6. Spread tortilla with thin layer of caramel sauce down the middle.NEXT STEP