Deep-Fried Fluffernutter Sandwich

Can you believe I've never had a fluffernutter sandwich? I've never even had peanut butter and marshmallows together.

*Gasp*

I mean, I know I've got some strange eating habits (read: super pickiness) and there are a lot of things I've never tried (like brussel sprouts, beets, sushi, and kale).

But a dessert I've never tried? Blasphemy!

So when I received a copy of The Busy Mom's Cookbook by Antonia Lofaso and started flipping through the recipes, the deep-fried fluffernutter sandwich totally caught my eye. Finally! A reason to try marshmallow-banana-goodness.

You know who Antonia is, right? She was on Top Chef! I was SO excited to get my hot little hands on a copy of her book. I absolutely loved her on the show.

Her book is written for busy moms everywhere; the working mom, the stay-at-home mom, and all the moms in between. It's has 100 quick, home-cooked meals you can share with your kids. Some of them sound positively mouthwatering, like the lemon crepes. Or the Red Bliss Potato and Onion Frittata. The book is full of meals and treats for the entire day, from breakfast to dessert. I'm totally making the Shrimp and Sausage Corn Chowder this fall. There's even an entire section devoted to leftovers: cook one night and eat for two!

Each recipe comes with a story about the food; whether it be an anecdote about her daughter or something from her childhood that inspired the recipe. All of the recipes sound totally doable too - not like some that have a gazillion unheard of ingredients. I love that; if I can't find it at Walmart, I don't want to have to go hunt for it.


And can I tell you that her Spiced Chocolate Pudding with Salted Whipped Cream and the Chocolate Banana Caramel Bread Pudding on totally on my list of to-make desserts, like, yesterday?

The fluffernutter sandwich was SO good. Dreamy. Like little bites of heaven. Jordan liked it so much she licked the entire thing so I couldn't have any more.


I'm serious.

Are you interested in your own copy of Antonia's book? You're in luck - it comes out this Thursday, August 2nd. You can pre-order it here.

Or...you could come back for Crazy Sweet Tuesday tomorrow. Because I get to give away a copy! Yay you! Then you can make Caramel-Almond Popcorn too. And this unbelievablygoodlickworthy sandwich.

~Read More~

Peanut Butter Banana Cupcakes with Chocolate Marshmallow Frosting

Whew, that's a long title. Got a little out of breath typing it. But I wanted to make sure you knew all the great things in these cupcakes.

Maybe because there is a hidden meaning in them.

If you saw this picture on Twitter a few weeks ago, you might have an idea why I'm posting these.

(What? You don't follow me on Twitter? Tsk, tsk.)

Here are a few hints:

I posted the photo while I was in Las Vegas.

We were celebrating our 10th Anniversary.

Who is synonymous with Las Vegas and loved peanut butter and bananas?

Elvis, that's who.

I've mentioned several times over the last several years how cool it would be if renewed our vows on our 10th anniversary. I always thought my husband just laughed and thought I was kidding, but instead he scheduled it and surprised me a few weeks beforehand. (What's really nice is that, after 10 years, he knows me well enough that this event would require a new dress, thus making a last minute surprise impossible.)

What made it even more fun?

That Elvis walked me down the aisle, sang to us, and performed the ceremony.

The vows may have included the words "I will love him tender" and "He's my hunka hunka burnin' love." (Hence the laughter.)

Anyway, all that got me in the mood for peanut butter and bananas, so I thought I'd make cupcakes.

I've seen the banana/peanut butter cupcake combo around the blogosphere lately (most recently from one of my favorite blogs, Cookies and Cups) but I wanted to combine the two flavors into a cupcake because I wanted chocolate frosting. The recipe I found for Peanut Butter Banana Cupcakes from Sugarplum included a marshmallow frosting, which reminded me of this frosting which I knew I could easily turn into a chocolate one. So I did.

You're welcome.

With or without the cupcake, this frosting is freakin' awesome. It's got marshmallow fluff, powdered sugar, and cocoa. Um, what's not to love?

If you like peanut butter and bananas together you'll love these cupcakes. I think Elvis would have liked them. And now it seems I have an affinity for Elvis. Whenever I see anything having to do with the King I stop and look. I know I'll never be able to hear "Love Me Tender" the same way again, that's for sure.

Enjoy!

(Note: there is a print link embedded in this post. Please visit the post to print.)

Peanut Butter Banana Cupcakes with Chocolate Marshmallow Frosting
Ingredients

For the Cupcakes:

1 2/3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

3 tablespoons peanut butter (I use Skippy Naturals)

2 tablespoons unsalted butter

¾ cup brown sugar (packed)

1 ½ teaspoons vanilla extract

2 eggs

¾ cup mashed ripe banana

½ cup milk

For the Frosting:

10 tablespoons unsalted butter

¼ cup cocoa

1 jar marshmallow crème (7 oz.)

1 cup powdered sugar

1 teaspoon vanilla

12 banana chips, for garnish

Directions:

To make the cupcakes:

1.       Preheat oven to 350°. Line your muffin cups with paper liners.

2.       Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.

3.       In the bowl of an electric mixer fitted with a paddle attachment, beat the peanut butter, butter, and brown sugar until creamy. Add vanilla, eggs, and banana and beat until well combined. Gradually mix in flour mixture, alternating with milk, making sure to scrape the sides of the bowl, until the batter comes together.

4.       Divide batter evenly among 12 muffin cups. Bake for about 20 minutes, until a toothpick inserted in the center comes out clean. Let sit in pan about 10 minutes, then transfer to a cooling rack to cool completely before frosting.

To make the frosting:

Beat together the butter and marshmallow crème until fluffy, about 2 minutes. Gradually add the cocoa and powdered sugar and beat until combined. Add the vanilla and mix well. Frost cupcakes and garnish with a banana chip, if desired.

Yield: 12 cupcakes

Source: Cupcakes from www.visionsofsugarplum.com

This recipe will be linked with:

Monday: Mingle Monday (Add a Pinch), Joy of Desserts. Tuesday: 2 Maids a Baking (2 Maids a Milking). Wednesday: Cast Party Wednesday, Made It On Monday (Lark's Country Heart), This Chick Cooks.  Thursday: Sweet Treats Thursday (Something Swanky), Chic-and-Crafty (Frugal Girls). Friday: Sweet Tooth Friday (Alli-n-son). Saturday: Sweets for a Saturday (Sweet as Sugar Cookies). Sunday: A Well-Seasoned Life

S'mores. With Peanut Butter Chocolate.

Oh yes, I did.

But hold on, let me give you the background first.

I've been on vacation for the past few days in "OMG there was no fog this trip" San Francisco. Well, more of a "staycation" than a vacation. My parents go to Oregon every summer and so, in the interest of saving money, getting away from the inferno that is Sacramento, and playing tourist in the city I grew up in, we headed to their house to stay. No hotel costs = semi-free vacation.

The problem with visiting where you grew up is that there is well...visiting to do. Whenever we visit there we hardly ever do more than head to the park. So we packed it all in this trip: BART, Union Square, Chinatown, the Zoo, Half Moon Bay and the beach. We had a great trip.

There is a famous chocolate shop in San Francisco. Maybe you've heard of it? Ghirardelli. Oh, yum. They make little squares of goodness. Chocolate squares and chocolate mint squares and chocolate caramel squares.

And, for the love of all things PB&C...Chocolate Peanut Butter Squares. My husband saw them first. We snatched them up faster than you can say "I'm gonna gain five pounds but it is SO worth it."

I wish I could claim this recipe idea as my own. But I can't. My daughter came up with it.

*applause*

We were roasting marshmallows over the front burner of the gas stove in my parents' kitchen when she thought of it. I think she just wanted to try one of the squares. She had chosen marshmallows over a Ghirardelli square for dessert and wanted to come up with a way to have both.

She's a genius. Do they have dessert Mensa? 'Cuz she's so totally in.

Roast a marshmallow. I like mine burnt on the outside, smooshy and melty on the inside.

Grab two graham cracker squares. And squish the toasty fire-burnt goodness together with a peanut butter Girardelli square. (Or a Reese's, whichever you have.)

Watch the chocolate and peanut butter ooze out from beneath the graham squares. Catch the ooze in your mouth. Or lick the counter. Whatever, I won't tell.

Pure genius.  Peanut Butter Chocolate S'mores. The scary thing about this recipe? I almost always have the ingredients on hand.  Good for me. Bad for me.

So...we're back from our trip. Sad. But we have a lot to look forward to, first of which is my husband's 50th birthday next weekend. Which I'm hosting. At my house. And cooking and baking for. So, if I'm a bit absent over the next week or so, you'll know why.

But? There will be peanut butter and chocolate at the party (his favorite combo). So at least I'll have this recipe (and all the ingredients) for Peanut Butter Chocolate S'mores to dissolve my stress.

See? Silver lining, people. Silver lining.

Enjoy!

Peanut Butter Chocolate S'mores
Printer-Friendly Recipe

Ingredients:
Marshmallows
Peanut Butter Cups or Squares (Reese's or Ghirardelli or whatever you have)
Graham cracker squares, twice the number of your marshmallows and cups

Directions:
Roast your marshmallow over a flame. Top one graham square with a peanut butter cup and place the roasted marshmallow on top. Top with another graham square. Eat. Enjoy. Repeat.


This recipe will be linked with:

Chic-and-Crafty (Frugal Girls), Sweet Tooth Friday (Alli-n-son), Sweets for a Saturday (Sweet as Sugar Cookies), A Well-Seasoned Life, Savory Sunday (The Sweet Details), Simply Delish (KB and Whitesnakes Home)

Chocolate Cake with Marshmallow Frosting

Birthdays are a big deal in my house. From the special breakfast made for the birthday girl or boy to the birthday cake, it's a day of celebration. I know a lot of parents that don't do huge birthday parties for their kids, but for me? The bigger the better. I like the planning, the decorating, the cooking and baking. I start thinking about them months ahead of time. My husbands' 50th birthday is in 11 days and I started planning it shortly after my daughters' birthday in February.

You might say I'm obsessed. And you're not wrong.

Towards the end of the school year, there were lots of birthdays happening in my daughters' Kindergarten class. It seems like every day they celebrated someone's birthday. "Cupcakes" became part of the school day. A lot of the kids in her class have summer birthdays, so May was the "Un-Birthday" month.  All the celebrations got me to thinking. Everyone in her class had a special day to be sung too and have a treat in their honor. Everyone, that is, except her teacher. It turns out Mrs. D's birthday is also in summer so no one knew to celebrate it.

That just didn't seem fair to me. I mean, all year long Mrs. D cranked out birthday crowns with glitter and sparkles and led the kids in "Happy Birthday cha-cha-chocolate." I doubt that "birthday crown maker" is really part of her job description. She deserved a birthday too. So, we decided to surprise her. I made a cake and another mom collected money for a pedicure gift certificate. Jordan made her a crown. Someone brought a balloon. And we sang to her. And she was surprised and she loved it. She works so hard; she deserved a little pampering. I was happy to help give it to her.

I added chocolate chips in between the layers.

I decided to make this cake because I've never made one with coffee in it (and almost every chocolate cake recipe you come across has some coffee in the recipe). You can't taste the coffee; it just gives the cake a richer taste. This cake is very moist and delicious and comes from one of my favorite cake cookbooks.  The frosting is made with marshmallow creme. The minute I saw the recipe on Baked Bree I knew I had to try it. It's sweet and delicious and a nice change from regular buttercream.

I piped the words using melted pink candy melts (Wilton).

A few notes about the recipe:
*I made one 6"x3" round cake and about 8 cupcakes. The recipe is written to make one 9" cake.
*The frosting I made covered the (split in half) 6" round cake but there was not enough frosting left for all of the cupcakes. (Well, at least the way I frost!) If you are making a 9" cake and leaving it one layer you should have enough, but if you are cutting it in half to make a layer cake you may need a double batch of frosting.

I hope you enjoy! I didn't get any inside shots of the cake because it was a gift. But I tasted the cupcakes - delicious!

Enjoy!

Chocolate Cake

From The Cake Book

Keywords: chocolate cake

6016122

Ingredients

• 1 1/3 cups all-purpose flour
• ¾ cup natural (unsweetened) cocoa powder (not Dutch-processed)
• 1 ¼ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 2/3 cups granulated sugar
• 1/3 cup vegetable oil
• 2 large eggs (at room temperature)
• 1/3 cup whole milk (at room temperature)
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup mini chocolate chips, for garnish

Instructions

1. Preheat the oven to 325°F. Grease and flour the bottom of two 6x3” pans or one 9x3” pan (a springform pan works also but be sure to wrap the bottom with foil to prevent leakage).
2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt into the bowl of an electric mixer. Add the sugar and, using the paddle attachment, mix at low speed until blended. Add the vegetable oil and mix a few seconds, until the dry ingredients are crumbly.
3. In a small bowl, whisk together the eggs and until blended. Whisk in the milk and vanilla extract until blended. With the mixer at low speed, add the egg mixture to the flour mixture and mix until blended, scraping down the sides of the bowl as necessary. Gradually add the boiling water and mix just until blended and smooth, scraping down the sides of the bowl as necessary. Pour the batter into the prepared pan.
4. Bake the cake for 45-55 minutes, until a toothpick inserted into the center comes out clean. Invert the cake onto the wire rack or cutting board and cool completely.
5. Frost the cake with Marhsmallow Frosting, recipe below.  Frost the bottom layer of the cake and top with ½ cup of mini chocolate chips. Add the top layer and finish frosting the cake. Add the remaining ½ cup of mini chocolate chips as decoration on top or on the sides.

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Marshmallow Frosting

by Baked Bree

Keywords: marshmallow frosting

6017286

Ingredients

• 1 cup butter, softened
• 1 (7-ounce) jar marshmallow crème
• 2 cups powdered sugar
• 1 teaspoon vanilla

Instructions

1. Cream the butter until it is light and fluffy. Add the marshmallow crème and beat for about two minutes. Slowly add the powdered sugar and beat for an additional two minutes. Add the vanilla extract and mix until combined.
2. Note: This makes enough to frost a 6" layer cake. Double the recipe if you are doing a 9" cake or more than a dozen cupcakes.

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This recipe will be linked with:

Mingle Monday (Add a Pinch), Joy of Desserts, Cast Party Wednesday, Made It On Monday (Lark's Country Heart), 2 Maids a Baking (2 Maids a Milking), This Chick Cooks, Sweet Treats Thursday (Something Swanky), Chic-and-Crafty (Frugal Girls), Sweet Tooth Friday (Alli-n-son), Sweets for a Saturday (Sweet as Sugar Cookies), A Well-Seasoned Life, Savory Sunday (The Sweet Details), Simply Delish (KB and Whitesnakes Home)

S'mores Cookies

My daughter is a Daisy Scout.  (A Daisy is the early stages of Girl Scouts.) It's so cute, really.  She's got a blue vest with a Girl Scout pin. And she already has a few patches. I mean, I was a Brownie when I was young so I expected her to get patches. But, nowadays, they get patches for their birthday and losing a tooth. There was even a Father/Daughter dance. Picture this: a bunch of Kindergarteners all dressed up going to a dance with their daddies. So freakin' cute, let me tell you!


Anyway, after we got through all the cookie sales ("Jordan" sold 115 boxes) the leaders decided to have a barbecue to celebrate their accomplishments.  I, of course, volunteered to bring cookies. Because, um, I have a food blog, remember? Perfect fit. But what kind of cookie do I bring to a Girl Scout function?

S'mores cookies, of course. It was around this time I was on the quest to find a perfect chocolate chip cookie. I used the traits of what I loved in so many other recipes and came up with this cookie base. But plain chocolate chip cookies, while awesome, can be boring. I mean, go to a potluck and you'll find three choices, many from big-box grocery stores. Awhile ago, Picky Palate (awesome blog, check her out!) made several recipes involving stuffing things in chocolate chip cookies. One such recipe was stuffing an entire s'more into a cookie. Genious.


I didn't want to do the same thing she did, but I wanted something along those lines. So I thought, why not use marshmallows and chocolate covered graham crackers? It's all the ingredients of s'mores, chopped up into a cookie.

These are super easy to make, they just take a little extra time. Make the cookie dough and scoop out a portion. Make a thumprint in the center, add two mini marshmallows, and roll the cookie into a ball. The chocolate covered grahams are already chopped up in the cookie dough and the cookies will have a gooey marshmallow center.

Remember those Nestle commercials from when you were a kid? Where the kid pulled the cookie apart and the chocolate chips made chocolate strings? I always tried to do that and never succeeded. Works with marshmallow centers, though!


Now, the one thing I would change (and have reflected in the recipe) is that I would freeze my mini marshmallows before stuffing them in the cookie. Some of the cookies opened up a little and the marshmallow stayed in tact because it was on the top of the cookie. But, in the cookies that the marshmallows stayed inside, the marshmallow sort of melted into the cookie. After the fact, I remembered a recipe from Mrs. Fields Cookie Book that I used when I was young, that used marshmallows like this. Her recipe called for frozen marshmallows. *Lightbulb Moment*

I made these the day before the BBQ for Daisies. Then it rained the day of the event, so it was postponed for two weeks in the future. I froze the cookies. Two weeks passed, it rained again. So, these cookies were in the freezer for a full month before using. And they tasted as good as when they went in the freezer, so make them ahead if you need too!

**************

Happy Memorial Day everyone. Let's all remember our heroes this day. To my dad and my step-father in-law, (both former navy members and Vietnam veterans) thank you for all that you've done. I appreciate you!


Enjoy!


S'mores Chocolate Chip Cookies
Printer-Friendly Recipe

Ingredients:

2 sticks butter

1 cup granulated sugar

¾ cup light brown sugar

2 large eggs

2 teaspoons pure vanilla extract

3 ¼ cups all-purpose flour

½ teaspoon salt

1 teaspoon baking soda

1 cup chocolate chips

1 ½ cups chopped fudge-covered grahams (Keebler or store brand)

72 mini marshmallows (plus or minus depending on how many cookies you make), frozen

Directions:

1.    Melt butter in a microwave safe bowl. Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.

2.    While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.

3.    Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely.  Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Add chocolate chips and chopped fudge-covered grahams and stir to combine.

4.    Chill for 30 minutes to one hour, until cooled.

5.    Preheat oven to 350°. Form cookies using  a 2-tablespoon (medium) cookie scoop,Make a large indentation in the center and add two frozen mini marshmallows. Wrap dough around marshmallows and seal to combine. Bake for 10-12 minutes (depending on size). My cookies baked in 11 minutes. Let cool for 5 minutes, then remove from pans to cool completely.

Yield: 3 dozen


This recipe is linked with:

Popcorn Chocolate Chip Marshmallow Treats

I think I need to work on the title. It's a bit of a mouthful. Which is fitting, because so are these treats.

As promised, here is the first of a few yummy treats I have planned to share. Think Rice Krispie treat with popcorn instead of the Rice Krispies. I added some mini chocolate chips in for good measure, because really, everything is better with chocolate.

I don't know what made me think of making these. Possibly it popped (pun intended) into my head because we were at the movies last weekend and were eating popcorn and I remembered how I used to LOVE eating movie theater popcorn mixed with chocolate, especially Junior Mints. (Really. It's an awesome combination.)  Anyway, I thought, why not make marshmallow treats with popcorn instead? So that's what I did.

I used a bag of microwave popcorn. Now, I wanted to make fresh popcorn (you know, the old fashioned kind, on the stove). So I went to my cabinet and pulled out my bag of kernels. Then I noticed the brand was Kroger. Thinking to myself, hmmm here in Sacramento I've never seen Kroger brand, so I looked at the expiration date. Those kernels? Expired in 2004. Yes, you read that right. 2004.  Seven years ago. Mind you, we moved to this area from Arizona (where the Kroger brand is sold) in 2007. So I packed and moved an already (3-year) expired bag of popcorn kernels to the place we currently live and then kept them for another 4 years. (In my defense, our kitchen cabinets are so deep they remind me of Mary Poppins' bag. They just keep going and going and going...)

So microwave popcorn it was. I used a more "natural" product (funny, to think that anything microwaved would be natural), without butter and just a slight sprinkling of salt. I didn't want too much other flavor in the finished product. Besides the popcorn, all you need are butter, marshmallows, and chocolate chips. Super easy, just like the original Rice Krispie treat. I thought they were very yummy and they definitely have kid approval (Jordan ate two after dinner). My husband wouldn't touch them. He thinks marshmallows and all their products are vile and disgusting. Weird.

Anyway, I hope you enjoy them. And maybe you should clean out your pantry this weekend. I know I will be!

Popcorn Chocolate Chip Marshmallow Treats

by Crazy for Crust

Ingredients

• 1 bag (about 3.3 ounces) microwave popcorn, popped (I used Orville Redenbacker's Tender White)
• 1/4 cup butter
• 6 cups mini marshmallows
• 1 cup mini chocolate chips

Instructions

1. Coat a 9x9 baking dish with cooking spray.
2. Sift through your popped popcorn to make sure you've taken out all the un-popped kernels. You don't want someone to break a tooth on your dessert.
3. Place your butter in a very large microwave bowl. Microwave for about 30-45 seconds until melted.
4. Add your marshmallows to the butter bowl. Stir to coat with the butter. Microwave for 1 1/2 minutes, stirring after 45 seconds. Stir to make sure the marshmallows are totally melted. Add your popcorn and stir carefully. (Really, stir carefully, or your counter will be a mess!) Stir in your chocolate chips and immediately add to your baking dish.
5. Spray your hands with cooking spray. Press the popcorn mixture into the pan, compacting it as much as you can. Let cool completely before slicing. You can refrigerate them to speed up this process.

These will be best eaten within a day - great for a party!

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Snickers Brownies

My mom loves Snickers. So when her birthday rolled around I thought I'd try and turn a Snickers bar into something else. Naturally I thought of brownies, since I've been on a major brownie kick lately. I have a recipe from Food Network Magazine for Snickers-style cupcakes so I incorporated some of their ideas into this recipe.

Trust me - you want to make these brownies. I recommend making them when you have company, or can share them. I am a major "eat the entire tray of goodies" person, but even I couldn't eat more than one of these in a sitting. They are very rich and you almost need a fork to eat them, but they are awesome. The caramel melted into the brownie more than I thought it would, and they may not be the prettiest things I've ever made, but they were still super delicious.

Enjoy! (I'm serious, go make them NOW!) :)

“Snickers” Brownies

Printer-Friendly Recipe

Ingredients:

For the Brownies:

¾ cup butter, melted

1 ½ cups sugar

1 ½ teaspoons vanilla extract

3 eggs

¾ cup all-purpose flour

½ cup cocoa powder

½ teaspoon baking powder

½ teaspoon salt

For the caramel swirl:

7 ounces caramels, unwrapped (about 30)

1/3 cup heavy cream

½ peanuts, coarsely chopped

For the nougat filling:

1 jar marshmallow cream

¼ cup peanut butter

For the chocolate topping:

1 cup chocolate chips

1 cup heavy cream

16 mini Snickers, unwrapped

1.       Preheat oven to 350°F. Line a 9x9 inch baking pan with foil (so that the tops of the foil overhang the pan) and spray with cooking spray.

2.       In a small heavy saucepan, melt the caramels and heavy cream over low heat. Cook until the candies have melted into the cream and the mixture is smooth, about 8-10 minutes.  Set aside.

3.       Combine butter, sugar, and vanilla in large bowl. Add eggs, beat well with spoon. Whisk flour, cocoa, baking powder, and salt; gradually add to egg mixture, beating until well blended. Spread batter into prepared pan.

4.       Pour the caramel mixture and peanuts on top of the brownies. Swirl with a knife.

5.       Bake for 35-40 minutes. Cool completely in pan on a wire rack.  Remove from pan and remove foil.

6.       Meanwhile, make the chocolate topping: Put the chocolate chips in a bowl. Heat the cream in a small saucepan over low heat until hot (try not to let it boil or scald). Pour hot cream over chocolate chips. Let sit for a minute and then stir (carefully) until full incorporated. Chill until completely cooled. (*When I made them I had hopes the topping would harden, but it didn’t. It was good anyway!)

7.       Make the nougat filling: mix together the marshmallow cream and the peanut butter. Spread evenly on cooled brownies. Pour the chocolate topping over the nougat topped brownies. Top with 16 mini snickers bars. Cut into squares.

Makes 16 brownies.

Source: brownies from Hershey, caramel idea from Giada De Laurentiis; nougat filling from Food Network Magazine Jan/Feb 2010

Concept: Dorothy @ www.Crazy for Crust.com