Snickers Brownie Bites white or milk chocolate
Snickers Brownie Bites white or milk chocolate
Chewy and delicious Snickers Brownie Cookies filled with brownies, nougat, caramel, peanuts and chocolate!
Delicious Snickers Chocolate Cake that tastes like Snickers and Chocolate Cake, and a chocolate-flavored baby dessert. They are so delicious! ! ! If you can’t get enough Snickers, try No Bake Snickers Cheesecake, Pretzel Snickers Bites, and Snickers and Caramel Apple Dip.
Snickers in chocolate cake form!
We have another delicious and easy dessert to share with you! !
This is basically a Snickers candy bar, but in brownie form! It all starts with a brownie base (you can use a box mix from the store, or make your favorite homemade brownies) and has layers of nougat, caramel, and roasted peanuts.
We topped it with white and milk chocolate and even left some of the original without the chocolate coating.
It’s a great treat to have your kids help out as you dip it into the candy coating. enjoy! !
Snickers Brownie Base
Prepare. Preheat oven to 350 degrees. Line a 13Ă—9 pan with foil and spray with cooking spray.
brownie. Make brownies according to package directions and pour into pan. Bake and cool completely.
Nougat. In a medium bowl, combine the marshmallow fluff and peanut butter until smooth. Spread over brownie mixture.
caramel. Place unpackaged caramel in a microwave-safe bowl with 2 TB heavy cream and heat for 1 minute. Remove and stir. Continue to microwave in 30-second increments until the caramel is melted and the mixture is smooth.
peanut. Pour the caramel mixture over the nougat layer, then immediately over the peanuts, making sure to press down a bit. Refrigerate for 20-30 minutes.
chocolate topping
shape. Cut the brownies into bite-size pieces and put them back in the refrigerator.
Candy melts. Melt the candy in a small saucepan and stir over low heat until completely melted. Dip the top of the brownies into the melted chocolate and set on parchment paper.
*tip: Let the kids help out in the kitchen by placing the warm chocolate coating on a shallow plate or plate and letting them dip the brownies in the chocolate.
put. Let the brownies bite for at least 30 minutes. Store in an airtight container.
Tips + Variations
Feel free to use store bought chocolate cake to save time and extra ingredients. They are usually smaller and thicker than if you just made brownies and cut squares out of them. Or use our Fudge Brownies recipe.
Hybrid approach:
- Before baking the brownies, you can add mini snickers to the brownies.So you can add more Snickers flavor to desserts
- you can dip in some dark chocolate
- Use Dark Chocolate Brownie Mix
- You can use crunchy peanut butter to enhance the peanut flavor.
- Use crunchy peanut butter and omit the peanuts.You may not have as many peanut bites, but it’s an option
- Make your own caramel with corn syrup and sugar and use that instead.
store information
shop in an airtight container. They should last about a week in an airtight container at room temperature.
if you freeze They, they can last up to 3 months.
For more Snickers snacks, try:
Course dessert
American food
Prep time 5 minutes
Cook Time 30 minutes
Refrigerate for 20 minutes
Total time 55 minutes
Serving Size 12
Calories 469 kcal
by Lil’ Luna
- 1 box chocolate cake mix plus toppings on back of box
- 7 ounces marshmallow fluff
- 1 cup smooth peanut butter
- 1 package Kraft Caramel Unpacked
- 1 tablespoon heavy cream
- 1 1/4 cups dry roasted peanuts
- 1/2 package melted chocolate candy or milk chocolate almond bark, or white chocolate
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Preheat oven to 350 degrees. Line a 13Ă—9 pan with foil and spray with cooking spray. Make brownies according to package directions and pour into pan. Bake and cool completely.
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In a medium bowl, mix together the marshmallow fluff and peanut butter. Spread over brownie mix.
-
Place unpackaged caramel in a microwave-safe bowl with 2 TB heavy cream and heat for 1 minute. Remove and stir. Continue to microwave in 30-second increments until the caramel is melted and the mixture is smooth.
-
Pour the caramel mixture over the nougat layer, then immediately over the peanuts, making sure to press down a bit. Refrigerate for 20-30 minutes.
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Cut the brownies into bite-size pieces and put them back in the refrigerator.
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Melt the candy in a small saucepan and stir over low heat until completely melted. Dip the top of the brownies into the melted chocolate and set on parchment paper.
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Let the brownies bite for at least 30 minutes. Store in an airtight container.
Recipe adapted from Domestic Rebels.