Double Peanut Butter Oreo Brownie Bars

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I don’t remember quite how this idea popped into my mind, but I love all things peanut butter. Like I seriously have a secret obsession with anything peanut butter and as I was going through the baking aisle at Fry’s I saw the most amazing creation ever. Reese’s Peanut Butter Chips!! I knew immediately, as I grabbed 2 bags, that I had to incorporate them into something!!

I think from there everything just kind of evolved as I saw the Oreo’s. But to be honest whenever I go into my “creative/inventive” mode, my left brain seems to completely take over and all I can do is try to get my ideas on paper quick enough before the next one floods in. I’m seriously in love with how these turned out though. Crunchy, gooey, peanut buttery, chocolate heaven. Enjoy!!

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Double Peanut Butter Oreo Brownie Bars

18 ounce box brownie mix

2 eggs

1/2 cup creamy peanut butter

3/4 cup sweetened condensed milk

13.2 ounce Mega Stuff Oreo Cookies

1/3 cup Reese’s Peanut Butter Chips

Preheat oven to 350 degrees.

In a large bowl mix brownie mixΒ and 2 eggs.

Mix until dough starts clumping together.

Press into an 8×8 inch pan. Bake for 15 to 20 minutes until edges start to firm and middle is still soft.

Add condensed milk.

And peanut butter.

Mix until smooth.

Take brownies out of oven and spread peanut butter mixture over brownies. It helps if peanut butter is warmed up slightly.

In a ziplock back roughly crush Oreo cookies.

Sprinkle evenly over peanut butter layer. Lightly press down.

Sprinkle peanut butter chips over Oreo layer.

Bake for 10 to 15 minutes more until a toothpick inserted into center comes out moist but not gooey. Let cool for 5 to 10 minutes. Cut and serve.

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A Recipe Snobs Original Recipe


Snickers Brownies

First, please don’t forget to enters the giveaway!!

Some lucky person is going to get this amazing Lodge 6 Quart Color Dutch Oven, and that person could totally be you. So, click here and go enter!! Then come back to this recipe cause it is phenomenal!!

Second, I’m just gonna point out the obvious of how contradictory this little conversation we’re about to have is to this post, but oh well. All you people out there with a smart phone, and who are either trying to loose weight, struggle with their weight, or are like me and obsess about what they eat. I found this really cool app on my phone called My Fitness Pal. I love it cause when do you not have your phone accessible? Like never. Maybe when you are in the shower, but it’s always close. Right?! So you put in your current weight, your goal weight, and it calculates how many calories you can have. You log in your food and water intake, add when and what you did for exercise and it takes all the guess work out of maintaining/loosing weight. If you have it or decide to get it, look me up and we can support/cheer each other on. I’m under FoodSnots of course!! What else πŸ˜‰

K, so enough talk about watching calories, cause right now we’re gonna blow that out of the water. Check out these brownies!! Most fudge brownie on the bottom, nougat center, crunchy peanuts, ooey-gooey butterscotch caramel and an extra layer of chocolate. The best parts of a Snickers candy by intensified. Honestly, if this doesn’t make you want to lick your screen, then I give up πŸ˜‰ Enjoy!!

Snickers Brownies
Brownie Layer
     1 box fudge brownie mix (make sure it’s a box that will make 9 x 13 in. brownies)
     Ingredients called for on box
     1/4 cup hot fudge topping

Nougat Layer
     1/4 cup unsalted butter
     1 cup granulated sugar
     1/4 cup evaporated milk
     2 (7 ounce) jars marshmallow creme
     1/4 cup peanut butter
     1 1/2 cups salted peanuts, roughly chopped
     1 teaspoon vanilla
Caramel Layer
     1 (17 ounce) jar of caramel topping, preferably Mrs. Richardson’s Butterscotch Caramel
Candy Bar Topping
     1 1/4 cups chocolate chips
     1/4 cup peanut butter
Prepare brownie mix according to package directions for a 9×13-inch pan.
Add 1/4 cup hot fudge ice cream topping, unheated and straight from the jar to the batter.
Bake as per packaged direction. (Make sure to follow the high altitude directions if you live at high altitude.) Cool completely.
Melt butter in a saucepan over medium heat. Add sugar and milk, stirring until dissolved. Bring to a boil.
Add in the marshmallow creme, peanut butter, and vanilla. Stir until smooth.
Turn off heat and fold in peanuts.
Pour evenly over cooled brownies. Use a spatula to help spread the mixture. Cool. (Stick brownies in the freezer for about 15 minutes, to speed up the process.)

Place caramel, with the lid off, into the microwave and heat for two 30 second intervals, letting caramel rest for a few seconds between. Pour over nougat layer. Make sure to pour it evenly, covering as much of the nougat as possible. Spread with a spatula to cover any bare spots. Let cool. (Again, you can stick in the freezer for about 15 minutes.)

Place chocolate chips and peanut butter in a microwave safe bowl. Heat for 30 seconds, stir, then heat for another 30 seconds. Repeat until smooth. Pour over caramel, drizzling over as much of the surface as possible. Spread evenly over surface and place in fridge until chocolate is set. After chocolate has set, cut into squares and serve.

4th of July Line Up!!

What are you doing for the 4th of July?! Not sure yet? Well, here are some recipes to get your creative juices flowing. Chances are that you are either throwing, or going to a barbecue. So here are some awesome dishes and sides for a barbecue. Not to mention some super yummy patriotic desserts πŸ˜‰ Hope this gets you thinking, and will have more 4th of July recipe’s to come in the next week!! (Please forgive the quality in some of the pictures. Some are from when I started the blog, but I wanted to include them cause I still absolutely love the recipe.)

Barbecue Dishes & Sides
Jack Daniel’s Glazed Ribs

Frog Eye Salad
Creamy Pasta Salad
The Man-Burger (Favorite Burger Recipe of All Time!!)
Cranberry Broccoli Salad
Rich ‘n’ Cheesy Macaroni
Patriotic Desserts
Root Beer Float Cupcakes
S’mores Stuffed Brownies
Death By Oreo Cupcakes
Fireworks Cupcake Towers

Creme de Menthe Brownies

Happy Saint Patrick’s Day Everyone!! I’m part Irish, so of course I have to post something green today to celebrate.

I saw this recipe on Semi Homemade, except Miss Sandra Lee baked her brownies in a crock pot. Well, if you know me, I’m not very patient. I like things done here and now. So, it’s probably no surprise that I didn’t want to wait 4 to 6 hours for these to be done. So I thought I’d try my luck at baking the brownies in a pan instead.

I had to make up for the differences though. One of the things that Sandra said about her crock pot brownies was that cooking her brownies in the crock pot made them super moist. Well, I wanted my brownies to come out be super moist too!! So as an alternative, I substituted normal brownie mix, for fudge brownie mix. I prefer this anyways, because I can totally tell the difference between normal brownies to fudge brownies. To me they’re more moist, more flavorful, and just overall more amazing. AND lets not leave out the mint and cream cheese and all that goodness! These brownies are bomb!! And of course, festive and green πŸ™‚ Enjoy!!

P.S. I found it much easier to cut and serve these after letting the brownies completely cool in the fridge overnight. Also, if you wanna double the recipe and bake in a 9 x 13 inch pan, like I did, just be sure to bake for longer. You’re gonna want to bake for 60 to 70 minutes. Just be sure to check on it periodically to see if it’s done.

Creme de Menthe Brownies
     1 (18-ounce) box fudge brownie mix
     3 eggs
     1/2 cup vegetable oil
     1/4 cup plus 2 teaspoons creme de menthe liqueur, divided
     1/2 cup chopped creme de menthe thins, about 18 (recommended: Andes)
     1 (8-ounce) package cream cheese, softened
     1/2 cup sugar
     Green food coloring (optional)

Lightly spray a 8 x 8 inch pan with butter-flavored cooking spray.

In a medium bowl, combine brownie mix.

And if you use the fudge brownie mix, be sure to add the chocolate syrup that comes with it also.

Also add 2 eggs.

Vegetable oil.

And 1/2 cup creme de menthe liqueur. I love the green. So gorgeous!!

On medium speed, mix until mixture is combined.

Fold in chopped mint thins.

Then transfer to prepared pan and set aside.

In a medium bowl beat cream cheese until smooth. Add remaining egg, sugar, and 2 teaspoons creme de menthe. Beat on low speed until combined. Add additional food coloring, if desired, to brighten green color.

Spread over brownie mixture. Use a butter knife to cut cream cheese mixture into brownie mixture for a marble effect.

Place pan on rack placed in the middle of oven and bake at 350 degrees F for 50 to 55 minutes or until toothpick inserted in the center of brownies comes out wet but not gooey.

Allow brownies to cool completely before cutting.

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Recipe altered from

Dove Melt Away Brownies

Good morning everyone!! I wanted to post a great Valentines dinner recipe today, but the one I tried out over the weekend was not really that great, so I’m just going to post my own recipe for today. I wanted to create a recipe that included a melted Dove milk chocolate center, cause I love Dove chocolates.

Usually I would get the milk chocolates, but decided to try these Dove Dark Chocolate & Cherry Swirl Hearts cause they look really festive, but I would not recommend unless you have tried these and love them. It’s not that they aren’t good, but just not my taste, so stick to the milk chocolate hearts.

But the end result turned out so much better then I had hoped!! A melted chocolate center, moist brownie, and a layer of firm pink chocolate on top with a little crunch from the sprinkles. All together, it turned out amazing! Hope you like it πŸ™‚ Enjoy!!

Dove Melt Away Brownies
     1/2 cup butter, cubed
     1 1/4 cups semisweet chocolate chips
     2 eggs
     3/4 cup packed brown sugar
     1 1/2 tablespoons vegetable oil
     3/4 cups all-purpose flour
     1/2 teaspoon baking powder
     12 Dove milk chocolate hearts

     1 1/2 to 2 cups pink melting chocolate chips
     Sprinkles to finish (optional)

Preheat oven to 350 degrees F. Line the bottom of each heart cup with parchment paper. This is optional, but will make your life a lot easier when it is time to get these puppies out.

In a heatproof bowl, melt butter and chocolate chips in the microwave.

Stir every 30 seconds until smooth. Cool slightly.

In a large bowl beat eggs, brown sugar, and vegetable oil.

Add melted chocolate. Mix well. Combine flour and baking powder; stir into chocolate mixture.

Scoop about 2 tablespoons into each heart cup. Place 1 Dove piece into the middle of each heart cup and press down slightly into brownie batter.

Cover chocolate with an additional tablespoon of batter. Bake for 20 minutes.

Let cool for 5 minutes inside of cups, and then turn out onto a wire rack and let cool for another 15 to 20 minutes.

Remove parchment paper after un-cupping, but leave brownies upside down. This is the side you will be decorating.

After cooling, place pink melting chips into a microwave save bowl and melt in microwave…

… stirring every 30 seconds until smooth.

Place a large spoonful of melted chocolate on over each brownie.

Use the bottom side of the spoon to spread chocolate out over the brownie.

Allow chocolate to drip over the edge.

Immediately add sprinkles after you got the chocolate the way you want it. You can either serve immediately with gooey melted chocolate, or let stand for about 10 to 20 minutes until chocolate hardens to give you brownies a crunchy firm exterior.

Makes 12 brownie hearts.

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A Food Snots Original Recipe. Widgets

Peppermint Candy Cane Brownies

Merry Christmas everyone!! Well, technically Christmas Eve, but same difference. This post is way overdue. I meant to post this two days ago, but we traveled up north, and although I did bring my computer to edit photos and post, I could not connect to my sisters internet. I think it was cause it was snowing none stop since we got there, but who knows. I will say this though, I am so happy to be back in Gilbert where our normal during the day is in the 50-60, instead of 12-15 degrees. Brrr!!!

Anyways, I really wanted to get this recipe in by Christmas cause it is so delicious and so stinking cute!! The bottom is a super moist brownie, which you could substitue for brownie mix if you want something a little easier but gorgeous πŸ˜‰ The middle is a peppermint frosting, and then covered with chocolate and crushed candy canes. Yum, right!? It’s amazing!! Hope everyone has an amazing Christmas and as always, Enjoy!!

Peppermint Candy Cane Brownies

4 squares unsweetened chocolate (4oz)
1 cup butter (2 sticks)
4 eggs
2 cups sugar
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon baking powder
2 cups powdered sugar
4 tablespoons butter, softened
1 1/2 teaspoon peppermint extract
1 tablespoon milk
pink food coloring
Chocolate Glaze
6 oz (about a cup) semi-sweet chocolate chips
6 tablespoons butter
1/2 – 1 cup crushed candy canes (use Bob’s not Spanglers)

Preheat oven to 350 degrees. Roughly chop baking squares so they’ll be easier to melt, then place them in a microwave-safe bowl along with the 2 sticks of butter (cubed).

Melt in 30-45 second intervals,  stirring in between, until melted and smooth. Set aside.

In a stand mixer or with electric beaters, beat eggs for about 3 minutes until thick and frothy.

Add sugar and vanilla and beat to combine.

Then add in the melted chocolate butter mixture.

Mix until just combined.

Combine flour and baking powder and whisk into brownie batter by hand until just combined.

Pour into a lightly greased 9×13 pan. If you want to make the job much easier, line your pan with foil first.

Bake for 20-25 minutes. Test with a toothpick for doneness and don’t over bake! When brownies are done, cool on a cooling rack. When completely cool, pop in the fridge to chill. (makes the frosting spreading easier).
Next layer is the frosting

Combine all frosting ingredients and beat until light and fluffy. Add extra milk by teaspoonful if you need a little more.

Spread evenly over cooled/chilled brownies and place back in the fridge to chill again while you do the final step.

Chocolate Glaze
Place chocolate chips and butter in a microwave-safe bowl and cook in 30 second intervals until smooth.
Set aside for a few minutes, stirring occasionally, so it can cool off just a bit. Quickly spread over top of brownies (spread quickly to prevent melting frosting).

Sprinkle the crushed candy canes on top and return to the fridge until chocolate is set on top.
Remove from fridge a few minutes before serving. Cut into squares and serve.
Recipe from Our Best Bites.

Mint Surprise Oreo Fudge Brownies

Hey all!! I swear I need to start getting up earlier. Between training for this race, and feeding my kiddo’s, then cleaning up after feeding my kiddos. My morning just flies by. Then I’m left trying to hurry up and post. So from now on, I’m gonna be up by 6 am!! Which is gonna be a challenge, cause, I don’t know how much you like your sleep, but I love to sleep. But it’s for the greater good. I will have so much more time in my day, and my weeks will probably go a lot smoother.

Speaking of weeks. We are almost coming to a close on our Christmas plate dessert week. There is so many recipes I want to post, but I wanted to be a little inventive too. So here is my latest invention. Mint Surprise Oreo Fudge Brownies. Try saying that 10 times fast. What a mouth full, but I had to get everything in.

The bottom is a Oreo crust, followed by those amazingly delicious mint truffle kisses. Yum!! Then as if that wasn’t enough, I topped it off with a extremely moist fudge brownie with Andes mint chips folded in. If you like mint and chocolate together, this is heavenly.

I wanted to add a scoop of vanilla ice cream and then top that with hot fudge, but it was late and I didn’t have any ice cream :/ But, that would just send this over the edge. Seriously!! Think about it. Warm mint fudge brownie, vanilla ice cream, hot fudge, and just for giggles, sprinkled with Andes mint chips. Is your mouth watering yet? Good then I’ve gotten my point adequately across πŸ™‚ Enjoy!!

Oreo Crust
     1 15.5 ounce package Oreos
     1/2 cup butter, melted
     30 mint truffle kisses

Mint Surprise Oreo Fudge Brownies
     1 1/4 cups semisweet or bittersweet chocolate, chopped
     1/4 cup unsweetened chocolate, chopped
     3/4 cup butter
     1/4 cup cocoa powder
     4 large eggs
     2 cups sugar
     3 teaspoon vanilla extract
     1/2 teaspoon salt
     1 3/4 cup all-purpose flour
     1 cups Andes mint chips

Line a 9-inch x 13-inch x 2-inch baking pan with either foil or line the bottom with parchment paper. Spray with nonstick cooking spray.

Place the Oreos in a food processor and process until completely crumbed.

Place Oreo crumbs into a medium bowl and mix with melted butter until well incorporated.

Press Oreo mixture over the bottom of prepare pan until even and smooth.

Place unwrapped kisses evenly over Oreo crust. Set aside.

In medium heatproof bowl set over pan of simmering water, melt chocolates and 3/4 cup butter, stirring occasionally until mixture is smooth.

Whisk in cocoa until smooth. Set aside to cool slightly.

Preheat oven to 350 degrees.

In a large mixing bowl add eggs, sugar, vanilla, and salt. Mix until combined for about 15 seconds.

Whisk warm chocolate mixture into egg mixture.

Then add in flour until just combined.

Fold in mint chips.

Spoon batter over kisses and crust.

Using a spatula, smooth the top of batter without disturbing kisses until surface is level.

Bake until slightly puffed and toothpick inserted in center comes out with small amount of sticky crumbs clinging to it, 50 to 55 minutes. Let cool on wire rack to room temperature, about 2 hours. Cut into 1-inch squares and serve.

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A Food Snots original recipe.