Ho Ho Bars

knock you out barsThis recipe has been my nemesis.

My good friend Lorine first served us a batch of these yummy bars several years ago – and even shared the recipe.

I’ve been trying ever since to duplicate them – but my filling never got to the heights of fluffy wonderfulness that hers did.

Until now. ūüôā

I made these beauties for our 4H Pizza Party and sent all the kids home in a sugar induced frenzy. I’m sure their moms love me.

And – considering the fact that they contain a whopping pound of butter and a full 4 cups of sugar – I’m sure that you all will love me too!

One more warning – these made a large pan – so either have a 4H Club of kids waiting to help you eat these or half the recipe!

Ho Ho Bars

Brownie Layer:

1 cup butter or margarine
1 cup water
4 Tablespoons cocoa
2 cups flour
2 cups sugar
1/2 teaspoon salt
2 eggs
1/2 cup milk
1 teaspoon vanilla
1 teaspoon baking soda

Filling:

1 – 1/2 cup milk
5 Tablespoons flour
1 cup sugar
1/2 cup utter or margarine, softened
1 cup Crisco
2 teaspoons vanilla

Frosting:

1 cup sugar
1/2 cup butter or margarine
1/2 cup milk
1 cup chocolate chips

Start with the brownies. In a saucepan bring the butter,cocoa and water to a boil. Remove from heat and add flour, sugar, and salt, mixing completely. Add eggs, milk, vanilla, and baking soda, stirring thoroughly.

Pour into a greased 12  x 18 inch jelly roll pan and bake at 350 degrees for 20 minutes. Remove from oven and cool completely.

As soon as the brownies are in the oven – start the filling by whisking the flour and milk together in a saucepan. Cook over medium heat until it forms a thick paste. Cool.

Beat the sugar, margarine, Crisco, and vanilla until creamy. Add cooled paste and continue beating on high for seven minutes – yes that’s 7 minutes.

Spread on the cooled cake and refrigerate for 1 hour.

After an hour, move on to the final step Рthe frosting.  In a saucepan, heat the the sugar, butter and milk to boiling. Boil 2 minutes. Remove from heat and add chocolate chips. Stir until melted and quickly pour over the filling and refrigerate.

I would recommend keeping these in the fridge – the filling just stays firmer there. I would also cut these into small bars – there’s a reason my kids have nicknamed them “Diabietic Coma Bars”!

Enjoy!

I’ve linked this post up with Tasty Tuesday over at Balancing Beauty and Bedlam, Tempt My Tummy Tuesday over at At the Well, and Tuesdays at the Table over at All the Small Stuff.

Double Fail Brownies

Brownies with cream cheese frostingHave you ever had one of those days in the kitchen when everything goes wrong?

We did.

It started with a to-do list that was just way too long for the amount of time we had.

I had both girls working on different things in the kitchen while I did 10 other things at once.

It wasn’t long before things started to fall apart.

Angel Girl was melting a package of chocolate chips and a package of butterscotch chips in the microwave – and it seized. Badly. There were 2 entire bags of chips ruined.

We almost cried.

I tried adding butter, shortening, and even milk before I finally got it back to a smooth consistency – but I had added so much that I wasn’t sure if it would harden up on the top of the bars. (After the fact – I know it would have been just fine – but at the time I was doing too many things to think clearly. )

I had Angel Girl start over again – this time with a double broiler – while I set out to figure out what to do with all this reclaimed chocolate.¬† It wouldn’t go to waste if I had to eat it all myself- with a spoon! (Which might have been my best idea all day!)

It took me a few minutes – but I finally decided to try to use it in brownies and researched until I found one that uses melted chocolate chips.

I just doubled the recipe and put it in a 9 X 13 pan.

Chocolate Chip Brownies

3/4 cup sugar
1/2 cup butter
2 tablespoons of water
2 cups chocolate chips, divided
1 1/2 teaspoons vanilla
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs

In a sauce pan combine 1 cup of chocolate  chips, sugar, butter, and water. Cook over medium heat until melted and smooth. Remove from heat and add vanilla.

Let cool for about 5 minutes before adding the eggs one at a time mixing well after each addition.

In a separate bowl combine the flour, baking soda and salt. Add to the chocolate mixture. Stir in the remaining 1 cup of chocolate chips.

Pour batter into a greased 9 x 9 inch prepared pan. Bake  at 350 degrees for 25 minutes.

We let them cool before we cut into them – enjoying the rich chocolate goodness with a hint of butterscotch.

But wait there’s more.

I called these double fail brownies for a reason!

While Angel Girl was melting the chocolate chips, Dagmar was making an ice cream dessert that called for a cream cheese filling in the center. We were playing with a recipe and adapted it – and our communication wasn’t the best (Because I was busy saving the melted chocolate that didn’t really need to be saved!)

The original recipe called for milk to be added to the cream cheese, powdered sugar and Cool Whip. But as she mixed it up and poured it on top of the ice cream layer – it looked way too runny.

As I stood there with the decadent brownie in my hand, pondering the runny filling – I had a burst of inspiration!

We grabbed the dessert from the freezer, scraped the cream cheese layer off the ice cream layer (and yes it was still too runny) and poured it over the now cooled brownies. Instant frosting!

We put the whole pan in the fridge until the “frosting” hardened enough to eat.

Voila! A double fail brownie that turned out to be really tasty!

That’s a good thing – because after the confusing day I had – I needed more than one!

Enjoy!

Chocolate Brownies

Rich Chocolate Brownies In my continual quest for the perfect brownie, my sister shared this contribution.

A cocoa brownie, these are still very gooey and rich!

They get extra points for having a frosting layer as thick as the brownie layer!

They are most definitely a contender – and disappeared very quickly around here!

Rich Chocolate Brownie

1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 cup butter melted
1/2 cup flour
1/3 cup baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt

Frosting:

3 tablespoons baking cocoa
3 tablespoons melted butter or margarine
2 tablespoons warm water
1 teaspoon instant coffee granules
1 1/2 cups powdered sugar

In a large mixing bowl, beat the sugar, eggs and vanilla until creamy. Add butter and mix well.

In a separate bowl, combine the flour, cocoa, baking powder, and salt. Add to the batter and mix well.

Pour the mixture into a greased 8 inch square baking pan and bake at 350 degrees for 25-30 minutes. remove from the oven when a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

For frosting, combine the cocoa and the butter. In a small cup, dissolve the coffee granules in the warm water and add it to the cocoa mixture. Stir in the powdered sugar until smooth. Frost the brownies.

Enjoy!

Chocolate Marshmellow Bars

Chocolate Marshmallow Crunch Brownies My wonderful chocolate-loving sister recently shared these yummy brownies with me!

Gooey and crunchy, they satisfied a deep craving!

I would definitely recommend keeping these in the fridge as the marshmallow layer does tend to get soft and start to run – which is messy but provides some excellent finger licking goodness!

Chocolate Marshmallow Brownies

1 cup butter or margarine, softened
2 cups sugar
4 eggs
6 tablespoons baking cocoa
1 cup flour
2 teaspoons vanilla
1/2 teaspoon salt
1 jar (7 ounce) marshmallow creme
1 cup creamy peanut butter
2 cups (12 ounces) chocolate chips
3 cups Rice Krispies

Cream together the butter and sugar until fluffy. Beat in eggs and vanilla.

In a separate bowl combine the flour,cocoa, and salt. Gradually add it to the creamed mixture. Spread into a greased 9 x 13  pan and bake at 350 degrees for 25 minutes.

Cool completely.

Spread marshamllow creme over the cooled brownies.

In a small saucepan, melt the peanut butter and chocolate chips over low heat, stirring constantly until smooth. Remove from heat and add the Rice Krispies, stirring to coat.

Spread the chocolate mixture carefully over the marshmallow creme and chill before cutting.

Enjoy!

Rocky Road Brownies

Rocky Road BrowniesThese super rich and gooey brownies were the temptation of the weekend here in my home!

The decadent chocolate brownies covered with melted marshmallows and¬† honey roasted peanuts just screamed “Eat me!” as I passed them.

They were a big hit at the potluck they attended Friday night as well!

Rocky Road Brownies

Sift together and set aside:

1  1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Melt in saucepan:

3/4 cup butter or margarine (1  1/2 sticks)
6 ounces unsweetened chocolate

Remove from heat and stir in:

2 cups of sugar
2 teaspoons vanilla

Add 5 eggs one at a time, mixing well.

Stir flour mixture into the melted chocolate mixture until just blended.  Spread the batter in a greased 9 x 13 pan and bake at 350 degrees for 20 minutes.

Remove from the oven and sprinkle the top with 2 cups of miniature melted marshmallows and 1/2 cup of coarsely chopped honey roasted peanuts.

Bake 5 minutes longer or until the marshmallows are slightly melted.

Garnish with hot fudge sauce.

Cool and enjoy!