Brownie Goody Bars
Everything that's irresistible about a good candy bar just got rolled into one recipe.
What's your favorite part? The brownies on the bottom? The frosting and peanuts in the middle? Or the crunchy cereal on the top?
This recipe is just part of the grand-prize winning entry of the Trinity Lutheran Church Women of Birchwood, Wisconsin, in Betty Crocker's 1999 national Bake Sales Competition for nonprofit organizations that hold bake sales as a means of raising money.
- 1 (1 pound 6.5 ounce) box Betty Crocker® Original Supreme brownie mix
- Water, vegetable oil and eggs called for on brownie mix box
- 1 (1 pound) container Betty Crocker® Rich & Creamy vanilla frosting
- 3/4 cup salted peanuts, coarsely chopped
- 3 cups crisp rice cereal
- 1 cup creamy peanut butter
- 1 (12 ounce) bag semisweet chocolate chips (2 cups)
- Heat oven to 350 degrees F. Grease bottom only of 13 x 9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
- Make and bake brownies as directed on box for 13 x 9-inch pan, using water, oil and eggs.
- Cool completely, about 1 hour.
- Frost brownies with frosting.
- Sprinkle with peanuts; refrigerate while making cereal mixture.
- Measure cereal into large bowl; set aside.
- In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies.
- Cool completely before cutting, about 1 hour.
- For bars, cut into 6 rows by 4 rows.
- Store tightly covered at room temperature.
Prep Time: 30 min | Yield: 24 bars
High Altitude (3500-6500 ft): Follow High Altitude directions for 13 x 9-inch pan on brownie mix box.
Nutrition Information: 1 Bar: Calories 400 (Calories from Fat 180); Total Fat 20g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 20mg; Sodium 230mg; Total Carbohydrate 49g (Dietary Fiber 2g, Sugars 36g); Protein 6g
Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 10%
Exchanges: 1/2 Starch; 3 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 3 Fat Carbohydrate Choices: 3
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo used with permission from: