I am home and overwhelmed at the amazingness that is the Betty Crocker Kitchens.
I'll be writing multiple posts (and sharing multiple recipes!) about the kitchens, the company culture and the fun we had, because there's just so much to share. (Plus, I'm waiting for a few Betty Crocker goodies to arrive so I can do a giveaway. Thanks, General Mills!)
[NOTE: In the interest of full disclosure: General Mills covered all the costs of my trip to Minnesota. Thanks again, General Mills!]
Today, I thought I'd whet your appetite (=D) by telling you about The Brownie Goody Bars. (Did you just hear the angels sing? Yes. Yes, you did.)
Of all the fabulousness that we mixed and stirred and cooked and baked, these beauties were my absolute favorites.
Here I am sticking my hand in the chocolate. I kept getting busted for tasting stuff out of turn, but that's not important right now. ;-)
Here's the recipe. Just trust me on the deliciousness of these Chocolaty Gifts from God Himself.
- 1 box (1lb. 2.4 oz.) Betty Crocker Original Supreme Premium brownie mix.
- Water, vegetable oil and egg called for on brownie mix box
- 1 cup Betty Crocker Rich & Creamy vanilla frosting (from 16 ox. container)
- 1/2 cup salted peanuts, coarsely chopped
- 2 cups crisp rice cereal
- 2/3 cup creamy peanut butter
- 1 1/3 cups (8oz.) semisweet chocolate chips
- Heat oven to 350 degrees (325 for dark non-stick pan). Grease bottom of a 9-inch square pan with cooking spray or shortening (for easier cutting, line pan with foil, then grease foin on bottom only of pan.)
- Make and bake brownies as directed on box. Cool completely.
- Frost brownies with frosting. Sprinkle with peanuts; Refrigerate while making cereal mixture.
- Measure cereal into medium 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. Refrigerate 1 hour or until set before cutting. For bars, cut into 4 rows by 4 rows. Store tightly covered at room temperature or in refrigerator.
(Video by blog-buddy and phenomenal photographer, Nika of Nika's Culinaria. Thanks, Nika, my friend.)