I was looking for something special to make for my stepfather’s birthday dinner and decided to try this. Oh, my. It was delicious. I especially liked it because it was easy and SO versatile. You’ll see what I mean after you read the recipe.
- Family-size brownie mix (1)
- Ice cream (2)
- Toppings (3)
- Mix up the brownies according to package directions. Spread in a greased pizza pan – about 14”. (4)
- Bake for 10 or 15 minutes – watch closely.
- Let brownie cool. When cool, spread softened ice cream over the top.
- Add toppings of your choice.
- Freeze several hours.
(1) I made a plain brownie mix but you could use anything you wanted. You could also use cookie dough.
(2) I used about ¾ of the half gallon container. Use any flavor you want. I went with vanilla.
(3) I used mini m&m’s, chocolate covered pretzels (broken up), chocolate shavings and sprinkles. I drizzled it with Nestle chocolate milk topping. Again, you could use anything. We especially loved the pretzels.
(4) I used a 14” glass dish with 1” sides. It worked PERFECT!
(5) The family said it would also be good with a layer of chocolate fudge.
I wasn’t sure I would like this since I’m not a big fan of pretzels but I was pretty sure my family would. And they did. But I liked it, too. I didn’t really taste the pretzels especially with all the other goodies.
- 1 cup sugar
- 1 cup light corn syrup
- ½ cup peanut butter
- 5 cups crisp rice cereal
- 2 cups pretzel sticks
- 1 cup plain M&M’s
In a large microwave-safe bowl, combine the sugar and corn syrup. Microwave on high for 3 minutes or until sugar is dissolved. Stir in peanut butter until blended. Add the cereal, pretzels and M&M’s; stir until coated. Press into a greased 15x10x1 pan. Cut into bars. Yield about 5 dozen.
- I broke the pretzel sticks into smaller pieces.
- You’ll get 5 dozen if you cut them really tiny which I didn’t. I cut half of the pan into smaller pieces and the other half into bigger pieces so I ended up with 12 big pieces and 24 smaller pieces.
from Quick Cooking Magazine
This is definitely an oldie but goodie. If you haven’t made these for a while, you’re missing out. I always forget how good they are.
- 1 cup (2 sticks) margarine, softened
- ½ cup sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 cups flour
- ½ teaspoon baking soda
- 1/8 teaspoon salt
- 1 12-ounce package m&m’s
Cream together margarine and sugars. Add egg and vanilla. Stir in flour, baking soda and salt. Add m&m’s.
Drop by heaping tablespoonfuls about 2-inches apart on ungreased pans. Bake at 350 for 10-13 minutes until edges are light brown and centers still soft.
- I added a little bit of flour so the dough was stiffer and the cookies didn’t spread while baking.
- I haven’t been able to find m&m’s in the baking aisle for quite a while so I’ve been getting the mini’s in the candy aisle.
- My cookies were a little bit smaller (I used my cookie scoop) so I only baked them 8 minutes.
If you need a last-minute dessert to take to your Memorial Day get together but don’t have much time, here’s the recipe you need! These bars use cereal, peanuts, peanut butter and M&M’s. When I made them I didn’t have enough M&M’s, so I just used an assortment of chocolate from my baking drawer. You could probably do some substitutions with the cereal, too – if you needed to. This is one of those recipes that lends itself well to mixing and matching.
- 4 cups cheerios
- 2 cups crisp rice cereal
- 2 cups dry roasted peanuts
- 2 cups M&M’s (or whatever you have on hand)
- 1 cup light corn syrup
- 1 cup sugar
- 1-1/2 cups creamy peanut butter
- 1 teaspoon vanilla extract
In a large bowl (you really do need a large bowl), combine the first four ingredients; set aside. In a large saucepan, bring corn syrup and sugar to a boil. Cook and stir just until sugar is dissolved.
Remove from the heat; stir in peanut butter and vanilla. Pour over cereal mixture and toss to coat evenly. Spread into a greased 15x10x1 inch baking pan. Cool. Cut into square bars. YIELD: 15 bars.
from Taste of Home Tailgate Cookbook, Fall 2006