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BROWNIES - Snickers Brownie Bites
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| Snickers Brownie Bites INGREDIENTS: For the Brownies | |
| 4 ounces | unsweetened chocolate, coarsely chopped |
| 3/4 cup | unsalted butter, cut into cubes |
| 1 1/4 cups | sugar |
| 3 large | eggs |
| 1 teaspoon | pure vanilla extract |
| 1/4 teaspoon | salt |
| 1 cup | Gold Medal all-purpose flour |
| 48 miniature Snickers, frozen for at least 1 hour (other mini chocolate candies will work as well) For the Topping 15 individually wrapped caramel candies | |
| 2 tablespoons | heavy cream |
| 1/2 cup | salted peanuts, optional |
DIRECTIONS:
1. Preheat oven to 350 degrees. Lightly spray the wells of a nonstick miniature muffin tin with nonstick cooking spray.
2. Microwave chocolate and butter in a large, microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted.
3. Stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.
4. Using a small cookie scoop (about 2 teaspoons), scoop the brownie batter into the prepared miniature muffin tin wells. Place a miniature Snickers into the center of each well and press it lightly into the batter. Do not worry about covering the candy with batter. Bake brownies in preheated oven for 9-10 minutes, the edges will look set. Do not over bake.
5. Remove to cooling rack to cool completely. Carefully remove the brownie bites from the pan, using a toothpick then prepare the caramel sauce.
6. To make the caramel sauce, place the caramels and heavy cream in a microwave-safe bowl. Microwave on 50% power in 30-second increments until the caramels begin to melt; stir frequently. Continue warming and stirring the caramels until you have a smooth, creamy mixture. Place a few peanuts into the center of each brownie bite and drizzle the caramel sauce over the peanuts.
NOTES:
- Brownie bites are best served they day they are made, but will keep in an airtight container at room temperature for up to 1 day.
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