Candy Bar Brownies

SUBMITTED BY: Madonna PHOTO BY: opal~/~dragonfly

"Brownies made with candy bars."

SERVINGS & SCALING

Original recipe yield: 1 dozen

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INGREDIENTS

1 (18.25 ounce) package German chocolate cake mix
3/4 cup melted butter
2/3 cup sweetened condensed milk
4 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chopped

READ REVIEWS (71)

DIRECTIONS

Mix cake mix with melted butter or margarine and condensed milk. Spread out 1/2 of the mixture into a 9 x 13 inch pan.
Bake at 350 degrees F (175 degrees C) for 10 minutes.
Slice candy bars into little slices. Lay these on top of the baked crust. With the remaining batter-crumble it on top of the candy bars. It will have a crumbly texture. No need to spread it on top to make it smooth.
Put it back into the oven and bake it for another 20 minutes.

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REVIEWS

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Reviewed on Jan. 23, 2004 by Missusblood

I thought I'd alter the recipe just a bit. I made three changes. One, I used a smaller pan....Definite mistake. When I mixed the cake mix, milk, and butter together, I assumed a 9x13 pan was too large. BOY was I wrong. I can't stress this enough....USE the 9x13 pan, nothing smaller. The second and third changes were great though, instead of using snickers, I used milky way and I added pecans. Great!!! My co-workers love it.

11 users found this review helpful

Reviewed on Sep. 11, 2003 by BANSREEPARIKH

Mmmmmmm...good! This is an easy, great recipe. I used a lowfat devils foods cake mix and used mostly Snickers and a few Recess Peanut Butter Cups. It was a great combination. The brownies came out chewey and delicious. I took them to a 4th of July barbecue and brought some to work today. Both groups loved them. I'm going to try them with different combinations of candy bars now. A definite keeper for me. Thanks!

8 users found this review helpful

Reviewed on Apr. 24, 2008 by naples34102

Hubby gives these 10 stars. He believes the Snickers bars is what puts them over the top. As others have, I used the full can of sweetened condensed milk which worked out just fine. And for extra chocolatiness, I used a dark chocolate cake mix. It would be easy and tempting to overbake these, as after the recommended baking time they still were a little jiggly in the pan. I resisted the temptation to bake them longer and I was glad I did--they set up perfectly as they cooled. My only criticism is that these were a little on the greasy side. Perhaps using the full can of milk rather than the 2/3 c. called for is responsible. Otherwise, I think I'd reduce the butter to 1/2 c. rather than 3/4 c. A creative and easy twist on a boxed cake mix.

7 users found this review helpful

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