Caramel Coffee Fudge

Caramel and coffee layers come together in a fun new fudge recipe.  This Caramel Coffee Fudge is perfect for making and eating when you need a special treat.  I do suggest giving most of it away though because it is extremely delicious.

Layers of caramel fudge, coffee fudge, and chocolate drizzles makes this fudge irresistible!

I have decided that I cannot make fudge without layers.  Seriously, it just doesn’t happen without the layers!

Every time I go to make fudge it ends up having 2-3 layers in it.  This fudge was going to be just caramel, but then I started thinking of all the ways I could make it more interesting.

My first thought was salted caramel because…well, because I seriously have been addicted to that goodness ever since I made these Salted Caramel Mocha Brownie Cups.  Then that got me thinking and dreaming for the Starbuck’s Salted Caramel Mocha! Fingers crossed that comes back very, very soon!

So, I had to add a coffee layer to the caramel fudge then.  I mean I just had to, right?

Layers of caramel fudge, coffee fudge, and chocolate drizzles makes this fudge irresistible!

So here we are with a fun fudge that has two layers now.  But even that still wasn’t enough for me.  A drizzle of chocolate gave it just the last layer of perfection that it needed.

Crazy much?  Yes, I know that I am! :-)

Layers of caramel fudge, coffee fudge, and chocolate drizzles makes this fudge irresistible!

I seriously could not stay out of this fudge!

Yes, I know I’m supposed to be staying strong on this whole no sugar thing, but dang it!  It was Caramel Coffee Fudge!  I had to try it…then I had to have a little bite more, which led to needing more “bites”.  You know where this is going, right?  Wrong!!!

Lucky for me I had a reason for making a fun new treat!  Our church takes a special lunch over to the elementary school for the teachers every quarter.  This week we wanted to say thank you for all the work you will do this year with the students from our community.

Layers of caramel fudge, coffee fudge, and chocolate drizzles makes this fudge irresistible!

I pulled out my die cut machine and the Party Flag Inserts die cut pack from WR Memory Keepers/Life Style Crafts and used the smallest round die to make a cute label for each piece of fudge.

The little slit that the die cut makes is just perfect for sliding these labels onto a paper straw.  I knew this striped paper straw obsession I have would come in handy for more things than just pictures of cute food.

Delicious layered fudge…check.

Fun and cute labels…check.

Getting the fudge out of the house before eating it all…check, check, check!!!!

Layers of caramel fudge, coffee fudge, and chocolate drizzles makes this fudge irresistible!

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Caramel Coffee Fudge

Prep Time: 45 minutes

Yield: 36 fudge squares

Caramel Coffee Fudge

Caramel and coffee layers make this fudge a delicious and pretty fudge to serve at any party. The drizzle of chocolate on top gives it a latte look.

Ingredients

For the Caramel Layer
2 cups white chocolate chips
2 Tablespoon butter
3/4 cup Dulce de Leche
1/2 cup marshmallow cream
For the Coffee Layer
2 teaspoons instant coffee
1 teaspoon hot water
1/2 cup sweetened condensed milk
2 cups white chocolate chips
2 Tablespoons butter
1/2 cup marshmallow cream
For the Topping
1/4 cup dark chocolate chips
1/2 teaspoon shortening

Instructions

  1. Line an 8x8 baking dish with foil. Set aside.
  2. Place the white chips and butter in a saucepan over low to medium heat. Let melt. Stir in the Dulce de Leche and stir until creamy. Add the marshmallow cream and stir until creamy again. Pour into the prepared pan. Place in the refrigerator for 30 minutes.
  3. Stir together the hot water and instant coffee until dissolved. Stir into the sweetened condensed milk very well. Set aside.
  4. Place the white chips and butter in a clean saucepan over low to medium heat. Let melt. Stir in the coffee sweetened condensed milk and stir until creamy. Add the marshmallow cream and stir until creamy again. Pour over the set caramel layer. Place in the refrigerator until set. (4 hours or overnight)
  5. Remove the foil and fudge from the pan. Peel off the foil. Use a hot knife to cut the fudge into 36 squares. Let come to room temperature.
  6. Heat the dark chocolate chips and shortening in the microwave for 1 minute. Stir until creamy. Spoon into a small ziplock baggie and cut one tip off. Drizzle over the fudge squares. Let set. Store in a sealed container on the counter. Makes 36 pieces of fudge.
http://insidebrucrewlife.com/2014/08/caramel-coffee-fudge/

 More fun recipes to enjoy caramel and coffee together:

Salted Caramel Mocha Creamer title

 Salted Caramel Mocha Creamer

Salted Caramel Mocha Truffles 2
Salted Caramel Mocha Truffles

Caramel Caffe Mocha Cupcakes title

Caramel Caffe Mocha Cupcakes

 

*I am a studio member for We R Memory Keepers/Lifestyle Crafts. I am sent products in exchange for sharing fun projects on my blog. No other compensation is given. All opinions are 100% my own.

Pumpkin S’mores Bars

Pumpkin S’mores Bars: Spicy pumpkin cake bars topped with melty chocolate and gooey marshmallows are the perfect dessert for bringing summer into fall.

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Spicy pumpkin bars topped with a melted chocolate and marshmallow layer.  This is a summer meets fall treat that you cannot miss out on.

Well, guys, our summer weather returned with a vengeance.

I know I was kind of bragging about our 50 degree mornings just a week ago, and how I was busting out the pumpkin in these Oreo Pumpkin Gooey Bars because obviously mother nature wanted me too.  But now I’m eating those words.  Mother nature took a turn back to summer!

This past week it has been 88 degrees with like 95% humidity.  It has been crazy muggy outside.  Can we say uuuuggghhh all together?  I had these visions of fall arriving super early this year as I baked pumpkin treat after pumpkin treat.

But you know what?  I already have the pumpkin baking itch, so I wasn’t about to let a little heat and humidity stop me from my favorite baking time of year.  It’s pumpkin season baby!!!!

Spicy pumpkin bars topped with a melted chocolate and marshmallow layer.  This is a summer meets fall treat that you cannot miss out on.

Oh, my word you guys!  I found my favorite pumpkin treat of the fall already!

I know it might seem a little early to claim these are the best, but honestly, these ARE the best!  It’s going to be hard to top these amazing bars.  Of course you know I’ll definitely try to out do this one in the coming weeks, but it’s going to be tough to do.

The base of these bars started with my recipe for these Peanut Butter S’mores Blondies.   Instead of peanut butter though, I put a full cup of pumpkin puree and just a little bit more flour.  I have never tried using pumpkin in a blonde brownie, so I wasn’t quite sure how it was going to work.  Recipe testing at its best here!

Can I just say that it worked out better than I could have hoped?  These bars are definitely not as dense as a blonde brownie because pumpkin does change the texture of baked goods.  They were more of a happy cross between cake and blondie.

Then to totally go over the top I added a layer of chocolate chips and marshmallows and put it back in the oven for just a few more minutes.  Every thing gets all melty and toasty and delicious!  Just make sure you keep an eye on the marshmallows because they can go from toasty to burnt in just a blink of an eye!

Pumpkin meets s’mores…it’s definitely the way to welcome fall this year!!!

Spicy pumpkin bars topped with a melted chocolate and marshmallow layer.  This is a summer meets fall treat that you cannot miss out on.

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Pumpkin S’mores Bars

Prep Time: 15 minutes

Cook Time: 28 minutes

Yield: 24 bars

Pumpkin S’mores Bars

Summer meets fall in these spicy pumpkin bars with a melted chocolate and marshmallow layer.

Ingredients

1/2 cup butter, softened
1 cup brown sugar
1 cup pumpkin puree
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups chocolate chips
3 cups miniature marshmallows

Instructions

  1. Beat the butter and sugar until creamy. Add the pumpkin, eggs and vanilla and beat again.
  2. Stir together the baking powder, salt, flour, cinnamon, and nutmeg. Slowly add to the butter mixture until a soft dough forms. Spread in a greased 9x13 baking pan.
  3. Bake at 350 degrees for 24 minutes. Remove from the oven and sprinkle the chocolate chips evenly over the top of the hot bars. Cover the chocolate chips with the marshmallows. Return to the oven and bake another 2 minutes. Turn on the broiler and broil for 1-2 minutes. You just want the marshmallows to start turning golden, so do not over broil them. Remove from the oven and cool completely.
  4. Use a wet knife to cut the bars into 24 squares. Rewet the knife in between each cut. The water on the knife keeps the marshmallow from sticking. Store in a sealed container. Makes 24 bars.
http://insidebrucrewlife.com/2014/08/pumpkin-smores-bars/

 A few more pumpkin recipes to help you get your fall bake on: 

Brown Butter Pumpkin Streusel Coffee Cake 2-1

Brown Butter Pumpkin Streusel Coffee Cake

Pumpkin Chocolate Chip Muffins 5
Glazed Chocolate Chip Pumpkin Muffins

Pumpkin Chocolate Chip Bread 4

Pumpkin Chocolate Chip Bread 

 

Oreo Pumpkin Gooey Bars

Fall is almost here!  Time to get ready for all things pumpkin.  These Oreo Pumpkin Gooey Bars are a delicious and great way to jump into the pumpkin baking season.

Gooey pumpkin bars topped with Oreo cookies and chocolate chips.  Chocolate and pumpkin are meant for each other!!!

 

Yesterday morning we got up early to go to the gym, and it was 57 degrees out!

People, it is still August!!!  It isn’t supposed to be that chilly around here yet!

I have decided that it must be mother nature’s way of telling me that it is time to pull out the pumpkin.  Woo hoo!  I am all over that.  Fall is definitely my favorite time of year.  Cooler temps, changing leaves, bonfires…and PUMPKIN!!!

Every year I go a little bit crazy with the pumpkin baking.  Who else remembers the Pumpkin Oreo Cheesecake from a few years ago?  They are one of my all time favorites.

So, if the temperature is going to be chilly around here, get ready for the pumpkin to start showing up.  But since it is still August, I’ll try to go slow and ease into the pumpkin season.  Maybe…

Gooey pumpkin bars topped with Oreo cookies and chocolate chips.  Chocolate and pumpkin are meant for each other!!!

 

 The first pumpkin dessert of the year is a doozy.  Spice cake, pumpkin, Oreos, and chocolate chips bake together to make a soft and delicious cake.

Do not make the cake mix like the directions.  All you need is the cake mix, pumpkin, and an egg to form a soft but sticky dough that gets pressed into a pan.  Spray your hands with non stick spray, and it will be so much easier to press the dough down.  Then top with mini Oreos, a pumpkin sweetened condensed milk, and mini chocolate chips.  That’s it.  An easy, peasy pumpkin treat to start out the fall baking on.

It’s raining and 60 degrees right now…you know what that means right? :-)  I’m headed to my kitchen for some more pumpkin baking fun.  I hope your ready for this…

Gooey pumpkin bars topped with Oreo cookies and chocolate chips.  Chocolate and pumpkin are meant for each other!!!

 

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Oreo Pumpkin Gooey Bars

Prep Time: 15 minutes

Yield: 24 pieces of cake

Oreo Pumpkin Gooey Bars

Oreos, chocolate, and pumpkin make this an easy but delicious gooey cake to enjoy in these cooler days.

Ingredients

1 spice cake mix (Duncan Hines 16.5 oz)
1 cup pumpkin puree, divided
1 egg
1 - 8 ounce bag of mini Oreos
1 - 14 ounce can sweetened condensed milk
1/2 teaspoon cinnamon
1 cup mini chocolate chips

Instructions

  1. Combine together the cake mix, 1/2 cup pumpkin, and the egg until a soft, sticky dough forms. Spray your hands with non stick spray and press the dough into a 9x13 baking dish that has been sprayed with the spray too.
  2. Top the dough with the mini Oreos.
  3. Stir together the sweetened condensed milk, the remaining 1/2 cup pumpkin, and cinnamon. Drizzle all over the top of the cake. Sprinkle the chocolate chips on top. Bake at 350 degrees for 25-30 minutes. Let cool completely before cutting into 24 squares. Store in a sealed container on the counter.
http://insidebrucrewlife.com/2014/08/oreo-pumpkin-gooey-bars/

 A few more pumpkin treats to get you started this year:  

Pumpkin Chocolate Chip Muffins 5

Glazed Chocolate Chip Pumpkin Muffins

Pumpkin Nutella Cheesecake Danish 7
Pumpkin Nutella Cheesecake Danish

Pumpkin Spice Latte Cupcakes 1-1

Pumpkin Spice Latte Cupcakes 

 

 

Dark Chocolate Zucchini Cake

Are you still over run with zucchinis from your garden?  This Dark Chocolate Zucchini Cake is the perfect way to use them up in a hurry.

Dark Chocolate and zucchini make this cake to die for.  I made it three days in row because it was so good!

This week has been rough.  We added getting up early, working out, AND doing a cleanse to our life.

I am so not a morning person.  There is no bouncing or happy, happy, joy, joy going on in my heart as I crawl out of my bed.  Usually I need to be awake for a few hours before I feel like doing anything or even speaking to people, so heading to the gym to do dreaded things like squats, dead lifts, and sled pushes with other people is a stretch for me.

Then to rub salt into that wound, we are also doing a sugar and carb free cleanse for 24 days.  Veggies and protein.  I usually like to eat my veggies in things like these Chocolate Zucchini Donuts.

I’m on day 4.

Last night I dreamed about eating spoonfuls of Cool Whip.

There must really be issues if I wake up and vividly remember downing spoonfuls of that creamy white stuff.  Let’s just say I can definitely tell how much I love my sugar.  The past few days I have been slightly not myself each afternoon while I go through withdrawals.  Ok, fine. I have been a grumpy ogre!!!!  Haha!   Don’t you want to join me in my fun life?

Dark Chocolate and zucchini make this cake to die for.  I made it three days in row because it was so good!

Ok, I’m done whining…I think :-)

Let’s talk chocolate and cake.  That’s a perfectly logical thing to do when all you want is a big fat slice of anything sweet, but you can’t.  LOL!

This cake is amazing.  Let’s just say I made 3 of them last week.

In 3 days.

Seriously it is that good!  I found this recipe on all recipes and knew it would be perfect for using up the rest of the zucchinis I had still on the counter.  Of course I could have grilled them or something like that, but since it was my last hurrah for sugar for a while, I opted for chocolate and cake.  Best decision ever.  I knew this recipe was a winner because after I made one, I saw like 3 other people who made and posted the same one too.

I did adapt the recipe slightly from the original.  It called for 1 1/2 cups of sugar in the batter, but I had a feeling I could reduce that to 1 cup.  Plus, I prefer using more brown sugar in my baking, so I changed that up too.  I also used coconut oil and dark cocoa powder…for the health benefits of course.  LOL!  Not really, that’s just what I normally use in a recipe.

Dark Chocolate Zucchini Cake collage

 Mix all the ingredients together until it forms a dry powder.  You may start to wonder how this will turn into a cake, but trust me on this one.

Then dump in a whole shredded zucchini.  Do not squeeze out any of the extra water.  The moisture from the zucchini will create a thick dough.  Spread that in a pan and bake it.  Then watch in wonder as you pull it out and there is a fluffy cake staring back at you.   The original recipe called these brownies, but my husband and I both thought it tasted more like a Texas sheet cake…so cake it is.

The last thing to go on is a fluffy chocolate frosting.  You could eat the cake plain with some powdered sugar sprinkled on top if you want.  But really just make the frosting and spread it on top.  It’s only a thin layer, but it totally makes the cake amazing.

Now if you will excuse me…I have a date with a kick boxing video in my basement.  Then I will be hiding in my closet to avoid the sugar temptations in my kitchen.

Dark Chocolate and zucchini make this cake to die for.  I made it three days in row because it was so good!

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Dark Chocolate Zucchini Cake

Prep Time: 15 minutes

Cook Time: 26 minutes

Yield: 24 pieces of cake

Dark Chocolate Zucchini Cake

Shredded zucchini and dark cocoa powder make this a decadent and delicious cake. It's perfect for all those zucchinis you might have from your garden.

Ingredients

1/2 cup coconut oil
3/4 cup brown sugar
1/4 cup sugar
2 teaspoons vanilla extract
2 cups flour
1/2 cup dark cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
2 cups shredded zucchini
For the Frosting
1/4 cup butter
1/4 cup dark cocoa powder
2 cups powdered sugar
1/4 cup heavy whipping cream
1/2 teaspoon vanilla

Instructions

  1. Cream the coconut oil, sugars, and vanilla until it looks like wet sand. Add the flour, cocoa powder, salt, and baking soda and mix again. The mixture will be very dry. Add the zucchini and mix until it forms a thick batter.
  2. Spread the batter in a greased 9x13 baking dish. Bake at 350 degrees for 25 minutes. Remove and let cool.
  3. Beat the butter, cocoa powder, and sugar until it looks like a dry powder. Slowly add the whipping cream and vanilla. Beat until creamy. Spread on the top of the cooled cake. Store in a covered container. Cut into 24 pieces of cake.

Notes

*adapted from All Recipes

http://insidebrucrewlife.com/2014/08/dark-chocolate-zucchini-cake/

 A few more fun ways to eat that green veggie for dessert or breakfast:

Frosted Butterscotch Zucchini Bars

Frosted Butterscotch Zucchini Bars

Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread

Banana Chocolate Chip Zucchini Cookies

Banana Chocolate Chip Zucchini Cookies

Salted Caramel Brownie Cookies

Start the school year out right with a delicious and fun cookie.  These Salted Caramel Brownie Cookies are soft and delicious.  Perfect treat to have waiting when the kids get home from their first day of school.

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Chewy brownie cookies topped with a salted caramel chocolate candy bar.  These are so good!

Summer is officially over.  My house is so quiet right now.  Well, other than the leaking toilet in the bathroom.  It is very noticeable now that there are no yelling kiddos to cover it up.

All the pencils, notebooks, highlighters, and binders have been purchased, labeled, and sent off with our 3 kids this morning.  The first day of school is always bitter sweet.  I do love and miss my kids when they are gone…but I also love the absolute quietness of my day.   Although we were at a few sports meetings in the last few weeks and I’m pretty sure I will be enjoying my quiet days even more this year.  Three kids + four sports + 2 parents = CHAOS!!!  After school is going to be a mad house with getting everyone to their practices and games.

Cookies are going to be needed to keep me sane.

Chewy brownie cookies topped with a salted caramel chocolate candy bar.  These are so good!

Last week I was walking down the candy aisle at Target…surprise, surprise.  That happens way more than I care to admit.  Although I usually come clean and confess all my candy buying habits here.

Anyway, I looked over and the Dove chocolate bags were literally jumping off the shelf and into my cart.  It was a strange thing to see for sure, but who am I to resist chocolates that beg to come home with me.  I was good though, and only bought the salted caramel dark chocolate ones.  Because…well because salted caramel.  No other explanation is needed.  Every since I made these Salted Caramel Mocha Brownie Cups a few years ago, I have become obsessed with using that flavor every few months.

Chewy brownie cookies topped with a salted caramel chocolate candy bar.  These are so good!

These cookies are made very similar to these Chocolate Chip Cookies and Cream Cookies.  The only difference is that I went with a little less butter because I wanted them to stay fat and puffy.

Just be careful with these cookies around…if you eat them all there is a good chance those adjectives will describe you too.  Your jeans will not like me much I’m afraid, so I suggest baking them and then sharing the salted caramel goodness with everyone you know.

Chewy brownie cookies topped with a salted caramel chocolate candy bar.  These are so good!

Brownie cookies like this are so easy.  Kind of a cheater cookie really.  They start with a boxed brownie mix.   Then add 1 egg, some melted butter, and softened cream cheese.  Seriously.  That’s it.  Now to keep the dough from spreading too much, I like to refrigerate the dough for at least 30 minutes.  Then roll it into 30 even balls.  It will be slightly sticky, so my tip for you is to spray your hands with some non stick spray while you work.

Bake your dough balls on a baking sheet for 10 minutes.  I really recommend you do not over bake them.  After the timer goes off, pull the pan and let the cookies sit for another 2 minutes.  The reason for this is that the cookies will continue to cook on the hot pan.  Then move them to a piece of parchment paper on your counter, and press an unwrapped chocolate into the top of the cookie.

The heat from the cookie will cause the chocolate to get all soft and melty.  This is exactly what you are looking for.  If you sprinkle the salt too soon, it will just bounce off the top.  Wait until the tops of the chocolates are shiny and then sprinkle your salt on.  Use your preference on how much you want on each one.  I happen to like a lot, so I go a little crazy with it.

Cookies and a quiet house…hhhmmm I could get used to days like this.

Chewy brownie cookies topped with a salted caramel chocolate candy bar.  These are so good!

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Salted Caramel Brownie Cookies

Prep Time: 40 minutes

Cook Time: 10 minutes

Yield: 30 cookies

Salted Caramel Brownie Cookies

Chewy brownie cookies topped with a soft caramel chocolate bar and a glass of milk is the perfect snack any time of day.

Ingredients

1 dark chocolate box brownie mix (13x9 pan size)
1/4 cup butter, melted
1 egg
4 ounces cream cheese, softened
1 bag Dove Sea Salt Caramel Dark Chocolate candies (8.5 oz.)
coarse ground sea salt

Instructions

  1. Beat together the dry brownie mix, melted butter, egg, and softened cream cheese until a soft dough forms.
  2. Refrigerate the dough for 30 minutes. Roll into 30 even balls.
  3. Bake on a baking sheet at 350 degrees for 10 minutes. Remove from the oven and let sit on the pan for 2 minutes before removing to parchment lined counter.
  4. Press an unwrapped candy bar on the top of each warm cookie. Let sit for 5-10 minutes for the chocolate to soften. Sprinkle with sea salt. Let set completely before storing in a sealed container. Makes 30 cookies.
http://insidebrucrewlife.com/2014/08/salted-caramel-brownie-cookies/

 More salted caramel goodness for after school snacks or for when the house is quiet:

Salted Caramel Chocolate Chip Yogurt Dip 1

Salted Caramel Chocolate Chip Yogurt Dip

Salted Caramel Brownie Bites title 1-2
Salted Caramel Brownie Bites

Salted Caramel Mocha Creamer title

Salted Caramel Mocha Coffee Creamer 

Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread:  Adding coconut and mini chocolate chips to zucchini bread is a fun way to jazz up the green veggie.

Chocolate Chip Zucchini Bread - the crusty edges and frosting make this zucchini bread really hard to resist

Did you plant a zucchini plant in your garden this year?  If so, you are probably wondering what you will ever do with all those zucchinis that keep coming.  Or are you like me and have a bag of zucchini from a sweet friend sitting on your counter just waiting to be used?

Chocolate Chip Zucchini Bread - the crusty edges and frosting make this zucchini bread really hard to resist
I don’t care how you get that green veggie…just make sure you find a few because I have some great recipes that will help you use them all.

Earlier this week I shared these Frosted Butterscotch Zucchini Bars with you. They didn’t last long in my kitchen!  I almost made them again, but then I got the urge to make a zucchini bread instead.  My daughter’s only request is that it had to have chocolate chips in it.

Chocolate Chip Zucchini Bread - the crusty edges and frosting make this zucchini bread really hard to resist

I mixed up the sweet bread batter and added the zucchini and chocolate chips.  On a whim I also added some shredded coconut.  The coconut is optional, but I think it really adds a little something extra to the bread.

One tip to remember for this bread is to squeeze some of the water out of the zucchini before you stir it into the batter.  Too much moisture and your bread will take a long time to bake.   One more little tip is to sugar your pan after you spray it with non stick spray.  I love the extra little crunch this sugar gives the bread around the edges.

This bread does take a while to cook.  Start checking your bread at 65 minutes.  You want the knife or toothpick to come out with just a few crumbs stuck to it.  My bread actually baked the full 75 minutes before it was finished, but every oven is different so make sure you check your bread.

After the bread cools, give it a delicious glaze.  The glaze hides the cracks on top.  It is completely optional, but I totally suggest doing it.  I seriously couldn’t get enough of the very top of the bread.  It was slightly crunchy, but sweet and delicious from the glaze.

Make a pot of coffee and watch the bread disappear as you eat slice after slice.

Chocolate Chip Zucchini Bread - the crusty edges and frosting make this zucchini bread really hard to resist

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Chocolate Chip Zucchini Bread

Prep Time: 20 minutes

Cook Time: 65 minutes

Yield: 10 slices of bread

Chocolate Chip Zucchini Bread

Zucchini, coconut, and mini chocolate chips make this sweet bread disappear before your very eyes.

Ingredients

2 cups flour
1/2 cup sugar
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 cup buttermilk
1/4 cup oil
1 egg
1 teaspoon vanilla
1 1/2 cups shredded zucchini
1 cup coconut (optional)
1/2 cup mini chocolate chips
2 teaspoons sugar
1 cup powdered sugar
1-2 Tablespoons water

Instructions

  1. Combine the flour, sugars, baking powder, baking soda, salt, and cinnamon. Whisk together.
  2. Add the buttermilk, oil, egg, and vanilla and stir until combined.
  3. Squeeze some of the water out of the zucchini. Stir the zucchini, coconut, and mini chocolate chips by hand into the batter
  4. Spray a 9x5 bread pan with non stick spray. Sprinkle the pan with 2 teaspoons of sugar. Pour the batter in the pan. Bake at 350 degrees for 65-75 minutes. (mine baked the full 75) A toothpick should come out mostly clean when pushed in the middle. Let cool.
  5. Stir together the powdered sugar and water. Spread on the top of the bread. Let set. Cut into 10 slices. Keep covered.
http://insidebrucrewlife.com/2014/08/chocolate-chip-zucchini-bread/

 Other sweet breads that go great with cups of hot coffee in the morning:

Sour Cream Banana Bread title

Sour Cream Banana Bread

Pumpkin Chocolate Chip Bread title 4

Pumpkin Chocolate Chip Bread

Peanut Butter Oreo Cupcakes

Hiding an Oreo cookie inside a cupcake is a fun way to surprise everyone when you serve cupcakes for dessert.  These Peanut Butter Oreo Cupcakes have plenty of peanut butter and chocolate to satisfy anyone’s sweet tooth.

*Make sure you sign up for the BruCrew email…enjoy these recipes each morning in your inbox.*

Peanut Butter Oreo Cupcakes - homemade peanut butter cupcakes with a hidden Oreo cookie and fluffy chocolate frosting

Usually I am totally a box mix kind of girl when it comes to cupcakes, but lately I have been playing around with some homemade versions in my kitchen.  It all started with these Vanilla Cherry Pie Cupcakes, and now I am slightly hooked on trying to come up with some new versions based on that recipe.

Now for all you fans of boxed cake mixes…do not worry!!!  I have not given up on my favorite box mixes.  There will be plenty of cupcake and cookie love from those boxes around here.  I have not completely gone all homemade on you.  Believe me, I still believe in the art of semi-homemade baking.

Peanut Butter Oreo Cupcakes - homemade peanut butter cupcakes with a hidden Oreo cookie and fluffy chocolate frosting

Have you seen the new Reese’s Peanut Butter Cup Oreos?

I searched high and low until I found a few packages in our town.  I also came across some Oreo minis that said Reese’s too.  Of course those had to come home with me too.  And then I teased you all on Instagram with this picture of Oreo cookie goodness :-)

Peanut Butter Cup Oreo cookies

I knew that I wanted to make something with them, but what?

I kept one package of these special cookies hidden inside our cupboards until I came up with the idea of baking them in a cupcake.  Hiding things inside cupcakes is nothing new here.  Many years ago, I made these Oreo Truffle Surprise Cupcakes, and now I almost always have to put something into the bottom of a cupcake.

Fluffy Chocolate Frosting

Just a few tweaks to the homemade vanilla cupcake recipe, and I came up with a delicious peanut butter cupcake recipe for you.

Make sure you do bake them the full 25 minutes.  Believe me I should know this!  I had to throw an entire batch out because I figured these ones would bake the same time as the vanilla.  Boy was I every wrong!!!  Adding peanut butter definitely changes the baking time of cupcakes.

The next batch I slowly baked a few at a time, adjusting the time a little more each time until I was happy with the texture and look of the cupcakes.  Also make sure you fill the liners almost completely full of batter.  Yes, almost to the very top of the liner!!!  Do not worry, they will not bake over into your oven.  They bake up puffy and then will settle just slightly after they come out of the oven.

After they cool, you can pipe these Fluffy Chocolate Frosting on the tops.  It is so good, you just might eat a few spoonfuls before you realize what you are doing.  Just saying that might happen!

Add a tiny peanut butter Oreo to the top for decoration.  Then hand them out and wait for the smiles when everyone realizes you hid a full Oreo in the bottom too!

Peanut Butter Oreo Cupcakes - homemade peanut butter cupcakes with a hidden Oreo cookie and fluffy chocolate frosting

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Peanut Butter Oreo Cupcakes

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 30 cupcakes

Peanut Butter Oreo Cupcakes

Homemade peanut butter cupcakes topped with chocolate frosting and a hidden Oreo cookie are fun cupcakes to enjoy for dessert or for any party.

Ingredients

For the Cupcakes
1 cup butter
3/4 cup sugar
1/2 cup brown sugar
3/4 cup peanut butter
4 eggs
2 teaspoons vanilla
2 1/4 cups flour
2 teaspoons baking powder
1 Tablespoon cornstarch
1/2 teaspoon salt
1 1/4 cups buttermilk
1 package Reese's PB Cup Oreo Cookies (24 cookies)
30 small Peanut Butter Oreo cookies
For the Chocolate Frosting
1 cup butter
1 teaspoon vanilla
1/2 teaspoon salt
4 cups powdered sugar
1/2 cup cocoa powder (I used half regular/half dark cocoa)
1/2 cup whipping cream

Instructions

  1. Beat the butter and sugars until creamy. Add the eggs and vanilla and beat again. Add the peanut butter and beat until creamy.
  2. Sift together the flour, baking powder, cornstarch, and salt. Add alternately with the buttermilk until everything is combined. Beat the mixture for 1 minute on medium speed.
  3. Place one large cookie in the bottom of 24 cupcake liners. Spoon batter over the top of the cookie and fill the liners almost to the top. (You should have enough batter left for 5-6 plain cupcakes as well.) The cupcakes will not bake over, so make sure the liners are very full.
  4. Bake the cupcakes at 350 degrees for 25 minutes. Remove the cupcakes from the oven and let sit in the hot pan for 1 minute, then remove to a wire rack. Let cool completely.
  5. Beat the butter until creamy. Add the vanilla and salt. Stir together the powdered sugar and cocoa powder and add alternately with the whipping cream until everything has been mixed in. Beat on high for a minute or two until the frosting thickens and becomes fluffy. Pipe onto the cooled cupcakes. Top each cupcake with a small Oreo cookie. Store covered in a container on the counter for a few days. Makes 30 cupcakes total.

Notes

*Use peanut butter Oreo cookies if you cannot find the special Reese's Peanut Butter Cup Oreos.

**You can bake these without the cookies as well. Just make sure to fill the liners almost to the top before baking.

http://insidebrucrewlife.com/2014/08/peanut-butter-oreo-cupcakes/

 More fun filled cupcakes that everyone will enjoy biting into: 

Golden Oreo Vanilla Cupcakes 11

 Golden Oreo Vanilla Cupcakes

Chocolate Peanut Butter Cupcakes 2
Chocolate Peanut Butter Cupcakes

Tagalong_Cupcakes_2

Tagalong Cookie Cupcakes 

Cherry Cheesecake Brownies

These Cherry Cheesecake Brownies have layers of brownie, cheesecake, and cherry pie filling.  The perfect cheesecake trifecta for celebrating anything with.  Or make it for a random Wednesday as an unexpected after dinner dessert.

Cherry Cheesecake Brownies - fudge brownies topped with a cherry swirl cheesecake layer

Today is National Cheesecake Day!  That means all things cheesecake should be eaten all day long, right?  Please say yes, please say yes!!!

Cheesecake happens to be one of my absolute favorite desserts to make.  I love making this Banana Split Cheesecake for when I want a big full size cheesecake for special dinners or for fundraisers at church.  It is a jaw dropper for sure!

Cherry Cheesecake Brownies - fudge brownies topped with a cherry swirl cheesecake layer

Baking layers in desserts is probably my all time favorite way to do cheesecake.  These Take 5 Cheesecake Brownies are definitely one of the best ways to put as many layers as you can into one dessert.

I knew Cheesecake Day was coming up, and I had every intention of making a full sized cheesecake to share with you.  It’s been way too long since I have done a big one.  But then we were gone all day shopping at Ikea for bedroom furniture for our kids bedroom redo’s, and my husband wanted a dessert to take into the guys at his old job.

When there is no time to wait for a big cheesecake to cool, I almost always make cheesecake brownies.  They really are so easy to make, and they cool in just a few short hours.  I like to use a box brownie mix to for convenience, but a homemade brownie recipe that would work just as well. For this cheesecake, you will start with your brownie mix.  Make it according to the package directions and pour it into a baking dish.  Then move onto the next layer.

Make sure your cream cheese is softened before you get started.  I like to get mine out of the refrigerator at least an hour before I start making anything with cream cheese in it. If you forget to get it out, you can always unwrap it and remove the foil package and microwave it for about 30 seconds.  Whip the cream cheese before you add any ingredients.  This will help remove any lumps.  Slowly pour in the rest of the ingredients and beat again.

Spoon the cheesecake batter very carefully onto the brownie batter.  You want them to bake in distinct layers.  Same with the pie filling.  Spoon it very carefully and use a knife to swirl just the top layer.

After this bakes, give it time to cool. I usually leave my finished cheesecake on the counter for an hour, then place it in the refrigerator.  Within 2-3 hours it is completely chilled and ready for you to dive into.

I do like to add chocolate drizzles, Cool Whip, and extra pie filling to make these Cherry Cheesecake Brownies pretty…my husband didn’t want to wait that long for the ones he took to his friends.   Which way would you prefer to eat these…plain or pretty???

Cherry Cheesecake Brownies - fudge brownies topped with a cherry swirl cheesecake layer

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Cherry Cheesecake Brownies

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 24 cheesecake brownies

Cherry Cheesecake Brownies

Layers of brownie and a cherry swirl cheesecake makes a fun and impressive dessert to enjoy after dinner.

Ingredients

1 box brownie mix (for 9x13 pan)
1 - 8 ounce package cream cheese, softened
2 Tablespoons butter
1 - 14 ounce can sweetened condensed milk
1 Tablespoon cornstarch
1 egg
1 teaspoon vanilla extract
1 - 21 ounce can cherry pie filling
1/4 cup chocolate chips
1 teaspoon shortening
Cool Whip

Instructions

  1. Make brownies according to the package directions. Spread in a greased 9x13 pan. Set aside.
  2. Beat the cream cheese, butter, and cornstarch. Add the sweetened condensed milk, egg, and vanilla and beat again until creamy. Spoon very carefully onto the brownie batter.
  3. Take 1 cup pie filling and drop gently by spoonfuls on the cheesecake layer. Swirl very carefully with a knife. Bake at 350 degrees for 40-45 minutes. Cool on the counter for 1 hour. Place in the refrigerator until chilled through.
  4. Cut into 24 squares. Place the chocolate chips and shortening in a microwave safe bowl. Heat for one minute. Stir until creamy. Spoon into a plastic baggie and cut one tip off. Drizzle over the squares. Let set. Serve with Cool Whip and extra pie filling. Store in a sealed container in the refrigerator.
http://insidebrucrewlife.com/2014/07/cherry-cheesecake-brownies/

Make sure you check out all the CHEESECAKE LOVE from the bloggers below!

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Cheesecake Cookies and Bars:

Cheesecake Desserts and Treats:

Frozen Cheesecakes and Treats:

Peanut Butter Cup Rice Krispie Treats

Rice Krispie Treats are an easy no bake treat that makes everyone smile.  Add a layer of candy bars and chocolate and watch those smiles get bigger.  These Peanut Butter Cup Rice Krispie Treats will not last long when you take them to picnics or parties.

*Make sure you sign up for the BruCrew email…enjoy these recipes each morning in your inbox.*

Peanut Butter Cup Rice Krispie Treats - peanut butter krispie treats with a fun peanut butter cup middle

Most days I have crazy baking ideas that I can’t wait to get in the kitchen and work on.

Then there are days when I just want to make an quick and easy dessert like rice krispie treats for the kids to enjoy.

The problem…I am me.  I can’t stop my crazy mind from wandering when it comes to easy dessert.  Well, I can’t keep it from wandering on any kind of dessert really.  #foodbloggerproblems

Peanut Butter Cup Rice Krispie Treats - peanut butter krispie treats with a fun peanut butter cup middle

I really did have plans to make a pan of plain rice krispie treats.  But as I pulled out the cereal from the bottom cupboard, I glanced over to the other side where I keep the “off limits” food.  The bright orange packages of Peanut Butter Cups started yelling at me.  “Pick us!”  “We would be great to use!”  “You know how good we are!”  Yes, I do hear candy voices!  That’s not weird, is it?

How in the world was I supposed to resist candy that was basically forcing itself on me?  I just couldn’t.

I started to think back to these Candy Bar Stuffed Rice Krispie Treats.  I remembered how good the layer of candy bars was inside the treats.

That did it!  All thoughts of plain treats went out the window.  The Peanut Butter Cups won me over with their sweet yells!

Peanut Butter Cup Rice Krispie Treats - peanut butter krispie treats with a fun peanut butter cup middle

So, my pan of easy basic treats became awesome, amazing treats.  That doesn’t surprise you, does it?

Butter your pan before you get started and keep the butter out.  I like to butter my hands to keep the mixture from sticking to me.  You could also use wax paper or parchment paper if you don’t want to get messy.

Stir a little bit of peanut butter into the melted butter and marshmallow to give these bars the full peanut butter experience.  You do have to work quickly as you put these together.  Do not let the mixture sit or it will start to cool and be harder to work with.   Divide your hot rice krispie treat mixture in half.  Press one half into the buttered pan. Lay the unwrapped Reese’s Peanut Butter Cups over the top.  Make sure you unwrap the candy before you even start on the treats.  Remember we don’t want our mixture to cool off and get hard.

As soon as the candy bars are down, press the rest of the mixture over the top.  Make sure you get it as even as possible.  But don’t stress too much about it because we are adding a layer of chocolate over the top too.  That will hide the imperfections in spreading.  Try not to press the rice krispie treats too much.  Pressing the mixture too hard into the pan is what causes hard treats.  I don’t know about you, but I prefer soft, chewy rice krispie treats.

The last jazzed up step to these Peanut Butter Cup Rice Krispie Treats is a layer of chocolate.  Combine the chocolate chips and butter in a microwave safe bowl and heat it for 1 minute.  Stir until it is spreadable.  If you need to heat it another 10-15 seconds, go ahead.  Just do not over heat the chocolate.  Spoon the melted chocolate over the top of the rice krispie treats and use a spatula to spread it out.  Go ahead and lick the spoon and spatula…it’s a required step in my kitchen! #foodbloggerperks

Let the chocolate set before cutting into bars…that is if you can wait that long.  I suggest earplugs while you wait to block out the yells of the Peanut Butter Cups.  Seriously!  It’s a real thing :-)

Peanut Butter Cup Rice Krispie Treats - peanut butter krispie treats with a fun peanut butter cup middle

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Peanut Butter Cup Rice Krispie Treats

Prep Time: 15 minutes

Yield: 24 bars

Peanut Butter Cup Rice Krispie Treats

These Peanut Butter Cup Rice Krispie treats a fun way to use up extra candy from your cupboards. Be prepared to eat many of these delicious little squares.

Ingredients

7 cups mini marshmallows
7 Tablespoons butter, divided
1/2 cup peanut butter
7 cups plain Rice Krispie cereal
24 Reese's Peanut Butter Cups, unwrapped
1 1/2 cups chocolate chips

Instructions

  1. Melt 4 Tablespoons butter over low heat in a saucepan. Add the marshmallows and stir until completely melted. Stir in the peanut butter.
  2. Pour the cereal into the marshmallow mixture and stir until completely combined. Press half the cereal mixture into a buttered 9x13 pan.
  3. Place the 24 peanut butter cups over the top of the rice krispies in the pan. Spoon the rest of the rice krispies over the top and press down. Let cool completely.
  4. Place the chocolate chips and remaining 3 Tablespoons of butter in a microwave safe bowl. Heat for 1 minute. Stir until creamy. You can heat it an additional 10-15 extra seconds, if needed. Spread over the top of the rice krispie treats. Let set. Cut into 24 squares. Store in a sealed container on the counter.
http://insidebrucrewlife.com/2014/07/peanut-butter-cup-rice-krispie-treats/

 More fun jazzed up Rice Krispie Treats for you to try:

100 Grand Rice Krispie Treats title

100 Grand Rice Krispie Treats

Brownie Mint Rice Krispie Treats

Brownie Mint Rice Krispie Treats

Monster Cookie Rice Krispie Treats 3

Monster Cookie Rice Krispie Treats

Brownie Whoopie Pies

These easy Brownie Whoopie Pies can be filled with any flavor of frosting or candy.  Chocolate on chocolate is definitely a good way to satisfy any chocolate craving you might be having.

Brownie Whoopie Pies - simple brownie cookies filled with a chocolate toffee frosting

Do you find yourself getting obsessed over certain things?

My current clothing “must haves” include ruffles, stripes and flowers, cuff bracelets, and tank tops.  And the colors pink and coral…seriously I can not get enough of those two colors.  It’s kind of bad because every time I go shopping, every other color gets ignored.  My wardrobe is starting to turn into a one color fest.  But I’m sure that will change once my “favorite” color changes.

Brownie Whoopie Pies - simple brownie cookies filled with a chocolate toffee frosting

I am also loving Brownie Whoopie Pies right now too.

Last year I made these Reese’s White Chocolate Brownie Whoopie Pies, and boy were they ever good.  Honestly like “eat every single one in sight” good!

Brownie Whoopie Pies - simple brownie cookies filled with a chocolate toffee frosting
Making another batch of these delicious cookies had me a little nervous.  I know how much I like brownies…having small bite sized ones filled with frosting was going to test my will power tremendously.  Ok, I admit it, I failed.  I really don’t know how many of these I ate.

Let’s just say I should probably run marathons to burn off all the sweet calories I end up consuming when I bake!

Brownie Whoopie Pies - simple brownie cookies filled with a chocolate toffee frosting

These Brownie Whoopie Pies are so easy to put together.  They start with a box brownie mix that you add 1 egg and 1 stick of butter too.  That’s it.  Do not follow the box directions because you will not be able to roll them into balls before baking.

Also, make sure to roll them small because we are putting two cookies together with frosting.  Smaller is better here.  Did I just say that?  Usually anything with chocolate should be as big as possible.  But go ahead and make these smaller…that just means you can eat a few more later :-)

After the cookies cool completely you can fill them with the chocolate frosting.  Try to resist licking the knife as you spread the frosting on.  Adding some marshmallow cream to the chocolate frosting makes it so creamy and delicious.  If chocolate isn’t your thing, you can make any flavor of frosting you like to fill the brownies with.   Although, if you just admitted that you don’t like chocolate, you might just be an alien.  Just sayin’!  You can also add your favorite candy into the frosting.  I used up a partial bag of toffee bits in mine, but it is totally up to you.  Go plain or go candy filled…either way just make the brownies.

Forget all other plans this weekend…these Brownie Whoopie Pies should go straight to the top of the list.  I’m thinking that I should add add extra running to my list too…

Brownie Whoopie Pies - simple brownie cookies filled with a chocolate toffee frosting

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Brownie Whoopie Pies

Prep Time: 20 minutes

Cook Time: 8 minutes

Yield: 24 whoopie pies

Brownie Whoopie Pies

Easy brownie cookies filled with a rich chocolate frosting. Perfect for those days when you are craving chocolate.

Ingredients

For the Brownie Cookies
1 brownie mix
1 egg
1/2 cup butter, melted
For the Chocolate Frosting
1/2 cup butter
1/2 cup marshmallow cream
1 teaspoon vanilla
2 Tablespoons whipping cream
1/2 cup cocoa powder
2 cups powdered sugar
1/3 cup toffee bits (optional)

Instructions

  1. Combine the brownie mix with the egg and melted butter. Roll into 48 one inch balls. Bake at 350 degrees for 8 minutes. Do not over bake. Let the cookies sit on the hot baking sheet for 2 minutes then remove to a wire rack to cool completely.
  2. Beat the butter, marshmallow cream, vanilla, and whipping cream until creamy. Add the cocoa powder and powdered sugar slowly until everything is mixed in. Stir in the toffee bits, if desired.
  3. Lay out 24 brownie cookies upside down. Spread or pipe frosting on the cookies and top with the remaining 24 brownie cookies. Store in a sealed container. Makes 24 whoopie pies.
http://insidebrucrewlife.com/2014/07/brownie-whoopie-pies/

 A few more rich and decadent brownie recipes for you to try:

Caramel Milky Way Brownies 6

Caramel Milky Way Brownies

Caramel Coconut Brownies title 2

Caramel Coconut Brownies

White Chocolate Reese's Brownies 4

White Chocolate Reese’s Brownies

 

Twix Fudge

Got a chocolate craving that needs satisfying?  This Twix Fudge is an easy treat to make for when that sweet tooth starts calling out.  Creamy chocolate fudge on top of a sweet, crumbly crust and lots of chopped up Twix candy bars…yes, please.

*Make sure you sign up for the BruCrew email…enjoy these recipes each morning in your inbox.*

Twix Fudge - easy chocolate fudge full of Twix candy bars

My house is an absolute disaster right now.  No, not because I have given up completely on cleaning…although that has crossed my mind a time or two before.

We decided to paint our kid’s bedrooms.  It was really supposed to be one room that quickly spiraled out of control into all 3 bedrooms.  You know how it goes if you have more than one child.  I mean how could we even possibly think about only doing one.   Children tend to warp your brain with their logic.  Of course painting is fairly easy, so they won us over to their dark way of thinking.  It has been over 4 years since we painted those rooms.   Time for a refresh and a redo.

Twix Fudge - easy chocolate fudge full of Twix candy bars

So all three rooms have been completely stripped down to make painting easier.  That means piles of “stuff” is all over our dining room, and the entire basement looks like we are moving or destroying something.  Take your pick!

Can I admit that I don’t even like to paint?  Oh, not because it is hard or anything.  I am just terrible at it.  Drips and drops and paint splatters…and that’s just on me :-)  The walls end up looking streaky and splotchy.  Hey, I may get an F for painting but at least I get an A+ for being in there helping, right?

Twix Fudge - easy chocolate fudge full of Twix candy bars

I would definitely pick being in the kitchen making a mess over painting any day.  Even if it is just making something simple like this Twix Fudge.

Have you noticed yet that I am quite smitten with adding a crust to my fudge?  It all started with this Mocha Mallow Fudge, and I haven’t stopped.     Strawberry Shortcake Fudge, Coconut Oreo Fudge, Banana Cream Fudge, and this prize winning Neapolitan Fudge.  Ok, I’ll say it.  I am addicted to making fudge with crust.

Twix Fudge - easy chocolate fudge full of Twix candy bars

This chocolate fudge is seriously so easy.  No boiling, no thermometers, and no fail…sounds easy enough right?

Start by prepping your candy bars.  Take all wrappers off, chop up the bars, and smack all the children who try to reach in and steal chunks of caramel candy bar goodness.  Go ahead and smack yourself because you will want to steal chunks too!  Set the candy bars aside.  I do recommend setting them aside where you can’t see them.  Out of sight, out of mind!

Now crush your cookies and mix with some butter and press it into a pan.  If you want to leave the crust like this, just pop it into the refrigerator to set the butter.  The crust will be crumbly and fall apart as you eat the fudge…not a bad thing at all, but I just want to warn you.  If you have some time, throw the pan in the oven for about 7 minutes and then let it cool.  The crust will be harden up and stay together better this way.

And no, do not literally throw the pan in the oven.  My kids are always correcting me on these phases.  I say I’m running to the store all the time…and every. single. time. they ask me why I don’t want to drive there.

Melt the chocolate chips with the butter in a small saucepan over low heat.  (You can also melt them in the microwave for a minute.)  Give it a stir until it is creamy.  Then take the lid off the can of frosting and heat that in the microwave for one minute.  It will melt down, and you can pour the entire can over the melted chocolate chips.  It will become an ooey gooey pan of goodness.  Work quickly to spread it over the crust.  Then take those hidden candy bars and sprinkle them all over the top.  Make sure to press them into the fudge slightly.

Give it some time to set up and then cut into small squares.  I suggest finding someone to share with.  This Twix Fudge is so good.  You will find yourself walking through the kitchen multiple times a day just so you can grab another square.  True story!

Twix Fudge - easy chocolate fudge full of Twix candy bars

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Twix Fudge

Prep Time: 15 minutes

Cook Time: 7 minutes

Yield: 36 fudge squares

Twix Fudge

This easy chocolate fudge has a fun shortbread cookie crust and chopped candy bars on top. It's perfect for an over the top dessert.

Ingredients

2 cups shortbread cookie crumbs
6 Tablespoons butter, melted
2 cups milk chocolate chips
2 Tablespoons butter
1 - 16 ounce can chocolate frosting
2 cups chopped Twix bars

Instructions

  1. Combine the cookie crumbs and melted butter. Press into the bottom of an 8x8 pan that has been lined with foil. Bake at 350 degrees for 7 minutes. Let cool.
  2. Heat the milk chocolate chips and butter over low-medium heat until melted. Turn heat to low. Remove the metal liner from the frosting. Heat for 1 minute in the microwave. Pour over the melted chocolate chips and stir until creamy.
  3. Pour the melted chocolate mixture over the cooled crust. Sprinkle the chopped Twix bars on top. Gently press into the fudge. Let set completely. Cut into 36 squares. Store in a sealed container in the refrigerator or on the counter.
http://insidebrucrewlife.com/2014/07/twix-fudge/

 More fun and easy fudge recipes:

White Chocolate Peanut Butter Cup Fudge title redo-001

White Chocolate Peanut Butter Cup Fudge

Funfetti Cookies & Cream Fudge title
Funfetti Cookies and Cream Fudge

turtle cheesecake fudge

Turtle Cheesecake Fudge

Cookie Dough Cheesecake Brownie Pie

Looking for an awesome dessert to share with friends and family this summer?   This Cookie Dough Cheesecake Brownie Pie is just what you need.  Layers of pie crust, fudge brownie, and a no bake cookie dough cheesecake will have you drooling in no time.

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Cookie Dough Cheesecake Brownie Pie - layers of brownie, no bake cheesecake, and cookie dough turn this pie into a decadent dessert

Oh, my word!  You guys!!!

I just created the most amazing, most delicious, most crazy good pie!!!  Seriously!!!  It beats everything I have ever made!

Cookie Dough Cheesecake Brownie Pie - layers of brownie, no bake cheesecake, and cookie dough turn this pie into a decadent dessert

Brownie cheesecake pie has kind of become my thing to make.  You aren’t surprised are you?

There is something about that ooey, gooey, fudge-y brownie topped with a cheesecake that makes me go weak in the knees.  I can’t stop making them…or eating them.  My pants kind of hate me for it!

Cookie Dough Cheesecake Brownie Pie - layers of brownie, no bake cheesecake, and cookie dough turn this pie into a decadent dessert

It has been a while since the last brownie pie, so last weekend I started brainstorming new crazy creations that would work with the brownie pie.  I also was thinking up some new cookie dough treats to try out.  All of a sudden a lightbulb went off!  Why not marry the two together?

Seriously this was the best idea ever!

Cookie Dough Cheesecake Brownie Pie - layers of brownie, no bake cheesecake, and cookie dough turn this pie into a decadent dessert

The brownie gets baked in a pie crust first.  Now if you are a domestic queen and love making your own pie crusts…go for it.  It totally will work.  But this pie has quite a few layers and steps, so I went with a refrigerated pie crust.  Anything that saves me time in the kitchen is my friend.  It just means I am one step closer to enjoying a slice of pie.

One more confession…I also used a boxed brownie mix.  My reason…see above.  Feel free to experiment and make your own but your baking times will probably be a little different.  You see I don’t use the directions on the box.  We want this brownie to be rich and fudge-y, so the directions are modified slightly.

Cookie Dough Cheesecake Brownie Pie - layers of brownie, no bake cheesecake, and cookie dough turn this pie into a decadent dessert

While the brownie bakes, get started on your cookie dough pieces.  There is no egg in this cookie dough, so it is safe to eat without cooking.  I may have been sampling the dough as I rolled the tiny balls.  One for the pan, one for me.  Reason #2 in this post of why my pants are angry with me.

Make sure you roll the balls smaller than you normally would.  The recipe makes 56 small bites.  Not that biting into a large dough ball chunk is a problem, but we want to have enough to spread out over the entire filling.  Place the cookie dough balls on a wax paper lined tray and place in the freezer.  Leave them there until later.

Let the brownie pie cool completely, then whip up the no bake cheesecake to place on top.  Cream cheese mixed with brown sugar and Cool Whip creates this light fluffy filling that compliments that dark, rich brownie pie so well.

Take the cookie dough bites out of the freezer and cut them in half.  Just trust me!  You want want to spread the cookie dough love around in the pie.  Make sure to set aside 10 balls (20 halves) for the topping. Stir the rest into the cheesecake filling gently, then spoon the filling on top of the cooled brownie.

Top it all off with some mini chocolate chips, Cool Whip swirls, and the extra cookie dough pieces.  Then get ready to face plant!

Seriously!  It is that amazing!

Cookie Dough Cheesecake Brownie Pie - layers of brownie, no bake cheesecake, and cookie dough turn this pie into a decadent dessert

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Cookie Dough Cheesecake Brownie Pie

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: 1 - 10 inch pie

Cookie Dough Cheesecake Brownie Pie

Layers of fudge-y brownie pie and a fluffy cookie dough cheesecake is an amazing dessert to end the night with.

Ingredients

For the Brownie Layer
1 refrigerated pie crust
1 brownie mix (for a 9x13 pan)
1/4 cup oil
1/4 cup water
1 egg
For the Cheesecake Layer
1 - 8 ounce package cream cheese, softened
1/4 cup brown sugar
1 teaspoon vanilla extract
1 - 12 ounce container Cool Whip, divided
For the Cookie Dough Bites
1/4 cup butter
1/3 cup brown sugar
1/2 teaspoon vanilla extract
1/2 cup flour
pinch of salt
1 teaspoon milk
1/2 cup mini chocolate chips, divided

Instructions

  1. Unroll the pie crust according to the package directions. Place in a 10 inch pie plate and set aside.
  2. Beat the brownie mix, oil, water, and egg until combined. Spoon into the pie crust. Cover the edges of the pie crust with foil to prevent them from burning. Bake at 350 degrees for 40-45 minutes. Do not over bake. Remove from the oven and cool completely.
  3. Beat the butter, brown sugar, vanilla, and salt until creamy. Add the flour and milk and beat again. Stir in 1/4 cup mini chocolate chips. Roll into 56 tiny cookie dough bites. Place on a wax paper lined tray and freeze until hard.
  4. Beat the cream cheese, brown sugar, and vanilla until creamy. Fold in 3 cups of Cool Whip.
  5. Cut the cookie dough bites in half. Reserve 10 balls (20 halves for the topping) Stir gently into the cheesecake filling. Spoon the filling gently on top of the cooled brownie.
  6. Sprinkle the top of the pie with the remaining chocolate chips. Top with Cool Whip swirls and the reserved cookie dough bites. Cut into 12 pieces of pie. Store in a sealed container in the refrigerator.
http://insidebrucrewlife.com/2014/07/cookie-dough-cheesecake-brownie-pie/

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