Maple Walnut Bars

1 pkg yellow cake mix

1/3 cup butter or margarine, melted

4 large eggs

1 1/3 cups maple syrup

1/3 cup packed light brown sugar

1/2 tsp vanilla extract

1 cup chopped walnuts

Preheat oven to 350 ºF. Grease 13x9-inch pan. Reserve 2/3 cup cake mix; set aside. Combine remaining cake mix, melted butter and 1 egg in large bowl. Stir until thoroughly blended. (Mixture will be crumbly.) Press into prepared pan. 

Bake 15 to 20 minutes or until light golden brown. Combine reserved cake mix, maple syrup, remaining 3 eggs, sugar and vanilla extract in large mixing bowl. Beat at low speed with electric mixer for 3 minutes. Pour over crust. Sprinkle with walnuts. Bake 30 to 35 minutes or until filling is set. Cool completely in pan. Cut into bars. Store in refrigerator. Makes 24 bars.

http://awelcomingheart.blogspot.com/2011/03/cake-mix-recipes-maple-walnut-bars.html

Gooey Cookies and Cream Chocolate Cake Bars

1 Devils Food Cake Mix

8 tablespoons (1 stick) unsalted butter, softened

1 large egg

1 1/2 cups chocolate chips

14 ounce can sweetened condensed milk

14 Oreo Cookies, broken into bite size pieces

1. Preheat oven to 350 degrees F. and line a 9×13 inch baking pan with tin foil sprayed with non-stick cooking spray. 

2. Place cake mix, butter and egg into a large bowl, mixing to combine. Use your hands, it works much quicker Press into prepared baking pan. Top with broken pieces of cookies. 

3. Pour sweetened condensed milk over cookies and top with chocolate chips. Bake for 23-25 minutes, until cooked through. Remove from oven. 

4.  After 5 minutes of cooling, run a plastic knife around edges to loosen, this makes it much easier to remove from foil.  Let cool completely, remove foil from pan, then cut into squares.  I cut off all of the edges before cutting into squares (makes for neater squares), but do whatever you’d like!! 

Makes 12 bars

http://picky-palate.com/2011/07/05/gooey-cookies-and-cream-double-chocolate-cake-bars/#more-15057

Mississippi Mud Snapping Turtle Brownies

Makes 20-24

 ■1- Duncan Hines Turtle Brownie Box Mix, prepared

 ■1/4 cup Salted Caramel (in a pinch you can use ice cream topping)

 ■1 small jar Marshmallow Cream

 ■1 1/2 cups Marshmallows (I used GIANT ones, cut up)

 ■1 cup Semisweet Chocolate Chips

 ■1 tablespoon butter

Preheat oven to 350. 

Prepare an 8×8 baking pan with parchment or foil and leaving an overhanging edge for easier brownie removal.  Spray the foil/parchment and the pan. 

Prepare brownie mix according to directions, but pull out roughly 5 minutes early.  Pour caramel over brownies.  Add dollops of the marshmallow cream over the still hot brownies, carefully spreading it to cover them.  Add the marshmallows.  Using your kitchen torch, toast the marshmallows and fluff.  If you don’t have a torch, that’s okay, they just won’t get as toasted.  Return the brownies to the oven for 5 minutes. 

While the brownies are finishing, Melt the chocolate chips for 30 seconds in the microwave, then stir.  Add the butter, return to the microwave for 30 additional seconds, stir again.  Repeat for 15 second intervals until chocolate and butter are smooth and shiny. 

Remove brownies from oven and allow to cool a bit before spreading chocolate over top.  Allow to cool completely in refrigerator for 3-4 hours minimum before cutting to allow marshmallow layer to set.  Enjoy!

http://www.doughmesstic.net/2011/04/11/mississippi-mud-snapping-turtle-brownies/

Brownie-Stuffed Peanut Butter Cookies

Since there was no real recipe for this, just use your favorite brownie recipe. While the brownies are in the oven, put together this ridiculously simple peanut butter cookie dough: 

1 cup peanut butter

1 cup sugar (i used 1/2 c white sugar, 1/4 light brown sugar instead)

1 egg 

Really, it is that simple, just mix those things in a bowl with a spoon or rubber spatula. No kidding. If you are having trouble working with it, throw the dough in the fridge for about 10 minutes to firm it up a little bit. Roll into balls, flatten them out on parchment-lined baking sheets.

Keep the oven heated to 350. Let the brownies cool for 5-10 minutes, then cut them up into approx.. 1″ pieces– I rolled them into balls, similar to my brownie truffles, though you can keep them square if you prefer.

Place one brownie bite inside each circle of peanut butter dough, wrapping the dough around it, rolling into a ball, and flattening slightly. Crisc-cross with fork tongs if desired.

Cook 8-10 minutes. Bite in and smile at a perfect match!

You could also try putting pretzel bits, chocolate chips, crushed peanuts, caramel, etc. inside for an added treat!

http://www.serialbaker.com/so-happy-together/

Mounds Brownies

Ingredients:

 •1 Family Size (9x13) pan of brownies, prepared

 •5 1/3 Cups shredded, unsweetened coconut

 •14oz Can sweetened condensed milk

 •1 ½ Cups powdered sugar

 •1 Can of chocolate frosting

Directions: 

1.   Prepare brownies and let cool completely. 

2.   In the bowl of your mixer combine coconut, sweetened condensed milk, and powdered sugar until all ingredients are incorporated. 

3.   Spread coconut mixture over brownies. 

4.   Place can of frosting in the microwave for 10 seconds (please be sure to remove foil liner and lid) until pourable. 

5.   Pour frosting over the coconut mixture. Let cool and set up.

http://www.inkatrinaskitchen.com/2011/11/mounds-brownies.html

Peanut Butter and Marshmallow Fluff Swirl Fudge Brownies

Cookie crust:

3 cups of crushed shortbread or butter cookies (I used Lorna Doone)

1 stick butter, melted, cooled a bit

Generous pinch of sea salt

Peanut butter fluff topping:

1 cup smooth pb

1 cup marshmallow fluff

Fudgy brownies:

1 box of Baked Deep Chocolate Brownie mix

Cook notes:

These are fudgy brownies, so they will be a bit gooey when finished baking. This is good.

Mix the melted butter with the crushed cookies, adding a nice generous pinch of salt.

Place mixture in well greased or parchment lined 9 x 13 brownie pan. 

Make sure to pat down and get into all the corners. Bake at 350 for 10 minutes or until set.  Set aside.

For the brownie mixture:

Mix according to box directions. Set aside.

For the pb & fluff swirl:

Put the pb and fluff in a bowl, heat up in microwave for about 15-20 seconds, to get nice and soft.

Mix a bit, don’t mix all the way as we want to see the different colored swirls.

When ready to bake, pour in the brownie mixture on top of cookie crust.

Then take the pb & fluff mixture and using a spoon, dollop three lines of mixture down the longest part of pan. Make sure to leave enough space in between lines to see brownie mixture. Using a chop stick, gently make swirls going the opposite direction of the three lines. Or however you wish to do this. Try not to make too many swirls as we want to see the various colors of the mix after they’ve baked.

Bake brownies at 325 for 45-55 minutes (mine were done at the 49 minute-mark). Let cool in pan for at least an hour. For easier cutting place in fridge for 30 minutes.

Using a wet sharp knife, slice up into small squares.

You should get about 25-30 brownies, depending on how you slice them.

http://vanillakitchen.blogspot.com/2012/03/peanut-butter-and-fluff-swirl-fudge.html

Peanut Butter Cup Brownies

1 box brownie mix with everything to make it (I used Duncan Hines with the fudgy directions)

1 8oz package cream cheese, softened

1 14 oz can sweetened condensed milk

1/2 cup peanut butter

1 1/2 cups chocolate chips

3 Tbsp heavy whipping cream

1 large bag miniature Reese's Peanut Butter Cups (I think I used a bag that was about 20 oz), chopped

Preheat oven to 350˚ F. Grease 9x13 baking dish. Make brownie batter according to box and pour into baking dish. In a large bowl beat together cream cheese, condensed milk, and peanut butter. Pour on top of brownie batter and spread evenly. Bake for 40 minutes (edges should be golden brown). Cool for 30 minutes and refrigerate for another 30 minutes. 

In a small microwave bowl, add the chocolate chips and cream. Microwave for approximately one minute. Mix until the chocolate chips are melted and cream is incorporated. Pour on top of peanut butter layer and spread evenly. Top with chopped peanut butter cups. Refrigerate until chocolate layer is set. Cut and serve!

http://pantrydreams.blogspot.com/2012/03/peanut-butter-cup-brownies.html

Marshmallow Reeses Brownies

Ingredients 

1 brownie mix

2/3 c. oil

1/4 c. water

2 eggs

1 bag mini peanut butter eggs (or cups)

1 c. marshmallow fluff

Instructions 

Spray a 9x13 pan with baking spray and set aside. Preheat the oven to 350* In a large mixing bowl combine the brownie mix, oil, water, and eggs. Beat until just combined. Spread half the brownie batter in the bottom of the prepared pan. Lay the peanut butter eggs on top of the batter. Drop spoonfuls of marshmallow fluff around each egg. Top with the rest of the brownie batter. Spread the batter completely over all the marshmallow fluff swirling slightly. Bake for 25 minutes. Cool completely before cutting into the brownies.

http://insidebrucrewlife.blogspot.com/2012/04/marshmallow-reeses-brownies.html

Messy Brownies

These brownies are very messy, but they are oh so good. We start with some brownie batter, top with a layer of Oreos, pour on a mixture of Nutella and sweetened condensed milk, and then finish with more brownie batter. What happens is almost indescribable. They may be messy, but they are oh so good. You get the fudgy from the brownie, the oreo gets soft and you have that great filling, and the nutella/sweetened condensed milk turns into this caramely goodness that seems to both sink to the bottom and float to the top all at the same time. All I know is that I will be making these again, and you should definitely make them. And then you should find friends to share with because it can't be good to eat all these yourself.  

My Oreo filling is colorful because I used the cake batter Oreos celebrating Oreo's 100 birthday. Regular Oreos will work just fine. You can't taste the Nutella all that much, but the texture it brings is great. I might use peanut butter or Biscoff next time for a different treat. I also used a box mix for the brownie batter because I was all out of cocoa, so use a box or make your own. I love my normal brownie recipe, but you should use your favorite or whatever is easiest and fastest for you. Don't delay in making these!

1 recipe for brownies or 1 box mix

1/2 can sweetened condensed milk

1/4 cup Nutella

16 Oreo cookies (Double Stuff)

Preheat your oven to 400 degrees.  

Generously grease a 9x9 pan with cooking spray. Mix your brownie batter together according to the directions and pour half the mixture in the pan, spreading it out into the corners. Arrange your Oreos on top of the batter. In a small bowl, combine the sweetened condensed milk and Nutella.  Pour this over the Oreos, making sure that it gets on top of and in between the cookies. Spread the rest of the brownie batter on top, covering everything. I had a few spots that were uncovered, but do your best. Bake for 33-38 minutes until you can gently shake the pan and the center is mostly set. Let cool before slicing.

http://www.shemakesandbakes.com/1/post/2012/04/messy-brownies.html

Coconut Creme Bars

Ingredients:

3 5/8 ounces French vanilla pudding mix (not instant)

1 3/4 cups milk

1 (18 ounce) package yellow cake mix

1/2 cup margarine

1/2 cup half-and-half

1/2 teaspoon almond extract

1 cup coconut

1/2 cup sliced almonds

Glaze

1 cup powdered sugar

2 tablespoons margarine , softened

3 -4 teaspoons milk

1/4 teaspoon almond extract

Directions:

1. Heat oven to 350. Grease 13X9 inch pan. In medium saucepan, combine pudding mix and 1 3/4 cups milk. Bring to a boil over medium heat, stirring constantly. Remove from heat; cool while preparing base.

2. In large bowl, combine cake mix, 1/2 cup margarine, half-and-half and almond extract at low speed until moistened. Reserve 1 cup mixture for topping; spread remaining mixture in prepared pan. Bake at 350 for 8 minutes.

3. Spoon and spread pudding gently over base. Add coconut to 1 cup reserve mixture; spoon teaspoonfuls evenly over pudding. Sprinkle with almonds. Return to oven and bake 20 to 30 minutes or until golden brown and coconut mixture is firm to touch.

4. In small bowl, combine all glaze ingredients adding enough milk for desired glaze consistency; blend until smooth. Drizzle over warm bars. Cool completely. Cut into bars. Store in refrigerator.

Yield: 36 bars.

http://www.familyoven.com/offsite?r_id=224775&u=http://www.recipezaar.com/169629

Oatmeal Date Spice Cookies

Yield: 36 cookies

Ingredients

1 (18.25-ounce) box classic yellow cake mix

12 tablespoons (1 1/2 sticks) butter, melted

1/3 cup all-purpose flour

2 eggs

2 tablespoons pumpkin pie spice

2 teaspoons pure vanilla extract

1 cup quick-cooking oats

1 cup walnuts, chopped and toasted

1 cup chopped dates

Directions 

 Preheat oven to 375 degrees F. 

Combine cake mix, melted butter, flour, eggs, pumpkin pie spice, and vanilla in large bowl. Beat with a hand mixer for 1 minute, or until well blended. Stir in oats, walnuts and dates. Drop heaping tablespoons of dough onto an ungreased cookie sheet, spacing cookies 2 inches apart. Bake for 10 minutes, or until edges begin to brown. Cool cookies on cookie sheet for 5 minutes and then transfer cookies to a cooling rack or platter.

http://www.foodnetwork.com/recipes/sandra-lee/oatmeal-date-spice-cookies-recipe/index.html

Easy Reindeer Cookies

1 roll (16.5 oz) Pillsbury® refrigerated gingerbread or peanut butter cookies

 64 small pretzel twists

 64 semisweet chocolate chips (about 1/4 cup)

 16 red gumdrops

Heat oven to 350°F. Unwrap the roll of refrigerated cookie dough. With hands, shape the roll into a triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.) 

With thin sharp knife (or cheese cutter), cut dough into 32 (1/4-inch-thick) triangular slices. Place triangular cookie wedges on ungreased cookie sheets about 2 inches apart. Place 2 pretzel twists on each triangle near corners to form the reindeer antlers. 

Place cookies in the oven and bake according to package directions (about 7 to 11 minutes). While still warm, lightly press 2 chocolate chips into each cookie for eyes and 1 red gumdrop for nose. Let cookies stand on the sheet for a few minutes to cool. 

Remove from cookie sheets and move to cooling rack or hard surface. Let cookies stand until chocolate chips are set, about 15 to 30 minutes. If the kids don't eat all the reindeer cookies, they can be stored between sheets of waxed paper in tightly covered container.

http://www.squidoo.com/christmas-reindeer-cookies

Brownie Chocolate Chip Cookie Dough Cookies

I box brownie mix any kind, brand, etc

1/3 C canola oil, or vegetable oil

1 egg

2 TB water

1 TS pure vanilla extract 

For the dough, I used my recipe, you can find it here:

Chocolate Chip Cookie Dough Truffles 

1 1/4 C flour

1/2 TS salt

1/2 C butter, softened

1/2 C sugar

1/4 C light brown sugar

1/4 C milk

1 TS pure vanilla

1 C mini chocolate chips

1 C semi-sweet chocolate chips, melted  

Cream the butter, sugars, and vanilla together until light and fluffy. Add flour and salt, mix utnil just combined. Add milk until blended well. Fold in chocolate chips.

Once you make them, roll them into balls, and freeze for two hours. After the two hours, preheat the oven to 375 degrees. Spray a baking sheet with cooking spray and set aside. Mix brownie mix, vanilla, egg, oil, and water until fully combined. Drop by spoonfuls onto baking sheet and with the bottom of a small glass, flatten slightly. Take the cookie dough balls out of the freezer and press into the brownie mixture. Bake at 375 degrees for 10-12 minutes.  

These cookies are ooey, gooey, goodness. So don't be alarmed. Just let them cool, and chow down. Makes about 16 cookies.

http://www.flourmayhem.com/2011/01/well-time-sure-does-fly-doesnt-it-it.html

Gingerbread Cheesecake Cookies

Servings: 1 dozen cookies  

Ingredients 

1 box gingerbread cake and cookie mix

1/4 cup hot water

2 tablespoons butter or margarine, melted

4 ounces cream cheese

1/4 cup sugar

1/8 teaspoon salt

1 egg yolk

1 1/2 teaspoons sour cream

1/4 teaspoon vanilla 

Directions:  

Cheesecake:

1.Mix together cream cheese, sugar and salt with an electric mixer until smooth.

2.Add egg yolk, sour cream and vanilla.

3.Refrigerate while you go on to the next step of making the cookie dough.

Cookies:

1.Preheat oven to 375 degrees.

2.Stir gingerbread mix, water, and butter in medium bowl, using spoon, until dough forms.

3.Shape dough into 1 1/2 inch balls. Place on an ungreased cookie sheet. Make a deep indentation with your thumb in each cookie.

4.Bake cookies for 5 minutes and remove from oven.

5.Re-"thumb" the indentations if they widened in the oven.

6.Using half of a teaspoon, fill the indentations in the cookie with the cheesecake mixture.

7.Return to the oven for another 5-6 minutes. Cool completely  before removing from cookie sheet.

http://www.foodrepublic.com/2011/12/13/gingerbread-cheesecake-cookies-recipe

Black Forest Cookies

Ingredients:

1 box chocolate cake mix (we like chocolate fudge)

1 egg

1/2 c. butter, softened (that's one stick)

1 can cherry pie filling

buttercream icing (recipe below)

chocolate sprinkles, optional (you can find them near the ice cream toppings or in the cooking aisle)

note: this recipe uses about half the can of cherry pie filling, so I usually double it and use the whole can.

Directions:

Preheat oven to 350 degrees. Mix cake mix, egg, and butter in a medium bowl until well blended and stiff dough forms. Roll into 1" balls and set on greased cookie sheet. With your thumb, make an indentation on each ball.

Open pie filing and place one cherry and a bit of sauce in each cookie's indentation.

Bake for 8-10 minutes until just set. Cookies will spread when baking. Cool completely.

Put frosting in a pasty bag with a star tip (or a ziploc bag with the end snipped off). Make a circle of frosting around the cookie's center and garnish with sprinkles. Yum!

Basic Buttercream Icing:

1 cup butter, softened (use vegetable shortening when pure white icing is needed)

1/2 cup milk

2 teaspoons vanilla or other desired flavoring

2 pounds confectioners' sugar (about 5 cups) 

Cream butter until smooth. Add about 1 c. sugar at a time, alternating with a little milk. Blend well. If stiffer icing is needed, or if the weather is very warm, add a little extra sugar. This recipe is enough to cover and fill a 9 by 13-inch sheet cake or 2 (9-inch) layers.

http://www.gourmetmomonthego.com/2008/09/black-forest-cookies.html

Twix Brownies

Crust Layer

1 (12.8 oz.) package of Simply Sandies Shortbread Cookies

6 Tablespoons butter

Brownie Layer

1 box of brownie mix

Ingredients called for in directions on back of box

1/4 cup hot fudge ice cream topping

Caramel Layer

1 (14 oz.) bag of caramels

2 Tablespoons heavy cream

Chocolate Topping

1 (11.5 oz.) bag milk chocolate chips

2 Tablespoons butter

1/4 cup heavy cream 

*Note - If you don't have any cream on hand, and don't want to purchase for such a small amount, just use milk. Things will still turn out deliciously. I bet no one even notices, unless you tell them. 

Grease bottom of 9x13-inch baking pan. For easier cutting, line the pan with foil first. Using a food processor, pulse cookies until they resemble sand. In a medium bowl, melt 6 Tablespoons butter. Add cookie crumbs, stirring until all crumbs are moist. Press into bottom of prepared pan. 

Prepare brownie batter as directed on the back of the box, mixing 1/4 cup hot fudge ice cream topping into brownie batter (straight from the jar, unheated). Pour batter on top of cookie crust and bake as directed. If baking at a high altitude, don't forget to follow special instructions. Cool. 

Place caramels and cream in a saucepan and cook over medium-low heat until caramels are melted smooth and creamy, stirring constantly. Pour over cooled brownies. Try to spread the caramel evenly across the brownie surface while pouring to make spreading easier. Let cool until set. You can quicken this by sticking the brownies in the freezer for about 15 minutes. 

Melt chocolate, butter, and cream together in a saucepan over medium-low heat, stirring occasionally until melted and creamy. Pour over cooled caramel layer. Again, cover as much of the brownies as possible while pouring to make spreading easier. Cool. If you are in a hurry pop them in the fridge for a bit. Cut and enjoy.

http://www.jaseyscrazydaisy.com/2012/03/twix-brownies-whod-have-thought-twix.html

Snickers Brownies

Brownie Layer

1 box of brownie mix, I prefer Betty Crocker's Fudge or Dark Chocolate mixes

Ingredients called for on box

1/4 cup hot fudge topping, unheated, straight from the jar

Nougat Layer *Adapted from How Sweet It Is

1/4 cup unsalted butter

1 cup granulated sugar

1/4 cup evaporated milk

2 (7 oz.) jars marshmallow creme (@1 1/2 cups)

1/4 cup peanut butter

1 1/2 cups salted peanuts, roughly chopped

1 teaspoon vanilla

Caramel Layer

1 (17 oz.) jar of caramel, preferably Mrs. Richardson's Butterscotch Caramel

Candy Bar Topping

1 1/4 cups chocolate chips

1/4 cup peanut butter

Prepare brownie batter according to package directions for a 9x13-inch pan, adding 1/4 cup hot fudge ice cream topping, unheated and straight from the jar to the batter. Make sure to follow the high altitude directions if you live at high altitude. Cool completely. 

Melt butter in a saucepan over medium heat. Add sugar and milk, stirring until dissolved. Bring to a boil. Add in the marshmallow creme (I didn't measure, because how exactly do you measure that sticky fluff? I used one complete 7 oz. jar and most of the second jar), peanut butter, and vanilla stirring until smooth. Turn off heat and fold in peanuts. Pour evenly over cooled brownies. Use a spatula to help spread the mixture. Cool. I stick the brownies in the freezer for about 15 minutes. 

Scoop caramel topping into a heavy bottomed saucepan and heat over low until caramel is soft and easy to stir.  Pour the caramel over the nougat layer. Make sure to pour it evenly across the nougat covering as much as the surface as you can. This makes it easier to spread the caramel with a spatula. Let cool. Again, I usually stick this in the freezer for about 15 minutes. Scoop caramel topping into a heavy bottomed saucepan and heat over low until caramel is soft and east to stir rather than mess with hot. 

Melt chocolate chips and peanut butter together in a saucepan over low heat, stirring occasionally, until smooth.  Pour over nougat layer and cool completely. I usually stick them in the fridge until the chocolate is set. They chocolate gets pretty soft when left out, so I like to store these in the fridge and let them set out for a few minutes before cutting them. You want the chocolate to be cool enough to be set, but warmed up just a bit so that they are soft enough to cut more easily. Enjoy!

http://www.jaseyscrazydaisy.com/2012/02/snickers-brownies.html

Samoa Brownie Cookie Bars

These are so yummy.... they're kind of like those Girl Scout Samoa Cookies, with their shortbread cookie crust, gooey coconut caramel topping and chocolate drizzle, but these naughty little bars sneak in a delightful layer of brownies. Almost like German Chocolate Cake, without the nuts, plus the cookie crust. Whatever you want to call them, these were sooooo good that I had to whisk them out of my house and into the hands of my friends to spread their joyful tastiness, and eliminate the temptation, and what surely would have ended with guilt, of eating the entire batch myself.

Shortbread Crust: (adapted from A Montana Table's Huckleberry Cobbler Crust)

 *12 Tablespoons unsalted butter (1 1/2 sticks), cold and cut into cubes

 3/4 cups powdered sugar

 1 1/2 cups all-purpose flour

 *1/2 teaspoon salt 

*If you don't have unsalted butter, use salted butter, and leave out the 1/2 teaspoon salt.

Brownie Layer:

1 package brownie mix, I prefer Betty Crocker's Fudge Brownies or Dark Chocolate Brownies

Water, oil, and eggs called for in the directions on the brownie box

1/4 cup hot fudge ice cream topping, straight from the jar, unheated

Coconut Caramel Layer:

3 cups toasted coconut

1 (17 oz.) jar caramel topping, Mrs. Richardson's Butterscotch Caramel is the only brand I use

Chocolate Drizzle:

1/2 cup chocolate chips 

Directions: 

Preheat oven to 300. Cover baking sheet with parchment paper. Spread coconut evenly over baking sheet. Bake for about 20 minutes, stirring every 5 minutes to make sure coconut browns evenly. Set aside to cool. 

Preheat oven to 350. Combine all crust ingredients and cut with pastry knife, or mix with mixer until coarse pea-sized lumps form. Press evenly over the bottom of a 9 x 13-inch glass baking dish. Bake until lightly browned. 

Meanwhile, prepare brownie batter according to package directions, adding 1/4 cup hot fudge ice cream topping, unheated and straight from the jar. Make sure to follow the high altitude directions if you live at high altitude. Pour over shortbread crust and bake as directed, until a toothpick comes out nearly clean with only a few crumbs remaining. 

When brownies are almost finished, scoop caramel topping into a heavy bottomed saucepan and heat over low until caramel is soft and easy to stir. Add toasted coconut and stir gently until evenly mixed. If brownies are not quite finished, keep this warm, stirring occasionally. Keeping the coconut caramel mixture warm will help it to spread evenly without tearing brownies apart. 

Pour coconut caramel mixture over brownies and gently spread evenly over the top.

Place chocolate chips into a zip-loc baggie and put into microwave for 20 second intervals. Squish the bag with your fingers to mix and smooth the chocolate between intervals. When melted smooth, snip a tiny piece off of the corner of the bag and drizzle over bars. Cool. 

I let these cool for a bit, probably half an hour, and then put them if the refrigerator to finish setting, after sneaking a taste, that is. They are super yummy warm, but cut much more neatly if you wait for them to set.

http://www.jaseyscrazydaisy.com/2011/11/samoa-brownie-cookie-bars.html

Peanut Butter Cookie Dough Brownies

Essentially, these brownies combine everything that is good. Chocolate and peanut butter. Brownies and cookies. Salty and sweet. Could it possibly get any better?  

Ingredients:

•9x13 cooking pan of prepared brownies that are cooled

•1/4 cup salted butter

•1/2 cup peanut butter

•1/2 cup granulated sugar

•1 cup brown sugar

•1/4 cup + 2 tbsp milk

•1 tbsp vanilla extract

•2 cups all-purpose flour

•1 & 1/4 cups pretzel M&M's

Directions:

1. With an electric mixer, cream the butter and peanut butter for about 1 minute or until smooth. Add the sugars and continue creaming for another minute until light and fluffy. Add the milk and vanilla and mix until smooth. Add the flour while mixing until fully combined.

2. Stir the M&M's into the dough.

3. Spoon the dough out onto the cooled brownies and spread gently into an even layer. Slice into squares and prepare for a life changing experience in your mouth!

http://berthachurch.blogspot.com/2011/12/12-days-of-cookies-and-cocktails-day-6.html

Macaroon Brownie Bites

Serves: 24 

Ingredients 

 1 bx family size chocolate fudge brownie mix

 1 can(s) sweetened condensed milk

 1 pkg (14oz) coconut

 1/4 c milk

 1 c chocolate chips, melted

 1/4 c crushed nuts, i use walnuts, but peanuts or almonds are good also 

Directions 

1. Preheat oven to 350 degrees. Line cupcake pan with paper liners. (Don't skip the paper liners, or these will stick to the pan)  

2. Make brownies according to the package directions and pour batter only half way up the liners.  

3. Bake in preheated oven for 12 minutes  

4. While brownies are baking in a large bowl mix the coconut, sweetened condensed milk and milk together.

5. Remove brownies from oven and spoon some of the coconut on to each one.  

6. Place back in oven and bake an additional 14-16 minutes.  

7. Remove from oven and allow to cool completely before removing them from the paper lines.  

8. Drizzle the melted chocolate over each one and sprinkle with crushed nuts.  

9. When removing the cupcake papers, they may stick a little, just remove slowly and mold the brownie with your hand.

http://www.justapinch.com/recipe/gail-herbest/macaroon-brownie-bites/quick-easy-chocolate?k=fudge&fwp=1&p=343&o=r