Lost In Translation

Irish Cream-Topped Brownie Dessert Recipe by Pillsbury.com on Flickr.

Via Flickr:
DESCRIPTION

Take brownies one step further with a creamy, toffee topping.

INGREDIENTS

Brownie Base
1 box (10.25 oz) fudge brownie mix
1/4 cup vegetable oil
2 tablespoons Irish cream liqueur
2 eggs
Irish Cream Topping
1 carton (8 oz) whipping (heavy) cream (1 cup)
1/4 cup milk
1/4 cup vanilla instant pudding and pie filling mix (half of 3.4 oz box)
3 tablespoons Irish cream liqueur
1 bar (1.4 oz) chocolate-covered toffee candy, crushed

DIRECTIONS

1.Heat oven to 350°F. Grease bottom only of 8-inch square pan with shortening. In large bowl, stir brownie mix, oil, 2 tablespoons liqueur and the eggs with spoon about 50 strokes or until blended. Spread batter in pan.

2.Bake 23 to 26 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

3.In medium bowl, beat whipping cream, milk, pudding mix and 3 tablespoons liqueur with electric mixer on high speed 4 to 6 minutes or until soft peaks form. Spread mixture over cooled brownies. Sprinkle with crushed candy. Cover; refrigerate at least 2 hours before serving. Cut into squares. Store in refrigerator.

High Altitude (3500-6500 ft): No changes.

Cherry-Topped Brownie Dessert Squares by Pillsbury.com on Flickr.

INGREDIENTS
Brownies
1 box (1 lb 2.3 oz) fudge brownie mix
2/3 cup oil
1/4 cup water
2 eggs
Filling
2 packages (8 oz each) cream cheese, softened
1 container (1 lb) vanilla ready-to-spread frosting
1 teaspoon almond extract
Topping
1 can (21 oz) cherry pie filling, chilled

DIRECTIONS
1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening. In large bowl, stir brownie ingredients until well blended with spoon. Spread in pan.
2. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 30 minutes.
3. In large bowl, beat filling ingredients until smooth. Spread over cooled brownies. Cover; refrigerate at least 2 hours or until set.
4. To serve, spoon pie filling over top. Cut into squares.

High Altitude (3500-6500 ft): Bake brownies following High Altitude directions on box for 13x9-inch pan.

Caramel-Peanut Butter Bars Recipe (by Betty Crocker Recipes)

Cookie Base

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
15 miniature chocolate-covered peanut butter cup candies, coarsely chopped

Filling

36 caramels (from 14-oz bag), unwrapped
1 can (14 oz) sweetened condensed milk (not evaporated)
1/4 cup creamy peanut butter
1/2 cup peanuts

Topping

1 container (1 lb) Betty Crocker® Rich & Creamy milk chocolate frosting
1/2 cup peanuts, chopped

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in candies. Press dough in bottom of pan. Bake 18 to 20 minutes or until light golden brown.

2. Meanwhile, in 2-quart saucepan, heat caramels and milk over medium heat, stirring constantly, until caramels are melted. Stir in peanut butter. Heat to boiling. Cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup peanuts. Spread over warm cookie base. Cool completely, about 2 hours.

3. Spread frosting evenly over filling. Sprinkle with chopped peanuts. Refrigerate about 2 hours or until chilled. For bars, cut 9 rows by 4 rows. Store covered in refrigerator.

High Altitude (3500-6500 ft): Add 2 tablespoons Gold Medal® all-purpose flour to dry cookie mix. Decrease butter to 1/3 cup.

Hot Fudge Brownie Dessert (by Pillsbury.com)

INGREDIENTS
2 boxes (19.5 oz each) Pillsbury® Chocolate Fudge Brownie Mix
1 cup LAND O LAKES® Butter, melted
1/2 cup strong brewed coffee (room temperature)
4 EGGLAND’S BEST eggs
3/4 cup Fisher® Chef’s Naturals® Chopped Pecans
1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
1 jar (11.75 oz) Smucker’s® Hot Fudge Ice Cream Topping
1 container (8 oz) frozen whipped topping, thawed

DIRECTIONS
1. Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
2. In large bowl, stir together brownie mixes, butter, coffee, eggs and pecans until well blended. Pour into pan.
3. Bake 30 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
4. In 1-quart saucepan, heat milk and fudge topping over medium-low heat about 5 minutes, stirring constantly, until hot (mixture must be hot). Cool brownies 5 minutes; poke several times with long-tined fork, wiping fork with paper towel if necessary. Pour hot fudge mixture over brownies. Cool 35 minutes before serving. Serve warm with whipped topping.

Decadent Cherry Mousse Brownies by Betty Crocker Recipes on Flickr.

Ingredients:

1 box Betty Crocker® fudge brownie mix
Water, vegetable oil and eggs as called for on brownie mix box
3 oz. white baking chocolate
1/3 cup whipping cream
1 cup Betty Crocker® Rich & Creamy cream cheese frosting (from 16 oz container)
1/4 cup chopped well drained maraschino cherries
1 to 2 drops red food color
1 1/2 cups semisweet chocolate chips
1/4 cup butter or margarine
1 oz. white baking chocolate
1/4 teaspoon vegetable oil

Directions:

1. Heat oven to 350°F (or 325°F for dark or non stick pan). Grease or spray bottom of 13x9-inch pan. Bake brownies as directed on box using water, oil and eggs. Spread into pan. Bake for 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely.
2. In medium microwaveable bowl, microwave 3 oz. white baking chocolate and 1/3 cup whipping cream uncovered on High 1 to 2 minutes, stirring once, until chocolate is melted. Refrigerate 30 minutes or until slightly thickened.
3. Stir frosting and maraschino cherries into chocolate mixture until well blended. Spread evenly over cooled brownies.
4. In small microwaveable bowl, microwave chocolate chips and butter uncovered on High 1 to 2 minutes, stirring once until smooth. Carefully spread over mousse. Refrigerate 30 minutes or until set.
5. In small microwaveable bowl, microwave 1 oz. white baking chocolate and oil uncovered on High 30 to 60 seconds, stirring once, until smooth. Drizzle chocolate over brownies. Refrigerate 30 minutes or until chocolate is set.

Caramel Pecan Brownies Recipe by Pillsbury.com on Flickr.

INGREDIENTS:

1 cup sugar
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2/3 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coarsely chopped pecans
12 caramels
1 tablespoon milk

DIRECTIONS:

1. Heat oven to 350°. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening. Mix sugar, shortening, vanilla and eggs in large bowl. Stir in flour, cocoa, baking powder and salt. Spread in pan. Sprinkle with pecans.

2. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

3. Heat caramels and milk in 1-quart saucepan over low heat, stirring frequently, until caramels are melted. Drizzle over warm brownies. Cool completely, about 1 hour. For brownies, cut into 4 rows by 4 rows.

Apple Streusel Cheesecake Bars Recipe (Gluten Free) by Betty Crocker Recipes on Flickr.

INGREDIENTS:

1 box Betty Crocker® Gluten Free yellow cake mix
1/2 cup cold butter
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 teaspoon ground cinnamon
1/3 cup chopped walnuts

DIRECTIONS:

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.

2. Place cake mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.

3. Meanwhile, in large bowl, beat cream cheese, sugar, vanilla and egg with electric mixer on medium speed until smooth.

4. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.

5. Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Chocolate-Peanut Butter Dream Bars Recipe by Betty Crocker Recipes on Flickr.

Cookie Base

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons cold strong brewed coffee or water
1 egg

Filling

1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 container (8 oz) frozen whipped topping, thawed
1 bag (9 oz) miniature chocolate-covered peanut butter cup candies, chopped

Topping

1/4 cup creamy peanut butter
1/4 cup milk
2 tablespoons sugar
3 oz bittersweet baking chocolate, melted
1 cup unsalted dry-roasted peanuts

1. Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.

2. In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base.

3. In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth. Microwave uncovered on High 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling. Drizzle mixture over filling. Drizzle with melted chocolate. Sprinkle with peanuts. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Easy Caramel Apple Bars Recipe by Betty Crocker Recipes on Flickr.

Ingredients:

1/2 cup cold butter
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1 egg
1 cup finely chopped peeled apple
3/4 cup caramel topping
1/4 cup Gold Medal® all-purpose flour

Directions:

1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.

2. In large bowl, cut butter into cookie mix using fork or pastry blender. Stir in egg until mixture is crumbly.

3. Reserve 1 1/2 cups cookie mixture. Press remaining cookie mixture into bottom of pan. Bake 15 minutes. Sprinkle apple evenly over crust. In small bowl, mix caramel topping and flour; drizzle over apples. Sprinkle reserved cookie mixture over apples.

4. Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows.

High Altitude (3500-6500 ft): Heat oven to 375°F. In step 4, bake 23 to 28 minutes.

Fudgy Brownie Pie with Caramel Sauce Recipe by Pillsbury.com on Flickr.

INGREDIENTS:

Crust

1 Pillsbury® refrigerated pie crust, softened as directed on box

Filling

1 cup butter or margarine
2 cups sugar
2 teaspoons vanilla
4 eggs, slightly beaten
1 1/2 cups all-purpose flour
3/4 cup unsweetened baking cocoa
1/4 teaspoon salt
1 cup semisweet chocolate chunks
1 cup chopped pecans

Sauce

1 bag (14 oz) caramels, unwrapped
2/3 cup half-and-half

DIRECTIONS:

1. Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

2. In 2-quart saucepan, melt butter over low heat; remove from heat. Stir in sugar, vanilla and eggs until well blended. Stir in flour, cocoa and salt until smooth. Stir in chocolate chunks and pecans. Spread filling evenly in crust-lined plate.

3. Bake 45 to 50 minutes or until set. Cool 1 hour.

4. In 2-quart saucepan, heat sauce ingredients over low heat, stirring constantly, until caramels are melted and mixture is smooth. Serve hot caramel sauce over pieces of pie.