Take 5 Brownies

June 10, 2012

I need to share with y’all these brownies I made via Pinterest via Vittles And Bits.

I’m not a sweets kinda girl, but every now and then I need a bite of chocolate. (That would be usually during the time of the month nature gives you a nice little gift – the gift you want to shove up her ass).

A few months ago, a Take 5 Hershey Bar caught my eye and I just wanted to know what it was all about; so I got one and tried it. So unlike me.

Love.

Pure love.

That is, when I’m in a sweet kinda mood which isn’t very often….it’s usually jalapeno/hot sauce/very salty/hot/etc., you get the picture. Nevertheless, these were fantastic.

So, the other day when I saw this recipe on Pinterest (of course, Jesus H.- where else can you find any of us foodies), so I got excited and made them.

As you know, I’m not a big baker. I just can’t stand that preciseness that comes along with it. I want to be able to throw this in there and that. And tweak….and make things different.

You can’t do that with baking. It’s just so damn rigid.

But.

These turned out just like Maggie said. Thanks, Maggie.

My kids send their appreciation. And adoration. And they want to come live with you.

Whoa – my kids need to shut their mouths.

Those sweet children, I mean.

Thanks Maggie.

Take Five Brownies

A Vittles and Bits Original Recipe

- 1 box (family-sized for 9×13 pan) milk chocolate brownie mix
- 1 C. crunchy peanut butter
- 2/3 C. powdered sugar
- 1 1/2 C. ‘snaps’ or waffle pretzels (approximate- you may need a few more or less)
- 1 C. milk chocolate chips (I used Ghirardelli)
- 1/2 C. butter (1 stick)
- 1/2 C. light brown sugar
- 6 T. light corn syrup
- 2 T. heavy cream
- 1/2 t. pure vanilla extract

Bake milk chocolate brownies as directed on box in a 9×13 pan. Allow to cool completely, then combine crunchy peanut butter with powdered sugar in a large bowl. Beat until combined, then spread evenly over cooled brownies.

Arrange pretzels over top of peanut butter in a single layer. Sprinkle milk chocolate chips over top of pretzels and set aside.

Prepare caramel topping: In a medium saucepan over medium heat, combine butter, brown sugar, corn syrup, and heavy cream. Bring to a boil and stir, making sure all sugar is dissolved. Stir 5-10 minutes more, until caramel is thick & bubbly (about 230 degrees on a candy thermometer). Remove from heat, stir in vanilla, and pour caramel evenly over brownies. Run the tip of a knife or the back of a spoon over the top in swirl patterns to create a design. Refrigerate pan for about 1 hour to set. Then remove brownies by lifting foil, and cut into bars.