This dessert is divine!
TJ and I are BIG Snickers fans so I only make them when I know I can share. Otherwise, I might need a bigger dress size.
3 C firmly packed light brown sugar
2 C unsalted butter, melted
3 large eggs, lightly beaten
1 T. vanilla extract
4 C all-purpose flour
1 C uncooked regular oats
1 t. baking powder
1/2 t. baking soda
3/4 t. salt
6 (2.07 oz.) chocolate-coated caramel-peanut nougat bars, chopped (Snickers)
1 (14 oz.) can dulce de leche (found in the ethnic or baking aisle.)
1. Combine the first 4 ingredients in a large bowl; stir well. Combine flour and next 4 ingredients. Add to butter mixture, stirring just until blended. Fold in chopped candy bars.
2. Spoon batter into a greased aluminum foil-lined 13 x 9 inch pan coated with cooking spray, allowing foil to extend over edges of pan. Pan will be very full. Spoon dollops of dulce de leche over batter; swirl slightly into batter with a knife.
3. Bake at 325 for 1 hour and 5 minutes. Cool in a pan on a wire rack. This may take several hours. Use foil to lift uncut brownies out of pan. Peel foil away, and cut into squares.
Servings: 2 dozen
Recipe Given By: Southern Living Cookies
Hint: The first time I baked this for the recommended time specified. The center fell and was very gooey. It didn't cook through. The second time I kept an eye on it and added about 15 more minutes. I just cooked it until the center didn't have much "jiggle" left. It was perfect! Keep an eye on it and go with what looks good to you.
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