I have been making these bars for about 6 years and every time that I do, they get devoured in no time. There is just so much to love about them; No Bake, 4-Ingredients, Sweet & Salty – These Salted Caramel Chocolate Pretzel Bars have it all! The best sweet & salty craving cure!

Salted Caramel Pretzel Bars

Are you like me? Do you love those sweets that are a little on the salty side? Sweet & Salty treats are among my most favorite. Think … what’s your favorite candy bar? Does it have a little of both? The best of both worlds you might say? If it does — we have that in common! Well, today’s recipe falls into that category. 

Salted Caramel Pretzel Bark

This recipe was originally posted as a part of #Choctoberfest, an annual food blogger celebration of all things chocolate, made possible by Imperial Sugar.

If you love this pretzel caramel recipe, you are sure to love these too: Rolo Pretzels, Pineapple Pretzel Fluff,  or Sweet & Salty Brownies.  

Caramel Pretzel Bars

This chocolate caramel pretzel bark is great for snacking or would make a great gift this Christmas holiday season. These will definitely satisfy your sweet tooth and also make the perfect treat on Valentine’s Day. 

No-bake treats and bars like these are great at the holidays for a quick and easy hostess gift or a nice filler on holiday trays among the other goodies!

Ingredients for this salted caramel pretzel bar recipe

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe. 

• Semi-sweet chocolate – I used semi-sweet chocolate but any kind of chocolate will taste great.
• Caramels – I used a full package of Kraft Caramel bits to make the caramel layer. 
• Sea salt – A touch of sea salt enhances the flavor.
• Mini pretzel twists – Any type of pretzel twists will work. 

One of the best things about this recipe?  Four ingredients, no baking, and just plain easy!

How to make salted chocolate caramel pretzel bars

This no-bake dessert will take just a few minutes of your time to prepare. 

Line a cookie sheet or baking sheet with parchment paper or coat with cooking spray. Melt chocolate.

Spread it into a “rectangle shape.”  

Press pretzels into the warm chocolate in an even layer though it’s okay to let them overlap here and there. 

Melt the caramels and pour over the top of the pretzels.

Drizzle with more melted chocolate. 

Sprinkle with sea salt.

Place the pan in the refrigerator for the caramel and chocolate to set. You’ll need a little patience before you can start to enjoy the gooey caramel and pretzel pieces. 

Cut or break into pieces and store in an airtight container at room temperature.

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If you love this caramel chocolate pretzel recipe, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

FAQs

• Can I use store-bought caramel sauce instead of melting the caramels? Yes, absolutely. Store-bought caramel sauce would work really well. 
• Can I use something other than pretzels to make these bars? You can use other salty snacks like potato chips, or crackers instead of pretzels. 
• Can I make these salted caramel pretzel bars in advance? Yes, you can make these pretzel bars in advance and store them on the kitchen counter for a few days or freeze them. 
• How do you cut these bars so they don’t crumble and fall apart? The best way to cut them is to allow them to cool completely and use a very sharp knife to cut them. Dip the knife in hot water so it slides easily into the bars.

Substitutions

Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!

• Instead of semi-sweet chocolate use dark chocolate or milk chocolate. 

• Use gluten-free pretzels if you need to make gluten-free pretzel bars.

• For vegan chocolate caramel pretzel bars use non-dairy chocolate and non-dairy caramel. 

Tips & Tricks

• Use a microwave-safe bowl to melt the caramels in the microwave or melt them in a double boiler using a medium saucepan over medium heat. 
• Don’t compromise on the cooling time, it’s important that the bars set. 
• Serve the bars at room temperature for the best flavor and texture. 
• Gently press the ingredients down using a spatula so they can bind more easily.

More Bars and No-Bake Goodies to Check Out:

• S’Mores Treats
• Peanut Butter Twix Bars
• Easy Graham Cracker Toffee
• PB&J Oatmeal Cookie Bars
• Double Chocolate Caramel Brownies (pictured above)

Who’s ready for today’s recipe?  Let’s get to it!

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Salted Caramel Chocolate Pretzel Bars

Salty pretzels, creamy caramel, semi sweet chocolate and a sprinkling of sea salt, that's right, only four ingredients and this sweet and salty treats can be yours to enjoy!

Course Bars

Cuisine American

Keyword caramel chocolate pretzel recipe, caramel pretzel bark, caramel pretzel bars, pretzel caramel recipe, salted caramel pretzel bar recipe, salted caramel pretzel bark, salted caramel pretzel bars, salted chocolate caramel pretzel bars

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 20 pieces

Calories 56kcal

Author Michaela Kenkel

Equipment

• Cuisinart Chef's Classic Nonstick 1-Quart Saucepan with Lid
• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
• 15 x 10 x 1-Inch Cookie/Jelly Roll Pan
• 13x18 Half Sheet Pan

Ingredients

• 1 12 ounce package of good quality semi-sweet chocolate chips, melted and divided
• 8 ounces mini pretzel twists
• 1 11 ounce package caramels, melted
• Coarse sea salt for sprinkling

Instructions

• Line a cookie sheet with parchment paper, Melt 8 ounces of chocolate whether on the stove or in the microwave, on low, stirring frequently, when melted and smooth, spread into a "rectangle shape" on prepared pan.
• Press pretzels into the warm chocolate, it's okay to let them overlap.
• Unwrap and melt caramels with about 2 Tablespoons of water. Again you can do this on the stove or in the microwave. Just make sure you are stirring frequently. When caramels are melted and smooth pour them over the pretzels.
• Melt remaining 4 ounces of chocolate chips and drizzle over caramel and sprinkle with sea salt.
• Place in the refrigerator until caramel and chocolate are set. Break or cut into pieces.

Video

Notes



Nutrition

Serving: 1 | Calories: 56kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Sodium: 171mg | Fiber: 1g | Sugar: 2g

This recipe was originally posted on October 15, 2017. It has been updated with new pictures to improve user experience, but remains the same great recipe!

The post Salted Caramel Chocolate Pretzel Bars appeared first on An Affair from the Heart.

Homemade Twix candy bars have never been easier! Forgo the shortbread cookie crust and make up a batch of these using club crackers and get these bars into mouths that much faster. The perfect sweet and salty candy bite will not disappoint. 

I’ve veered a little bit from the original Twix bar recipe, not just for the base but also by using a combination of chocolate and peanut butter for the top layer. This mixture adds a depth of flavor and the best part is it makes it simple to prepare. If you’ve got a peanut allergy amongst you, don’t worry, I have an option for you as well. See the details below.

If you’re a fan of this popular candy bar and love this Twix recipe, you are sure to love these too: Candy Corn Salted Nutrolls, Candy Bar Fudge,  or these Frosted Sugar Cookie Bars. 

Easy Homemade Twix Bars

The ideal no-bake treat to make ahead, these Twix bars will keep for up to a week, if they last that long that is! Perfect to pair with your afternoon coffee, tea, or glass of cold milk. Make up a batch of this homemade version for your next family gathering, picnic lunch or haul them outside for your backyard barbecue. 

Feel free to change them up to suit your tastes and modify them as you wish. We sometimes eat them with a scoop of ice cream on top. So decadent! Cut them into strips, bars, or bite-sized portions work too. 

Ingredients for Twix Bars

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe card. 

Club and Graham Crackers – I use Club and Graham crackers in these homemade Twix bars. The club crackers for the base instead of shortbread cookies and the graham crackers for the homemade caramel mixture. 

Brown Sugar and Granulated Sugar – The combination of both sugars adds a depth of sweetness to these homemade candy bars. 

Milk – Any kind of milk will work, even plant-based. 

Butter – Salted or unsalted butter will both work well.

Semi-Sweet Chocolate Chips – Melted chocolate chips make up the chocolate layer in these bars. 

Peanut Butter – Peanut butter adds creaminess and tons of flavor to these bars. Choose an all-natural peanut butter without any added sugar or oil. 

How to make this Twix Bar Recipe

First: Line a 9×13 with foil and spray with non-stick cooking spray or coat with melted butter.

Second: Cover the bottom with a single layer of club crackers. This is like the shortbread layer in traditional Twix.

Third: Add butter, crushed graham crackers, the two sugars, and milk to a saucepan on the stovetop. Bring to a bubbling boil over medium heat and boil for 5 minutes, stirring almost constantly. Scrape the bottom of the pan to thoroughly mix the ingredients.

Fourth: Pour this chewy caramel sauce over the crackers and then add another layer of crackers.

Fifth: Add chocolate chips and peanut butter to a small saucepan and melt, stir with a wooden spoon until smooth and golden brown.

Pour the melted chocolate mixture over the crackers.

Sixth: Spread evenly and chill thoroughly before cutting with a sharp knife. Garnish with a touch of sea salt, if desired. 

Leftover Twix bars can be stored in an airtight container at room temperature for up to one week. You can also freeze leftovers for up to 3 months. 

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Homemade Twix Bars

I got this recipe years ago from an old friend.   Tonja brought them to one of my Holiday Cookie Exchanges.  Have you ever hosted one, or attended one?  Always a good time!! I even did a whole blog post on How To Host a Holiday Cookie Exchange, in case you’d like to give one a try.  It’s a great way to get a whole bunch of different baked items for your holiday trays, plus, hang out with your friends during a very busy time of the year.

When my friend brought these Twix Bars, they were instantly a hit.  I have had the recipe written on an index card from way back then. Then it took me years (Y E A R S!) to get them on my blog. But I added them back in 2018.

Look at that.  Crisp buttery, slightly salty layers of crackers, sandwiching a quick-to-make caramel layer, covered in a peanut butter chocolate ganache. What’s not to love?

FAQs about this recipe for Twix bars

• What is the crunchy thing in a Twix bar? The crunchiness in a traditional Twix bar comes from the shortbread cookie. This recipe doesn’t use shortbread cookies but uses club crackers instead of the shortbread base. 
• What are Twix bars made of? A traditional Twix bar is made of shortbread cookies that are coated with caramel which is then coated with milk chocolate. 
• Why is there a left and right Twix bar? This right and left Twix bar was a marketing strategy to encourage consumers to eat more Twix bars. 
• Why does Twix taste so good? Twix bars are super tasty as they have a combination of sweet and salty flavors and of course, they have chocolate. Chocolate makes everything taste good, don’t you agree?
• What layers are in a Twix? Traditional Twix bars have 3 layers; a layer of buttery shortbread, caramel, and a thin layer of chocolate. 

Substitutions

Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!

• Replace the peanut butter with almond butter, cashew butter, or any seed butter.

• Change up the semi-sweet chocolate chips and use dark chocolate, white chocolate, or milk chocolate. 

• Add a touch of vanilla extract to the chocolate mixture for a slightly sweeter flavor.

• If the chocolate mixture is too thick thin it out with a touch of melted coconut oil or vegetable oil.

• To make these bars without peanut butter, make my chocolate ganache recipe to spread over the Twix bars and place in the fridge to set. 

Tips & Tricks

• Use smooth regular peanut butter and take it out of the fridge before you begin to prepare these bars.

• If you’re out of chocolate chips baking chocolate or a chocolate candy bar will also work. 

• Pick up a box of graham cracker crumbs and save yourself the step of turning them into crumbs.  

• Use a double boiler to melt the chocolate chips and then add in the peanut butter. Or place it in a microwave-safe bowl and melt it in the microwave. 

• Use your food processor to turn the graham crackers into crumbs. 

More Recipes to Love

Really quick, before we get to the recipe, can I share a few of my other favorite recipes that either use candy bars or copy them?

Candy Bar Fudge as well as my recipe for Snickers Dip uses Snicker Bars and so does my Snicker Apple Salad.  Salted Nut Roll Bars mimicking my all-time favorite candy bar and Almond Joy Brownie Bites are a must-make for coconut lovers!  York Peppermint Patty Fudge,  Twix Dip, Whatchamacallit Bars and Rolo Pretzels are a few more to enjoy! 

 No need to run to the grocery store when the candy bar craving hits. Make up a batch of these quick and easy Twix bars. You’ll be amazed that this homemade version tastes so good and is so simple to make.

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Homemade Twix Bars

These Homemade Twix Bars are simple to make using layers of Club crackers, caramel and frosted with a chocolate peanut butter ganache.

Cuisine American

Keyword Homemade Twix Bars

Prep Time 15 minutes minutes

Cook Time 6 minutes minutes

Total Time 21 minutes minutes

Servings 48 pieces

Calories 84kcal

Author Michaela Kenkel

Ingredients

• Club Crackers
• 1 cup graham crackers crushed
• 1/2 cup butter
• 1/2 cup sugar
• 3/4 cup brown sugar
• 1/3 cup milk
• 2/3 cup peanut butter
• 1 cup semi sweet chocolate chips

Instructions

• Line a 9x13 baking dish with foil and spray with non-stick cooking spray.
• Cover the bottom with a layer of club crackers to the edges.
• Add butter, crushed graham crackers, two sugars and milk to a sauce pan. Bring to a bubbling boil and boil for 5 minutes, stirring almost constantly.
• Pour mixture over the crackers. Add another layer of crackers.
• Add chocolate chips and peanut butter to a saucepan and melt, stir until smooth. Pour over crackers. Spread evenly over the top.
• Chill completely before cutting into 3 rows of 16 pieces.

Notes

*Milk Chocolate Chips can be used in place of the semi sweet. [br]**To make without peanut butter, make my chocolate ganache recipe: Melt 12 ounces of semi sweet chocolate (squares or chips) with ½ cup of heavy cream until smooth. Remove from heat and whisk in 1 Tablespoon whiskey or dark rum (or substitute dark coffee) Spread over Twix Bars and place in the fridge to set. Cut when chilled completely.

Nutrition

Serving: 1 | Calories: 84kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 45mg | Sugar: 8g

This recipe was originally posted on October 17th, 2018. It has been updated to improve user experience and reshared on August 24, 2023. 

This was part of a recipe share called Choctoberfest hosted by The PinterTest Kitchen and it’s held for one whole week in October.  Hundreds of bloggers get together and share nothing but chocolate recipes all week long. That year, in addition to this Twix Bar recipe, I shared Chocolate Pudding Frosting and Double Chocolate Caramel Brownies, too!

The post Homemade Twix Bars appeared first on An Affair from the Heart.

I have been looking forward to sharing this recipe with you for a couple of weeks now.  Sure, the Chocolate Oatmeal Coconut Cookies are part of that. But where I got this recipe is the part that warms my heart.  

You see, this recipe comes from a cookbook that belonged to my Grandma Martin.  She was my Dad’s mom, and whenever I stayed with her in the summertime, we always got to bake.   She was an amazing baker, but when it came to sharing her recipes, that is where it got a tad bit difficult.  

I received product from Divine Chocolate for #Choctoberfest to create this recipe. All opinions are my own. 

SOME OF THE ITEMS BELOW CONTAIN AFFILIATE LINKS; I AM A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES. I AM ALSO AN AFFILIATE FOR OTHER BRANDS. HOWEVER, I ONLY PROMOTE THINGS THAT I LOVE AND THINK YOU WILL LOVE, TOO.  FOR MY ENTIRE DISCLOSURE POLICY PLEASE CLICK HERE.

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I remember her trying to teach me how to make a pie crust, and then my “birthday pie,” this Chocolate Meringue Pie.   It was like a cartoon, just flour and ingredients flying.  “Then I add a little of this and a little of that.”  It wasn’t until later in life when my uncle told me he had a recipe for that pie, that I actually made it.

About a month ago, we had a mini family reunion at my cousin’s house.  When she showed me this cookbook I almost cried.  I remember that cookbook always being in my grandma’s kitchen.  I hadn’t seen it in years! 

But when I opened it?  My eyes filled with tears.  Her handwriting was everywhere.  Sheets of paper, newspaper clippings.  Notes in the corners of pages.   It was like a time capsule.  

My cousin let me take it home with me for a while, and these Chocolate Oatmeal Coconut Cookies were the first thing I made from it.  They certainly won’t be the last.  

I wrote this post for a group that I have participated in the last couple of years called #Choctoberfest. This whole week, a big group of bloggers will be sharing all sorts of delicious chocolate recipes.  One of our fantastic sponsors is Divine Chocolate. 

They sent me their fantastic chocolate bars and a can of their cocoa.  I used the Bittersweet Baking Chocolate for this recipe today.  

WHAT IS CHOCTOBERFEST?

#Choctoberfest is an annual recipe-sharing event. As I mentioned, I’m joining other food bloggers from around the world to create delicious chocolate recipes. This year, over 70 bloggers are joining together for a week full of chocolate cakes, pies, cookies, puddings, tarts, candies, and more. You can follow along by searching for the hashtag #Choctoberfest on Instagram, Pinterest, Facebook, and Twitter. 

We also have some awesome sponsors, who make #Choctoberfest possible every year. Our sponsors have banded together to put together a delicious prize pack worth over $400! Check out what you get in the prize package, and enter to win HERE!

These cookies were like nothing else I have ever made.  They kind of reminded me of a no bake cookie, only in that they were full of different flavors and textures.  But these cookies, you bake.  

What ingredients do I need to make Chocolate Oatmeal Coconut Cookies?

• Flour
• baking soda, baking powder, salt
• brown sugar
• shortening
• vanilla
• eggs
• oatmeal
• bittersweet chocolate
• sweetened coconut flakes

Once your batter is mixed, use a cookie scoop to place onto a baking sheet.  Then similar to how you crosshatch a peanut butter cookie you flatten them with a fork before you bake them.  

Chewy chocolate oatmeal cookies with that sweetened coconut to make them even more tasty!

Check Out My Past Choctoberfest Recipes!

• 8 Chocolate Recipes to Get You in the Mood for Holiday Baking
• Giant Chocolate Toffee Cookies
• Old Fashioned Brownies
• Salted Caramel Chocolate Pretzel Bars
• Chocolate Ganache Brownies
• Chocolate Pancakes with Raspberry Sauce
• Chocolate Pudding Frosting
• Homemade Twix Bars
• Double Chocolate Caramel Brownies

Don’t forget to enter to win our Choctoberfest Giveaway! 

What do you say we get to the recipe for these Chocolate Oatmeal Coconut Cookies? 

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Chocolate Oatmeal Coconut Cookies

Chewy chocolate oatmeal cookies, full of sweet coconut, a hearty little cookie that is perfect with a cup of coffee.  Dare I say the perfect "breakfast cookie?"

Course Cookies

Cuisine American

Keyword chocolate, Coconut, cookies, How to make chocolate oatmeal cookies, oatmeal

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 3.5 dozen

Calories 89kcal

Author Michaela Kenkel

Equipment

• Wilton Stainless Steel Cookie Scoop
• 13x18 Half Sheet Pan

Ingredients

• 1 cup flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup light brown sugar
• 1 egg
• 3 ounces bittersweet chocolate melted
• 1 teaspoon vanilla
• 1 1/2 cups rolled oats
• 1 cup sweetened flaked coconut

Instructions

• Preheat oven to 325 degrees and line baking sheets with parchment paper.
• In a mixer, cream together shortening and sugar. Add in egg and vanilla. Mix in chocolate.
• Sift flour, baking powder, baking soda and salt into wet ingredients.
• Mix to combine.
• Fold in oats and coconut.
• Drop with a cookie scoop into rounded spoonfuls onto cookie sheet. With the backside of a press cookies down in a crisscross manner.
• Bake for 12 minutes. Leave on cookie sheet for a couple of minutes before moving them to a cooking rack.
• Store in an airtight container.

Notes

adapted from Woman's Home Companion Cookbook

Nutrition

Serving: 3cookies | Calories: 89kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 55mg | Fiber: 1g | Sugar: 5g

The post Chocolate Oatmeal Coconut Cookies appeared first on An Affair from the Heart.

Is there a better chocolate dessert than a brownie? I’d have to say a resounding no! Whether you love classic chewy brownies, frosted, stuffed, bite-sized, bark-style, or topped with ice cream, when it comes to brownies, I am all in.

Today, I’ve gathered the most epic brownie recipes in one place. This is your ultimate roundup for all things brownies.

Let’s Talk Chocolate for Brownie Recipes

Before we dive into the recipes, let’s start with the most important ingredient: chocolate. Every great brownie begins here. The three most common baking chocolates you’ll find in stores are Hershey’s, Nestlé, and Ghirardelli.

All three work well for brownies, and I’ve used each at one time or another. Knowing a little about them can help you make a more informed choice for your recipe.

The type of chocolate also matters. For brownies, I recommend dark or semi-sweet chocolate. Milk chocolate works best as a topping or mix-in, rather than as the main chocolate.

Hershey, Nestle, and Ghirardelli Chocolate for Brownie Recipes

Hershey’s, Nestle, and Ghirardelli all offer baking chocolate found in the baking aisle. Each has subtle flavor notes that can influence your brownies. Hershey’s has a mild cocoa taste, Nestle offers a smooth, rich chocolate flavor, and Ghirardelli provides a deep, slightly bitter chocolate.

Choosing one over another can enhance your brownie experience depending on your preference.

Brownie Recipe Tips

Here are some simple tips for the best brownies:

• Avoid over-beating: Mix eggs and batter just until combined. Over-beating produces cake-like brownies instead of dense, fudgy ones.
• High-altitude adjustments: If you live above sea level, adding an extra egg or two helps provide needed moisture and keeps brownies from turning out too dry.

Baking Tips for Brownie Recipes

• Cool quickly: For an even texture, place the hot pan on a separate pan with ice cubes. This prevents a cookie-like bottom and ensures consistent texture throughout.
• Bake on a single oven rack: Avoid stacking pans on multiple levels. Steam from the lower pan can prevent the top pan from baking evenly.
• Sift dry ingredients: Fluffing flour, cocoa, and other dry ingredients improves binding and creates a better texture.
• Tap the pan: Lightly tapping the pan mid-bake releases excess air, giving brownies a denser, more even texture.

Let’s get to the Brownie Recipes!

Whether your brownie recipe is a traditional family favorite or a creative twist, there are endless possibilities. You can add nuts, nut butters, flavored chips, marshmallows, spices like cinnamon or nutmeg, or even bacon or a splash of booze.

And that’s just the brownie itself. Once you start talking frosting and toppings, things can get really delicious.

Beautiful Brownies Recipes

• Chocolate Ganache Brownies
• Pecan Brownies
• S’Mores Brownies
• Double Chocolate Caramel Brownies
• Old Fashioned Brownies
• Lunch Lady Brownies
• Mexican Chocolate Frosted Brownies
• Bourbon Pecan Brownies
• Mississippi Mud Brownies
• Triple Layer Frosted Brownies
• Frosted Peanut Butter Chip Brownies
• Bacon Salt Brownies
• Derby Pie Brownies
• Milk Stout Brownies
• Gluten Free & Egg Free Brownies
• Bailey’s Cheesecake Swirl Brownies

A natural way to create a winning brownie recipe is to go candy or candy bar-inspired. It just works. Adding more chocolate to already rich, chocolatey brownies is a guaranteed win.

CANDY INSPIRED BROWNIES

• Brownie Bites with Rolos
• Almond Joy Brownie Bites
• Frosted Chocolate Turtle Brownies
• Ultimate Butterfinger Brownies
• Dark Chocolate Toffee Brownies
• Fudgy Frosted Chocolate Mint Brownies
• Whoppers Brownies
• Gluten-Free Andes Mint Brownies

As Huey Lewis once said, “It’s hip to be square,” but brownies don’t have to be! Some of my favorite ways to enjoy them are anything but square. Brownie bark, also called brownie brittle, is a top pick. Crispy, chocolatey, often with nuts or toffee inside, it’s one of my favorite guilty pleasures with a glass of red wine.

Brownie bites are another favorite. Perfectly poppable and always delicious, they’re hard to resist.

BROWNIE BARKS, BRITTLE, and BITES

• Easy Brownie Bark with Pistachios
• Salted Caramel Brownie Brittle
• Touchdown Turtle Brownie Bites
• Espresso Brownie Bites with Kahlua Frosting

Anyone who says they would never put vegetables in brownies has clearly never tried my frosted zucchini brownies. Vegetables like zucchini, pumpkin, and carrots add incredible moisture to baked goods.

Fruits are a no-brainer, too. Cherries, raspberries, and strawberries all pair beautifully with chocolate.

BROWNIES WITH FRUITS AND VEGGIES

• The Very Best Zucchini Brownies
• Pumpkin Cheesecake Swirl Brownies
• Lemon Brownies
• Chocolate Cherry Brownies
• Dr. Pepper Chocolate Cherry Brownies
• Cherry Amaretto Frosted Brownies
• Strawberry Brownies
• Secret Ingredient (Black Bean) Brownies

We love brownies so much that we sometimes take an already delicious dessert and add brownies to make it even more outrageous. Brownie-inspired desserts are sure to win a fast track to your heart.

Brownie-Inspired Desserts

• Brownie Chocolate Chip Cookie Ice Cream Cake
• Super Chocolate Hot Fudge Brownie Cake
• Brownie Sandwich Cookies with Cookie Dough Frosting
• Oreo Brownie Poke Cake
• Cookies & Cream Ice Cream Cake

Making brownies is mostly simple and doesn’t require a lot of fancy equipment. In most cases, you don’t even need a mixer unless you’re aiming for a cakier texture. A good mixing bowl, wooden spoon or spatula, and measuring cups and spoons are all you really need.

When it comes to baking pans, a few choices can make a difference. The size of your pan affects the thickness of your brownies, and if you love the edges like I do, an “all edges” pan is the way to go.

Kitchen Tools that make Brownie Making Easier:

• Kitchenaid Mixer
• Hand Mixer
• 9×13 Pyrex Baking Dish
• 8×8 Baking Dish
• Rubber Spatulas
• Wooden Spoons
• Batter Bowl
• Dry Measuring Cups
• Pyrex Measuring Cups
• Brownie “All Edges” Pan
• Measuring Spoons
• Brownie Serving Spatula

Love them? Pin Them!

If you have a list going of all of the brownie recipes you are anxious to try, make it easy, and pin the whole collection to your favorite Pinterest recipe board!

I hope you found all sorts of brownie recipes that you are eager to try.  A huge thank you to my foodie blogger bff’s for their contributions to this must-keep list!

This recipe roundup was originally posted on October 14, 2019, in part with #Choctoberfest. It’s been updated to improve the user experience on November 5, 2025.

The post Epic Brownie Recipes appeared first on An Affair from the Heart.

Do you love coffee, caramel and chocolate? This smoothie is for YOU!  

Salted Caramel Mocha SMOOTHIE — I drink coffee every morning, this would be like drinking dessert.  I almost didn’t name it “smoothie” — because anymore, the smoothies I see don’t look or taste anything like dessert!  Welp, this little beauty here, contains no kale, no spinach, heck — it doesn’t even have fruit! But What it does have? Coffee.  Yes, COFF-EE.

I am typically a black coffee drinker, but when I venture out,  like to sweeten it up with caramel.  Salted caramel, even better!

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I suppose maybe you could call this a Frappuccino?  I went with smoothie though.  It’s also amazing as a hot drink, too. 

I have been a long time consumer of Torani syrups.  It couldn’t be easier to jazz up a beverage, and its super concentrated, so it doesn’t take a lot.  

This is my 3rd recipe this week for our Christmas Sweets Week! I started the week off with Winter Wonderland Fudge, on Wednesday I shared the cutest Grinch Fudge, today we have this smoothie and tomorrow you will get a recipe for Orange Meltaway Cookies.  

If you want to skip the whipped cream, you could save on the calories, but what king of friend would I be if I told you to do that??  The dollop of whipped cream and a drizzle of the caramel were a perfect mood brightener on a cloudy winter’s day. I did add just a little bit of sea salt to the rim of the glass, too.  Because, I was going all out.  It was a Monday, and it was necessary.  

What Ingredients are in the Salted Caramel Mocha Smoothie?

• milk
• instant coffee crystals
• chocolate malt ovaltine
• Torani salted caramel syrup
• ice

If you are a caramel lover like I am — I have some other recipes I think you’ll enjoy, too!

Other delicious caramel recipes:

• Salted Caramel German Chocolate Cake Shots from Take Two Tapas
• Double Chocolate Caramel Brownies
• Salted Caramel Pretzel Bars (pictured above) 
• Vanilla Caramel Swirl Ice Cream
• Apple Dumpling with Spiced Rum Caramel Sauce

What do you say we make a smoothie? 

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Salted Caramel Mocha Smoothie

Do you love coffee, caramel and chocolate? This smoothie is for YOU!

Course Smoothies

Cuisine American

Keyword Salted Caramel Mocha Smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 - 16 ounce serving

Calories 499kcal

Author Michaela Kenkel

Ingredients

• 1 cup skim milk
• 1 1/2 teaspoons instant coffee crystals
• 3 Tablespoons Chocolate Malt Ovaltine
• 2 teaspoons Torani Salted Caramel Syrup
• 1 cup ice
• Whipped cream and caramel ice cream topping for garnish optional

Instructions

• Blend milk, instant coffee, chocolate malt, Torani syrup and ice until smooth. Pour in a glass and garnish with whipped cream if desired.

Notes

Adapt with fuller fat milk if desired. Also good hot!

Nutrition

Serving: 16ounces | Calories: 499kcal | Carbohydrates: 93g | Protein: 19g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 572mg | Sugar: 89g

Friday’s #ChristmasSweetsWeek recipes:

Beverages:

Bourbon Salted Caramel Coffee with Whipped Cream from With Two Spoons
Chocolate Eggnog Pudding Shots from Rants From My Crazy Kitchen
Cookie Butter Eggnog Cocktail from My Suburban Kitchen
Eggnog Martini from Everyday Eileen
Hazelnut Hot Chocolate Drops from Family Around the Table
Mulled Red Wine Sangria from Platter Talk
Red Velvet Hot Chocolate from Live Love Texas
Salted Caramel Affogato from Tara’s Multicultural Table
Salted Caramel Apple Cider Martinis from Sweet Beginnings
Salted Caramel Chocolate Martini from The Crumby Kitchen
Salted Caramel Mocha Smoothie from An Affair from the Heart
Salted Caramel White Hot Chocolate from Who Needs A Cape?
Sugar Cookie Martini from Strawberry Blondie Kitchen

Breakfast:

Baked Eggnog French Toast from The Spiffy Cookie
Maple Bourbon Old Fashion Bread Pudding from Cheese Curd in Paradise

Candies:

Almond Butter Rum Toffee from Take Two Tapas
Christmas Eggnog Fudge from For the Love of Food
Christmas Grinch Bark from Blogghetti
Cookie Butter Bark from Seduction in the Kitchen
Eggnog Sugar Cookie Bark from 4 Sons ‘R’ Us
White Christmas Sugar Cookie Dough Fudge from Hezzi-D’s Books and Cooks

Desserts:

Black Forest Cheesecake from Kate’s Recipe Box
Butter Rum Cheesecake from Cookie Dough and Oven Mitt
Butter Rum Nutty Biscotti from Love and Confections
Christmas Cornflake Wreaths from The Mandatory Mooch
Cookie Butter Blossom Cookies from The Bitter Side of Sweet
Cookie Butter Shortbread Bars from Eat Move Make
Fluffernutter Truffles from Mildly Meandering
Frozen Mint Meltaway Pie from Cooking with Carlee
Gingerbread Bundt Cake with Butter Rum Glaze from Daily Dish Recipes
Vegan Gingerbread Cupcakes with Eggnog Frosting from The Baking Fairy
Spiced Eggnog Sugarmen from Culinary Adventures with Camilla
Peppermint Mocha Cupcakes from The Beard and The Baker
Red Velvet Cupcakes with Eggnog Butter Frosting from Lady Behind the Curtain
Santa Hat Cupcakes from The Redhead Baker
Slice ‘N’ Bake Grinch Cookies from Big Bear’s Wife
Snowmen Macarons from A Kitchen Hoor’s Adventures

 This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.

The post Salted Caramel Mocha Smoothie appeared first on An Affair from the Heart.

This caramel recipe is one I have had in my recipe card box for years and years.  What? Are those not a thing anymore?  If you don’t keep one, I think you should maybe reconsider.  The handwritten recipe cards from my mom, my grandmas, and my friends from years past are my most favorite.

I have recipes that I snipped from newspapers, and recipes from my own, ever changing handwriting.  Heck, I even have a recipe from my first grade teacher for snow ice cream, that was written on carbon copy paper.  If you don’t know what THAT is, you are way younger than me.

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Brownies are one of the things that when I bake them around here, they always get eaten.  So many people tell me “I’d weigh a million pounds if I lived in your house” — they are always surprised how much stuff I make sits.  My family has gotten so used to their being sweets here, I guess it’s not special anymore?   Good thing I always have the option to send platters of baked goods to my hub’s office, or share a meal with busy friend or family member.  But one thing I never have to worry about disappearing? Brownies.   Actually a have a few different brownie recipes on my blog.

Other Not-Your-Average Brownie Recipes:

• Chocolate Cherry Brownies
• Lemon Brownies
• Lunchlady Brownies
• Mexican Chocolate Frosted Brownies
• Bacon Salt Brownies
• Derby Pie Brownies

I mentioned that I have had this recipe around for a while. Every time I think about making them, I talk myself out of it for one reason.  Ready for this?  It’s pure laziness, really.  Unwrapping those darn caramels.  I don’t know what it is about unwrapping candy for a recipe that turns me in to a tempertantrumed two-year-old,  but it does!  I discovered the Kraft Caramel Bits and that was a huge game changer! Then I discovered that I couldn’t always find them at the store.  But Amazon carries them!! So, if you want to make your life easy, get them there!

What do I need to make these DOUBLE CHOCOLATE CARAMEL BROWNIES?

• Devils Food Cake Mix
• evaporated milk, eggs, butter
• caramel bits, semi-sweet chocolate chips

This recipe starts with a Devils Food Cake mix.  Sure — if . you don’t want that fudginess — you could go to like a German Chocolate if you wanted, but me?  I am all about the CHOCOLATE.

Half of the batter gets baked, then the caramel is made.  Pour that over the top of the brownies.

Add the chocolate chips.  Then top with the rest of the batter, smooth it out and bake them.

Don’t those look SO GOOD??

This post is the final of three posts I have done this week for a group called Choctoberfest.  So far you have enjoyed, Chocolate Pudding Frosting and Homemade Twix Bars.  I think that these Double Chocolate Caramel Brownies round out the week nicely, don’t you?  Did you know that there are hundreds of dollars in prizes up for grabs this week, too??  Have YOU entered yet??

Love Brownies? Check out these Epic Brownie Recipes 

a Rafflecopter giveaway

Let’s make some caramel brownies!!

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Double Chocolate Caramel Brownies

These Double Chocolate Caramel Brownies are made with devils food chocolate cake mix and have a center made with semi-sweet chocolate chips and gooey caramel.  This recipe is a must make for the chocolate caramel lovers.

Cuisine American

Keyword Double Chocolate Caramel Brownies

Prep Time 5 minutes minutes

Cook Time 28 minutes minutes

Total Time 33 minutes minutes

Servings 9 x13 pan

Calories 343kcal

Author Michaela Kenkel

Ingredients

• 1 Devils Food Cake mix
• 1/3 cup evaporated milk
• 3/4 cup melted butter (1 1/2 sticks)
• 1 12 ounce package caramel bits
• 3/4 cup semi-sweet chocolate chips
• 1/3 cup evaporated milk

Instructions

• Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray. Set aside.
• Mix cake mix with 1/3 cup evaporated milk and 3/4 cup butter until smooth. Spread half of the batter into the prepared 9x13 pan.
• Bake for 8 minutes.
• In a saucepan over medium heat melt 1/3 cup evaporated milk with package of caramel bits until smooth,
• When brownies come out of the oven, spread caramel over the top. Sprinkle chocolate chips over the top. Top with remaining batter and carefully spread over the top.
• Bake for 20 minutes more.
• Cool and then cut into squares.

Nutrition

Serving: 1 | Calories: 343kcal | Carbohydrates: 46g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 437mg | Fiber: 1g | Sugar: 28g

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The post Double Chocolate Caramel Brownies appeared first on An Affair from the Heart.

Do you remember the Jell-O mousse I am talking about?  The one all mom’s seemed to make in the 70’s and 80’s.  Instant pudding mixed with Cool Whip non-dairy whipped topping and then scooped into that graham cracker or Oreo cookie crust?  It was such a treat when I was a kid, and even now, I make it for my kids, and everyone can’t help but love it.

This recipe came from one of my oldest cookbooks.  This “Oh Taste and See” cookbook came from my Grandma when I was in high school.  It’s the one my Fuggedaboutit Roast came from.  That’s one of my most popular recipes!  Recently, I decided that it was time to dig it out again, and check out some chocolate recipes.

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What four ingredients do I need for this Chocolate Pudding Frosting?

1. One small box Jell-O instant pudding, I used chocolate fudge.
2. Milk
3. Powdered Sugar
4. Cool Whip non-dairy topping

Mix the pudding with the milk in a medium sized bowl.

Add in powdered sugar.

Fold in Cool Whip topping.

Stir to combine.  And just like that it’s done! Making frosting doesn’t get much easier than that, does it??

I slathered the pudding frosting all over a chocolate cake I baked in a 9×13.  If you have a favorite chocolate cake recipe, give this a try next time.  Or just use a box mix like I did.

Look how pretty this piece of cake is!! It would have been just fine to serve it just like this. But …. this is a chocolate event and that means ADD MORE CHOCOLATE!

I grabbed a Hershey bar from the pantry and made some chocolate curls for the top.  Viola!

Here are some other  great recipes that use Instant Chocolate Pudding:

• Chocolate Pudding Poke Cake
• Twix Dip
• Chocolate Pudding Cookies
• Puppy Chow Cheese Ball

This is my third year as a Choctoberfest participant! Curious to see what I have made in the past? You can see all of my past Choctoberfest Recipes Here!

Ready to make some frosting?? I am!! Let’s do this!!

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Chocolate Pudding Frosting

This fluffy Chocolate Pudding Frosting is reminiscent of that Jell-o Pudding Mousse you had as a kid, only it's frosting perfection when slathered over your favorite chocolate cake.

Cuisine American

Keyword Chocolate Pudding Frosting

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 cups

Calories 111kcal

Author Michaela Kenkel

Ingredients

• 1 small box of Instant Chocolate Pudding I used chocolate fudge
• 1/4 cup powdered sugar
• 1 cup cold milk
• 1 8 ounce container Cool Whip

Instructions

• Combine pudding, milk and powdered sugar with a mixer on low. Mix for about one minute.
• Fold in cool whip until combined.
• Spread on cake, store frosted cake in the fridge.
• Makes about 4 cups, enough to frost a 9x13 or two 9" layers.

Nutrition

Serving: 1 | Calories: 111kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 135mg | Sugar: 8g

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How special would you feel if you woke up to a plate of these decadent fluffy chocolate pancakes, drizzled in a homemade raspberry sauce?  That up there is like a breakfast fit for a queen!

When I look at these, they say “Valentine’s Day” to me.  (in case you didn’t know — it’s my favorite holiday)  So you might be wondering why on earth I am sharing this with you in the middle of October?

This is my final recipe I am sharing for #Choctoberfest.  It’s been a delicious week here, hasn’t it??  Between all of us 70+ bloggers, there is a WIDE array of recipes for you to choose from.  If you want to see all of them, just search the hashtag #Choctoberfest and you will open up a world of chocolate perfection.

If you missed out, Monday I made Salted Caramel Chocolate Pretzel Bars, and on Wednesday, my Chocolate Ganache Brownies were shared.  Make sure you look at those two recipes, too!

Last Sunday I made these pancakes and this Homemade Raspberry Sauce.  It was amazing that the raspberry sauce even lasted long enough to top the pancakes.  I could have sat down with a spoon and been content as could be.

Just look at it!! Am I right?

Pop over and grab the recipe, or tuck it aside for a great holiday hostess gift idea!

Of course, if I wouldn’t have made these pancakes I would have seriously missed out on pancake euphoria.  I mean … chocolate for breakfast!? Yes, please!!  Besides the raspberry sauce, I thought they just begged to be dusted with some powdered sugar.

These would be super pretty on Christmas morning, too.  Don’t you think?  They weren’t hard to make, using Bisquick baking mix, and some added chocolate.  They puffed up nicely when they were cooked!

We always make a big breakfast on Sunday mornings.  I thought before we got to the recipe, I would share a couple of my other favorite Sunday morning breakfasts?  Or click on my Breakfast and Brunch tab to see them all.

Now let’s get to the recipe that you came here for!

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Chocolate Pancakes with Raspberry Sauce

Fluffy chocolate pancakes made with baking mix and cocoa, served with homemade raspberry sauce and a dusting of powdered sugar.

Course Breakfast/Brunch

Cuisine American

Keyword Chocolate Pancakes with Raspberry Sauce

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 10 pancakes

Calories 163kcal

Author Michaela Kenkel

Ingredients

• 2 cups Bisquick
• 1/4 cup sugar
• 2 Tablespoons Cocoa
• 1 cup Chocolate Milk
• 1 teaspoon vanilla
• 2 eggs
• Homemade Raspberry Sauce

Instructions

• In a large bowl whisk together all of the ingredients.
• Heat a non-stick pan or griddle to about 375 degrees. Coat the bottom with vegetable oil. When oil is hot, add 1/4 cup of batter for each pancake.
• Cook 2-3 minutes or until bubbly on top and slightly dry around the edges. Flip and cook until golden brown along the edges.
• Prepare a plate with a drizzle of chocolate syrup, place pancakes in the center, top with Homemade Raspberry Sauce and dust with powdered sugar.

Notes

pancake recipe from Betty Crocker

Nutrition

Serving: 1 | Calories: 163kcal | Carbohydrates: 24g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 337mg | Fiber: 1g | Sugar: 10g

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I’ll never forgot the first time I made Chocolate Ganache. I thought, these brownies are good … but they could be great.  You know what would make them great?  Chocolate Ganache.

“Ganache” sounds like such a fancy-schmancy word .. one of those words where it’s fun to say it with a fake accent.  I am here to tell you that it’s seriously simple to make, but totally ramps up your brownie game.  Especially for those people who are serious about their chocolate.  I mean brownies in their own right?  DELICIOUS.  Brownies with a heaping of this melted chocolate lusciousness?

SWOON!

We are celebrating #Choctoberfest2017  — It’s sponsored by Imperial Sugar, and it’s a group of over 70 bloggers that have gotten together and vowed to share everything chocolatey good over the course of one week.  Imperial Sugar is our Gold Sponsor, imagine my surprise when I came home to 88 POUNDS of sugar on my porch!  Granulated sugar, brown sugar and confectioner’s sugar.  Let the holiday baking begin!  I never had to purchase any sugar last year for my holiday baking, I am certain this year will be the same! Plus — I was able to donate sugar to our local Chamber of Commerce for their food pantry.  We will be doing that again this year, as well.   So, THANK  YOU, Imperial Sugar for your generosity.  It’s greatly appreciated.

This is my second Choctoberfest recipe.  The first were these Salted Caramel and Chocolate Pretzel Bars.  They are the perfect combination of sweet and salty.  If you click over there, you can have the chance to win $450+ in prizes!! Don’t miss your shot!

The brownie recipe starts with mixing your dry ingredients together, flour, Imperial sugar, salt, baking powder, espresso powder and Rodelle Dutch Cocoa Powder.

Rodelle Baking Cocoa is European Dutch-processed for rich flavor and appearance. Their cocoa contains one of the highest levels of cocoa butter on the market, ensuring superior chocolate flavor. Rodelle was kind enough to send me this canister of cocoa that I used not only in these brownies, but in the Chocolate Pancakes I made to share with you on Friday. (secret’s out!)

Mix your wet ingredients into your dry ingredients until smooth.  Pour into a 9×13 inch baking dish and bake.  Cool before frosting with the Chocolate Ganache.

Pour warm Chocolate Ganache over the brownies.

Look at how glossy it is! Gorgeous! Now place it in the refrigerator to let it set up.

Cut them and serve them as is …or decorate them if you want.  They are perfect for any occasion, or just a Wednesday.

I decorated these up with some fall sprinkles.  Perfect for October, don’t you think?

Then I thought … lets make them look as fancy-schmancy as they sound?  Top them with some chocolate curls!! Brownies like that just make a girl feel special, ya know?

I hope that you bake up a pan of these brownies for someone you love.  It’s sure to make them feel special.

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Chocolate Ganache Brownies

Did you ever want to be the BEST brownie maker you could be? Make these. These fudgy brownies are topped with homemade chocolate ganache that will have you over the moon.

Cuisine American

Keyword Chocolate Ganache Brownies

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 9 x13 Pan

Calories 318kcal

Author Michaela Kenkel

Ingredients

• 2 cups Imperial Sugar
• 1 cup flour
• 3/4 cup Rodelle cocoa
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 teaspoon espresso powder
• 1 stick salted butter 1/2 cup melted
• 3 eggs
• 1/4 cup vegetable oil
• 2 teaspoons vanilla extract
• Prepared Batch of Chocolate Ganache

Instructions

• Spray a 9x13 baking dish with non-stick cooking spray and preheat oven to 375 degrees.
• In a large bowl, combine dry ingredients with a spoon. Add wet ingredients and stir until incorporated.
• Pour batter into the prepared pan, and bake for 25 minutes, or until toothpick inserted in the center comes out clean.
• Remove from oven and cool before frosting with chocolate ganache.

Notes

Chocolate Fudge Brownie recipe from King Arthur Flour

Nutrition

Serving: 1 | Calories: 318kcal | Carbohydrates: 45g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 67mg | Sodium: 134mg | Fiber: 1g | Sugar: 34g

If you love Brownies, I have so many more for you to enjoy. 

The post Chocolate Ganache Brownies appeared first on An Affair from the Heart.

Brownies.  Who can leave them alone?  There is just something about them that makes it hard to eat just one.

I guess if you don’t agree with us brownie loving people, you’re probably not reading this anyway, so I can continue to talk brownies to all of you who are.

When I decided to join the #Choctoberfest group, promising to share at least 3 chocolate inspired recipes with you over the course of two weeks, I knew in my mind that I wanted to make a brownie recipe.

I have a few brownie recipes on my blog: Pumpkin Cheesecake Brownies, Chocolate Cherry Brownies, Lemon Brownies, Lunch Lady Brownies and Mexican Chocolate Frosted Brownies.  What I didn’t have? Just a good basic brownie recipe.

Honestly, when we have brownies around here,  my kids usually make them, and they are a box mix.

The thing is, sure, box mix is easy, but this recipe was not hard at all.

Melted chocolate and shortening (or butter) mixed with sugar and vanilla. Add eggs.  Dry ingredients are added in by hand, and the batter is ready.

The batter is really thick.  Press into a 9×13 pan.  Bake them up for 25 minutes.

Perfect every time.

Let’s talk favorites.   Are you a middle or an edges person?  We are a family of edge eaters.  Worst part? There are 6 of us and only 4 corners.  You snooze you lose around here when it comes to corners.  The middles are always left, but rarely neglected.

I printed this recipe a while ago.  I found it on google, while I was doing a little research.   If you type “Brownie Recipes” into Google you are going to get just about every kind under the sun.  So, I typed in “Old Fashioned Brownies.”  A few popped up that interested me, but this one pulled my in by the story.  The writer said this brownie recipe is well over 75 years old.  It also came with a 5 Star approval rating.  I knew which recipe I would try first.  There was no trying anything second.  They were perfect.

That little bit of crispness to the outside and perfectly fudgy on the inside.

Like most of my favorite recipes, the old fashioned ones are usually the best.  Kind of like people in our lives who have been around for the long haul.  Family, old friends, we share a special history and they hold a special place in our hearts and in our memories are hard to compare to.  A substantiated fondness, you might say.

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Old Fashioned Brownies

This Old Fashioned Brownie recipe is almost a century old, and comes with a 5 star rating. I think you'll agree that this is one superb recipe for a traditional brownie.

Cuisine American

Keyword Old Fashioned Brownies

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 9 x13 baking dish

Calories 255kcal

Author Michaela Kenkel

Ingredients

• 4 ounces unsweetened chocolate bitter chocolate without sugar
• 4 Tablespoons shortening butter works, too
• 2 cups sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1 1/2 cups flour
• pinch of salt
• 1/2 cup chopped walnuts optional

Instructions

• Preheat oven to 350 degrees.
• Melt shortening and chocolate together in a saucepan on the stove.
• When melted and smooth, add sugar and beat well with a wooden spoon.
• Add vanilla and eggs and beat again.
• Stir baking powder and salt into flour and add to mixture.
• If using, mix in nuts.
• Pour into a 9x13 baking pan and bake for exactly 25 minutes. These are not good if overcooked. **I use a convection oven. I decreased the baking time to 20 minutes and they were perfect**
• ***Recipe doesn't call for greasing pan, so I didn't. They came out fine. ***

Notes

Recipe from The Orgasmic Chef

Nutrition

Serving: 1 | Calories: 255kcal | Carbohydrates: 37g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 37mg | Sodium: 55mg | Fiber: 2g | Sugar: 25g

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These brownies were fantastic as is.  BUT if you really want maximum chocolate indulgence — mix up some Chocolate Ganache and pour that over the top.  Refrigerate them for a couple of minutes to set the ganache, and what you have in front of you will surely woo any chocolate lover.

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Here are the other two recipe posts from our #CHOCTOBERFEST2016 — if you click on the Holiday recipe post, you will be taken to the entry for the giveaway! It’s a $350 value, and FULL of great stuff!

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A BIG thank you to our Choctoberfest sponsor, Imperial Sugar, and to The PinterTest Kitchen for all of their hard work putting this event together!

Love Brownies? Check out these Epic Brownie Recipes. 

The post Old Fashioned Brownies appeared first on An Affair from the Heart.

Seriously, folks.  Can we talk about cookies?

We’re not just talking any ‘ol cookies here.  We are talking GIANT chocolate cookies.  Think cookie meets brownie and they fall in love.

Inside these rich chocolate cookies, there are Heath bar toffee bits and toasted chopped walnuts.  Typically, I am not one to put nuts in cookies.  But these cookies?  I am delighted that I stepped out of my comfort zone.  They were perfect in every way.

This is my second of three posts I will be sharing with you for our #Chocotoberfest, sponsored by Imperial Sugar.

Last week, I told you about the awesome giveaway and shared my Eight Must Make Chocolate Holiday Treats.

In my opinion, Holiday platters aren’t complete without some chocolate, am I right?

I have had this recipe tucked away for a while now.  I found it while researching a blog for the Secret Recipe Club. It was a top contender at the time, but I ended up making something else.  I knew though, that these would get made in the not so distant future.  I am so happy I didn’t wait a minute longer.

Like I mentioned, these cookies are really big.  I mean, I am sure you could make them smaller, but for the effect, I made them as instructed.

Scooping out 1/4 cup of batter for each cookie.  I used an ice cream scoop and it worked perfectly.  Baked 6 cookies at a time on a silicone mat.

Grab a cold glass of milk and enjoy every bite!

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Giant Chocolate Toffee Cookies

These chocolate toffee cookies aren’t messing around! They are GIGANTIC and full of chocolaty, toffee nutty flavor. They might just be your new favorite cookie.

Cuisine American

Keyword Giant Chocolate Toffee Cookies

Prep Time 1 hour hour

Cook Time 15 minutes minutes

Additional Time 40 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 18 -20 cookies

Calories 302kcal

Author Michaela Kenkel

Ingredients

• 1/2 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 16 ounces bittersweet or semi-sweet chocolate not unsweetened
• 1/4 cup unsalted butter
• 1 3/4 cups brown sugar
• 4 eggs
• 1 Tablespoon vanilla
• 1 8 ounce package Heath English Toffee Bits
• 1 cup toasted walnuts chopped

Instructions

• Stir butter and chocolate together in a heat proof bowl over a pot of simmering water, or in a double boiler, until melted and smooth.
• Remove from heat and allow to cool until lukewarm.
• In your mixer, beat the eggs and sugar together until fluffy. (about 5 minutes)
• Add cooled chocolate and vanilla and mix to combine.
• Sift flour, salt and baking powder into mixture. Mix to combine.
• Fold in toffee bits and nuts.
• Cover bowl with plastic wrap and place in refrigerator for 45 minutes.
• Preheat oven to 350 degrees.
• Line baking sheets with silicone mats or parchment paper. Drop 1/4 batter for each cookie (and ice cream scoop worked great for me.) on to the cookie sheet. Make sure to give them plenty of space. I did 6 cookies on each cookie sheet.
• Bake for about 15 minutes, or until tops are cracked and cookies are still soft to the touch.
• Leave on cookie sheets for about 5 minutes, then cool on wire racks.
• Store in an airtight container.

Notes

Slightly adapted from The Hobo Kitchen

Nutrition

Serving: 1 | Calories: 302kcal | Carbohydrates: 39g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 50mg | Sodium: 89mg | Fiber: 2g | Sugar: 33g

The post Giant Chocolate Toffee Cookies appeared first on An Affair from the Heart.

You guys.  It’s almost the middle of October already.  Can you believe it??

I know — you are probably like, “great, Michaela is one of those people who’s sharing Christmas stuff before Halloween.”

But wait.  Hang tight and let me tell you WHY I am posting these must make chocolate yummies!!

Because I want one of YOU to win this seriously AWESOME giveaway I have.  Keep reading, you are going to LOVE it!!

Today is one of my favorite days of the year… because it is the first day of #Choctoberfest 2016!

#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love?

Thank you to the sponsors who make #Choctoberfest possible! This year, Imperial Sugar is back as our Gold Sponsor. They have been a trusted name in kitchens since 1843, and their website is home to thousands of sweet recipes tested in the Imperial Sugar Kitchen. You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and Youtube, or join their Sweet Community so you can share your own recipes, save recipes to a virtual inbox, print Imperial Sugar coupons, and connect with other sugar lovers.

Imperial Sugar and our silver sponsors have banded together to offer a huge #Choctoberfest prize pack, which you can enter to win below! One lucky winner will be chosen at random to receive the following:

• From our Gold Sponsor Imperial Sugar: 1 case of granulated sugar (40 pounds), 1 case of brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), 1 case of powdered sugar (24 pounds bags), and an Imperial Sugar red ruffle apron
• From our Silver Sponsor Nature Nate’s: 32 oz. Raw & Unfiltered Honey bottle, Honey Syrup, Honey Packets, a Nature Nate’s T-shirt, various kitchen supplies, and $50 Amazon gift card
• From our Silver Sponsor Barlean’s:16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint
• From our Silver Sponsor Caveman Coffee: 1 Bag of Coffee (you choice of blacklisted or sabertooth), 1 coconut MCT oil, and 1 Cacao Butter
• From #Choctoberfest blog hosts The PinterTest Kitchen: 1 specialty chocolate gift pack (your choice of dark or milk chocolate), 1 tin (14 ounces) drinking chocolate, and Divine’s Fair Trade Gift Set

Enter now to win our #Choctoberfest 2016 prize pack! We’ll be picking a winner at random winner on Saturday, Oct. 22, so enter by next Friday to make sure your name is in the drawing:

a Rafflecopter giveaway

Here’s a list of all of the bloggers participating in #Choctoberfest 2016. Visit any of their blogs to get delicious chocolate recipes throughout the week:

The PinterTest Kitchen • 2 Cookin’ Mamas • A Kitchen Hoor’s Adventures • addicted 2 recipes • Amy’s Cooking Adventures • An Affair From The Heart • Balancing Motherhood • Body Rebooted • Bottom Left of the Mitten • By the Pounds • Canning and Cooking at Home • Coconut & Lime • Cook with 5 Kids • Cook’s Hideout • Cookaholic Wife • Cooking with Carlee • CopyKat Recipes • Cricket’s Confections • Crumbs in my Mustachio • Elisabeth Jean • Fairyburger • Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice • Family Around the Table • Fantastical Sharing of Recipes • Feed Your Soul Too • Feeding Big • Frankly Entertaining • Full Belly Sisters • Get the Good Stuff • Grumpy’s Honeybunch • Hezzi-D’s Books and Cooks • Hostess At Heart • Ink and Sugar • Jane’s Adventures in Dinner • Join Us, Pull Up a Chair • Karen’s Kitchen Adventures • Kate’s Recipe Box • Kudos Kitchen by Renee • Kylee Cooks • Letz Eat • Life Currents • Life on Food • Making Miracles • Monica’s Table • Moore or Less Cooking Food Blog • My Catholic Kitchen • My Gluten Free Miami • Our Good Life • Palatable Pastime • Restless Chipotle • Seduction in The Kitchen • Sew You Think You Can Cook • Simple Food 365 • Southern With A Twist • Sumptuous Spoonfuls • Take Two Tapas • Tampa Cake Girl • Teaspoon of Goodness • That Recipe • The Crumby Cupcake • The Flavourista • The Food Hunter’s Guide To Cuisine • The Freshman Cook • The Pajama Chef • The Redhead Baker • The Spiffy Cookie • Tramplingrose • Wildflour’s Cottage Kitchen • Zesty South Indian Kitchen

I’m looking forward to seeing all of the yummy recipes posted on these blogs. Check them out throughout the week and don’t forget to follow our sponsors and bloggers using the Rafflecopter giveaway widget above for your chance to win our sweet prize pack.

Are you a fellow food blogger who wants to get involved with events like #Choctoberfest? Sign up here to get notifications when they happen from The PinterTest Kitchen.

Think of ALL you can bake this holiday season with all of THAT!!

But — you need to start here.  These recipes have been hand selected.  They are some of the most popular on my holiday platters.

Simply click the photo to be taken to the recipe.

Good luck!! I hope that one of you wins!!

Happy Baking — and Bring on the Chocolate!

The post Eight Chocolate Recipes to Get You in the Mood to Bake appeared first on An Affair from the Heart.