Today’s lunch wasn’t really all that exciting, but it did include another variation of this mango smoothie. Delicious, I’ll tell ya.
But I figured, rather than post a repeat of that, how about I share that recipe I owe you all?
Awww, I knew you wouldn’t mind.
Over the weekend, my friend Kate asked me to “make something chocolate” for her 4th of July party. I thought about cupcakes, but then I realized I had already done enough of those.
So then I debated back and forth between cookies and brownies; and that’s when it hit me. Why not make both?
So it happened. And it was glorious.
Now I’m fully aware that I am not the first person to think of doing this, clearly. In fact, Jessica just recently outdid me (as she usually does, because her recipes are just out of control) with her Triple Layer Chocolate Chip Cookie-Fudge Brownie-Peanut Butter Blondie Bars.
Yeah, I know…
So while mine may not be triple layered, they are double layered, and complete with the addition of two of my favorite ingredients: Caramel & Heath Bar Bits.
I’m still not quite sure what to call these, besides the obvious “Brownie-Cookie-Toffee Layer Bar,” but if you come up with anything better, let me know. I’m open to suggestions.
Now when I told you the other day that these are not healthified in the slightest…well, I really wasn’t kidding. But sometimes, a dessert deserves to be 100% unhealthified, right?
Brownie-Cookie-Toffee Layer Bars
Ingredients:
Cookie Layer (slightly adapted from my Chocolate Chip Cookie Cups recipe)
- 2-1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 tsp salt
- 1 tbsp vanilla extract
- 2 eggs
- 1 package Toffee Heath Bar Bits
- 1/2-1 cup semi-sweet chocolate chips
Brownie Layer
- 1 box fudgy Brownie Mix (I used Betty Crocker Family Size, 9×13) + ingredients called for on box
- 1/4 cup butterscotch caramel ice cream topping
Directions:
Preheat oven to 350 degrees. Mix together butter and sugars with electric mixer on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add vanilla and eggs; mix until well blended, about 1 minute. Mix in flour, baking soda, and salt. Stir in Toffee Heath Bar Bits and chocolate chips. Spread evenly into bottom of a 9×13 baking pan sprayed with nonstick cooking spray.
Mix together brownie mix as directed on package, also adding in 1/4 cup of caramel topping.* Pour brownie batter over the cookie dough layer. Bake at 350 degrees F for 50-60 minutes. Allow to cool completely before cutting into bars. ENJOY! 
*I believe that the butterscotch caramel topping is what caused the brownie layer to bake slightly uneven. My guess would be that the edges would not bubble out as much if the topping were not included, but I have yet to try it. The middle was still pretty soft and probably could have used a few more minutes of baking, but I didn’t want the edges to crisp up more. Either way, they still tasted great.
And don’t forget…
When enjoyed amongst friends, these little treats are calorie-free.
Question for the Afternoon:
Cookies or Brownies?
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