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From November 16-30, 2016
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Have you ever thought of using brownie batter for something other than brownies? Sheila G. Mains has. Often referred to as the “Brownie Queen” thanks to her Sheila G.’s Brownie Brittle, Sheila is a whiz at transforming brownie batter into scrumptious cookies, truffles, bonbons, bars, and more. Master her super-easy signature brownie and brownie-filling recipes from her new book BUTTER AND CHOCOLATE: 101 Creative Sweets and Treats Using Brownie Batter (Kyle Books), and you have the basis for 101 fabulous sweets and treats. In short order, you'll be whipping up crowd-pleasers such as Brownie-filled French Toast, Pumpkin Pie with a Brownie Brittle Crust, and Candy Apple Brownie Cake Pops. This is the ultimate book for chocolate lovers and will give home bakers more than enough inspiration to get through the holiday baking season. In fact, Sheila G. makes baking so easy.
Baking has always been in Sheila’s blood. So it’s only fitting that she starts the book with her signature brownie and blondie recipes passed down to her from her grandmother and mother. With these batters (or a good quality store-bought mix) you will have a year’s worth of inspiration that is sure to satisfy everyone’s sweet tooth. If you are looking for a dinner-party dessert, after-school snack, cookies for a cookie swap, treats for a school bake sale, or sweets for a potluck, Sheila G. has you covered.
Wow your friends and family with Sheila G.’s White Chocolate-Cherry Macadamia Nut Squares which can be made in less than an hour and makes enough to please a crowd. See how simple it is:
White Chocolate-Cherry Macadamia Nut Squares
Yield: 24 bars
Prep: 20 minutes
Bake: 33 to 38 minutes
These crunchy, chewy squares of bliss elevate dessert bars to a whole new level. I mean, what’s not to like? Kids love the cherry-coconut combination, and adults appreciate the subtle pairing of white chocolate and macadamia nuts. Serve them straight from the pan or stack them on a cake plate in a pretty pyramid. However you dish them up, it’s a win-win for everybody—especially you.
BROWNIE BRITTLE CRUST
™
8 tablespoons (1 stick) salted
butter, melted
2 cups BROWNIE BRITTLE
™ (one 5-ounce bag = 1 cup crushed)
or chocolate wafers crushed in
a food processor
WHITE CHOCOLATE-CHERRY MACADAMIA FILLING
1 cup (6 ounces) white
chocolate chips
1 cup (4 ounces) macadamia
nuts, chopped
1 cup sweetened flaked coconut
1/2 cup maraschino cherries, drained
and chopped
1 (14-ounce) can sweetened
condensed milk
WHITE CHOCOLATE DRIZZLE
1/2 cup (3 ounces) white
chocolate chips
1/4 teaspoon vegetable shortening
or coconut oil
1. Preheat the oven to 350°F. Grease a 9 x 13-inch pan.
2. PREPARE THE BROWNIE BRITTLE
™ CRUST: Mix the crushed BROWNIE
BRITTLE
™ with the melted butter until well combined. Press the crumb mixture firmly and evenly into the bottom of the pan and bake for 8 minutes.
3. PREPARE THE WHITE CHOCOLATE-CHERRY MACADAMIA FILLING: Sprinkle the crust with the white chocolate chips, macadamia nuts, coconut, and cherries. Drizzle the sweetened condensed milk over all.
4. Bake for 25 to 30 minutes, until top turns golden. Cool completely.
5. PREPARE THE WHITE CHOCOLATE DRIZZLE: Microwave the white chocolate chips and shortening in a microwave-safe bowl on high for 30 seconds; remove and stir. Return to the microwave if not completely melted, and
microwave in 15-second intervals, stirring until smooth and creamy. (Do not overheat or the chocolate will scorch.) Drizzle the white chocolate over the cooled bars before cutting them into 24 pieces.
Delicious Giveaway!
Enter to win a copy of
Sheila G’s BUTTER AND CHOCOLATE and a selection of Brownie Brittle that you can either snack on or put it to use with some of the recipes in the book. To enter, simply fill in the giveaway form below. Giveaway is open to US residents, ages 18 and up. Giveaway ends on 11/30/2016. Good luck!
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