Candy Bar Brownies

What you will need:

- Store bought brownie mix (or your own recipe)

- About 12 to 15 fun-size candy bars. (options -  3 Musketeers, Milky Way, Snickers, Mini Reese’s Peanut Butter Cups, Aero, Coffee Crisp, Twix)- 1/2 cup semi-sweet chocolate chips, for topping- 1/3 cup M&M’s for topping, optional

This treat is always fun to make just after Halloween to use leftover mini candy bars you may have around your house. If you don't, you can use full size chocolate bars, cut into small bite size pieces to add to your brownie mixture.

If you have a favourite brownie recipe, please feel free to use it with this recipe. If not, pick up a brownie mix from the store, and away you go.

How to assemble:

  • Step 1: Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil leaving overhang on the sides, spray with cooking spray; set aside.
  • Step 2: Either prepare your own brownie batter or prepare the boxed mix as per directions.
  • Step 3: Pour two-thirds of the batter out into prepared pan, reserving the remaining one-third; The reserved amount should be about 1 1/2 cups; set reserved portion aside.
  • Step 4: Place candy bar pieces onto batter, distributed evenly, in an even, flat layer. Top with reserved batter to cover candy. Gently smooth and distribute batter with a spatula or knife.
  • Step 5: Evenly sprinkle chocolate chips and M&M's over the top. Bake for about 30 minutes, or until done; don’t overbake. A toothpick inserted in the center should come out mostly clean, but will likely have a few moist crumbs, but no batter.

Allow brownies to cool in pan for about 1 hour before lifting out with foil overhang and slicing. Brownies will keep airtight at room temperature or refrigerator for up to 1 week, or in the freezer for up to 6 months.

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