Gold Medal® Brownie Goody Bars

Gold Medal® Brownie Goody Bars

Brownie lovers will go wild over these frosted and peanut-topped treats! They are a wonderful dessert for both everyday and special occasions.

Prep Time

25

Minutes

Total Time

4:00

Hrs:Mins

Makes

24

bars

Brownies
2/3
cup butter or margarine
5
oz unsweetened baking chocolate, chopped
1 3/4
cups granulated sugar
2
teaspoons vanilla
3
eggs
1
cup Gold Medal® all-purpose flour*
1/2
cup chopped walnuts, toasted if desired
Creamy Vanilla Frosting
3
cups powdered sugar
1/3
cup butter or margarine, softened
1 1/2
teaspoons vanilla
1
to 2 tablespoons milk
Topping
3/4
cup salted peanuts, coarsely chopped
3
cups crisp rice cereal
1
cup creamy peanut butter
1
bag (12 oz) semisweet chocolate chips (2 cups)
  1. Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening. In 1-quart saucepan, melt 2/3 cup butter and the unsweetened chocolate over low heat, stirring constantly. Cool 5 minutes.
  2. In medium bowl, beat granulated sugar, 2 teaspoons vanilla and the eggs with electric mixer on high speed 5 minutes. Beat in chocolate mixture on low speed, scraping bowl occasionally. Beat in flour just until blended, scraping bowl occasionally. Stir in walnuts. Spread in pan.
  3. Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on cooling rack, about 2 hours.
  4. In medium bowl, mix powdered sugar and 1/3 cup butter with spoon or electric mixer on low speed. Stir in 1 1/2 teaspoons vanilla and 1 tablespoon milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost brownies; sprinkle with peanuts. Refrigerate while making cereal mixture.
  5. Place cereal in large bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Cool completely before cutting, about 1 hour. Cut into 6 rows by 4 rows. Store tightly covered at room temperature or in refrigerator.
Makes 24 bars
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*Do not use self-rising flour in this recipe.
Save time by substituting a brownie mix and purchased frosting for the brownies and frosting in this recipe. Use 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix or 1 box (1 lb 2 oz) Betty Crocker® ultimate fudge Premium brownie mix; make and bake as directed on box for 13x9-inch pan. Frost brownies with 1 container (12 oz or 1 lb) Betty Crocker® Whipped or Rich & Creamy vanilla frosting. Make topping as directed in recipe.

Nutrition Information:

1 Serving (1 Bar)
  • Calories 420
    • (Calories from Fat 200),
  • Total Fat 22g
    • (Saturated Fat 10g,
    • Trans Fat 0g),
  • Cholesterol 45mg;
  • Sodium 180mg;
  • Total Carbohydrate 50g
    • (Dietary Fiber 2g,
    • Sugars 38g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.