It's almost summer and to me that means bring on the food fest ! I love big bbq's with family and friends, picnics in the park, pool parties, sleepovers with cousins, and everything having to do with warm weather and great company. The other day I was needing a dessert recipe that could feed the masses--you know, the whole extended family gang. I found this awesome recipe from Mel's Kitchen Cafe that was super easy and delicious! It fed a group of 30 people and curbed everyone's chocolate cravings. If you need a crowd pleasing dessert that doesn't take a lot of time and will feed a large group, this is the one!
Candy Bar Cheesecake Brownies
Brownie Layer:
2 chocolate fudge cake mix
1 small package chocolate instant pudding
3 eggs
2 sticks butter, melted
With a hand beater, mix together the above ingredients until combined (batter will be thick and a little crumbly). Grease a large cookie sheet (jelly roll pan). Spread and flatten the batter into the bottom of the cookie sheet evenly.
8 candy bars of your choice (Reeses Peanut Butter Cups, Fast Breaks, Twix, Butterfingers, etc.), chopped
Cut the candy bars into 1/4 inch pieces and spread evenly over the top of the brownie layer.
3 (8 oz.) cream cheese, softened
3 eggs
1 t. vanilla
Pinch of salt
1 c. sugar
Beat together the cream cheese mixture in a bowl until smooth. Pour over the top of the brownies and candy bars. Bake at 350 for 45-50 minutes, or until the center of the cheesecake is firm and set, and lightly golden brown. Remove from the oven and let cool on the counter for 10-15 minutes. While the brownies are cooling, prepare the ganache topping:
12 oz. bag of good quality milk chocolate chips
4 T. heavy cream
Place the chips and cream in a microwave safe bowl. Microwave the chocolate chips for 30 seconds at a time, and then remove from the microwave and stir the chocolate until the chocolate becomes smooth and combined. Pour the melted ganache over the top of the cheesecake brownies. Let cheesecake brownies cool and keep in the fridge until ready to serve. These are great warm served with vanilla ice cream or chilled in the fridge. **You could 1/2 this recipe and put in a 9x13 pan if you don't need this much dessert ;)
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