Take 5 Brownies

Yep, you saw right.  Take 5 Brownies.

Right now you're probably wondering.... where have these been all my life?

And also... how many of these can I eat without having to incorporate stretchy pants into my holiday wardrobe?

Or, um, maybe that's just me?

But since Take 5 bars are one of my favorite candies, I've had this idea brewing for a while.  

And this is not my first attempt.

Round 1 was largely disappointing.  It used cake mix bars instead of brownies, and incorporated peanut butter chips and peanut butter cups.  Which you'd think would be better, because let's face it who doesn't love a Reese's cup?  But honestly they just got lost in all the mess of caramel and chocolate.

I still brought the bars to Thanksgiving, and overall people seemed to like them, but I was not impressed.  

They were sooo much better in my mind than in reality.

(Ugh.  HATE that.)

I knew I could do better.

So it was back to the cutting board, if you will - and Round 2 was infinitely times better.

I'm only sad that I made them to take to a party and not to eat the whole pan.

By myself.

In one sitting.

Then again, since Cardiac Arrest was not on my Christmas list this year, perhaps it's all for the best?

Take Five Brownies

• 1 box (family-sized for 9x13 pan) milk chocolate brownie mix
• 1 C. crunchy peanut butter
• 2/3 C. powdered sugar
•  1 1/2 C. ‘snaps’ or waffle pretzels (approximate- you may need a few more or less)
• 1 C. milk chocolate chips (I used Ghirardelli)
• 1/2 C. butter (1 stick)
• 1/2 C. light brown sugar
• 6 T. light corn syrup
• 2 T. heavy cream
• 1/2 t. pure vanilla extract

Bake milk chocolate brownies as directed on box in a 9x13 pan.  Allow to cool completely, then combine crunchy peanut butter with powdered sugar in a large bowl.  Beat until combined, then spread evenly over cooled brownies.

Arrange pretzels over top of peanut butter in a single layer.  Sprinkle milk chocolate chips over top of pretzels and set aside.

Prepare caramel topping: In a medium saucepan over medium heat, combine butter, brown sugar, corn syrup, and heavy cream.  Bring to a boil and stir, making sure all sugar is dissolved.  Stir 5-10 minutes more, until caramel is thick & bubbly (about 230 degrees on a candy thermometer).  Remove from heat, stir in vanilla, and pour caramel evenly over brownies.  Run the tip of a knife or the back of a spoon over the top in swirl patterns to create a design.  Refrigerate pan for about 1 hour to set.  Then remove brownies by lifting foil, and cut into bars.

Note: These are rich, so in this case less is more. I’d cut 4 columns down the short end, and 8 rows down the long end to make 32 bars.  Also, I like to cut the edges off first – totally optional, but it makes the bars look nicer!

Original Recipe; Caramel Topping recipe adapted from What’s Gaby Cooking 

Caramel Corn

You know what they say... when the hubby's away, the wife will play :)

Ok wait.  Not like that. 

It's all very innocent.

I'm just eating my weight in popcorn, watching bad reality tv, and going to Target at 9PM.

And... dancing around the house in my pj's and doing laundry at midnight and writing blog posts at 2AM.

Mr. Vittles is at a bachelor party tonight in Atlantic City, so he's probably getting into waaay more trouble than I am.

I'm sure it involves lots and lots of alcohol.

Although tonight is actually just the pre-party festivities, so maybe it's a bit more low-key?

...

Nah.

But more importantly - this caramel corn is amazing.  I mean, I could seriously eat this for breakfast, lunch, and dinner. 

Is popcorn a food group?

Well, at least it's a whole grain.

...covered in buttery, sugary goodness.

Which reminds me - what you definitely don't want covered in buttery, sugary goodness is your finger.

Ouch.

Or as my dad used to say, "Ooch McGooch."

?? 

Me, I always manage to burn the #%$* out of my hand at least once with anything involving hot caramel.

And while its sooo worth it in the end, it totally sucks every time.

So let that be a warning to you.  Just "go easy" with the molten sugar, ok?  For Pappy V's sake and mine. 

Now.  Back to the Real Housewives :)

Caramel Corn

• 3 quarts plain popped popcorn (1/2 C. unpopped kernels)
• 1 C. brown sugar
• 1/4 C. light corn syrup
• 1/2 t. salt
• 1/2 C. butter (1 stick)
• 1/4 t. baking soda
• 1/2 t. vanilla extract
• 1 C. dry roasted peanuts (optional)

Preheat oven 250 degrees and place popped popcorn into 2 shallow greased baking pans (I usually line a roasting pan with foil becuase it can get rather messy).  Add peanuts to popcorn, if using.

In a saucepan over medium heat, melt brown sugar, corn syrup, butter and salt in saucepan and stir occasionally until mixture starts to boil.  Boil 5 minutes while stirring constantly.

Remove from heat, and stir in baking soda and vanilla (mixture will be light and foamy).  Immediately pour over popcorn and stir to coat.  Note: at this point, there is no need to go crazy making sure all the corn is covered - the baking process should take care of that.

Bake for 1 hour, stirring every 15 minutes to evenly coat the corn.  Line the countertop with waxed paper, dump out corn, and break any clumps into pieces to separate.  Allow to cool completely, then store in airtight containers or resealable bags.

Recipe barely adapted from Allrecipes.com