Best Candy Cane Brownie Pie Recipes
CANDY CANE PIE
When my college roommate first made this pie, I couldn't get enough! Using a store-bought crust helps save time when you're in the midst of the holidays. -Charlotte Stewart, Mesa, Arizona
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a heavy saucepan, combine marshmallows and milk over low heat. Cook and stir until marshmallows are melted and mixture is smooth. Remove from heat. , Stir in vanilla, salt, peppermint extract and food coloring. Cool 30 minutes, stirring several times. Stir in 2 tablespoons crushed candies; fold in whipped cream. , Spoon into crust. Refrigerate, covered, 8 hours or overnight. Just before serving, sprinkle with remaining candy.
Nutrition Facts :
PECAN PIE BROWNIES
Two favorite desserts in one! Gooey brownie with caramel pecan pie topping. Your guests will thank you! Serve with a big dollop of lightly sweetened whipped cream. Can be made a day ahead and stored, in an airtight container, at room temperature.
Provided by Julie Hubert
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 3h35m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a deep 9-inch springform pan with aluminum foil and coat generously with cooking spray.
- Whisk brownie mix, oil, 2 eggs, and water together in a bowl until well combined. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from oven and leave oven on.
- Whisk brown sugar, corn syrup, 2 eggs, bourbon, vanilla extract, and salt together in a bowl. Add melted butter slowly, whisking until well combined. Add pecans and stir to coat in the filling. Pour gently over the brownie layer; spread evenly using a spatula.
- Bake in the hot oven until center is set, 30 to 35 minutes. Let cool to room temperature, at least 2 hours.
Nutrition Facts : Calories 361.6 calories, Carbohydrate 33.6 g, Cholesterol 54.1 mg, Fat 25 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 4.7 g, Sodium 165 mg, Sugar 6.9 g
CANDY CANE BROWNIES
I found this in the paper after already making all of my Christmas cookies. I'll try them next year.
Provided by Lula1026
Categories Bar Cookie
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Coat an 8 inch square pan with cooking spray.
- Mix sugar, salt and flour. Set aside.
- In double boiler or microwave safe bowl, combine butter and half the chocolate chips. Melt, stirring often, then remove from heat. Whisk in the cocoa, transfer to a large mixing bowl and set aside.
- In large measuring cup, whisk together eggs, vanilla and milk. Add this to the chocolate and cocoa mixture and whisk well to combine. Fold in the flour mixture, then add the remaining chocolate chips and all but 2 tablespoons of the crushed candy canes.
- Transfer to prepared pan and sprinkle top with 1 tablespoon of crushed candy. Bake 45 minutes or until a toothpick inserted in the center comes out covered with cakey bits.
- Dust top with remaining candy.
Nutrition Facts : Calories 545.4, Fat 29.9, SaturatedFat 17.8, Cholesterol 113.1, Sodium 102.5, Carbohydrate 72.1, Fiber 4.7, Sugar 54.2, Protein 7
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