Peanut Butter Nutella Candy Bar Brownie.
I’m about to tell you the worst thing to happen to autumn 2015.
It’s called the snickers variety pack.
And by worst, I mean best. Clearly. (But worst. You know.)
Every year around this time I tell you the same old boring stories about trick or treating with my brothers, how I’d make sure I ended up with all of the snickers bars and how my one true love was (not so secretly) mallo cups.
True. But snooooozefest.
Sidebar though: I did once make my own snickers bars and if you have half a day, some minor patience and pants one size larger, you can totally make them too!
I also made homemade mallo cups and those are so, so wonderful. I love ‘em.
But the snickers variety pack? It’s like the bigger and better millennial version of snickers. The 2015 bag of snickers, if you will. It comes complete with original, peanut butter AND almond fun size snickers bars. Why why whyyyyyy did I have to see this.
Add it to the list that is a mile long and titled “Reasons to Stay Out of Target.”
Over the years I’ve managed to make myself into such a chocolate snob that candy bars of any kind (like the ones in the non-whole foods check out line?) don’t even catch my eye. I don’t crave them, I don’t want them, I don’t even think about them! And then it’s Halloween and October and we end up with a bag of assorted fun-sized candy and I’m all whoa how did I go 363 days without eating this?! A second peanut butter cup won’t make me feel terrible, right? No. No way. I used to eat two all the time as kid.
Spoiler alert: as a 30 something even one peanut butter cup makes you feel like you’re dying inside. Unfair, life. Unfair.
Anyhoo: this brownie tart. It comes from Billy of Wit and Vinegar’s new cookbook, Whip It Up. The book is completely fun and bright and full of so much delicious food I can barely take it. It also makes me laugh out loud. He’s a hoot.
It should be noted that this little brownie tart, minute the ganache and trashy Halloween candy, is 100% perfect on it’s own. It’s absolutely fabulous and delicious and a gooey, fudgy nutella explosion that I want to eat every single day of my life. Of course I can never let anything be so I had to trash it up like whoa and give it a seasonal wardrobe. See also: what to do with all that leftover Halloween candy.
(Besides consuming it in one weekend and hating life.)
You could do it with your leftover candy OR you can totally have a Halloween party and serve something like this because, hello – festive!
And speaking of that, what are your thoughts on candy corn? I’m kind of MEH on it. I like a few pieces but anymore than that and I feel like I’m eating triangles of dyed wax? It’s awesome with salted peanuts though. Try it! It can be your weekend snack. You know, the one that you can never stop eating.
Oh oh oh and one more thing: peanut butter plus nutella. Does that need an explanation?
- 1/2 cup unsalted butter
- 1/2 cup nutella
- 1/3 cup creamy peanut butter
- 3 ounces high-quality dark chocolate, chopped
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- nutella peanut butter ganache
- 1/3 cup heavy cream
- 4 ounces high-quality dark chocolate, chopped
- 2 tablespoons creamy peanut butter
- 2 tablespoons nutella
- assorted candy for topping, if desired
- Preheat the oven to 350 degrees F. Grease a 9-inch tart part with a removable bottom.
- Heat the butter, nutella and peanut butter in a small saucepan over low heat until melted. Whisk until smooth. Add in the chocolate and let it sit for a minute, then whisk until it melts. Stir in the sugar, salt and vanilla extract. Beat in the eggs one at a time, beating until combined. Stir in the flour until JUST combined. Pour the batter in the greased tart pan. Bake for 25 to 30 minutes. It won’t appear finished, but you don’t want to bake it longer! Let it cool completely.
- Spread the ganache over top of the brownie and cover in your favorite halloween candy – or leave it plain! Slice and devour.
- Add the chopped chocolate, peanut butter and nutella to a bowl. Heat the cream in a saucepan over low heat just until bubbles appear around the edges and it’s warm. Pour the cream over the chocolate and let it sit for 30 seconds, then stir continuously until it’s smooth. Let it cool slightly until it thickens and is spreadable without dripping. Spread on the cooled brownie.
I don’t know what to do with my life now.