This recipe came from http://www.tasteofhome.com/. It is a very rich dessert.
1 package fudge brownie mix (13x9 inch pan size)
1/2 cup butter, softened
1 1/2 cups powdered sugar
2 tablespoons instant vanilla pudding mix
2 to 3 tablespoons 2% milk
1 can (16 ounces) chocolate fudge frosting
Prepare brownie mix according to package directions. (I bought a Duncan Hines fudge brownie mix. It called for 2 eggs for fudge like brownies or 3 eggs for regular brownies. Since the Double Frosted Brownies called for fudge frosting, I choose to use 2 eggs for more fudge-ness.) Spread the batter into a greased 13x9 inch baking pan. Bake at 350 degrees for 25-30 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Cool completely on wire rack. In a large mixing bowl, beat butter, sugar, and pudding mix until blended. Add enough milk to achieve spreading consistency. Frost brownies. Cover and refrigerate for 30 minutes. Spread with fudge frosting. Cut into bars. Store in the refrigerator.
BATTER:
1 1/2 cup butter, softened
1 cup sugar
3 eggs, separated
3 cups all-purpose flour
TOPPING:
1 1/2 cup sugar
1 cup finely chopped almonds
1 1/2 tsp. ground cinnamon
In large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks. Gradually add flour and mix well. Using cookie press fitted with bar disk, press dough one inch apart into long strips onto ungreased cookie sheet. In small bowl, beat egg whites until stiff peaks form; brush over dough. Combine all topping; sprinkle over stripes. Cut each strip into 2 inch pieces. Do not seperate pieces. Bake at 350 degrees for 8-10 minutes or until edges are firm. Do not brown! Remove to wire racks to cool.
*Next time I make these there are going to be a few changes from the recipe. The only almond flavor in these cookies is the almonds on top and I feel that only gives them crunch. I couldn't taste much almond at all. I'm going to add some almond flavoring to the batter.
*Another change I will make, the topping made WAY to much so I will cut it in half next time.
*I do not have a cookie press so I split the dough into fours and rolled each forth into a long "snake". I then just flatted each "snake" a bit to make it look like a used a cookie press.
*I do not think I baked them long enough. When I moved them from the pan to the cooling rack they all fell through (except the few you see in the picture) and looked really doughy. Luckily I had set a cookie sheet under the cooling racks before moving the cookies over so they fell through onto the cookie sheet. I did get a lot of compliments about the flavor and texture even though they didn't look that great.
5 cups rice cereal (I didn't measure. I just poured a little in a bowl and kept adding more cereal as needed)
1 can (14 oz.) sweetened condensed milk
1 pkg (14 oz.) caramels
1 cup butter, cubed
1 tsp ground cinnamon
1/2 tsp vanilla
1 pkg. (16 oz.) large marshmallows
Line two baking sheets with wax paper; set aside. Place cereal in shallow bowl. In large saucepan, cook and stir milk, caramels, and butter over low heat until melted and smooth. Remove from the heat; stir in cinnamon and vanilla. With toothpick inserted in each marshmallow, dip into warm caramel; turn to coat. Press marshmallow bottoms in cereal; place on prepared pans. Let stand until set.
I had troubles with the rice crispies and caramel running off the marshmallows and "pooling" at the base, but they still tasted great!
