Top kids' cookie winner wows with brownie base and peanut butter frosting | Cooking

First Place, Kids' Choice

The 2017 Dallas Morning News Central Market Holiday Cookie Contest

A Few of My Favorite Things Bars

Ava Bell Reynolds, Highland Village

1 cup (2 sticks) plus 3 tablespoons unsalted butter (divided use)

4 ounces unsweetened baking chocolate  

1 cup sugar

1 cup brown sugar

1 teaspoon vanilla

4 eggs

1 cup flour

1/4 teaspoon salt

1/2 cup mini chocolate chips

1/2 cup peanut butter chips

1 cup prepared hazelnut spread, such as Nutella

12 crushed crème-filled chocolate cookies, such as Oreos

4 cups miniature marshmallows

6 cups crispy rice cereal, such as Kellogg’s Rice Krispies

Peanut Butter Frosting (recipe follows)

Chocolate chips, nuts, chocolate candies, sprinkles for decoration

Top kids' cookie winner wows with brownie base and peanut butter frosting | Cooking

Ava Bell Reynolds won first place in the Kids' Choice category for her A Few of My Favorite Things Bars.

(Andy Jacobsohn/Staff Photographer)

Heat oven to 350 F.

Line a 13x9-inch pan with foil. Grease generously.

Place 1 cup unsalted butter and baking chocolate in microwave-safe bowl and cook in microwave in short bursts, stirring intermittently, until all is melted and combined, using care not to scorch the chocolate.

Transfer to a mixing bowl, stir in sugars and vanilla; blend well.

Add eggs, one at a time, beating well with a spoon after each addition. Add flour and salt; beat well.

Stir in mini chocolate chips and peanut butter chips. Pour batter into pan. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Remove from oven and smear hazelnut spread on warm brownies. Sprinkle crushed cookies over the top. Set aside.

In a large saucepan, melt remaining 3 tablespoons butter. Add marshmallows and stir until completely melted. Remove from heat. Add rice cereal and stir until well coated. Using a buttered spatula, evenly press mixture on top of crushed cookie layer. Cool. Spread Peanut Butter Frosting over the top and sprinkle with toppings. Cut into bars.

Makes 3 dozen. 

Peanut Butter Frosting: With an electric mixer, combine 1/2 cup softened butter and 1 cup creamy peanut butter. Gradually mix in 2 cups powdered sugar, then add 3 tablespoons milk, 1 tablespoon at a time as the mixture thickens. Beat for at least 3 minutes, until fluffy.

PER SERVING: 364 calories, 20 g fat (10 g sat fat), 44 mg cholesterol, 113 mg sodium, 42 g carbohydrates, 1 g fiber, 31 g sugar, 5 g protein

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