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Category Archives: Brownies

Bailey’s Irish Cream Brownies

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baileys-brownies1These dense chocolate brownies are topped with a creamy Bailey’s filling and a layer of soft chocolate. Yum.

It’s St. Patrick’s Day! Time to break out the Bailey’s Irish Cream (or non-alcoholic equivalent!) and add it to everything chocolate for a special break-the-monotony-of-March treat!

Doesn’t St. Patrick’s Day come at a good time? Just when you are weary of all the grey winter weather along comes a holiday that adds some GREEN to your life! These are delicious little brownies with just a touch of Irish Cream. I don’t often add alcohol to recipes, but Irish cream really adds such a fun sweet flavor here. If you want to avoid the alcohol, use the non-alcoholic coffee creamer! I actually made half of my filling with it (to compare) and I honestly couldn’t tell the difference.

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Here is how we made these delicious little treats: (printable recipe here)

INGREDIENTS:

Brownie:

  • 1cup butter
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 1 cup milk

Irish Cream Filling:

  • 5 cups powdered sugar
  • 8 tablespoons melted butter
  • 1/4 cup Bailey’s Irish Cream, or 1/3 cup non-alcoholic Bailey’s coffee creamer

Fudge Topping:

  • 12oz. semi-sweet chocolate chips
  • 12 tablespoons butter (do not substitute margarine here!)

DIRECTIONS:

Brownie:

  • Preheat oven to 350F.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Spread evenly in greased jelly roll pan (12 1/2 x 17 1/2 x 1″).
  • Bake at 350F degrees for 15 minutes or until done in center and just starting to pull away from sides.
  • Cool.  

Irish Cream Filling: 

  • Add melted butter and Bailey’s to powdered sugar.
  • Mix well, using water to bring it to a thick but spreadable consistency.
  • Spread across top of cooled brownies, covering them completely.

Fudge Topping:

  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Pour over the top of filling and spread to edges.
  • Sprinkle with jimmies before chocolate hardens (if desired)
  • Cool completely and cut into squares. 
  • Store in air-tight container with parchment or wax paper between layers. Also may be frozen if tightly sealed for up to a month. 
  • Enjoy!!!

irish cream brownies

My thoughts: These are my go-to-brownie recipe, so they always work beautifully, and this time was no exception. All I ever do is mix up the flavors in the filling, and this was a good one! I also love this recipe because it freezes so well. Nothing better than having a dessert already in the freezer ahead of time! (plus they are fabulous cold!!!) I hope you get a chance to try them- Happy St. Patrick’s Day to you! ~r

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Other fun Irish treats for your holiday! (click on a photo to see the recipe)

Grasshopper Mint CupcakesRainbow Oreo Pops!!!!Lime Soda Cupcakes!!!!Lucky Charm Truffles

 

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A New Year’s Collection of Top Recipes on Easybaked!!

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Happy New Year, friends! One of my favorite parts of marking the end of one year and the beginning of the next is looking back at all the things that made the previous year wonderful! One of the really fun things to look at is my statistics for this blog. A LOT of you visited us here this year!  Thank you!!!  I am always fascinated by which recipes really took off and became HUGE hits- and I’m always a tiny bit disappointed by the ones that I thought were AMAZING, that didn’t really catch anyone’s attention.

I have lots of fun recipes lined up to share with you in January, but this week- as we welcome 2017- here are the top picks from 2016.

Just click on a photo to see the recipe- and enjoy!!! ~r

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Strawberry Lemonade layer cake

Viewed 203,655 times in one month alone! The cupcake version of these is really popular too.

Classic Cheesecake with Sour Cream topping

Seriously, that cheesecake is maybe the best recipe on this blog. You have GOT to try it!!!! 🙂

Oreo pops

When this was 1st posted, there were NO other Oreo Pops on the internet- so I like to think that the Oreo Pop craze started here! We certainly have had fun creating all sorts of them for every holiday!

Bailey's Cupcakes

This recipe was from a failed audition for The Great American Baking Show, and a new friend!

Turtle Bundt

This is the most recent big hit on Easybaked- and it is really easy to make!

So, those were the top 5 in all-time views this year… but what were my favorites from 2016? These three!

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This is the star of 2016. It is SO yummy and got rave reviews every time I made it. A massive layer of cookie dough in the middle of a cake? Does it get any better than that???

Marshmallow Stuffed Oreos

2016 was also my year to turn those healthy little Oreo Thins into amazing stuffed Oreos! These marshmallow ones… oh my! We also stuffed Oreos with Key Lime Pie, Pumpkin Pie and Cookie Butter!

Cookie Monster Oreos!

These win my personal “cutest” recipe award for 2016! I loved making them and making cute little stickers to seal the bags I gifted them in too! So fun!

I’ve been asked many times what my all-time favorite recipe on Easybaked is. I’ve got SO many favorites- but if I had to pick one, it would be my Caramel Fudge Brownies. I love them because they are my mom’s famous mint brownies with my favorite caramel added in place of the mint- and they are just the BEST chocolate fix ever.

Caramel Fudge Brownies!!

I hope you have enjoyed this round-up of recipes!

HAPPY NEW YEAR!!!!!!

 

Spiderweb Brownie Tart

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Fun stripes of color make this tart a beautiful addition to your fall table. Rich dark chocolate and creamy mint filling make it a delicious one!

Isn’t this fun? I love the October colors and the mint filling, but this could be made with any flavoring and in any combination of colors. Plus….it is EASY- I promise! The only special equipment you need is a 9 inch tart pan with a removable bottom- and if you don’t have that, you can make these in a regular 9×9 brownie pan. They aren’t quite as pretty- but still very fun!

spiderweb-tart5This is my mom’s famous brownie recipe. If you’ve been following us on Easybaked for very long, you know that I use this recipe ALL THE TIME. I just rearrange it into different ideas. You also know that we lost my mom almost two years ago very suddenly to cancer. Every time I re-make her recipe into something new, it makes me smile. She would have loved this idea, and I wish she were here to try it!

The original recipe for these is here. The brownie is baked in a large jellyroll pan (like a Texas sheet cake) and then covered in mint and chocolate glaze. That recipe was WAY too large to use in a tart pan, so I reduced it to 1/3 of it’s size for this idea. I had to google crazy things like “what is 1/3 of 2 cups”- only to realize that 1/3 of one cup times 2 is…..(wait for it)….. 2/3 of a cup. Sigh. Math is not my strong suit. 🙂

spiderweb-tart

I really hope you enjoy making, serving and (of course!) eating this fun little tart, dear friends!

Here is how we made it: (printable recipe is here)

INGREDIENTS:

Brownie:

  • 1/3 cup butter
  • 2/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 3 tablespoons of dark cocoa powder (try to use dark- it makes it easier to color the brownie black)
  • Pinch of salt
  • 2/3 cup flour
  • 1/3 cup milk
  • Food coloring gel in black

Mint filling: (this makes a little more than you need- but makes certain you have enough of each color)

  • 5 cups powdered sugar
  • 8 tablespoons butter
  • 2 teaspoons mint extract
  • Food coloring gel in orange, green and purple

Chocolate glaze/spiderweb:

  • 1 cup of dark chocolate chips (again, use dark so it is easier to color black)
  • 6 tablespoon of butter
  • Food coloring gel in black
  • About 1/4 cup of Wilton’s candy melts in each color: orange, green and purple

DIRECTIONS:

NOTE: Throughout this recipe, be careful when moving the tart pan, as holding it from the bottom will cause the edges to slide off. I usually keep tarts on a cookie sheet when I bake and decorate them- I took this one off (very carefully!) so I could photograph the process for you.

Brownie:

  • Preheat oven to 350F.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Add black food coloring gel until batter is a dark almost-black color.
  • Spread evenly in 9 in tart pan that has been set on a cookie sheet.
  • Bake at 350 degrees for 14-16 minutes or until a toothpick inserted into the center comes out clean.
  • Cool completely.

Mint filling:

  • Melt butter and add to powdered sugar. 
  • Add extract.
  • Mix well, using water to bring it to a thick but spreadable consistency.
  • Divide filling into three bowls and mix in gel food coloring until you get a desired shade of green, orange and purple.
  • As soon as color is mixed in, spoon each filling color into a small and sturdy (use freezer, not sandwich) zip-top bag. Push all the air out and seal tightly. As this filling is exposed to air it begins to harden up- so sealing these up right away prevents this. If you are slow, you can always add a little more water to get it back to the right consistency.
  • Set aside until brownie has cooled.
  • Cut a corner off each bag, and squeeze filling out into a circle at the center. Alternating colors, add rings around this until the entire top of the brownie is covered with filling.

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  • Once the top is covered, set a piece of parchment paper or wax paper on top and gently press the filling down so that it goes all the way to the edges. You might need to push it into some of the fluted edge. Try to make it nice and flat. The glaze will cover all the ridges, but you want to be sure that the edges are pushed down enough that the glaze has room to get to the edge of the pan without overflowing.

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Chocolate glaze:

  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Add black gel food coloring until glaze is a dark almost-black (I added quite a bit and never got it completely black- but close!)
  • BEFORE pouring glaze onto tart: melt each color of candy melts and place each in individual zip-top bags (so they are ready as soon as glaze is poured)
  • Pour glaze over top of mint filling, using a spoon or knife to push out to all the edges.
  • Before glaze hardens, cut a small corner on each bag of melted Wilton’s candy melts and pipe circles (like a target shape) in alternating colors on top of the melted glaze.
  • Use a toothpick or skewer to draw lines through the glaze, starting at the center and drawing lines out to the edge.
  • Add (if desired) black Sixlets at each point around the edge.
  • Chill until top layer of glaze is hardened. Do not remove outer ring of tart pan until this has completely hardened. Then, push up on the bottom firmly, until the edges slide out of pan. This takes a little patience- I refrigerated my tart overnight and then let it sit out for about 30 minutes before I was able to push the bottom up and remove that outer ring. If you have a hard time, push up in different spots along the edge, loosening all the edges 1st, before pushing the whole thing out.
  • Enjoy!

spiderweb-tartspiderweb-tart

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My thoughts: I wish you could have seen my face when I cut into this and pulled out that first piece. So many recipe ideas work great in my head but are a flop in the kitchen. This one was not a flop! It worked perfectly- and I love that striped layer SO much! I really hope you give this one a try, and enjoy it as much as I did! As always, when I post this brownie recipe… this one’s for you mom! *heart*

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We have LOADS of fun October dessert ideas here on Easybaked! Here are a few of them: (click on photo to see recipe)

Spider Cupcakes!Ginger Maple CookiesHalloween Bundt CakeCandy Corn Peanut Bars!!

Peppermint “Smoke Bomb” Brownies!

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Smoke Bomb5Celebrate July 4th with these fun peppermint brownie cups! Fun to make and sooooo yummy to eat!

I got a little chocolate bomb mold a few months ago and I love it. I have used it for so many creative things! This time, I am using it to make actual bombs- edible smoke bombs that is! The inside of this red candy shell is packed with sweet mint filling that mixes with the dark chocolate of these brownies perfectly!

Smoke Bomb1

Yes, these are a little fussy. It seems like anything super fun in the food realm takes some effort. If you want to make these SUPER easy, they are simply an adaptation from my Candy Cane Brownies from last Christmas. You could certainly add a little blue to the mint filling and just sprinkle stars on top for a fun (and equally delicious) patriotic alternative. OR you could be an over-achiever and make mint smoke bombs. Your choice! 🙂

Smoke Bomb2

Here is how we put these fun treats together: (printable recipe here)

INGREDIENTS:

Brownie:

  • 1cup butter
  • 2 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 1 cup milk

Chocolate Glaze:

  • 6oz. semi-sweet chocolate chips
  • 6 tablespoons butter (do not substitute margarine here!)

Mint “Smoke Bombs”:

  • 5 cups powdered sugar
  • 8 tablespoons (1/2 cup) melted butter
  • 2 teaspoons peppermint extract
  • Food color in red and blue
  • One bag of Wilton’s Candy melts in red
  • One bag of Twizzler’s Red, White and Blue licorice (I found them at Target)
  • Large Star Sprinkles
  • Mini Star Sprinkles

DIRECTIONS:

Brownie:

  • Preheat oven to 350F.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Spoon evenly into 24 cupcake liners in a cupcake tin.
  • Bake at 350 degrees for 15-18 minutes (don’t over bake- they will start to pull away from the liner)
  • Cool.  
Chocolate Glaze:
  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Set aside until bombs are made

Mint Smoke Bombs:

  • Melt red candy melts in microwave in 30 second increments, stirring between until smooth.
  • Use a pastry brush to brush melts into a chocolate bomb mold and freeze for a couple minutes until hard. Do two coats- freezing in between.
  • Make mint filling  by adding melted butter to sugar and extract.
  • Mix well, using water to bring it to a thick but spreadable consistency.
  • Divide into 3 parts and color 2 of them red and blue using food coloring.
  • Place all three colors into a large zip-top bag and swirl together with a knife before sealing bag.
  • Cut a corner off bag and pipe mint filling into each red bomb shell- filling them about 3/4 full.
  • Refreeze these for a few minutes before gently popping them out and setting them on a plate. (I took pictures of this process in an earlier recipe here– but I didn’t fill these shells all the way full like I did there).
  • Repeat this process until you have 24 mint bombs ready.
  • Assemble brownies by spooning a little glaze on top of a brownie cup and then setting a bomb on top. Sprinkle edges with small star decorations and freeze to harden the glaze.
  • Once all your brownies are in the freezer, make the wicks by pulling apart the licorice and cutting into 1 to 2 inch pieces of blue. 
  • Dip one end into the leftover red candy melts (you might need to remelt these) and set it on top of a large red star sprinkle to harden. 

Smoke Bomb7Smoke Bomb9

  • Once these have hardened, and your brownies are nice and cold, take a few brownies out of the freezer, dip the end of a “wick” in red candy melts and hold it to the top of a cold peppermint bomb. It should immediately set and hold the wick in place.
  • Then- simply enjoy the smiles as people bite into your yummy (and very patriotic!) peppermint brownies!!!

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My thoughts: Ah…I loved making these. I always wonder if the idea in my mind will come across the way I pictured it, and these did—-makes me smile! I loved sharing these with friends and family too. Makes me wish I had a 4th of July party to go to this year!!! 🙂 I hope you get a chance to try these and that you love them as much as I do!  ~r

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Other fun desserts to make for the Fourth of July!!! (click on a photo to see the recipe):

Bomb Pop Cupcakes!!!American Flag Oreo Pops!!!!Patriotic Tie-Dye Cake!!!!Fire Cracker Cookies!

 

Andes Mint Cookies

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Andes Mint Cookies!

Creamy mint filling sandwiched between delicious dark chocolate cookies. Add a dip of chocolate on one end and you have the most delicious minty treat ever!!

Sometimes I just crave mint and chocolate. Mint and dark, not-too-sweet, chocolate. I have a favorite chocolate cut-out cookie and for this recipe I changed it around a bit to make it dark and less sweet. I love (love!!) how these turned out. My mom made wonderful mint brownies, and I grabbed the mint filling from those to add as a filling to these.

Andes Mint Cookies!

I think you will love these!!!  Here is how I made them (printable recipe):

INGREDIENTS: (makes about 24 cookies, depending on the size of your cookie cutter)

  • 2 sticks of butter, softened
  • 1 stick of butter, melted
  • 1 cup of granulated sugar
  • 1/2 cup dark brown sugar
  • 1 egg
  • 2 teaspoons of vanilla
  • 2 1/2 cups all-purpose flour
  • 1/2 cup of dark cocoa powder
  • 1/4 teaspoon salt
  • 5 cups powdered sugar
  • 2 teaspoons mint extract
  • green food coloring
  • 1/2 bag of Wiltons candy melts in dark chocolate
  • 1/4 bag of Wiltons candy melts in green

DIRECTIONS:

  • Preheat oven to 325 degrees.
  • Combine 2 sticks of softened butter, and both sugars in a large mixing bowl, and beat on low until creamed together.
  • Add egg and vanilla; beat until smooth and creamy.
  • Add cocoa powder and beat until combined.
  • Gradually add flour until able to remove beaters and knead by hand. Add flour until a smooth ball of dough is formed.
  • Roll out to 1/4 inch thickness and use a cookie cutter to cut into whatever shape you want. I used a rectangle.
  • Place cookies on parchment paper covered cookie sheets, and bake for 12-16 minutes until firm.
  • Cool completely.
  • While cooling, mix 1 stick of melted butter with powdered sugar and mint extract. Add water until mixture is a thick but smooth icing.
  • Add green food coloring to desired shade.
  • Spread mint icing between two cooled cookies.
  • Melt chocolate and green candy melts in two separate bowls in the microwave in 30 second increments, stirring between until smooth.
  • Place green melts in a small zip top bag, zip it tightly shut and clip a small corner off.
  • Spoon chocolate over 1/2 of a cookie, tap on side of bowl to remove excess chocolate and set on parchment paper.
  • Make lines of green on the melted chocolate and use a toothpick to pull through the green chocolate one way and then back the other to make design.

Andes Mint Cookies1Andes Mint Cookies

  • Allow cookie to harden
  • Enjoy!!

Andes Mint Cookies!

My thoughts: These are delicious. I love the dark chocolate cookies so much. They are almost like a not-too-sweet brownie. The mint adds so much and while I really like the look of the dipped end, you could totally skip it and serve the cookies plain. They are a touch less sweet when not half-dipped in chocolate. I hope you get a chance to try these!!  Enjoy!!! ~r

Andes Mint Cookies!

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Other not-too-sweet desserts here on Easybaked: (click on photo to see recipe)

Granola CupsCarrot Cookie with Orange FrostingChocolate Chip Oatmeal CookiesStrawberry layer cake

 

 

Candy Cane Brownies

Candy Cane Brownie

Nothing says Merry Christmas like peppermint and chocolate! These beautiful little brownies combine those two flavors in a colorful, layered treat!

These brownies are an Easybaked staple. I’ve swapped that peppermint filling up for everything from cookie dough to caramel. I love recipes that can be changed up with different flavors and looks!!! This peppermint candy cane flavor is the most beautiful filling I’ve used in these though. The guests at every party I’ve shared them at have all commented on how pretty and festive they are. They just make me smile- and they really aren’t that difficult to make! Promise.

Candy Cane Brownies

This recipe makes a lot of brownies. The good news? They freeze really well and can be made ahead for all your Christmas gatherings. Just pop them out of the freezer and thaw!

Here’s how we made them: (printable recipe)

INGREDIENTS:

Brownie:

  • 1cup butter
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 1 cup milk

Peppermint Filling:

  • 5 cups powdered sugar
  • 8 tablespoons melted butter
  • 2 teaspoons peppermint extract
  • red and pink food coloring 

 

Fudge Topping:

  • 12oz. semi-sweet chocolate chips
  • 12 tablespoons butter (do not substitute margarine here!)
  • Wilton Candy melts in Red, Pink and White (if desired for design on top)

DIRECTIONS:

Brownie:

  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Spread evenly in greased jelly roll pan (12 1/2 x 17 1/2 x 1″).
  • Bake at 350 degrees for 15 minutes or until done in center and just starting to pull away from sides.
  • Cool.  

Mint Frosting:

  • Add melted butter to sugar and extract.
  • Mix well, using water to bring it to a thick but spreadable consistency.
  • Divide into 3 parts and use food coloring to color one part red, and one part pink.
  • Place little dollops of each colored filling all over the cooled brownies (I placed the fillings in small zip-top bags, clipped a corner off and piped these on.
  • Spread colors together into one even layer that covers entire top of brownies.

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Fudge Topping:

  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • If desired, melt about 1/8cup each of Wilton’s Candy Melts in White, Red and Pink. Place in small zip-top bags and clip corner on each.
  • Pour melted chocolate and butter mixture over peppermint filling and spread evenly over top.
  • Immediately, pipes lines in all three candy melt colors across the entire top of the brownies.
  • Immediately after piping, use a toothpick or a cake-tester to drag across these lines- first one direction and then back the opposite to make the colorful design on top.
  • Chill until top layer is hard and cut into squares.

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My thoughts: Love them! This brownie recipe never fails me, and I love experimenting with different flavors of filling! These will add a festive and fun layer to any dessert tray at your Christmas celebrations!  Enjoy!! ~r

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Take a look at some of the other fillings we have used in these brownies: (click on a photo to open the recipe)

Cookies Dough BrowniePeanut Butter Fudge Brownies!!!!Caramel Fudge Brownies!!Coconut Brownie Cups

 

 

Praline Fudge Brownies

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Praline Fudge Brownies

A dense brownie covered in creamy praline filling and topped with chocolate fudge and pecans. This will satisfy the most demanding sweet tooth!!!!

I adore pralines. Especially around Thanksgiving and Christmas when anything with pecans is somehow better. Some people say they are just too sweet- and this filling is no exception! Paired with this not-too-sweet brownie, I think it is perfect though. These got rave reviews and several people exclaimed, “These taste like Christmas!”

Praline Fudge Brownies4So let’s make these yummy little treats! (printable recipe)

INGREDIENTS:

Brownie:

  • 1cup butter
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 1 cup milk

Praline Filling:

  • 1 cup whipping cream
  • 12 Tablespoons of butter
  • 3 cups of brown sugar (packed)
  • 1 1/2 cup of finely chopped pecans (divided)
  • 3 cups of powdered sugar
  • 2 teaspoon of vanilla

Fudge Topping:

  • 12oz. semi-sweet chocolate chips
  • 12 tablespoons butter (do not substitute margarine here!)

DIRECTIONS:

Brownie:

  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Spread evenly in greased jelly roll pan (12 1/2 x 17 1/2 x 1″).
  • Bake at 350 degrees for 15 minutes or until done in center and just starting to pull away from sides.
  • Cool.  

Praline filling:

  • In a large saucepan, mix cream, butter and brown sugar.
  • Cook over medium heat, stirring often, until mixture comes to a boil.
  • Cook for one minute, stirring constantly and then remove from heat.
  • Stir in powdered sugar, vanilla and 1 cup of pecans (you may need to do this in a separate bowl if your saucepan isn’t big enough)
  • Cool for 5 minutes, stirring often until it thickens up a bit.
  • Spoon mixture over cooled brownies and spread into a smooth layer over the top.

Praline Fudge BrowniesFudge Topping:

  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Pour over praline filling and spread evenly over top.
  • Sprinkle with remaining 1/2 cup of chopped pecans.
  • Chill until top layer is hard and cut into bars.

Praline Fudge Brownies7My thoughts: These aren’t hard to put together and they are oh-so-yummy!!! I froze about half of the batch in an air-tight container for several weeks and just pulled them out for a party I was having- they freeze GREAT. In fact, they are pretty yummy frozen. 🙂  I hope you get a chance to try these and enjoy them as much as I did!

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Other yummy Christmas desserts: (click on a photo to see the recipe)

Chocolate bonbonsHot Chocolate Pop!Snowman Oreo PopsPeanut Brittle!!

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