Kids love a good food dare, and I’m no exception, so I created the Double Dog Dare Brownie recipe–complete with peanut butter, caramel, and (here’s where the dare comes in) crushed potato chips. By adding raisins, you can “up the stakes” to a triple dog dare. Try it; if you’re like most people in my beta test group, you’ll laugh a little when you realize how good it is! Have fun with this one.

INGREDIENTS

• 1 box “family size” brownie mix (I used Betty Crocker’s “13 x 9 Family Size”)
• Eggs, oil, and water as called for on the box
• 1/3 cup creamy peanut butter (I used reduced-fat Jif)
• 2/3 cup fresh, soft raisins (optional)
• 2/3 cup caramel dip (I used Marzetti brand)
• Potato chips (I used Kettle Cooked Lay’s, which are super-crunchy)

DIRECTIONS

Mix and bake brownies as directed on the box. When the brownies are completely cooled, spread peanut butter in a thin layer on top of the brownie crust. As you can see, my layer was just thick enough to cover the crust.

Choose your raisins carefully. (Don’t use hard raisins. Ick.) At the store, do what you can to get super fresh and soft raisins; squeeze the box or bag to make sure. Sprinkle the raisins evenly on top of the peanut butter. Adding raisins is optional, but if you leave them out, then you only have a DOUBLE dog dare, not a TRIPLE. S’up to you.

Pour caramel over the raisins. Mine “poured” out in blobs and globs.

Spread caramel as evenly as you can. This is the surface to which your potato chips will adhere.

You’re done for now. Cover and store your brownies until you’re ready to serve. There’s no need to refrigerate. When it’s time to eat, cut a serving and then garnish it with a crushed fist full of potato chips. Yum!

The crushing is half the fun; you might want to let your guests/kids do it themselves. Serving suggestion:

Whatever you do, don’t add the potato chips until right before serving. You want a big, crunchy snap to balance your chewy raisins and that rich, fudgy brownie! If you want to turn this brownie into a QUADRUPLE dog dare, consider a flavored potato chip–like maybe barbecue or cheddar cheese. But, seriously, that’s starting to get a little weird; so you’re on your own if you want to go that far.

This recipe is a worth trying, if only to say you did it. I double dog dare you to make it. I think it’s both fun and tasty. And I know that kids are going to love it! The Double Dog Dare Brownie–with peanut butter, raisins, caramel, and potato chips–is a fun recipe to show your kids (or yourself) just how daring you are.

It’s a pizza; it’s a brownie; it’s a delicious conundrum. This recipe is fun for kids, great for a party, and surprisingly quick to make.

INGREDIENTS

• 1 box brownie mix (I used Betty Crocker Dark Chocolate)
• 1 egg
• 5 Tablespoons butter or margarine, melted
• 2-7 Tablespoons water (to achieve desired thickness)
• 1 bag miniature Reese’s White Chocolate Peanut Butter Cups
• 1 bag (11 ounces) Peanut Butter M&Ms

DIRECTIONS

If you have a pizza pan, by all means, use it. I don’t have one. But I do have a pizza stone. I decided to line my pizza stone with aluminum foil for easy clean up. I also made a cute little lip around the edge in case the batter decided to spill over…(but it didn’t).

Start by mixing together the brownie mix, egg, melted butter, and some of the water. Don’t add all the water at once. Just add a little at a time until you get a batter that is spreadable but still stiff enough to stay where you put it on the pan, rather than spreading out on its own.

Spread the deliciousness into your pan or foil. Make it thin and even in depth.

Pre-baking photograph is below. Mmmm, mmmm. It’s gonna be so good. You’ll add the candy AFTER baking, but you can start by removing the wrappers while the brownie crust is baking.

Your brownie’s baking time will be shorter than on the box instructions. Mine took about 20-22 minutes at 350 degrees F. When done, remove the pan from the oven and begin pushing the miniature peanut butter cups into the hot crust. They will melt a little and look like candy pepperoni slices. So cute!

After you put in the peanut butter cups, it’s time to add the peanut butter M&Ms. Sprinkle them evenly over the crust and then push them into the crust slightly (to keep them from falling out when you cut and serve). A-dor-a-ble!

This peanut butter brownie pizza is a cute and fun dessert for kids — however, I’m an adult with a pretty sweet “sweet tooth” and a small slice of this really hit the spot!

Adorable. Take it to work; chat with it until you need a snack. Then become one with your Bite-Sized Peanut Butter Crunch Brownie.

For the recipe, follow the directions for Girl Scout Tagalong Brownie Pie, except use a mini-muffin pan to bake your brownies.

Mini-muffin pans can do double-duty as mini-brownie pans!

Do I really need to say anything more than: Tagalong Brownie Pie? This recipe features Girl Scout Tagalong cookies, a ridiculously gooey peanut-butter-caramel layer, and toasted walnuts. And it’s one of my easiest recipes! PS – When Girl Scout Cookies are out of season, you can substitute another (preferably chocolate-coated) peanut butter cookie…like Little Debbie Nutty Bars or even Nabisco Nutter Butter cookies.

INGREDIENTS

• 1 cup walnuts
• 1 brownie box mix (I used Ghirardelli Chocolate Supreme)
• Eggs, oil, and water as called for on the box’s directions
• 1 cup (8 ounces) peanut-butter-caramel dip (I used a 16-ounce tub, Marzetti brand)
• 1 package Girl Scout Tagalong Cookies (or any peanut butter cookie)

With ingredients like this, how can you go astray?

So wonderful, but there are only 15 in a package. And, for me, that means 5 for Monday morning, 5 for Monday lunch, and 5 for Monday dinner. Woeful Tuesday. With this recipe, you can have enough to serve all week!

If Girl Scout Cookie season is over and you can't get Tagalongs, here are two fabulous peanut butter cookie alternatives! Little Debbie Peanut Butter Crunch Bars or Little Debbie Nutty Bars.

DIRECTIONS

Preheat oven to 350 F. Toast your walnuts on a cookie sheet for about 5-6 minutes, until they’re slightly golden brown. Set aside to cool.

Make brownie mix with eggs, oil, and water, according to the directions on the box. I like to use the “extra egg” recipe, which is sometimes in fine print next to the “regular” recipe. That extra egg adds a little more loft and cakiness to the brownie. But that’s just my preference; you should build your own brownie world the way you like it. Pour brownie batter into two (2) well greased 9-inch pie pans.

This recipe makes two 9-inch brownie pies. One for me, one for you.

Since you’re using 2 pans, your baking time will be much shorter than the box instructs. (My box mix suggested a baking time of 35-40 minutes, but my brownie pies only needed 22-24 minutes to bake.) When a center-placed toothpick comes out nearly clean, that means your pies are done.

Yum. This is a happy moment.

When pies have cooled, put about 1/2 cup of peanut-butter-caramel dip on the surface of each pie. Spread it evenly. I intentionally avoided covering the outermost half-inch of brownie, the part where a pie would normally have a “crimp” in the crust. I thought it looked cute that way, plus it helped make serving a little easier.

Spread the love.

Using a walnut as a “stand,” prop up your cookies. This will make it easier and cleaner for your guests to grab those cookies and eat them with their fingers.

Who knew you could use a walnut as a cookie stand? (I did.)

Since there are 15 cookies in a Tagalong box, I put 8 cookies on one pie and 7 on the other. Add 1/2 cup of your toasted walnuts to each pie. I chopped my walnuts into large pieces.

This Tagalong Brownie Pie recipe would make any Girl Scout proud, and I’m sure your troop will love ‘em!

Here's another supah-delish take on this recipe. Use a mini-cupcake pan to make tiny brownies, "frost" with the peanut butter caramel, top with nuts, and garnish with a piece of peanut butter cookie. Finger-sized perfection!

Seriously. How cute is that? It's the best thing to have at work and just POP in your mouth. YUM!