For the recipe, follow the directions for Girl Scout Tagalong Brownie Pie, except use a mini-muffin pan to bake your brownies.
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.
- 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)
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.
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.
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.
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.
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!
According to This Site, today is National Peanut Butter Day.
I can think of 4 mouthwatering ways to celebrate:
1) Order some of those peanut-buttery Girl Scout Tagalong Cookies, which I will feature in a recipe next month, when the cookies arrive. Gotta plan ahead!
2) Make my LunchBox Brownies, but use Peanut Butter slice-n-bake cookie dough instead of the Tollhouse Cookie dough that the recipe calls for. Any kid (or happy adult) will be tickled by these.
3) Make my Elvis Brownie, which honors The King with a pan-fried peanut-butter brownie that is fit for Rock-n-Roll Royalty.
4) Make my Peanut Butter Cheesecake Brownie, which is a delicately balanced treat of perfection that you can stuff in your face with grace and style.
Having shared these 4 fabulous ideas for what to do on National Peanut Butter Day, I have just 4 more words for you: HOORAY FOR PEANUT BUTTER!
INGREDIENTSBoxed brownie mix (plus eggs, oil, and water as directed on box) 3/4 cup peanut butter (your choice of crunchy or creamy) About 3 T. water 5 twin-packs of MallowCups, a total of 10 cups (please be aware: they have coconut in them) If you can’t find MallowCups, substitute about 1/2 c. marshmallow fluff
First, you really should be playing Viva Las Vegas while you work on this recipe. And maybe Jailhouse Rock and Burning Love.
Next, prepare your brownie mix as directed on box. Pour it into a greased 8×12 pan.
Mix peanut butter with water, adding a little water at a time. Add water until it is a little thicker than your brownie batter.
Add tablespoon-sized dollops of peanut butter mixture on top of the brownie batter. (Is the word “dollop” EVER used for something that is NOT completely delectable?)
Swirl the peanut butter and brownie batters together with a knife, but not too much. Keep it chunky and funky, just like the King would’ve wanted it.
Bake the swirly delightful mess as directed on the box mix.
While you’re waiting for the brownies to bake, cut those sweet little MallowCups into bite-sized chunks.
When you remove the brownies from the oven, while the crust is still warm and soft, push the MallowCups deep down into the crust. If you can’t find MallowCups in your store, take half-teaspoonfuls of marshmallow fluff and push them down into the warm crust. Not too much, just a bite of fluff for each brownie.
Let cool until the brownies are set enough to be cut and served. Some people will want to stop right here and serve a really delicious peanut-butter-and-mallow brownie. Let’s call that The Graceland Elvis.
This next step is not for the faint of heart–and it will lead you to The Vegas Elvis.
In a blender, place banana, milk, flour, and vanilla and buzz it for just a few seconds until you get a lumpy batter. Pour into a small pan or dish. This is your Elvis Dipping Pool. You’re getting excited, aren’t you? Stay focused.
Preheat a skillet on medium to medium-high. Melt butter in the skillet. Cut a square serving of brownie. Dip your Elvis brownie into the dipping pool batter. Make sure The King gets a good swim.
Fish it out and pan-fry that bad boy for maybe 45-60 seconds on each side (side A and side B — you younger bakers are probably not going to “get” that one).
Serve hot, just like Momma Presley woulda done. You might even want to sprinkle a little confectioners sugar on there for good measure. Lawd Almighty, I feel my temperature risin’…
- 1 box Pillsbury Cheesecake Swirl brownie mix
- 1/3 c oil
- 2 eggs (1 for brownie batter, 1 for cheesecake batter)
- Small amounts of water
- 3/4 c peanut butter
- Reese’s Peanut Butter Cups (5-6 regular size, 20-25 mini size)
- 1 cup roasted, unsalted peanuts (optional)
Follow box instructions using oil, 3 T. water, and 1 egg to mix chocolate batter until smooth. If desired, mix in peanuts. Pour into greased pan. Set aside. Lick spoon if necessary, and be sure to wipe your mouth in case spouse enters the kitchen later.
Mix cheesecake batter according to box using 2 T. water and 1 egg. Set aside. This is getting good. It’s like the part in a movie when someone is loading bullets into a gun. You don’t know what’s about to happen, but you know there’s gonna be mayhem. And you can’t wait to see it.
Put peanut butter into a small bowl and thin it slightly with water or milk — adding just a dribble at a time. Mix thoroughly until it is about as thick as the cheesecake batter. Contain yourself. Seriously.
On top of the chocolate batter, drop spoonfuls of the cheesecake mix alternately with spoonfuls of peanut butter mix. Space your spoonfuls so you have enough to cover the whole pan.
Swirl the 3 batters together slightly by drawing a knife through them. Mmm, pretty as a prom picture. Bake this delectable swirled mess as the box directs.
While baking, chop Reese’s Cups into bite-sized chunks. When fully baked brownies emerge from the oven, use fingers to firmly press Reese’s chunks into the still-soft top crust layer. Let cool.
When you’re done, the surface will be rough and chunky, like a rocky canyon of peanut-butter boulders swimming in a burbling cheesecake river. This brownie dessert should be deemed a National Park for all to enjoy.