Rich, dark chocolate brownies spiked with chocolate caramel vodka and stuffed with high quality chocolate bars. Then topped with a thick salted caramel sauce, peanuts, crisp rice cereal and even more chocolate. The toppings for these boozy brownies are easily customizable to riff your favorite candy bars. Read on for this recipe plus candy bar trivia!
There are 3 types of candy bars: Chocolate, non-chocolate and combination, which contain chocolate and other ingredients such as caramel or nuts.
The 1st mass produced combination candy bar was the Goo Goo Cluster, created in 1912.
The most popular candy bar is Snickers, followed by Reese’s Cups and Kit Kats.
The first chocolate bar was created in 1847 by John Fry and his son in Britain.
The Milky Way bar was the 1st candy bar to take inspiration from a pre-existing desert, the milky way malted milkshake.
Scharffen Bergen was the 1st company to widely distribute artisanal chocolate bars.
Thornton’s created the world’s largest chocolate bar, weighing 5,792.50 kilograms (12,770.3 pounds) and measuring 4×4 meters.
Over 40,000 different types of candy bars were introduced into the American market in the early 20th century.
Check Buzzle for a full list of candy bars. How many have you tried?
Brownies are a favorite here at SweetMeets! Check out these other over-the-top brownie recipes.
Candy Bar Brownies
½ cup salted butter
8 oz bittersweet chocolate, chopped (or chocolate chips)
3/4 cup granulated sugar
1/4 cup packed light brown sugar
3 large eggs
1 tablespoon candy bar vodka (or sub equal amount bourbon or 2 teaspoons vanilla extract)
1/2 cup + 2 tablespoons all-purpose flour
2 tablespoons cocoa powder
1/4 teaspoon salt
4.4 oz pretzel milk chocolate bar (such as Lindt)
3.5 oz caramel and sea salt dark chocolate bar (such as Lindt)
2 oz bittersweet chocolate, chopped (or chocolate chips)
Thick caramel sauce, recipe below (or use store bought)
2 tablespoons each rice krispies cereal, semisweet chocolate chips, marshmallow bits and roasted, salted peanuts (You could also use crushed pretzels, shredded coconut or any other candy bar ingredient you like!)
Preheat oven to 350° F.
Melt the butter and chopped chocolate in microwave in 20 second increments, stirring after each.
Allow mixture to cool slightly and whisk in sugars.
Add eggs and vodka.
Fold in flour, cocoa and salt.
Pour half of batter into greased 8×8” baking dish.
Break chocolate bars into squares and place on top of batter in a checkerboard pattern. (To mix up the flavors.)
Spread remaining batter over top.
Top with 2 oz bittersweet chocolate.
Bake 35-40 minutes or until pick inserted in center comes out clean.
Allow to cool slightly.
Spread caramel sauce over top.
Sprinkle with desired toppings.
Thick Caramel Sauce:
1 cup granulated sugar
6 Tablespoons salted butter, cut up into pieces and room temperature
1/2 cup heavy cream, room temperature
1 teaspoon salt
Heat sugar in saucepan over medium heat, stirring constantly with a high heat resistant silicone spatula or wooden spoon until sugar melts into an amber-colored liquid.
Once sugar is melted, immediately add butter and continue to stir until butter is melted.
Slowly add heavy cream to mixture while stirring.
Boil 1 minute.
Remove from heat and add salt.
Allow to cool slightly before use.