Banana Split Brownie Pizza! Fun for Kids!

THIS IS AN EASY AND FUN RECIPE TO MAKE WITH YOUR KIDS!!!

Banana Split Brownie Pizza or in other words CRAZY CHOCOLATE BROWNIE HEAVEN guaranteed to have everyone bouncing off the walls in no time! 

This is a fun idea for a kids birthday party or sleep over night!

First you want to start off with your favorite brownie recipe or a box mix 

(bake them in a cookie sheet or thin baking pan for about 15 minutes)

Let the brownies cool completely while you want make this amazing cream cheese frosting 

(cream together 1 stick of butter, 1 8oz package of cream cheese and 1 tsp of vanilla then 

slowly add  2 cups of powdered sugar) or you can use already made frosting and
then frost your brownie pizza

 

Then you want to slice up two bananas and 1 cup of strawberries

and place them on top of the frosting 

Next sprinkle mini chocolate chips all over the pizza

Optional but HIGHLY suggested: Place Mini Oreo Cookies around the pizza

Next you MUST drizzle Hershey's Chocolate Syrup all over the entire pizza

Then CUT into HUGE slices

SERVE AND ENJOY!

If you can handle it, serve with chocolate ice cream too, but it is perfect without it!

Mmmmm.....this is good for grown up people too...especially when you are having a really bad day.

NOTE: The photos shown were taken from two different kids baking classes today so you might notice the difference in pans in a few of the photos!

SHOWING OFF THEIR BROWNIE PIZZA! HOW CUTE ARE THEY?

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DOUBLE COOKIES AND CREAM BARS

I found this recipe and fell over with excitement! I mean COME ON! Chocolate Chip Cookie Dough with Oreo's and Hershey's Kisses! What will they come up with next?

DOUBLE COOKIES AND CREAM BARS

recipe from: Picky Palate

• 1 stick unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup mini chocolate chips
• 12 Oreo Cookies, broken up 
• 25 Cookies and Cream Hershey’s Kisses                                                                                  

NOTE: You have choices here! You can use any of these items to make this work! 

Cookies N Cream Kisses

Old Fashioned Cream Drops (I USED THESE)

Cookies N Cream Miniatures

Preheat oven to 350 degrees F. and line an 8×8 inch baking pan with foil sprayed with cooking spray.

Place butter and sugars into a large bowl, stir to combine, at least 2 minutes.

Add egg and vanilla, mixing to combine.

Add flour, baking soda, salt.

Add chocolate chips and Oreo cookie pieces, stirring to combine.

Press 1/3 of the dough into the bottom of prepared baking pan. Top with 5 rows of Hershey’s Kisses 5 per row (or as many as you can fit in like I did). Note: I used the Old Fashioned Cream Drops instead of the Kisses. Top with remaining dough and gently press. 

Bake for 25-30 minutes, until golden brown. Let cool for 30 minutes, cut into squares and serve.  Makes 12-16 bars

Optional: I crushed up more Oreo Cookies and put them on top. I mean...why not!?  These bars are already a bazillion calories each!  May as well make it count!

Look at all of the layers of chocolate goodness!

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You may also like my recipe for OREO STUFFED BROWNIES

Chocolate Peanut Butter Fudge Bars

Chocolate Peanut Butter Fudge Bars

Whew! I am on a Chocolate and Peanut Butter kick these days! If you want to make a REALLY great treat for your next social event, BRING THESE BARS! Not only are they AMAZING to eat (people go NUTS over them), but they are super easy and inexpensive to make!

Ingredients:

1 (18.25) white cake mix
1/2 cup butter, melted
1 cup creamy peanut butter
2 eggs
1 (12 oz) package semi sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 Tablespoons butter
2 teaspoons vanilla

Directions:
1) Preheat oven to 325 degrees.
2) Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon a. Press this into a 9X13 pan (sprayed with non-stick spray) reserving 1 and 1/2 cup of the mixture to crumble on top.
3) In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla.
4) Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.
5) Bake for 20-25 minutes. Cool COMPLETELY before cutting into bars.

Tip: Make the day before you want to serve them so the fudge center really sets! Or you can refrigerate them for a couple of hours! They taste good either way, but when the fudge was thick and completely set it made a WORLD of difference!

YOU MAY ALSO LIKE:

A chocolate version of these bars!
 or
Fudgy Oatmeal Bars  

Baking with Melissa hosts Baking Parties and Cooking Parties in Los Angeles and the surrounding areas! Find Baking with Melissa on Instagram, Pinterest, Twitter, and Facebook!

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Chocolate Peanut Butter Fudge Bars

These are THE BEST chocolate treats I have EVER made! They are always a HUGE hit! 

 You can make these so many different ways!

Photos taken by Baking with Melissa

Ingredients:

• 1 (18.25) package chocolate cake mix
• 1/2 cup butter, melted
• 1 cup creamy peanut butter
• 2 eggs
• 1 (12 oz) package semi sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 2 Tablespoons butter
• 2 teaspoons vanilla
• 2 cups peanut butter chips or chocolate chips or candies like M&M's (optional but HIGHLY recommended)

Directions:

1) Preheat oven to 325 degrees
2) Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon.  Stir in 1 cup of peanut butter chips. Press the mixture into a 9X13 pan (sprayed with non-stick spray or use non-stick foil) reserving 1 and 1/2 cup of the mixture to crumble on top.
3) In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla.
4) Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.
5) Add remaining peanut butter chips or candies to the top.
6) Bake for 20-25 minutes. Cool COMPLETELY (about 4 hours) before cutting into bars. 

I was impatient and did not wait for the fudge center to completely cool!

Tip: Make the day before you want to serve them so the fudge center really sets! Or you can refrigerate them for a couple of hours! They taste good either way, but when the fudge was thick and completely set it made a WORLD of difference!

I found the inspiration for this recipe HERE!

NOTE: Instead of the peanut butter chips as a mix in....you can sub them out with Reese's Pieces or M&M's!!! See the photos below!

Chocolate Peanut Butter Fudge Bars....mmmmmmmm

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Look how pretty they are!!

YUMMY!

CHOCOLATE PEANUT BUTTER BARS

My friend Abby shared this recipe with me! 

Think Reese's Peanut Butter Cups only 100 times better!

Ingredients

Ingredients: 

• 2 sticks butter

• 1 lb box powdered sugar or 4 cups

• 9 crushed graham crackers (I used 1/2 sleeve of Ritz Crackers)

• 1 12oz jar crunchy peanut butter (I used creamy) or 1 1/2 cups

• 12oz chocolate chips (I used dark chocolate chips)

Combine butter (melted), powdered sugar, graham crackers, and peanut butter. 

Spread in a 9x13 dish or use a cookie sheet for thinner bars
Line dish with wax paper or parchment paper (or you can butter your pan)

Melt chocolate chips and spread on top. Add M&M's if you are adding candies to the top for decoration. Chill for about 10 minutes and then cut into bars before the chocolate hardens (to prevent the cracking you see above). Let them firm up before serving them! It usually takes about thirty minutes in the refrigerator

Add M&M's to add a seasonal flair!

Be sure to cut these bars about 10 mins. after you put them in the refrigerator to prevent the cracking like you see in the photo here.

WARNING THESE ARE SO GOOD YOU WILL NOT WANT TO STOP EATING 
 THEM!!!!!

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ROCKY ROAD CANDY

  My Grandma's Rocky Road Candy

The holidays always have me daydreaming about spending time in the kitchen with my Grandmother! Everything she made tasted like a little piece of heaven. Today, I want to share my favorite no bake recipe that my Grandmother always had at her house during the holidays.

                  A Sinfully Sweet Chocolate Treat!   

WATCH MY ROCKY ROAD COOKING SHOW HERE!  

THE INGREDIENTS :

1- 12oz Pkg of Semi-Sweet Choc. Morsels
1-14 oz can Sweetened Condensed Milk

2- Tbsp of Butter
2- Cups of Salted Spanish Peanuts

1- 10 1/2 Pkg of Mini Marshmallow

• On top of double boiler, over boiling water, melt chocolate, condensed milk and butter. 
• Remove From Heat   
• In a large bowl, combine nuts and marshmallows;  Fold in chocolate mixture  
• Spread in a buttered 9X13 pan. 
• Chill for 2 hours or until firm- cut into squares and store at room temperature. 

Note: You can also place liners in a muffin pan and make rocky road cupcakes!

Rocky Road!!

Photos taken By Baking with Melissa

                                  
So easy to make! And a perfect treat for the holidays!

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Here is another recipe you may like:
  
My famous Mississippi Mud Cake!

MISSISSIPPI MUD CAKE!

This recipe for Mississippi Mud Cake is so EASY to make and it will surely WOW all of your guests at your next social event or party!

Update: 9/4/13 Thanks to all of you on Pinterest re-pining this recipe!!!
This is my highest re-pinned recipe on Pinterest right now. :)

Ingredients for the cake:

• 1 cup of melted butter (or 1 stick of butter and 1 stick of margarine) 
• 2 cups sugar
• 1/2 cup unsweetened cocoa powder
• 4 large eggs (lightly beaten)
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 1/2 cups coarsely chopped pecans, toasted 
• 1 (10.5-ounce) bag miniature marshmallows

Ingredients for the chocolate frosting:

• 1 (16 oz) package powdered sugar, sifted
• 1/2 c. milk
• 1/4 c. butter, softened
• 1/3 c. unsweetened cocoa

 Directions: 

1. Pre-heat oven to 350° degrees
2. Whisk together melted butter and next 5 ingredients in a large bowl.  
3. Stir in flour and chopped pecans.  
4. Spread batter (it will be thick) into a greased and floured 15- x 10-inch jellyroll pan (or use a deep dish cookie sheet). 
5. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Note: Reduce the temperature by 25 degrees if you are using a dark pan.
6. Remove from oven; top warm cake evenly with marshmallows.  
7. Return to oven, and bake 5 minutes.  
8. Make Chocolate Frosting: Beat all ingredients together with an electric mixer until smooth.
9. Drizzle Chocolate Frosting over warm cake.  
10. Let the cake cool completely before cutting into squares!

HERE'S A TIP FOR THOSE OF YOU IN A HURRY: You can also use 2 (19.5-ounce) packages of brownie mix instead of making the brownies from scratch.

You may also like my recipe for Rocky Road Candy

or Caramel Fudge Brownies

Baking with Melissa hosts baking parties and cupcake decorating parties in Los Angeles and the surrounding areas. Follow Baking with Melissa on Instagram and Facebook!

 

CHECK OUT MY NEW BLOG FOR MORE RECIPES HERE