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Nutty Brownie Bark with M & M’s^®

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Yield: About 48 pieces
Prep Time: 0:20
Bake Time: 25 to 30 minutes
Cool Time: 20 minutes

Ingredients

1/2 cup butter OR margarine, softened
3/4 cup sugar
1/3 cup Karo^® Dark OR Light Corn Syrup
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 eggs
2 ounces unsweetened chocolate, melted
1/2 cup all-purpose flour OR all-purpose gluten-free flour
Candy & Nut
1 cup mini M&M's^® chocolate candies
1 cup chopped Fisher^® Walnuts

Directions

Preheat oven to 350˚F. Line two baking sheets with parchment paper or silicon baking mats. (This is essential in order to remove the thin brittle from the pans.)
Beat butter and sugar until light and fluffy. Add corn syrup, vanilla and salt; blend thoroughly. Add eggs one at a time, beating well after each addition. Stir in melted chocolate. Fold in flour.
Divide dough evenly between the 2 prepared pans. Thinly and evenly spread batter into a 15 x10-inch rectangle on each pan. Sprinkle with candies and walnuts. Bake for 25 to 30 minutes, switching between racks and rotating pans at least once, until edges are brown and brownies look dry. Watch carefully the last few minutes as the brownie brittle can overbake quickly. Remove pans from oven. Transfer bark on parchment from pans and cool on wire rack for 20 minutes. Break into pieces.
Recipe Note: For evenly shaped brittle, remove from pan and let cool 1 minute. Use a sharp knife to score into 2-inch pieces. Cool completely and then break into pieces.
Tip: For more colorful bark, hold back 1/3 of the mini candies and sprinkle on brownie bark after 10 minutes of baking.
M&M's^® and Fisher^® are registered trademarks of Mars, Incorporated and John B. Sanfilippo & Son, Inc. repectively, and are not affiliated with ACH Food Companies, Inc.

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Corn Syrup

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Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

print image

Nutty Brownie Bark with M & M’s^®

Yield: About 48 pieces
Prep Time: 20 minutes
Bake Time: 25 to 30 minutes
Cool Time: 20 minutes

Ingredients

1/2 cup butter OR margarine softened
3/4 cup sugar
1/3 cup Karo^® Dark OR Light Corn Syrup
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 eggs
2 ounces unsweetened chocolate melted
1/2 cup all-purpose flour OR all-purpose gluten-free flour
Candy & Nut
1 cup mini M&M's^® chocolate candies
1 cup chopped Fisher^® Walnuts

Directions

Preheat oven to 350˚F. Line two baking sheets with parchment paper or silicon baking mats. (This is essential in order to remove the thin brittle from the pans.)
Beat butter and sugar until light and fluffy. Add corn syrup, vanilla and salt; blend thoroughly. Add eggs one at a time, beating well after each addition. Stir in melted chocolate. Fold in flour.
Divide dough evenly between the 2 prepared pans. Thinly and evenly spread batter into a 15 x10-inch rectangle on each pan. Sprinkle with candies and walnuts. Bake for 25 to 30 minutes, switching between racks and rotating pans at least once, until edges are brown and brownies look dry. Watch carefully the last few minutes as the brownie brittle can overbake quickly. Remove pans from oven. Transfer bark on parchment from pans and cool on wire rack for 20 minutes. Break into pieces.
Recipe Note: For evenly shaped brittle, remove from pan and let cool 1 minute. Use a sharp knife to score into 2-inch pieces. Cool completely and then break into pieces.
Tip: For more colorful bark, hold back 1/3 of the mini candies and sprinkle on brownie bark after 10 minutes of baking.
M&M's^® and Fisher^® are registered trademarks of Mars, Incorporated and John B. Sanfilippo & Son, Inc. repectively, and are not affiliated with ACH Food Companies, Inc.