Triple layer brownies and original oreo dessert

OREO COOKIE DESSERT

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1 stick butter

1 (8 oz.) Philly cream cheese

1 c. powdered sugar

1 (20 oz.) pkg. Oreo cookies

2 (3 oz.) pkg. instant vanilla

pudding

3 c. cold milk

1 (8 oz.) tub Cool Whip

Crush Oreo cookies; reserve enough crumbs to put on top
of dessert. Combine butter, cream cheese, powdered sugar and
Oreo crumbs and spread into a 9 x 13-inch dish as the crust.
Prepare instant pudding with 3 cups cold milk. Then
fold in Cool Whip. Spread this mixture onto crust. Last,
sprinkle reserved crumbs over pudding mixture. Chill over-
night.

Double-Decker Butterscotch Brownies

This recipe is from a Kitchenaid Cookbook.

The brownies looked so delicious I had to share!

Brownies

3/4 cup butter, softened

2 cups sugar

2 teaspoons vanilla

3 eggs

3/4 cup unsweetened cocoa

1 cup all-purpose flour

1 pinch salt (optional)

Butterscotch Glaze

1 (11 ounce) package butterscotch chips

1/4 cup water

1/4 cup sugar

1 tablespoon light corn syrup

Chocolate Ganache

1/2 cup whipping cream

1 cup semi-sweet chocolate chips

For brownies: Preheat oven to 350?F Line a 15.5x10.5-inch jellyroll pan with foil and grease foil.
Combine butter, sugar and vanilla in a mixer bowl. Mix on low for 30 seconds then up speed and beat until creamy, about 2 minutes.
Scrape bowl down and add eggs, one at a time. Scrape bowl down again and blend in remaining brownie ingredients.
Bake for 14-16 minutes or until top springs back when lightly touched. Remove from oven and cool 2 minutes in pan. Invert onto a cutting board, remove foil and flip back over onto a wire rack; cool completely.
For butterscotch glaze: Place chips in mixer bowl. Bring water, sugar and corn syrup to a boil in a small saucepan over medium-high heat. Turn mixer on low and carefully pour in hot syrup. Mix until smooth. Cool slightly but use while still warm as mixture will set up as it cools.
For chocolate ganache: Heat cream in a small saucepan over medium-low heat until bubbles appear around the edge of the pan. Pour over chocolate chips and stir until mixture is smooth and begins to thicken. Use while warm.
To assemble brownies: Pour butterscotch glaze over brownies and spread evenly. Before glaze sets, slice brownie layer in half and stack one half on top of the other (so layers are glaze, brownie, glaze, brownie). Cool until glaze sets and drizzle top with ganache.

Layers Of Love Chocolate Brownies

A finalist in the 2000 Share The Very Best Recipe Contest,
this recipe was entered by Alma Carey of Sarasota, FL.

Made with a genuine love of chocolate, this decadent brownie features
vanilla-flavored white and semi-sweet chocolate morsels, chopped pecans
and caramel layered within a rich cocoa batter.

Ingredients:

3/4 cup all-purpose flour

3/4 cup NESTL? TOLL HOUSE? Baking Cocoa

1/4 teaspoon salt

1/2 cup (1 stick) butter, cut in pieces

1/2 cup granulated sugar

1/2 cup packed brown sugar

3 large eggs, divided

2 teaspoons vanilla extract

1 cup chopped pecans

3/4 cup NESTL? TOLL HOUSE? Premier White Morsels

1/2 cup caramel ice cream topping

3/4 cup NESTL? TOLL HOUSE? Semi-Sweet Chocolate Morsels

Directions:
PREHEAT oven to 350? F. Grease 8-inch-square baking pan.

COMBINE flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.

BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.

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CHEWY BUTTERSCOTCH BROWNIES

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3/4 c. butter

1 1/2 c. firmly packed brown
sugar

3/4 c. butterscotch pieces

1 3/4 c. flour

1/2 tsp. vanilla

1 egg

1 c. miniature marshmallows

1/2 c. chopped pecans

Preheat oven to 350 degrees. Melt 1/4 cup butter. Stir in 1/2
cup brown sugar and butterscotch pieces. Spread in bottom
of greased 13 x 9-inch pan. In large bowl, mix 1/2 cup butter,
1 cup brown sugar and remaining ingredients except marshmallows
and pecans. Blend well. Fold in marshmallows and pecans.
Spoon dough in small amounts over mixture in pan; pat out
evenly. Bake at 350 degrees for 25 to 30 minutes. While warm,
drizzle with butterscotch glaze. Cut into bars. Makes 48
bars.

Butterscotch Glaze:

1 Tbsp. butter

1 Tbsp. light corn syrup

1/4 c. butterscotch pieces

1 c. powdered sugar

2 to 3 Tbsp. milk

Melt butter, corn syrup and butterscotch pieces over low

heat. Remove from heat; add powdered sugar and milk until

desired consistency.

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3-LAYERED PASSOVER BROWNIE SQUARES

Pastry Bottom:

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1/2 c. finely chopped nuts

1/2 c. brown sugar

1/2 c. shortening (room

temperature)

1 1/2 c. cake meal

Brownie:

2 sq. chocolate or 1/2 c.

cocoa

1/2 c. margarine

1 c. sugar

2 eggs

1/4 c. potato starch

1/4 c. cake meal

1 tsp. vanilla

Cake:

1 yellow cake mix (2 eggs

usually)

1 (5 oz.) bar chocolate

nuts (optional)

Pastry: Blend all ingredients together with a fork or
pastry blender until it resembles matzo meal. Set aside 3/4
cup of mixture. Turn rest into 9 x 9-inch greased pan. Press
firmly onto bottom and sides. Bake at 350 degrees for 12 to 15
minutes or until lightly browned.

Brownie: Melt chocolate or cocoa with shortening and
sugar. Remove from heat and add eggs, potato starch, cake meal
and vanilla. Pour onto crust.

Cake: Prepare cake mix according to package. Pour over
brownie mixture. Sprinkle on remaining crumb mixture. Bake at
350 degrees for 30 minutes or until cooked. Remove from oven and
scatter broken chocolate bar evenly over top of cake. Allow a
few minutes to melt. Then spread evenly. Nuts can be sprin-
kled over top.

Variations: Chocolate cake mix instead of yellow,
chocolate chips in batter; candy bar with nuts instead of
plain for frosting.