KristynThe days are shorter, the air is crisper, and Friday Night Lights are illuminating the local high
school fields. I have been waiting all year for football season and it is finally here. Though we
will not be tailgating like years past at the local high school, college, or national games, we have
found that tailgating at home can be even better!
Our family is from the Philadelphia area and is full of diehard Eagles fans. We take our football
seriously and our tailgating even more so. The food is always phenomenal and the comradery is
beyond comparison. Since traveling to Philadelphia rarely happens, and with the pandemic still
putting social gatherings back on hold, we have become practically experts on tailgating in our
driveway and living room. Just picture it- a blowup screen, projector, and corn hole in the drive,
while the master griller (aka my spouse) cooks up something yummy.
This season we plan on having virtual tailgating with all of our family and friends as we stream
the games. I have menus planned out for each game with the typical Philly staples- cheesesteaks, soft pretzels, Chickie & Pete’s fries. But I wanted to add something different to satisfy our sweet tooth (and if you know me, I have the biggest sweet tooth ever). So, I looked to my favorite cookie inspiration and found an incredible recipe for Rocky Road OREO Brownies.
Rocky Road OREO Brownies
Prep Time: 30 min Total Time: 3 hr Makes 48 servings.Ingredients
- 32 OREO Cookies, divided
- 1 pkg. (18 to 20 oz.) fudge brownie mix (13×9-inch pan size) 1 cup creamy peanut butter
- 1/2 cup butter, softened
- 1-1/2 cups powdered sugar
- 1 cup miniature marshmallows
- 1/4 cup lightly salted peanuts, coarsely chopped
Directions
- Heat oven to 350°F.
- Line 13×9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.
- Place 24 cookies, in 6 rows of 4 cookies each, on the bottom of the prepared pan. Chop remaining cookies; reserve for later use.
- Prepare brownie batter as directed on package; pour over cookies in the pan, completely covering cookies.
- Bake 25 to 30 min. or until a toothpick inserted in the center comes out with fudgy crumbs. (Do not overbake.)
- Cool completely.
- Beat peanut butter and butter in a large bowl with a mixer until blended. Gradually beat in sugar; spread over brownie. Top with marshmallows, nuts, and reserved chopped cookies.
- Refrigerate for 1 hour.
- Use foil handles to remove brownie from the pan before cutting into bars.
Tips
How to Easily Cut the Brownies
Remove brownie from the pan as directed. Cut brownies crosswise into 12 strips, then cut each
strip into 4 pieces.
Variation
Omit butter and powdered sugar; decrease peanut butter to 3/4 cup. Mix 1-1/4 cups ready-to-
spread the vanilla frosting with peanut butter until blended; spread onto cooled brownie, then top
with remaining ingredients as directed.
Special Extra
Celebrate game day by sprinkling brownies with multi-colored sprinkles before serving. Or,
insert football-themed pick into the top of each cut brownie before serving.
Storage Know-How
Store brownies in an airtight container in the refrigerator up to 1 week before serving,
Nutrition Information Per Serving: 170 calories, 9g total fat, 2.5g saturated fat, 10mg cholesterol,
110mg sodium, 21g carbohydrate, <1g dietary fiber, 14g total sugars includes 14g added
sugars, 2g protein
I love decking the brownies out with some green and black sprinkles to give them a little touch
of E-A-G-L-E-S!
So be sure to head over to your local commissary and grab all the ingredients you need today.
●
1 pkg. (18 to 20 oz.) fudge brownie mix (13×9-inch pan size) 1 cup creamy peanut butter
●
1/2 cup butter, softened
●
1-1/2 cups powdered sugar
●
1 cup miniature marshmallows
●
1/4 cup lightly salted peanuts, coarsely chopped
Make It
●
Heat oven to 350°F.
●
Line 13×9-inch pan with foil, with ends of foil extending over sides. Spray with cooking
spray.
●
Place 24 cookies, in 6 rows of 4 cookies each, on bottom of prepared pan. Chop
remaining cookies; reserve for later use.
●
Prepare brownie batter as directed on package; pour over cookies in pan, completely
covering cookies.
●
Bake 25 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do
not overbake.) Cool completely.
●
Beat peanut butter and butter in large bowl with mixer until blended. Gradually beat in
sugar; spread over brownie. Top with marshmallows, nuts and reserved chopped
cookies.
●
Refrigerate 1 hour.
Use foil handles to remove brownie from pan before cutting into bars.
Tips
How to Easily Cut the Brownies
Remove brownie from pan as directed. Cut brownies crosswise into 12 strips, then cut each
strip into 4 pieces.
Variation
Omit butter and powdered sugar; decrease peanut butter to 3/4 cup. Mix 1-1/4 cups ready-to-
spread vanilla frosting with peanut butter until blended; spread onto cooled brownie, then top
with remaining ingredients as directed.
Special Extra
Celebrate game day by sprinkling brownies with multi-colored sprinkles before serving. Or,
insert football-themed pick into top of each cut brownie before serving.
Storage Know-How
Store brownies in airtight container in refrigerator up to 1 week before serving,
Nutrition Information Per Serving: 170 calories, 9g total fat, 2.5g saturated fat, 10mg cholesterol,
110mg sodium, 21g carbohydrate, <1g dietary fiber, 14g total sugars includes 14g added
sugars, 2g protein
I love decking the brownies out with some green and black sprinkles to give them a little touch
of E-A-G-L-E-S!
So be sure to head over to your local commissary and grab all the ingredients you need today.
Kate
Cassi Anderson
Rachel S
