When you think of famous food pairings, what do you think of? Macaroni and cheese? Burger and fries? Bacon & eggs? Peanut butter and chocolate? These decadent little cookie bites combine both the peanut butter and chocolate into an indulgent treat. OHHHH, hold me back. I can’t eat just one.
Peanut Butter Brownies
- 1 roll refrigerator chocolate chip cookie dough
- 8 – 10 snack size Reese’s peanut butter cups (chilled)
- 1 box brownie mix
Pre-heat the solar oven while you prepare the recipe. Spray a small jelly roll pan or 9×13 baking pan with PAM, which ever size fits into your solar oven.
LAYER ONE: Slice the cookie dough into 1/4″ slices. Place the slices into the pan and gently press out the dough to fill the empty spaces to cover the bottom of the pan. This bottom layer will form a thin cookie crust. Bake uncovered in a hot solar oven for approximately 1 hour. Remove from the oven and let cool.
LAYER TWO: Chop the chilled peanut butter cups into pieces and spread across the top of the cooled cookie crust.
LAYER THREE: Mix the brownie mix according to the package directions. Pour on to the cookie/peanut butter cups. Bake uncovered in the solar oven for approximately 2 hours, until the brownie is completely cooked. Take out of the solar oven and let cool. Cut into squares for serving. So easy. So delicious. So Solar.
MINE: Weather: 95 and sunny; oven temp was 250° in the SOS Sport without the reflectors; cookie layer took 50 minutes in the oven; brownie layer took 2 hours in the oven.
Remember to keep the solar oven directly facing into the sun, turning as necessary, to get the hottest oven and shortest cooking times.
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