7 Desserts That Are Trying To Kill You

That’s okay. At least we’ll die happy.

1. Death By Caramel Bars

Ingredients:

- 3 cups firmly packed light brown sugar
- 2 cups unsalted butter, melted
- 3 large eggs, lightly beaten
- 1 tablespoon vanilla extract
- 4 cups all-purpose flour
- 1 cup uncooked regular oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 6 (2.07-oz.) chocolate-coated caramel-peanut nougat bars, chopped (Snickers)
- 1 (14-oz.) can dulce de leche

Directions:

- Preheat oven to 325
- Combine brown sugar, butter, eggs, and vanilla extract in a large bowl; stir well
- Combine flour, oats, baking powder, baking soda, and salt in another bowl
- Add to butter mixture, stirring just until blended
- Fold in chopped candy bars
- Pour batter into a greased aluminum foil-lined 13” x 9” pan coated with cooking spray, allowing foil to extend over ends of pan.
- Spoon dollops of dulce de leche over batter, swirling slightly into batter with a knife.
- Bake for 1 hour and 5 minutes.
- Cool completely
- Use foil to lift uncut brownies out of pan
- Peel foil away from sides of uncut brownies, and cut into bars

2. Snickers Brownies

Ingredients:

Brownie Layer
- 1 box of brownie mix
- 1/4 cup hot fudge topping, unheated

Nougat Layer
- 1/4 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup evaporated milk
- 2 (7 oz.) jars marshmallow creme
- 1/4 cup peanut butter
- 1 1/2 cups salted peanuts, roughly chopped
- 1 teaspoon vanilla

Caramel Layer
- 1 (17 oz.) jar of caramel

Candy Bar Topping
- 1 1/4 cups chocolate chips
- 1/4 cup peanut butter

Directions:

- Prepare brownie batter according to package directions for a 9×13-inch pan
- Add hot fudge ice cream topping to the batter Make sure to follow the high
- Cook according to package directions
- Cool completely

- Melt butter in a saucepan over medium heat.
- Add sugar and milk, stirring until dissolved.
- Bring to a boil.
- Add in the marshmallow creme, peanut butter, and vanilla stirring until smooth.
- Turn off heat and fold in peanuts.
- Pour evenly over cooled brownies, using a spatula to spread
- Cool completely

- Scoop caramel topping into a heavy bottomed saucepan and heat over low until caramel is soft and easy to stir
- Pour the caramel over the nougat layer evenly Make sure to pour it evenly across the nougat covering as much as the surface as you can. This makes it easier to spread the caramel with a spatula
- Cool completely

- Melt chocolate chips and peanut butter together in a saucepan over low heat, stirring occasionally, until smooth
- Pour over nougat layer
- Cool in fridge until ready to serve

3. Sex In A Pan

Ingredients:

Crust:
- 1 cup pecans, chopped
- 3 tbsp white sugar
- 1/2 cup butter
- 1 cup flour

Cream Cheese Layer:
- 1 8 oz package cream cheese
- 1 cup powdered sugar
- 1 cup whipped cream

Vanilla Pudding:
- 1 package of instant vanilla pudding (5.1 oz or 144 g)
- 3 cups milk

Chocolate Pudding:
- 1 package of instant chocolate pudding (5.1 oz or 144 g)
- 3 cups milk

Last layer:
- 2 cups whipped cream
- Shaved chocolate

Directions:

- Preheat oven to 350 F degrees.
- Spray a 9×13 inch baking dish with cooking spray.
- In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.
- Bake it for about 20 minutes.
- Prepare the vanilla pudding as per the instructions on the package.
- Prepare the chocolate pudding as per the instructions on the package.
- In a mixer add the cream cheese, powdered sugar and the cup of whipped cream.
- Mix until light and fluffy.
- Let the crust cool. Spread the cream cheese mixture over the crust evenly.
- Spread the chocolate pudding over the bottom crust, then the vanilla pudding.
- Top with the whipped cream and sprinkle with the chocolate.
- Refrigerate until ready to serve

4. Banana Split Ice Cream Sandwich Cake

Ingredients:

24 ice cream sandwiches
16 ounces of cool whip
1 jar caramel sundae topping
1 jar strawberry sundae topping
1 bag of your favorite candy, (Oreos)
12 bananas, sliced length-wise

Directions:

- Lay half of the ice cream sandwiches (whole) in the bottom of a 9 × 13-inch pan, trimming the last couple to get complete coverage.
- Top with half of the cool whip, half of the caramel, half strawberry sundae topping, and half of the candy.
- Lay down another layer of ice cream sandwiches.
- Top with remaining cool whip and spread out evenly with a knife, making a lip around the edge so the sundae topping won’t run out and over the edges.
- Top with remaining candy and toppings, cover and freeze for several hours (or overnight) before serving.

5. ROLO Cookies

Ingredients:

- 1 pkg. Rolo’s
- 1 box Devils Food Cake mix
- 2 eggs
- 1/3 c. oil

Directions:

- Preheat oven to 350
- Mix cake mix, oil, and eggs
- Take a small ball of dough and form a ball around the rolo (Only use enough dough to cover the rolo so it can spread through the cookie.)
- Place on greased cookie sheet and bake for 7-8 minutes
- Sprinkle with powdered sugar, if desired

6. S’mores Bars

Ingredients:

- 2 cups graham crackers
- 2 tablespoons sugar
- 7 tablespoons butter melted.
- 16 oz of dark chocolate (65% cacao), melted
- 1 cup of whole milk
- 2 cups of Cocoa Pebbles
- 4 cups mini marshmallows, divided use

Directions:

- Preheat oven to 350
- Place graham crackers, sugar and melted butter in a bowl and mix to blend
- Firmly press mixture into the bottom of an 11×13 pan
- Bake for 10-12 minutes
- Set aside to cool

- Melt chocolate with milk in a pan over medium low heat and whisk to combine.
- Transfer mixture to a new bowl and set aside for 10 minutes to cool (transferring the mixture to a new bowl will help to cool it faster)
- Add cocoa pebbles and 2 cups of marshmallows to cooled chocolate mixture and mix to combine
- Pour mixture over crust
- Pour remaining 2 cups mini marshmallows on top and place under the broiler for 2-3 minutes to toast tops of marshmallow layer
- Chill in refrigerator for at least 2-3 hours or overnight

7. Slutty Brownies

Ingredients:

Brownie Layer:
- 10 tbsp unsalted butter
- 1 1/4 cups white sugar
- 3/4 cup cocoa powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- 2 large eggs
- 1/2 cup AP flour

Oreo Layer:
- 1 package of Oreo (regular stuffed or double stuffed)

Cookie Dough Layer:
- 1/2 cup unsalted butter (at room temp)
- 1/4 cup brown sugar
- 3/4 cup white sugar
- 1 egg
- 1 1/4 tsp vanilla extract
- 1 1/4 cups AP flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 cup semi-sweet chocolate chips

Directions:

For the Brownie Layer:

- In a medium sauce pan, melt the butter over medium high heat
- Add the sugar and cocoa powder once the butter is melted
- Whisk to combine and remove from heat
- Add the salt, vanilla and eggs and continuously whisk until the eggs are combined
- Add the flour and continue to mix
- Set batter aside
For the Cookie Dough Layer:

- Cream together the butter and sugars in a mixer
- Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl
- Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated
- Fold in the chocolate chips
- Set dough aside

Assembly:

- Pre-heat the oven to 350 degrees
- Line the bottom of a 9×9 baking pan with tin foil and then spray the tin foil with a layer of baking spray
- Layer the cookie dough on the bottom of a 9×9 baking pan, pressing down to form the bottom of the slutty brownies
- Layer as many oreos that will fit on top of the cookie dough in a single layer
- Pour the brownie batter on top of the oreo layer and make sure it’s evenly layers on top
- Bake for 30-35 minutes or until knife removes clean from the center
- Test with a knife to see if the center is done. If the knife comes out clean
- Serve with ice cream

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