A few weeks ago I caught the end of Oprah while on the treadmill at the gym. Her guests were the contestants of the 2010 Pillsbury Bake-Off, and at the end of the show they revealed the winner of the $1,000,000 grand prize. This was the winning recipe, Mini Ice Cream Cookie Cups.
These little treats look delicious! And I know they must taste good as well. How could they not? The ingredients have no option but to create perfect sugary wonder! Sugar cookie dough made into cups, dipped in chocolate and nuts, a spoonful of fruit jam in the bottom, topped with ice cream and fresh raspberries on top. My problem with this is that it won $1,000,000 dollars. They are somewhat creative I guess, but very little of this recipe is homemade or imaginative.
Were there no better recipes than this in the contest? Seriously? Who judges this contest? A 10 year old who just LOVES ice cream sundaes? Am I being harsh?
I got on the Pillsbury website and decided to go on a mission to look at other recipes that were contenders in the 2010 Bake Off. These brownies were among the finalists, and while they do use a brownie mix, there is more to these brownies than just a dressed up mix topped with ice cream. On top of the brownie layer is spread a layer of sweet cream cheese and peanut butter goodness. To finish things off, a layer of melted chocolate is spread over the brownies and then sprinkled with toffee pieces.
Without having made the cookie cups, I can’t say for sure that these are better or more worthy of the prize, but they are very tasty. Enjoy in small portions with a glass of milk because they are rich and quite chocolate-y.
Courtesy of Pamela Shank
- 1 box (19.5 oz) Brownie Mix
- ½ cup Vegetable Oil
- ¼ cup water
- 2 eggs
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) Sweetened Condensed Milk
- ½ cup Peanut Butter
- 1 bag (8 oz) toffee bits
- 1 cup milk chocolate chips
- 3 tablespoons whipping cream
1. Heat oven to 350°F. Lightly spray 13×9-inch pan with cooking spray.
2. In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon until smooth. Spread batter in pan; set aside.
3. In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add milk and peanut butter; beat until smooth. Stir in 1 cup of the toffee bits. Spoon mixture over batter; spread evenly.
4. Bake 30 to 40 minutes or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack 30 minutes. Refrigerate 40 minutes.
5. In small microwavable bowl, microwave chocolate chips and cream uncovered on High 40 to 60 seconds or until chips are melted; stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely, about 1 hour. For brownies, cut into 6 rows by 6 rows. Store covered in refrigerator.