Today, September 2, 2010, is my husband's official favorite day of the year - the opening of the College Football season! To celebrate, we invited to dinner the only other known Minnesota-Golden-Gopher-Football-Fan-Living-In-Georgia: our friend, Lance Rackley. Lance moved to Georgia when his son, (Minnesota Golden Gopher Tight End and Long-Snapper) Derek Rackley, was drafted in 2000 by the Atlanta Falcons.
To celebrate, we're having steaks on the grill and a delicious and appropriately festive dessert - Stadium Bars!
What could be better than a sweet, decadent brownie topped with the classic salty stadium fare -
popcorn and peanuts?
The recipe begins with prepared brownie batter. Someday, I promise I will bake a batch of brownies from scratch, but today I use the tried and true Ghirardelli Triple Chocolate Brownie Mix.
Top the prepared batter with 3 cups popped Kettle Korn, 1 cup roasted and salted peanuts and 1/2 cup semi-sweet chocolate chips - because triple chocolate just isn't enough! Pat the toppings into the batter.
Bake as directed and voila!
Sweet and Salty Chocolatey Goodness!
A delicious dessert like this makes watching even the lowest ranked team in the Big Ten worth while!
(Found right on the back of the Brownie Mix Box!)
Prepare Brownie batter as directed.
Spoon the batter into a greased 13x9-inch pan.
3 cups popped kettle corn
1 cup salted peanuts
1/2 cup Semi-Sweet Chocolate Chips.
Bake at 325 degrees for 50 minutes.
Makes 24 Sweet and Salty Squares of Heaven