Today was “Kindergarten Round-Up”. Yeeeeeee-Haw.
I thought calling Kindergarten registration “Round-Up” was a Texas thing, but apparently school districts across the U.S. (and probably in Canada…at least Calgary) call it “Round-Up” as well. At any rate, it was fun. We met several prospective teachers and toured real-life kindergarten classrooms. I was impressed by how creative the teachers were with their spaces and how they decorated their classroom doors to display the collective individualism of the class. Fun stuff. Fuzz and I are both looking forward to unleashing our Cookie Madness on the PTA.
Sorry to ramble, but I’m in a good mood because I figured out what to do with the 10 leftover Star Crunch Bars. The recipe would have worked better with all 12, but we made out okay.
The Star Crunch evolved into a chewy base for brownies. I wasn’t sure it would work out, but what happened was the krispies stayed on the bottom suspended in chewy goo and the rest of the goo just floated up into the brownie batter thus leaving behind a chewy crust.
The brownie recipe, minus the Star Crunch, unsweetened chocolate and ganache, is a Betty Crocker recipe. If you’d like to try the recipe without Star Crunch, here’s the link, but if you have a surplus of Star Crunch, you should could try this.
Here’s the Star Crunch lined pan.
Fuzz poured the batter….
Here’s what they looked like. The ganache is optional. This was before I added it.
No one will know you used Star Crunch, but they will notice the chewy base.
Star Crunch Malted Milk Chocolate Brownies
12 Star Crunch
11.5 oz bag milk chocolate chips (I used Ghirardelli)
1 ounce unsweetened chocolate, cut up
1/2 cup butter, cut up (1 stick)
3/4 cup sugar
1 teaspoon vanilla
1/2 cup malted milk powder
1/2 teaspoon baking powder
1/4 teaspoon salt
Chocolate Ganache (optional)
1 cup semi-sweet chips
3 tablespoons heavy cream
Line a 13×9 inch pan with parchment or foil. If using foil, spray well with Pam For Baking. Lay Crunch Bars side by side across bottom of pan.
Place chips and unsweetened chocolate in a microwave-safe mixing bowl with butter. Microwave on high for 1 ½ minutes, stopping every 30 seconds to stir and distribute heat. When smooth, use a wooden spoon (no need for an electric mixer) to beat in sugar and eggs. Stir in vanilla, followed by malted milk powder, flour, baking powder and salt. Batter will look shiny and sort of grainy. Pour over Star Crunch layer.
Bake for 30-35 minutes. Let cool completely. If desired, make chocolate ganache. Place chips and cream in a microwave safe bowl. Microwave on high for about 1 minute, stopping every 30 seconds to stir. Pour over brownies. Place in refrigerator to set chocolate ganache.
When ready to cut, lift foil or parchment out of pan and place brownie slab on a cutting board. Cut into squares.