For Halloween, I usually buy candy I don’t like. That way, I don’t find myself mid-November, eating four mini Coffee Crisps for breakfast and wondering why I can’t zip up my GWGs. This year, I bought a big bag of Tootsie Rolls. After four kids came to the door (none were in costumes and looked like they were in college), I turned to the nine pounds of leftover Tootsie Rolls and had an idea. (This was a big deal as ideas don’t happen often for me.)
I searched through my caker cookbook collection and found a recipe for Brown Cow Squares. Anyone remember this brown liquid? You mixed it with milk. I usually sucked it straight from the bottle. See what happens when caker kids aren't breast-fed?
I substituted Tootsie Rolls for the Brown Cow and you know what? My invention was delicious! The Tootsie Rolls got all gooey-like and were a nice compliment to the peanut butter. Now if only I had remembered to unwrap them first. Oh, well. I’m sure the wrappers will pass. Eventually. LOL!
1 ½ cups all-purpose flour
½ cup soft butter or margarine
1 cup granulated sugar
1 teaspoon vanilla
¼ cup milk
2 teaspoons baking powder
½ cup creamy peanut butter
1 cup brown sugar (packed)
½ cup brown cow (see note)
Combine flour and baking powder. Cream together butter, peanut butter, sugars and vanilla in a large mixer bowl. Add eggs, one at a time, beat well, after each addition. Stir in flour mixture alternately with milk into creamed mixture. Spread half the batter in a greased 9” x 13” pan. Drizzle with half the Brown Cow. Repeat layers. Bake in 350° oven 35-40 minutes or until done. Cool. Cut into squares. Makes one pan.
Note: I laid out about 12 Tootsie Rolls per layer. MAKE SURE YOU UNWRAP THEM!
Kitty Litter Cake.