1-2-3 Snap Brownies
Kit Cookbook
4 cups or 1- 13 oz. package graham cracker crumbs
2 (14 oz.) cans sweetened condensed milk
1 12 oz. package semi-sweet chocolate chips
1/4 cup (1/2 stick) butter, melted (Food-4-Thought: would nonperishable butter powder work?)
1 tsp. vanilla extract
Lightly oil or (cooking) spray a 12-inch dutch oven; line with parchment paper.
Combine graham cracker crumbs, sweetened condensed milk, chocolate chips, butter and vanilla in large bowl. Mix until blended.
Spread the mixture evenly in the prepared dutch oven.
Bake as close to 350 degrees a possible for 25-30 minutes.
Cool in dutch oven for 15 minutes before lifting out using parchment paper.
Cool completely before cutting into bars.
The author said "Unless you are going to serve them right from your oven I would highly recommend using parchment paper. These brownies are so soft and gooey that you'll need to lift them out with the paper and let them cool before serving. Even though they form a crust while baking be sure to cook them the full 25-30 minutes. In my 12-inch oven, I used 12 coals in a circle around the base of the oven and 22-24 on the lid. This foolproof recipe has been around for years, it's easy to see why it is still a favorite, with a bowl, a spoon and a dutch oven you can't go wrong with these sweet brownies." (photo credit: "Everyday Dutch Oven," http://www.everydaydutchoven.com/2011/11/123-snap-brownies.html)
Classic one-pot dessert originally published by Eagle Brand®. (source: "Everyday Dutch Oven," http://www.everydaydutchoven.com/2011/11/123-snap-brownies.html)