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Dessert Avalanche

Absolutely! Here's an incredibly indulgent, multi-layered dessert recipe that fuses churros, brownies, cheesecake, s'mores, chocolate chips, sprinkles, and dessert sauces into one show-stopping treat. I'm calling it:

"The Dessert Avalanche"

This is a layered, over-the-top bar dessert that brings together the textures and flavors of all your favorite sweet treats. It's best served slightly warm with a scoop of vanilla ice cream.

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🧁 Layer Breakdown
    1.    Brownie base
    2.    Baked cheesecake layer
    3.    Cinnamon-sugar churro crunch
    4.    S'mores layer (graham, marshmallows, chocolate)
    5.    Chocolate chip cookie crumble
    6.    Sprinkle crusted marshmallow topping
    7.    Drizzled with caramel and chocolate sauce

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🔪 Equipment
    •    9x13 inch baking pan
    •    Parchment paper
    •    Electric mixer or hand whisk
    •    Mixing bowls (various sizes)
    •    Offset spatula
    •    Saucepan (optional, for sauces)
    •    Wire rack
    •    Kitchen torch (optional, for toasting marshmallows)

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🛒 Ingredients

Brownie Layer
    •    1/2 cup (1 stick) unsalted butter
    •    8 oz semi-sweet chocolate, chopped
    •    1 cup granulated sugar
    •    2 large eggs
    •    1 tsp vanilla extract
    •    1/2 cup all-purpose flour
    •    1/4 tsp salt

Cheesecake Layer
    •    8 oz cream cheese, softened
    •    1/4 cup granulated sugar
    •    1 egg
    •    1/2 tsp vanilla extract

Churro Crunch
    •    1 cup water
    •    2 1/2 tbsp granulated sugar
    •    1/2 tsp salt
    •    2 tbsp vegetable oil
    •    1 cup all-purpose flour
    •    Cinnamon-sugar: 1/2 cup sugar + 2 tsp cinnamon

S'mores Layer
    •    4 graham crackers, broken into pieces
    •    1 cup mini marshmallows
    •    1/2 cup milk chocolate chips

Chocolate Chip Cookie Crumble
    •    1/2 cup all-purpose flour
    •    2 tbsp brown sugar
    •    2 tbsp butter, melted
    •    1/4 cup mini chocolate chips

Topping
    •    1 1/2 cups mini marshmallows
    •    1/4 cup rainbow sprinkles

Sauces
    •    Caramel sauce (store-bought or homemade)
    •    Chocolate sauce (or hot fudge)

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🧑‍🍳 Instructions

🔹 Step 1: Prepare Pan
    •    Preheat oven to 350°F (175°C).
    •    Line a 9x13 inch pan with parchment paper, leaving overhang on sides. Grease lightly.

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🔹 Step 2: Brownie Layer
    1.    In a saucepan over low heat, melt butter and chopped chocolate until smooth. Let cool for 5 minutes.
    2.    Whisk in sugar, then eggs, one at a time.
    3.    Stir in vanilla.
    4.    Gently fold in flour and salt until just combined.
    5.    Spread evenly into the prepared pan. Set aside.

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🔹 Step 3: Cheesecake Layer
    1.    Beat cream cheese and sugar until smooth.
    2.    Add egg and vanilla, mixing until fully incorporated.
    3.    Carefully spread the cheesecake batter over the brownie layer using an offset spatula.

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🔹 Step 4: Bake First Layers
    •    Bake the brownie-cheesecake base for 25–28 minutes, or until the center is mostly set and a toothpick comes out with a few moist crumbs.
    •    Remove from oven and let cool for 10 minutes.

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🔹 Step 5: Churro Crunch
    1.    In a saucepan, combine water, sugar, salt, and oil; bring to a boil.
    2.    Remove from heat and stir in flour until it forms a dough.
    3.    Cool slightly and crumble the dough with your fingers.
    4.    Pan-fry small crumbles until golden brown. Drain on paper towels.
    5.    Toss while warm in cinnamon-sugar.
    6.    Once cooled, sprinkle over the baked and slightly cooled cheesecake-brownie base.

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🔹 Step 6: Add S'mores Layer
    •    Scatter graham cracker pieces, mini marshmallows, and chocolate chips over churro layer.

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🔹 Step 7: Chocolate Chip Cookie Crumble
    1.    In a bowl, mix flour, brown sugar, and butter until coarse crumbs form.
    2.    Stir in mini chocolate chips.
    3.    Crumble evenly on top of s'mores layer.

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🔹 Step 8: Bake Again
    •    Bake the whole thing again at 350°F (175°C) for 10–12 minutes, just to set the top and melt the marshmallows slightly.

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🔹 Step 9: Final Topping
    1.    Immediately add a final layer of mini marshmallows while warm.
    2.    Toast lightly with a kitchen torch or under the broiler for 1–2 minutes.
    3.    Scatter sprinkles while the marshmallow is still tacky.

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🔹 Step 10: Sauce It Up!
    •    Once slightly cooled but still warm, drizzle generously with both caramel and chocolate sauce.

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🧊 Serving & Storage
    •    Serve warm with vanilla or cinnamon ice cream for full impact.
    •    Store in the fridge, tightly wrapped, for up to 5 days. Microwave 10-15 seconds before serving.

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🔥 Bonus Tips
    •    Add crushed pretzels for a salty crunch.
    •    Swirl in peanut butter before baking for a nutty twist.
    •    Use flavored marshmallows (like toasted coconut) for a gourmet variation.