Cajun Brownie Bites


1 box Duncan Hines Dark Chocolate Fudge Brownie Mix

1 egg

1/3 cup Bourbon (I used Marker’s Mark for testing purposes)

1/3 cup Panola Pecan Oil

2 teaspoons Panola Cajun Hot Sauce

Topping Sauce:

30 Rolo Chewy Caramel in Milk Chocolate candies

2 tablespoons Bourbon

1 teaspoon Cajun Hot Sauce


Preheat the oven to 350 degrees.

Grease mini muffin pan or line with papers.

Blend the first 5 ingredients.

Fill the cups about 3/4 the way full.

Bake approximately 10 minutes, keeping in mind baking times vary with each oven.

While brownies are baking, melt the Rolo’s in a double-boiler or microwave.

Add 2 tbs. of bourbon, stirring occasionally.

Add 1 tsp. Cajun Hot Sauce.  Continue stirring.

After the brownies are baked, remove from the tin and cool.  While the brownies are still warm, drizzle the chocolate caramel sauce over the top.


1 pkg. smoked sausage/andouille

4 oz. tasso (optional)

2 grilled chicken breast (or 1/2 rotisserie chicken)

1 onion

1 green bell pepper

1 red bell pepper

1 orange or yellow bell pepper

3 cloves garlic

1 stick butter

3 cups heavy cream (warmed)

½ bottle Panola Gourmet Pepper Sauce (this is the ingredient that makes the dish!!!)

1-2 tsp. oregano

Salt and pepper to taste

8 oz. Penne pasta


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2 tbs. Panola Pecan Oil

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