Wednesday, February 23, 2011

Wicked Brownies

Wicked Brownies

1 box brownie mix
Water, oil and eggs called for on brownie mix
16 miniature peanut butter cups, unwrapped
3 Tbsp. butter or margarine, softened
2 c. powdered sugar
3 Tbsp. milk
3 Tbsp. peanut butter
1 tsp. vanilla
1/3 c. miniature marshmallows
1/3 c. cocktail peanuts, chopped
1/4 c. candy coated chocolate (M&Ms)

Heat oven to 325. Line an 8-inch square pan with foil, extending foil over sides for easy removal from pan. Bake brownies as directed on box for basic recipe in 8-inch pan. Top hot brownies evenly with peanut butter cups. Press down slightly. Cool completely.

In large bowl, beat butter and powdered sugar with electric mixer on medium speed until smooth and creamy.  Gradually beat in milk. Add peanut butter and vanilla; beat until spreading consistency, adding more milk if necessary. Spread evenly over brownies.

Top with marshmallows, peanuts and M&M's; press down slightly. Refrigerate 30 minutes. Remove from pan by foil edges. Cut into 6 rows by 6 rows. Cover and refrigerate any remaining brownies.

Recipe source: Pillsbury Halloween 2007

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