| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Dessert | 16 | Servings | |
INGREDIENTS
| 1 | pk | (21.5-oz) Pillsbury fudge brownie mix |
| 2 | tb | Flour |
| 1/3 | c | Water |
| 1/4 | c | Oil |
| 1 | Egg | |
| 1 | c | Miniature marshmallows |
| 1/2 | c | Candy-coated cbocolate pieces |
| 1/2 | c | Peanuts; chopped with food chopper |
| 1/3 | c | Caramel ice cream topping |
INSTRUCTIONS
Heat oven to 350 degrees. Combine brownie mix, flour, water, oil and egg in Batter Bowl; beat 50 strokes by hand. Place Parchment Paper on 15-inch Baking Stone. Pour brownie mixture on paper and spread into a 14-inch circle. Bake for 15 to 20 minutes. DO NOT OVERBAKE. Immediately sprinkle with marshmallows, candy-coated chocolate pieces and peanuts. Cool for 20 minutes. Drizzle with ice cream topping using V-Shaped Cutter. Cool completely. Cut into squares to serve. 16 servings. "TURNING OUT THE BEST" RECIPE BOOK, PILLSBURY THE PAMPERED CHEF Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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