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Wicked Brownies

Wicked Brownies
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Pile on the sweets to turn packaged brownie mix into eye-popping treats.

Prep Time:
25 Min
Total Time:
2 Hr 50 Min
Makes:
36 brownies
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INGREDIENTS
1box (1 lb 5.2 oz) triple chunk supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
16miniature chocolate-covered peanut butter cup candies, unwrapped
3tablespoons butter or margarine, softened
2cups powdered sugar
3tablespoons milk
3tablespoons peanut butter
1teaspoon vanilla
1/3cup miniature marshmallows
1/3cup chopped cocktail peanuts
1/4cup miniature candy-coated chocolate baking bits
DIRECTIONS
1.Heat oven to 325°F. Line 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 cup candies, 4 rows by 4 rows; press down slightly. Cool completely.
2.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.
3.Top with marshmallows, peanuts and baking bits; press down slightly. Refrigerate 30 minutes. Remove from pan by foil edges. For brownies, cut into 6 rows by 6 rows. Cover and refrigerate any remaining brownies.
High Altitude (3500-6500 ft): Follow High Altitude brownie mix directions for 8-inch pan.
High Altitude (3500-6500 ft):

Follow High Altitude brownie mix directions for 8-inch pan.

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