Peanut Butter–Rocky Road Brownies

Prep Time: 20 Minutes • Start to Finish: 2 Hours 30 Minutes • Makes 24 brownies

• 1 box (1 lb 2.3 oz) Betty Crocker fudge brownie mix
• Water, vegetable oil and eggs called for on brownie mix box
• 1 jar (7 oz) marshmallow creme
• ½ cup creamy peanut butter
• 1 tablespoon milk
• 30 miniature chocolate-covered peanut butter cup candies, unwrapped, chopped
• ½ cup chopped salted peanuts
• ¼ cup semisweet chocolate chips
• ¼ teaspoon vegetable oil

1 Heat oven to 350°F. Grease bottom only of 13 x 9-inch pan with shortening or cooking spray.

2 Make and bake brownie mix as directed on box. Cool completely, about 1 hour.

3 In medium bowl, beat marshmallow creme, peanut butter and milk with electric mixer on medium speed until smooth and creamy. Spread over cooled brownies. Sprinkle with chopped peanut butter candies and peanuts.

4 In small microwavable bowl, microwave chocolate chips and ¼ teaspoon oil uncovered on High 30 to 60 seconds, stirring once, until melted. Drizzle over brownies. Let stand about 30 minutes or until chocolate is set. Cut into 6 rows by 4 rows.

1 Brownie: Calories 280; Total Fat 14g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 20mg; Sodium 160mg; Total Carbohydrate 34g (Dietary Fiber 2g); Protein 4g Exchanges: 1 Starch, 1½ Other Carbohydrate, 2½ Fat Carbohydrate Choices: 2

Tip Cut these rich brownies into bite-size squares and serve in decorative papers.