Candy Corn And Peanut Topped Brownies Recipe
Ingredients
| Fudge brownie mix | 1 box (For base:) | |
| Vegetable oil | 1/2 Cup (16 tbs) (For base:) | |
| Water | 1 Cup (16 tbs) (For base:) | |
| Eggs | 2 (For base:) | |
| Miniature marshmallows | 2 Cup (16 tbs) (For base:) | |
| Packed brown sugar | 1/2 Cup (16 tbs) (For Topping:) | |
| Light corn syrup | 1/2 Cup (16 tbs) (For Topping:) | |
| Creamy peanut butter | 1/2 Cup (16 tbs) (For Topping:) | |
| Sweetened squares rice cereal - 2 cups | ||
| Salted peanuts | 1 1/2 Cup (16 tbs) (For Topping:) | |
| Baby corn | 1 Cup (16 tbs) (For Topping:) | |
Directions
GETTING READY
1) Preheat oven to 350°F.
2) Grease bottom of 13 x 9-inch pan with shortening.
MAKING
3) In medium bowl, combine brownie mix, oil, water and eggs and stir with spoon until well blended.
4) Spread the mixture in pan.
5) Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
6) After this, sprinkle marshmallows evenly over warm baked base; bake futher 1 to 2 minutes or until marshmallows just begin to puff.
7) Let it cool while making topping.
8) In 3-quart saucepan, over medium heat cook brown sugar and corn syrup , stirring constantly, until mixture boils.
9) Remove the pan from heat and add peanut butter stir until well blended.
10) Stir in cereal, peanuts and candy corn until coated.
11) Immediately spoon warm topping over marshmallows, spreading evenly to cover.
12) Let it cool completely for 1 1/2 hours.
SERVING
13) Serve the brownies by cutting the cake into 6 rows by 6 rows.
1) Preheat oven to 350°F.
2) Grease bottom of 13 x 9-inch pan with shortening.
MAKING
3) In medium bowl, combine brownie mix, oil, water and eggs and stir with spoon until well blended.
4) Spread the mixture in pan.
5) Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
6) After this, sprinkle marshmallows evenly over warm baked base; bake futher 1 to 2 minutes or until marshmallows just begin to puff.
7) Let it cool while making topping.
8) In 3-quart saucepan, over medium heat cook brown sugar and corn syrup , stirring constantly, until mixture boils.
9) Remove the pan from heat and add peanut butter stir until well blended.
10) Stir in cereal, peanuts and candy corn until coated.
11) Immediately spoon warm topping over marshmallows, spreading evenly to cover.
12) Let it cool completely for 1 1/2 hours.
SERVING
13) Serve the brownies by cutting the cake into 6 rows by 6 rows.
Chef
