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Prep Time: 10 Minutes Cook Time: 33 Minutes |
Ready In: 43 Minutes Servings: 6 |
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The classic flavors of a tin roof sundae - marshmallows, peanuts,and chocolate - are found in these delicious bars. This recipe uses refrigerated brownie batter. Find it with the refrigerated biscuits and cookies in the supermarket. Recipe from Pillsbury. Ingredients:
1 (16 1/2 ounce) roll traditional chocolate fudge refrigerated brownie bar dough, pillsbury suggested |
0.5 (7 ounce) jar marshmallow creme (3/4 cup) |
1 cup peanuts |
1 cup milk chocolate chips |
Directions:
1. Preheat oven to 350 degrees F. (325 degrees if using dark, nonstick or glass pan). Grease bottom of an 8-inch square pan. Spread batter in pan.
2. Bake 25 to 28 minutes or until toothpick inserted near center comes out clean. Immediately drop dollops of marshmallow creme over brownie. Let stand 2 minutes; spread evenly. Sprinkle with peanuts and chocolate chips.
3. Bake 5 minutes longer. Cool completely, about 1 hour. For 16 brownies, cut into 4 rows by 4 rows.
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