Triple Chocolate Chunk Peanut Butter Brownies

 

1

box (1 lb 2.9 oz) Betty Crocker® triple chunk Premium brownie mix

Water, vegetable oil and eggs called for on brownie mix box

16

miniature chocolate-covered peanut butter cup candies, unwrapped

3

tablespoons butter or margarine, softened

2

cups powdered sugar

3

tablespoons milk

3

tablespoons peanut butter

1

teaspoon vanilla

1/3

cup miniature marshmallows

1/3

cup chopped cocktail peanuts

1/4

cup miniature candy-coated chocolate baking bits

• 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.