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Chocolate Toffee Brownie Shooters

  • Prep 45 min
  • Total 1 hr 50 min
  • Servings 36

Looking for a delicious dessert using Betty Crocker® Brownies mix? Then try this irresistible dessert layered with brownies and chocolate cream mixture. MORE + LESS -

Ingredients

1
box (18 oz) Betty Crocker™ Premium Brownies Ultimate Fudge
Water, vegetable oil and egg called for on brownie mix box
3
tablespoons coffee-flavored liqueur
3
bars (3.5 oz each) dark chocolate with toffee bits and caramelized almonds candy, unwrapped, chopped
1
1/2 cups whipping cream
1
can (7 oz) whipped cream topping

Steps

Hide Images
  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease 13x9-inch pan with shortening or cooking spray. Make and bake brownies as directed on box, using water, oil and egg. With fork, poke holes in baked brownies; pour liqueur over brownies, allowing it to seep into holes. Cool completely in pan.
  • 2
    Meanwhile, in large microwavable bowl, microwave chopped candy and 1/4 cup of the whipping cream uncovered on High 1 minute to 1 minute 30 seconds, stirring after 1 minute, until chocolate is melted. Let stand 45 minutes or until almost cool. In chilled large bowl, beat remaining 1 1/4 cups whipping cream with electric mixer on high speed until soft peaks form. Gently fold whipped cream into chocolate mixture.
  • 3
    Crumble brownies into bite-size pieces; divide evenly among 36 (2-oz) shot glasses. Spoon chocolate cream mixture evenly over brownies. Top each dessert with whipped cream topping. Garnish with sugared cranberries and mint leaves, if desired.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
204
% Daily Value
Total Fat
14g
0%
Saturated Fat
5 1/2g
0%
Sodium
73mg
0%
Total Carbohydrate
19g
0%
Dietary Fiber
0g
0%
Protein
1/2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Other Carbohydrate; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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