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Glazed Brownie Hearts 

Prep time: 45 min
Cook Time: 35 min
Yield: 14 brownies

Ingredients:

Crisco® Original No-Stick Cooking Spray
BROWNIES
1 (19.5 oz.)package Pillsbury® Classic Traditional Fudge Brownie
1/2cup Crisco® Pure Vegetable Oil
1/4cup water
2 large eggs
GLAZES
6ounces chocolate-flavored candy coating, cut into pieces
2tablespoons Crisco® Pure Vegetable Oil
6ounces vanilla-flavored candy coating, cut into pieces
Multicolored candy sprinkles (optional)

Preparation Directions:

1.HEAT oven to 350°F. Line a 13 x 9-inch pan with foil, extending foil over edges; spray foil with no-stick cooking spray. Prepare brownies as directed on package, using oil, water and eggs. Spread batter in prepared pan.
2.BAKE 33 to 35 minutes or until set. DO NOT OVERBAKE. Cool 45 minutes or until completely cooled. Cover with foil; freeze brownies 30 minutes.
3.REMOVE foil cover. Remove brownies by lifting foil from pan; place on cutting board; discard foil. With 2 1/2-inch heart-shaped cookie cutter, cut out 14 brownie hearts.*
4.MELT chocolate-flavored candy coating with 1 tablespoon oil in small saucepan over low heat, stirring occasionally until smooth; keep warm. Quickly dip edges of 7 brownies in chocolate, allowing excess to drip off. Place dipped brownies on sheet of waxed paper. Spoon melted chocolate over tops; smooth with knife.
5.REPEAT with vanilla-flavored candy coating, remaining 1 tablespoon oil and remaining 7 brownies.** Drizzle small amount of contrasting candy coating randomly over each brownie. Sprinkle with candy sprinkles, if desired.
TIP*Brownie scraps can be crumbled and served over ice cream or pudding.
TIP**To completely cover brownies with vanilla-flavored candy coating, brownies may need to be dipped and frosted twice.
 High Altitude (above 3500 ft.):
1.SEE package for directions.