Peanut Butter Cup Bars
1 (15.5 oz.) package
3 tablespoons water
1 large egg
1 1/2 cups
1 1/2 cups powdered sugar
2 cups (12 oz. pkg.) semi-sweet chocolate chips
1/4 cup chopped dry roasted peanuts
1 (1.63 oz.) package (1/3 cup) candy coated peanut butter pieces
HEAT oven to 350°F. Spray bottom only of a 13 x 9-inch pan with no-stick cooking spray. Prepare brownie mix as directed on package using oil, water and egg. Spread batter in greased pan.
BAKE 17 to 22 minutes or until edges are set. DO NOT OVERBAKE. Cool 45 minutes or until completely cooled. Freeze brownie base 20 minutes for easier spreading of filling.
COMBINE 1 1/2 cups peanut butter and powdered sugar in small bowl; blend well. Spread over cold brownie base.
MELT chocolate chips in small saucepan over low heat, stirring frequently. Add 1/4 cup peanut butter; mix well. Spread over bars. Sprinkle top with peanuts and candies. Score bars to make 36 pieces. Refrigerate 45 minutes or until chocolate is set. Store covered at room temperature. Cut bars using scored lines as a guide.
High Altitude (above 3500 ft.):
SEE brownie mix package for directions.
Serving Size (1 bar, 1/36 of recipe), Calories 220 (Calories from Fat 120), Total Fat 13g (Saturated Fat 4g, Trans Fat g), Cholesterol 5mg, Sodium 75mg, Total Carbohydrate 24g (Dietary Fiber 2g, Sugars 19g), Protein 5g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.