Raspberry Creme Whoopie Pies
1 (18.4 oz.) box
2 large eggs
1 (16 oz.) container
3/4 cup marshmallow creme
HEAT oven to 350° F. Line cookie sheets with parchment paper.
COMBINE brownie mix, oil and eggs in medium bowl. Beat 30 to 40 strokes. Drop by tablespoonfuls onto prepared cookie sheet about 2 inches apart.
BAKE 10 to 12 minutes or until edges are set. Cool 2 minutes on cookie sheet. Remove to wire rack to cool completely.
BEAT frosting and marshmallow creme in medium bowl with electric mixer on medium speed until light and fluffy. Place half of pies flat side up. Spoon 2 tablespoons filling in center of each pie, then spoon 1/2 teaspoon jam over filling. Top with remaining pies, rounded side up. Press gently to spread filling.
OTHER VARIATIONS ON PILLSBURY WEBSITE:
Marshmallow Whoopie Pies
Cafe Latte Whoopie Pies
Maple-Bacon Whoopie Pies
Salted Caramel Whoopie Pies
Peanut Butter Whoopie Pies
Serving Size (1/24 of recipe), Calories 290 (Calories from Fat 80), Total Fat 10g (Saturated Fat 2g, Trans Fat 2g), Cholesterol 20mg, Sodium 150mg, Total Carbohydrate 49g (Dietary Fiber 1g, Sugars 39g), Protein 2g, 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.