Toffee-Topped Brownie Bark
1/2 cup butter, melted
1/3 cup water
1/2 cup miniature semi-sweet chocolate chips
3/4 cup English toffee bits for baking
HEAT oven to 325°F. Line 3 large baking sheets with parchment paper. Coat paper with no-stick cooking spray.
BEAT brownie mix, melted butter, water and egg in large bowl with mixer on medium speed until smooth. Stir in mini chocolate chips. Drop 1/4 cupfuls onto prepared baking sheets, to make 4 portions on each baking sheet. Spread slightly. Batter will continue to spread during baking. Spoon toffee bits evenly over batter.
BAKE 25 to 28 minutes or until centers are set. Cool completely on wire racks. Remove from parchment paper. Break each portion into 5 to 7 pieces.
Rainbow Brownie Bark
PREPARE recipe as directed, except omit the English toffee bits. Bake 18 minutes. Sprinkle with 1/2 cup candy-coated milk chocolate candies, pressing gently onto top of bark. Bake an additional 7 to 10 minutes or until centers are set. Cool as directed above.
Serving Size (1 of 24 servings), Calories 180 (Calories from Fat 70), Total Fat 8g (Saturated Fat 5g, Trans Fat g), Cholesterol 20mg, Sodium 120mg, Total Carbohydrate 26g (Dietary Fiber 1g, Sugars 20g), Protein 1g, Potassium 90mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium 7mg, Iron 1mg.
*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.