Prep Time 10m
Cook Time 30m
Ready Time 100m
Yield 24 servings

  • 1 (7.4 oz.) package Martha White® Chocolate Chip Muffin Mix
  • 3/4 cup chopped toasted pecans (about 3 oz.), divided
  • 4 tablespoons cold unsalted butter cut into 1/2 inch cubes
  • 1 (15 oz.) container Pillsbury™ Creamy Supreme® Coconut Pecan Flavored Frosting
  • 1/2 cup plus 2 tablespoons chocolate chips
  • 3/4 cup butterscotch chips
Preparation Directions
  • Step 1Heat oven to 350ºF. Using a 12x14 piece of foil line an 11x7 pan having ends extend to use when removing bars after baking. Coat sides of pan with cooking spray. Set aside.
  • Step 2Place 1/4 cup pecans in food processor and pulse about 20 seconds until finely ground. Add muffin mix and pulse about 3 times to mix.
  • Step 3With motor running on low, ADD butter cubes one at a time through food processor tube. Pulse until mixture is consistency of wet sand.
  • Step 4Pour mixture into foil-lined pan. Press evenly over pan. Do not allow mixture to go up sides of pan.
  • Step 5Open frosting, place in medium microwave-safe bowl. Microwave for 10 seconds. Stir. Add 1/2 cup chocolate chips, 3/4 cup butterscotch chips and 1/2 cup pecans and stir. Pour into crust.
  • Step 6Bake 25-30 minutes until mixture is very bubbly. Remove from oven. Melt 2 tablespoons chocolate chips and drizzle decoratively over bars. Cool completely.
  • Step 7Lift foil to remove from pan to cutting board and cut into 24 pieces.
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