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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 16 |
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Another Pillsbury favorite...if you're strapped for time and/or don't want to mess up the kitchen, this is a chocolate treat for you! The classic flavors of a tin roof sundae-marshmallows, chocolate and peanuts-top a tasty brownie pizza that's made easily with refrigerated brownie batter. Ingredients:
1 (16 1/2 ounce) roll pillsbury traditional chocolate fudge refrigerated brownie bar dough |
3/4 cup marshmallow creme (1/2 of 7 oz. jar) |
1 cup peanuts |
1 cup milk chocolate chips |
Directions:
1. Heat oven to 350°F (325°F if using dark, nonstick or glass pan).
2. Grease bottom of 8-inch square pan.
3. Spread batter in pan.
4. Bake 25 to 28 minutes or until toothpick inserted near center comes out clean.
5. Immediately drop dollops of marshmallow creme over brownie.
6. Let stand 2 minutes; spread evenly.
7. Sprinkle with peanuts and chocolate chips.
8. Bake 5 minutes longer.
9. Cool completely, about 1 hour.
10. For 16 brownies, cut into 4 rows by 4 rows.
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