Email to Judy Gall      

Recipe Categories: jgll17's HOME PAGEAlcoholicDrinks APPETIZERS BBQ Beef BEVERAGES BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CASSEROLES Chili Cooingfortwo COOKIES CROCKPOT DESSERTS DiabeticRecipes EggRolls ETHNIC Fastmeals FISHandSEAFOOD GiftJars Hamburger KitchenCrafts LighterAppetizers LighterBreads LighterCasseroles LighterCrockpot LighterDesserts LighterRecipes LighterRecipesfor2 LighterSauces LighterSideDishes LIghterSoups LighterVegetables LowCarbohydrate LowCholesterol LOWFAT LowSodium MARINADES MicrowaveRecipes PASTA PIZZA PizzaCrust Pork POULTRY SALADandDRESSING Salsas SANDWICHES SAUCES SeasoningMix ShakesandSmoothies SideDishes SNACKS SOUPSandSTEWS Tortilla39s VEGETABLES VEGETARIAN

Brownie Goodie Bars




Source of Recipe


bettycrocker.com


1 package (1 pound 3.8 ounces) Betty Crocker® fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 tub Betty Crocker® Rich & Creamy or Whipped vanilla ready-to-spread frosting
3/4 cup salted peanuts, coarsely chopped
3 cups crisp rice cereal
1 cup creamy peanut butter
1 bag (12 ounces) semisweet chocolate chips (2 cups)



1. Heat oven to 350ºF. Grease bottom only of rectangular pan, 13x9x2 inches, or spray with cooking spray.
2. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in pan.
3. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour. Frost with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
4. Measure cereal into large bowl; set aside. Melt peanut butter and chocolate chips in 1-quart saucepan over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Cool completely before cutting, about 1 hour. For 20 bars, cut into 5 rows by 4 rows. Store tightly covered.