1 (15.5 oz.)
Pillsbury® Chocolatier Collection™ Chocolate Walnut Premium Brownie Mix
1/4 cup Reese's®
peanut butter chips
1/3 cup Crisco®
Pure Vegetable Oil
3 tablespoons
water
1 EGGLAND’S BEST
egg
1 package (8 oz.)
cream cheese, softened
1/2 cup Jif®
Creamy Peanut Butter
1 cup powdered
sugar
1 container (8 oz.)
frozen whipped topping, thawed
2 tablespoons
Fisher® Party Peanuts, chopped
2 tablespoons
Hershey’s® mini chips semi-sweet chocolate
Preparation
Directions
Heat oven to
350°F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed
on box for One-Crust Filled Pie; flute edge.
In medium bowl,
stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with
spoon. Pour batter into crust-lined pie plate.
Bake 30 to 40
minutes, covering edge of crust with strips of foil after 15 to 20 minutes,
until crust is golden brown and center of brownie is set. Cool slightly, about
20 minutes. Refrigerate 1 hour or until completely cooled.
In medium bowl,
beat cream cheese, peanut butter and powdered sugar with electric mixer on
medium speed until smooth. Fold in whipped topping. Spread mixture over
brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes
before serving. Store covered in refrigerator
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