Ingredients
1
box (18.3 oz) Betty Crocker™ Fudge Brownie Mix
Water, vegetable oil and eggs called for on brownie mix box
1
cup plus 2 tablespoons Betty Crocker™ Rich & Creamy chocolate frosting (from 1 lb container)
96
Oreo mini chocolate creme sandwich cookies (from 2-8 oz bags)
48
brown Reese’s Pieces™ peanut butter candy in a crunchy shell
24
orange Reese’s Pieces™ peanut butter candy in a crunchy shell
12
Reese’s™ Minis peanut butter cups (from 8 oz bag) cut in quarters
Preparation
Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. Make brownie batter as directed on box. Spread in pan.
Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Transfer to cooling rack to cool completely in pan, about 1 hour.
Using foil to lift, remove brownies from pan, and peel foil away. Drop 1 cup frosting by spoonfuls over top of brownie and spread. Using sharp knife cut into 6 rows by 4 rows.
Twist cookies open, leaving creme on one side of each. Set aside remaining cookies without creme for another use. Place 2 tablespoons frosting into small resealable food storage plastic bag; partially seal bag. Cut off tiny bottom corner of bag. Pipe small dot of frosting in center of each cookie; place 1 brown Reese’s™ Pieces™ in center to make pupil. Press 2 cookies onto each brownie square for eyes; press 1 orange candy in center to make beak. Place 2 peanut butter cup quarters, cut side-down, at top of brownie for eyebrows.
Let stand about 30 minutes or until frosting is set. Store in airtight container at room temperature.
