Toffee Cookies Cr Me Brownie Cups Recipe

Ingredients

1

                        box (13.6 oz) Betty Crocker™ Cookies & Crème Brownie Cups

Vegetable oil and egg called for on brownie cups box

1

bar (1.4 oz) chocolate-covered toffee candy, chopped (1/3 cup)

2

tablespoons hot fudge topping

Preparation

Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups; spray with cooking spray.

Stir brownie mix, oil and egg until very well blended (batter will be thick). Drop dough by rounded tablespoonfuls into each cup.

Bake 14 to 16 minutes or until brownies are baked through and set along edges. Using spoon, press down center of each brownie to create a well. Cool completely in pan.

Remove fully cooled brownie cups from pan. Squeeze frosting pouch (from box) 15 seconds to soften, then cut 1/2-inch tip from corner of pouch. Squeeze about 2 teaspoons frosting into each brownie cup; spread. Top with toffee.

Spoon hot fudge topping into piping bag or small resealable freezer plastic bag; cut off small corner of bag. Pipe topping onto each cup, then top with cookie crumbles (from box). Store in airtight container at room temperature.

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