Ingredients
- 1 (18 ounce) packageduncan hines brownie mix
- 2 eggs
- 13 cup water
- 14 cup oil
- 13 cup sugar
- 13 cup light Karo syrup
- 12 cup creamy peanut butter
- 34 cup semi-sweet chocolate chips
- 3 tablespoons butter
- 1 tablespoon light Karo syrup
- 3 tablespoons peanuts
- finely chopped
Instructions
- Mix the brownie mix, eggs, water and oil by hand.
- Line pans with tart or cupcake liners and fill using 1 tablespoon in the mini pans and 2 tablespoons in the cupcake pans.
- Bake at 350*, 10-12 minutes for mini's and 15-20 for cupcakes.
- Cool.
- Prepare toppings.
- #1-Bring sugar and syrup to a boil, stir in the peanut butter and drop by spoonfuls on top of the brownies.
- Cool till set.
- #2-Heat the chips, butter and syrup till well melted.
- Spoon over the peanut butter layer allowing both colors to show.
- Garnish with the chopped peanuts if desired.
- Allow to cool and the chocolate to 'set' before packing.
- These freeze well.
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