From HERSHEY’S

Makes 21 fruit kabobs

There’s no grill required for this dessert kabob recipe. Skewers of brownie and fresh fruit are sure to be a hit at any bbq this summer. Try them with pineapple, kiwi, and strawberries for a summertime treat that’s easy and fun.

INGREDIENTS

1 box BETTY CROCKER Fudge Brownie Mix Water, vegetable oil and eggs as called for on brownie mix box

4 cups of pineapple chunks, fresh

5 cups of fresh strawberries, halved

10 bananas, large, cut into 1-inch pieces

1/2 cup of HERSHEY’S Semi-Sweet Chocolate Chips

1/4 cup of butter or margarine (1/2 stick)

21 (10 inch) bamboo skewers

DIRECTIONS

1.Heat oven to 350 degrees (325 degrees for dark or nonstick pan). Line 13 x 9 x 2-inch baking pan with foil then let the foil hang 2 inches over side of pan. Spray or grease bottom only of foil. Make brownie batter as directed on box, using water, oil, and eggs. Spread in pan.

2.Bake 28 to 30 minutes, or until toothpick inserted 2 inches from side comes out almost clean. Cool completely. Lift brownie from pan and remove foil. Cut brownies into 1 1/4- inch squares.

3. Line cookie sheets with waxed paper. Alternately, thread 3 brownie squares, 2 pineapple chunks, 2 strawberry halves, and 2 banana slices on each skewer. Place kabobs on waxed paper.

4. In a small microwaveable bowl, microwave chocolate chips and butter uncovered on high 1 to 2 minutes, stir it once, until chocolate is melted. Drizzle over kabobs.

Find this recipe and more holiday treats at hersheyland.com