From MCCORMICK Makes 36 servings Beware the black cat crossing your path – unless it’s a rich chocolate-frosted cookie decorated as a frightful feline. INGREDIENTS…
From PILLSBURY BAKING
24 bars
Get lost in this sweet Pumpkin Patch!
INGREDIENTS
Nonstick cooking spray
1 (18.4 ounce.) package PIILLSBURY Family Size Chocolate Fudge Brownie Mix
2/3 cup vegetable oil
1/4 cup water
1 large egg
1 teaspoon ground cinnamon
1 (16 oz.) can PIILLSBURY Creamy Supreme Vanilla Flavored Frosting
1 (16 oz.) can PIILLSBURY Creamy Supreme Chocolate Frosting
3 to 4 drops green food color
24 candy pumpkins
DIRECTIONS
1.Heat oven to 350 degrees. Line 13 x 9-inch baking pan with foil, extending foil over edges of pan. Coat foil with nonstick cooking spray. Prepare brownie batter according to package directions using oil, water, and eggs and adding cinnamon to batter. Spread in prepared pan.
2.Bake 28 to 31 minutes, or until set in center. Cool completely. Remove brownies from pan by lifting edges of foil. Invert onto serving plate. Remove foil from brownies. Frost sides and top with chocolate fudge frosting. Score frosting with knife to mark 24 bars.
3.Blend vanilla frosting and food color in small bowl. Place in decorating bag with small round tip. Pipe frosting to make vine and leaf design on each bar. Place 1 candy pumpkin on each bar. Chill 1 hour or until frosting is firm.
Find this recipe and more at pillsburybaking.com
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