CRISCO® Original No-Stick Cooking Spray
3/4 cup LAURA SCUDDER'S® Old Fashioned Creamy Peanut Butter
1/2 cup honey
1 pkg PILLSBURY® Supreme Chocolate Chunk Brownie
1/4 cup butter or margarine, melted and cooled
3 tbsps water
1 egg
3/4 cup semi-sweet chocolate chips
3 tbsps butter or margarine
Directions:
1. HEAT oven to 350° F. Spray an 8 or 9-inch square baking pan with no-stick cooking spray. Combine peanut butter and honey in a small bowl, blending until smooth.
2. COMBINE brownie mix, 1/4 cup butter, water and egg in a large bowl, beating 50 strokes with spoon. Spread half of batter in prepared pan. Score batter into 16 squares. Using 1/4 cup of the peanut butter-honey mixture, place scant measuring teaspoon of mixture in center of each square. Carefully spread remaining brownie batter over top.
3. BAKE at 350° F. for 30 to 35 minutes or until edges pull away from sides of pan. Cool 45 minutes.
4. SPREAD remaining peanut butter mixture over brownies. In small saucepan, combine chocolate chips and 3 tablespoons butter. Cook over low heat until melted and smooth, stirring constantly. Spoon and spread chocolate mixture over peanut butter mixture on brownies. Cool 45 minutes or refrigerate until set. Cut into bars.
High Altitude: (Above 3500 Ft.)
1. ADD 1/4 cup flour to dry brownie mix; increase water to 1/4 cup. Bake as directed above.
Preparation Time: 35 minutes
Cooking Time: 30 minutes
Makes: 16 Brownies
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