Makes 12 (2-1/2 inch) brownies
This cookie cutter brownie recipe is anything but “cookie cutter.” To start, use ROLO Creamy Caramels in Chocolate Candy for a rich, decadent flavor. Then add chopped walnuts for a perfectly nutty taste. Last, sprinkle powdered sugar on top to give these brownie cookies some holiday flair.
54 to 56 ROLO Creamy Caramels in Chocolate Candy
Brownie mix for 13×9-inch pan (brownie mix or your favorite brownie recipe)
1/4 cup chopped walnuts
2 teaspoons of powdered sugar
1.Heat oven according to package or recipe directions. Line 13x9x2-inch baking pan with parchment paper, extending paper over pan edge. Spray paper with non-stick vegetable cooking spray and set aside. Remove wrappers from creamy candies and set aside.
2.Prepare brownie according to package or recipe directions. Stir in half (about 28) caramels and walnuts then spread in prepared pan. Press remaining caramels into top of batter.
3.Bake following package or recipe directions or until wooden pick inserted about 2 inches from pan edge comes out clean. Cool completely in pan on wire rack.
4.Lift cooled brownie from pan and place on cutting board. Cut into snowflake shapes using cookie cutter. Sprinkle tops with powdered sugar.
Find this recipe and more holiday treats at hersheyland.com