Shake up your holiday treats with festive shapes and colors from our 6-Mix Easter Sprinkle Assortment by Wilton®. The plastic bottle makes it convenient for pouring and storing these adorable sprinkles.Features: Certified Kosher Plastic bottle convenient for pouring and storing Adds flair to your cookies, cupcakes, cakes and other baked goods Bunny and Ducks Sprinkle Mix Egg Sprinkle Mix Springtime Mix 1 of each: Lavender, Pink and Yellow Colored Sugars Amount:1 ounce mix (bunny & duck, egg, and springtime mixes)1.3 ounce mix (colored sugars)
Filed under Brownie Mixes by on Nov 26th, 2010. Comment. 
Yields: 36 brownies Ingredients: 1 (18.25oz.) pkg. brownie mix 2 eggs ½ cup oil ¼ cup cold coffee 2 cups chunky peanut butter ½ cup butter, softened 2 cups powdered sugar 1 tbsp. plus 1 tsp. vanilla, divided ½ cup heavy cream 1 cup chocolate chips Chopped roasted peanuts for garnish Preparation Directions: ~ Preheat oven to 350 degrees. Prepare brownie mix according to pkg. instructions using coffee in place of water. Cool completely. ~ Meanwhile in a large bowl, beat peanut butter and butter on medium until well blended. Gradually add powdered sugar and tbsp. of vanilla, beat until smooth and fluffy. Spread over brownies. ~ In a saucepan, heat heavy cream and chocolate over medium heat, stirring frequently until chocolate is melted and smooth. Stir in tsp. vanilla. Cool 5 minutes and spread over peanut butter filling. Sprinkle with peanuts. Refrigerate until firm. Cut into squares.
Filed under Brownies by on Sep 12th, 2010. 1 Comment.
Ingredients:
3/4 c Rolled Oats
6 oz Chocolate Chips, semisweet
6 tb Butter
1/2 c Brown Sugar
2 lg Eggs
1 ts Vanilla
3/4 c Flour
1/2 c Raisins
1/4 ts Baking Soda
1/4 ts Salt
Directions:
Preheat oven to 325 degrees F.
Sprinkle 2 T of the oats over bottom of greased 9 X 9 X 2-inch baking pan; set aside. In saucepan melt chocolate and butter over low heat; stir constantly.
Remove from heat; blend in sugar. Beat in eggs and vanilla. Stir together flour, remaining oats, raisins, soda and salt; stir into chocolate mixture. Spoon into prepared pan. Bake 30 minutes. Cool; cut into bars.
Filed under Brownies by on Apr 13th, 2010. Comment.
Ingredients:
1 ts Vegetable shortening; solid
2 pk Jiffy fudge brownie mix; 8 oz each
1/2 pk Jiffy white frosting mix; 8 oz package
1 tb Butter or margarine; melted
1/4 ts Maple syrup
1 tb Light corn syrup
2 tb Water
2 Eggs
1/2 c Pecans; chopped
Using shortening, grease 7 1/2-by-11-inch baking dish.
Directions:
In large bowl, combine brownie mix, frosting mix, butter or margarine, maple syrup, corn syrup, water and eggs. Spread batter in prepared dish; sprinkle with pecans.
Bake at 350 degrees 30 to 32 minutes. Remove from oven; cool until just warm. Cut into squares.
Makes 2 dozen.
Filed under Brownies by on Apr 6th, 2010. Comment.
Ingredients:
2 oz Unsweetened chocolate
2 1/4 c Flour
2 ts Baking powder
1/2 ts Salt
10 tb Unsalted butter
1 1/2 c Sugar
1 ts Vanilla
3 Eggs
1/2 c Smooth peanut butter
1 1/2 7 oz milk-choc candy bars
Directions:
Heat oven to 325-degrees. Butter a 13″x9″ baking pan. Chop the unsweetened chocolate and melt it. Combine the flour, baking powder and salt. In a large pot, melt the butter. Let cool. Stir in the sugar and vanilla. Beat in eggs one at a time. Gradually stir in the flour mixture. Divide dough in half. Stir the melted chocolate into one half and the peanut butter into the other. Drop the batters by large tablespoonfuls into the pan. With the tip of a knife, swirl the batters to marbleize. Bake until edges start to pull away from the sides of the pan, about 25 minutes. Chop the milk chocolate and sprinkle over the brownies. Return to the oven for 1 minute. Spread the melted chocolate over brownies. Cool completely before cutting.
Filed under Brownies by on Apr 5th, 2010. Comment.
