Peppermint Brownie Cookie Fudge

• Meat

  • 1/2 cup Dove peppermint bark

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 (11 ounce bag M&m's brand minis milk chocolate baking bits
  • 1 Pillsbury (18.4 ounce pillsbury family size chocolate fudge brownie mix
  • 1 (16 ounce tub Pillsbury supreme vanilla flavored frosting, Creamy
  • 1 (12 ounce bag White chocolate chips

• Oils & Vinegars

  • 1/2 cup Crisco vegetable oil

• Dairy

  • 2 tbsp Butter, unsalted

Found on ladybehindthecurtain.com

Ingredients

• 1 (18.4 ounce) Pillsbury™ Family Size Chocolate Fudge Brownie Mix
• 2 large eggs
• 1/3 cup plus 2 tablespoons CRISCO® Vegetable Oil
• 1/2 cup DOVE® Peppermint Bark,pieces
• 1 (12 ounce) bag white chocolate chips
• 1 (16 ounce) tub Pillsbury™ Creamy Supreme® Vanilla Flavored Frosting
• 2 tablespoons unsalted butter
• 1 (11 ounce) bag M&M’S® Brand Minis Milk Chocolate Baking Bits, divided

Directions

• Preheat oven to 350°.
• Line a 9x13-inch baking dish with foil (making sure the foil hangs over the ends), spray with CRISCO® non stick cooking spray.
• In a medium bowl stir together the dry brownie mix, eggs and oil; until combined
• Press dough into prepared baking dish, sprinkle peppermint bark pieces on top, slightly press into the brownie dough and bake 23-25 minutes or until the edges are baked and the center is slightly under baked.
• Set aside to cool while making the fudge layer.
• In a large microwave safe bowl add the white chocolate chips, frosting and butter.
• Microwave on high 1 minute; stir until all the butter is melted and the fudge is creamy.
• Stir 3/4 cup of the mini baking bits into the fudge.
• Gently pour over baked brownie cookie; evenly spread to the edges.
• Sprinkle the remaining mini baking bits over the fudge; place in the refrigerator to harden ( at least 4 hours, preferably overnight).
• Lift fudge out of the baking dish; remove foil and cut into bite size pieces.
• Store at room temperature in an airtight container.