Serves: 24
1 (22.5 ounce) package supreme brownie mix with hot fudge pouch
1 1/2 cups coarsely chopped pecans, toasted and divided
3 (3.4 ounce) packages butterscotch instant pudding mix
6 cups milk
1 1/2 cups caramel topping
4 1/2 quart portable baking dish
1 (16 ounce) container frozen whipped topping, thawed
2 (1.55 ounce) milk chocolate candy bars, chopped
Bake brownies according to package directions, stirring in 1 cup pecans. Cool and crumble. Whisk pudding mix and milk together until smooth and thickened. Microwave caramel topping at HIGH until pouring consistency. Sprinkle one third of crumbled brownies into baking dish, top with 1/3 of pudding mixture. Drizzle with 1/2 cup caramel topping and spread with 1/3 of whipped topping. Repeat layers twice. Sprinkle with chopped chocolate and remaining 1/2 cup pecans. Cover and chill 6 hours.
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