Rocky Road OREO Brownies
Prep time30 min
Total time3hr 0min
ServingsMakes 48 servings, 1 brownie each.
Ingredients
- 32 Oreo Cookies, divided
- 1 pkg. (519 g to 585 g) brownie mix (13x9-inch pan size)
- 1 cup creamy peanut butter
- ½ cup butter, softened
- 1½ cups icing sugar
- 1 cup miniature marshmallows
- ¼ cup salted peanuts, coarsely chopped
Preparation
- Heat oven to 350°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Place 24 cookies, in 6 rows of 4 cookies each, on bottom of prepared pan. Chop remaining cookies; reserve for later use.
- Prepare brownie batter as directed on package; pour over cookies in pan, completely covering cookies.
- Bake 25 to 30 min. or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.) Cool completely.
- Beat peanut butter and butter in large bowl with mixer until blended. Gradually beat in sugar; spread over brownie. Top with marshmallows, nuts and reserved chopped cookies.
- Refrigerate 1 hour.
- Use foil handles to remove brownie from pan before cutting into bars.
Recipe Tips
- How to Easily Cut the Brownies
Remove brownie from pan as directed. Cut brownies crosswise into 12 strips, then cut each strip into 4 pieces. - Storage Know-How
Store brownies in airtight container in refrigerator up to 1 week before serving. - Variation
Omit butter and icing sugar; decrease peanut butter to 3/4 cup. Mix 1-1/4 cups ready-to-spread vanilla frosting with peanut butter until blended; spread onto cooled brownie, then top with remaining ingredients as directed.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 170 |
| % Daily Value* | |
| Fat 9g | |
| Saturated 3g | |
| Cholesterol 10mg | |
| Sodium 105mg | |
| Carbohydrate 20g | |
| Dietary fiber 1g | |
| Sugars 13g | |
| Protein 2g | |
| Vitamin A | 2 %DV |
| Vitamin C | 0 %DV |
| Calcium | 0 %DV |
| Iron | 4 %DV |
| Potassium | 75 %DV |
