[Liz]

A do-ahead----flavors meld made 2-3 days ahead. Takes brownies one step further w/ creamy, toffee topping.

Irish Cream-Topped Brownie Dessert

Ing 10.25 oz box fudge brownie mix 1/4 cup vegetable oil 2 tablespoons Irish cream liqueur (can use n/a Irish coffee creamer) 2 eggs; Irish Cream Topping 8 oz h/cream, 1/4 cup milk, 1/4 cup vanilla instant pudding mix (1/2 3.4 oz box) 3 tbl Irish cream liqueur, 1.4 oz bar crushed chocolate-covered toffee

BROWNIE grease bottom only 8" square pan with shortening. Spoon-stir brownie mix, oil, 2 tb liqueur, eggs about 50 strokes til blended.
Spread in pan. Bake 350 deg 23-26 min (pick in center comes clean). Cool an hour.

TOPPING elec/mixer on HI h/cream, milk, pudding mix, 3 tb liqueur 4-6 min (soft peaks form).

ASSEMBLY Spread Topping over cooled brownies. Sprinkle with crushed candy. Cover; refrigerate before serving.

SERVE in squares. Store in refrigerator.

Chef's Tip----with the remaining half package of pudding, add cup milk and beat as directed on the package to make 2 servings of pudding.

[Liz]

Perfect for St Pat's Day. Makes 48 cookies

Mint Cookie Candies

START Micro-melt 12 oz coarse-chp white candy coating, 4 tsp shortening, stir smooth. Stir in 1/4 tsp green food color.

FINISH Pour evenly into 48 miniature muffin-cup paper or foil liners. Sprinkle w/ crumbled mint-flavored creme-filled
chocolate sandwich cookies (mint Oreos). Pour melted Andes mint candies over cookie crumbs. Let set.

MINT TOPPING Micro-melt 2-4 2/3 oz pkg Andes mint candies, 2 tsp shortening; stir smooth.

[lizma2]

“Chef’s Tip——with the remaining half package of pudding, add cup milk and beat as directed on the package to make 2 servings of pudding”

Add some Ghirardelli dark chocolate melted... Heaven.