Tuesday, September 23, 2008

Halloween Recipe - "Scary Night" Caramel Brownies

"Scary Night" Caramel Brownies

Don't be afraid to bake and decorate rich chocolate brownies as a special Halloween treat!

1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
3/4 cup butterscotch-flavored chips, if desired
1/3 cup water
1/3 cup vegetable oil
2 eggs

Caramel Frosting and Decorations:
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar
Pretzel sticks
Assorted Halloween candies, gumdrops or shaped marshmallow pieces, such as bats, moons, pumpkins, ghosts

1. Heat oven to 350°F. Line 13x9-inch pan with foil, leaving edge of foil above rim of pan; grease bottom only of foil. In medium bowl, stir brownie mix, chocolate syrup, butterscotch-flavored chips, water, oil and eggs, using spoon, until well blended. Spread in pan.

2. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool about 1 hour before frosting.

3. In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool about 45 minutes or until lukewarm. Gradually stir in powdered sugar. If frosting is too thin, place saucepan of frosting in bowl of cold water. Beat frosting until smooth and thick enough to spread. If frosting becomes too thick, stir in additional milk, 1 teaspoon at a time.

4. Lift out foil and uncut brownies from pan; carefully remove foil. Spread frosting over brownies. Arrange pieces of pretzel sticks to make tree and fence designs. Add candies to complete the "scary night" landscape. For brownies, cut into 6 rows by 4 rows. Store tightly covered.