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!

Brownies:
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.

Halloween Recipe - Spider Web Brownies

Spider Web Brownies

4 squares BAKER'S Unsweetened Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped Pecans (optional)
1 jar (7 oz.) Marshmallow Creme
1 square BAKER'S Semi-Sweet Chocolate, melted


LINE 13x9-inch baking pan with foil, with ends of foil extending over sides of pan to form handles. Grease foil.

MICROWAVE unsweetened chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Stir in eggs and vanilla. Add flour and nuts; mix well. Spread into prepared pan.

BAKE at 350°F for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Immediately drop marshmallow creme by spoonfuls over hot brownies; spread evenly over top of brownies. Cool in pan. Lift out of pan onto cutting board using foil handles. Remove foil. Place on serving tray. Drizzle melted chocolate over marshmallow creme to create a spider web design. Cut into 32 brownies just before serving.