Halloween Candy Brownies


Sarah Jannings


  • 1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
  • Vegetable oil, water and eggs called for on box for cake-like brownies
  • 1 cup mini pretzel twists, broken
  • 1 ½ cups (from 8-oz bag) Reese’s™ peanut butter cups minis, coarsely chopped
  • 1 cup (from 1-lb container) Betty Crocker™ Rich & Creamy chocolate frosting
  • ⅓ cup Reese’s™ Mini Pieces™ peanut butter candy in a crunchy shell
  • 1 tablespoon holiday-colored candy sprinkles, if desired


  1. Heat oven to 350°F. Spray bottom only of 13×9-inch pan with cooking spray.
  2. In large bowl, mix brownie mix, oil, water and eggs with spoon until well blended. Stir in pretzels and 1 cup of the peanut butter cups minis. Spread in pan.
  3. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Remove from oven to cooling rack. Cool completely, at least 1 hour.
  4. Frost with frosting. Sprinkle top with remaining 1/2 cup peanut butter cups minis, the Reese’s™ Mini Pieces™ and sprinkles. Cut into 6 rows by 4 rows.