This recipe does not use actual Goo Goo Clusters ...
but it is
still Oh So Yummy!
Ingredients:
1 package (snack size) brownie mix ...
plus the ingredients required on the
back of the box
16 Rolos, unwrapped
3 Tbsp butter
1 cup miniature marshmallows
1/2 cup peanuts
3 squares milk chocolate almond bark
16 Rolos, unwrapped
3 Tbsp butter
1 cup miniature marshmallows
1/2 cup peanuts
3 squares milk chocolate almond bark
Directions: Preheat oven to 350 degrees F.
Liberally grease 16 cavities in a mini muffin tin with cooking spray and set
aside. In a large bowl, prepare brownie mix per instructions. Portion the
batter evenly among the greased cavities. Bake for approximately 10-12 minutes
or until a toothpick inserted near the center comes out mostly clean. Cool for
about 5 minutes, then gently push a Rolo candy into the top of each brownie cup.
Allow the cups to cool 15 minutes in the pan before carefully removing to a wire
rack to finish cooling. Now in a medium saucepan, melt together the butter and
marshmallows over medium-low heat, stirring constantly, for about 1-2 minutes.
The marshmallows should not be completely melted.
Immediately stir in the peanuts. Working quickly, top each brownie cup with a
heaping Tablespoon of marshmallow topping. Repeat process until all brownie
bites are topped. Place the covered bites in the freezer for 10 minutes. Melt
the candy bark according to package directions. Dip each coated brownie bite
into the chocolate mixture, allowing excess to drip off. Repeat with remaining
brownie bites until all have been dipped. These will keep stored airtight at
room temperature for 2-3 days. Great treat for anytime! ~
Chef ~
