- Total: 55 min
- Prep: 20 min
- Cook: 35 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 306
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 6 g
- Cholesterol
- 16 mg
- Sodium
- 429 mg
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 306
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 6 g
- Cholesterol
- 16 mg
- Sodium
- 429 mg
Ingredients
Directions
- HEAT oven to 350 degrees F. Coat a 13 x 9-inch baking pan with no-stick cooking spray. Combine brownie mix, oil, water and eggs in large bowl; stir 50 strokes with spoon. Stir in 1 cup chopped pretzels. Spread evenly in prepared pan. Bake 28 to 31 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
- STIR peanuts, caramel topping and remaining 1 1/2 cups pretzels in small bowl just until coated. Spread evenly over cooled brownies.
- PLACE frosting into corner of 1-quart heavy-duty resealable plastic bag. Microwave on HIGH 5 seconds. Cut small corner off bag. Starting in one corner of pan, drizzle evenly in a left to right sweeping motion, ending at opposite corner of pan. Chill 5 minutes or until frosting is set. Serve immediately.
- Best when served the same day.
