GANACHE-TOPPEDBROWNIE BITES

Prep Time: 25 min
Total Time: 1 hour 30 min
Makes: 48 servings

1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/4 cup water
1/3 cup vegetable oil
2 eggs
2/3 cup whipping cream
1 cup semisweet chocolate chips (6 oz)
Fresh raspberries, if desired


1. Heat oven to 350°F. Grease 48 mini muffin cups with shortening or line with miniature paper baking cups. In medium bowl, stir together brownie mix, water, oil, eggs and syrup pouch until well blended. Fill muffin cups about 3/4 full (about 1 tablespoon batter each).

2. Bake 18 to 20 minutes or until toothpick inserted in edge of brownie bites comes out clean. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes.

3. In 1-quart saucepan, heat whipping cream over low heat just to boiling. Remove from heat; stir in chocolate chips until melted. Let stand about 15 minutes or until mixture coats a spoon.

4. Spoon about 2 teaspoons chocolate mixture onto each brownie. Garnish with fresh raspberries.

CHERRY- FUDGE CHEESECAKE DESSERT

Prep Time: 15 min
Total Time: 3 hours 25 min
Makes: 16 servings

1 package Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
3 tablespoons butter or margarine, melted
2 packages (8 ounces each) cream cheese, softened
1 1/2 cups whipping (heavy) cream
1 can (21 ounces) cherry pie filling

1. Heat oven to 350ºF. Stir together 1 1/2 cups of the brownie mix (dry) and the butter. Press in bottom of ungreased springform pan, 9x3 inches, or square pan, 9x9x2 inches.

2. Beat cream cheese in large bowl with electric mixer on medium speed about 2 minutes, scraping bowl frequently, until smooth. Add remaining brownie mix, the whipping cream and chocolate syrup. Beat on medium speed, scraping bowl frequently, until smooth. Pour over crust in pan.

3. Bake 45 to 50 minutes for springform pan, 35 to 40 minutes for 9-inch square pan, or until set; cool 20 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Spread pie filling over cheesecake. Cover and refrigerate until chilled, about 2 hours. Cover and refrigerate any remaining cheesecake.

TRIPLE-VANILLA BROWNIES

Prep Time: 30 min
Total Time: 1 hour 35 min
Makes: 32 brownies


Brownies
1/2 cup butter or margarine
1 bag (10 oz) white vanilla baking chips (1 2/3 cups)
1 1/4 cups Gold Medal® all-purpose flour
3/4 cup granulated sugar
1/2 cup chopped nuts
1 teaspoon vanilla
1/4 teaspoon salt
3 eggs


Glaze
1 1/2 cups powdered sugar
2 to 3 tablespoons butter or margarine, softened
1/2 to 1 teaspoon vanilla
1 to 2 tablespoons warm water or milk


1. Heat oven to 350ºF. Grease and flour 13x9-inch pan. In 2-quart saucepan, heat butter and baking chips over low heat, stirring frequently, just until melted. (Mixture may appear curdled.) Remove from heat; cool.

2. Stir in remaining brownie ingredients until well blended. Spread evenly in pan.

3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.

4. In medium bowl, mix all glaze ingredients until smooth and spreadable. Spread glaze over brownies. For brownies, cut into 8 rows by 4 rows.

ELEGANT ALMOND BARS

Prep Time: 25 min
Total Time: 2 hours 30 min
Makes: 32 bars


Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, melted
1/2 teaspoon almond extract
1 egg

Filling
1 can (8 oz) or 1 package (7 oz) almond paste, crumbled into 1/2-inch pieces
1/4 cup sugar
1/4 cup butter or margarine, melted
2 eggs
1/2 cup sliced almond

Topping
2 oz white chocolate baking bar, coarsely chopped (1/3 cup)
2 tablespoons shortening
1/4 cup sliced almonds


1. Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread in ungreased 13x9-inch pan. Bake 15 to 18 minutes or until light golden brown.

2. Meanwhile, in large bowl, beat almond paste, sugar and 1/4 cup melted butter with electric mixer on low speed until blended. Add 2 eggs; beat until well blended (mixture may be slightly lumpy).

3. Spread almond paste mixture over partially baked base. Sprinkle with 1/2 cup almonds. Bake 15 to 20 minutes longer or until filling is set (filling will puff up during baking). Cool completely, about 1 hour.

4. In 1-quart heavy saucepan, melt white chocolate and shortening over low heat, stirring constantly, until smooth. Pour and spread over cooled bars. Sprinkle with 1/4 cup almonds. Let stand about 30 minutes or until topping is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.

APPLE CINNAMON-PUMPKIN BARS

Prep Time: 10 min
Total Time: 1 hour 35 min
Makes: 16 bars


Bars
1 box (15.3 oz) Betty Crocker® Fiber One™ apple cinnamon muffin mix
1/2 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1 tablespoon vegetable oil
2 eggs

Topping
1 package (3 oz) cream cheese, softened
1/4 cup powdered sugar
1 teaspoon milk
1/2 teaspoon vanilla
1/2 cup chopped walnuts


1. Heat oven to 400°F. Spray bottom only of 9-inch square pan with cooking spray. In medium bowl, stir muffin mix, pumpkin, water, oil and eggs just until blended (batter may be lumpy). Spread in pan.

2. Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

3. In small bowl, mix cream cheese, powdered sugar, milk and vanilla until smooth; drizzle over bars. Sprinkle with walnuts. For bars, cut into 4 rows by 4 rows.