Praline Brookies

from Rogene Hancock

1 box brownie fudge mix. 
Heat oven to 350*.  Spray 13"x9" pan with cooking spray.  Mix as directed on box.  Spread evenly in pan.  Bake 25 min.

Praline Mixture
Meanwhile in 2 qts. pan heat the following to boiling, stirring constantly:
1/4 cup butter
1/4 cup milk
1/2 cup sugar
1/2 cup brown sugar
1/2 cup chopped pecans (or walnuts)
1/2 tsp. vanilla
Reduce to med. low heat.  Simmer for 3 minutes, stirring occasionally.  Remove from heat.  Set aside until brownies bake.  Immediately pour mixture even over partially baked brownies.

1 Roll of Refrigerator Chocolate Chip Cookie Dough
Cut cookie dough into thin slices.  Carefully place slices on top of brownie/praline preparation , covering it evenly.  Bake 23-28 minutes longer.

Peanut Butter Truffle Brownies

Brownie Base
1 box brownie mix
Water, vegetable oil and eggs called for on brownie mix box

Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

Topping
1 cup semisweet chocolate chips
1/4 cup butter


1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)

2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

3. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

4. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.