1 package fudge brownie mix (13-inch x 9-inch pan size)
48 striped chocolate kisses
Prepare brownie mix according to package directions for fudge-like brownies. Fill paper-lined miniature muffin cups two-thirds full. Bake at 350° for 18-21 minutes or until a toothpick inserted near the center comes out clean. Immediately top each with a chocolate kiss. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 4 dozen.
Mounds Candy Bar Brownies
2 Mounds candy bars
1/2 cup shortening
1 cup plain flour
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chopped nuts
Melt candy bars and shortening. Remove from heat. Add remaining ingredients and blend well. Spread in greased 9-inch square pan. Bake at 350F for 25 minutes. While warm, cut into bars.
Candy Corn Bark
16 Halloween-colored chocolate sandwich cookies, chopped
1 1/2 cups broken small pretzels
1/3 cup raisins
1 1/2 pounds white chocolate, broken into squares
2 cups candy corn
orange and brown sprinkles
Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily. Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.
Make package brownies per instructions and when you pull them out of the oven, press Reese's into them so one is in each square.