posted by yankeette 04-22-102 10:38 AM
posted by Woman's Day Magazine. Planning Tip:
Can be assembled (without the eyes) up to 3 days ahead. Refrigerate in a single layer in a rigid airtight container. dessert
1 box (19.8 oz) fudge brownie mix
1 cup chopped walnuts
1 1/4 cups white chocolate chips, divided
1/4 cup yellow decorating (crystal) sugar
1 1/2 cups canned vanilla frosting, chilled
2 bags (4.25 oz each) brite octopus gummy candy (such as Trolli)
32 assorted color M&M’s
Prep: 30 min
Bake: About 40 min
Chill: 30 min
Heat oven to temperature called for on brownie mix. Line a 9-in.-square baking pan with foil, letting foil extend about 2 in. above pan at opposite sides. Lightly coat foil with nonstick spray. Line 1 baking sheet with wax paper.
Prepare brownie batter as box directs, using 2 eggs. Stir in nuts and 1 cup white chocolate chips. Spread in pan; bake as box directs. Cool in pan on a wire rack.
Meanwhile place remaining 1/4 cup white chocolate chips in a snack- or quart-size ziptop bag. Microwave on high 30 seconds. Press bag to see if chocolate has melted. If not, repeat at 5-second intervals. Knead bag until chocolate is smooth.
Cut tip off a corner and pipe eight 1 1/4-in.-high ovals on wax paper; sprinkle, while wet, with decorating sugar. Repeat 3 times (you need 32 ovals).
Remove brownie from pan by lifting foil to cutting board; peel off foil. Cut brownie in 16 squares. Place in a row on lined baking sheet, points towards you.
Spoon frosting into another ziptop bag; cut 1/4 in. off a corner. Pipe 2 chocolate Kiss-size mounds on each brownie; refrigerate about 30 minutes to firm frosting.
For each critter: Cut “head” off octopus candy; set aside for nose. Cut candy in half so there are an equal number of tentacles on each half. Gently press an oval onto front of each frosting mound. With toothpick, push nose in place and half a body into frosting on both sides. Shortly before serving, press on M&M’s eyes.
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