Ingredients

32 OREO Cookies, divided
1 pkg. fudge brownie mix, (18 to 20 oz.) (13x9-inch pan size)
1 cup creamy peanut butter
0.5 cup butter, softened
1.5 cups powdered sugar
1 cup miniature marshmallows
0.25 cup lightly salted peanuts, coarsely chopped

Putting it together

1.Heat oven to 350°F.
2.Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Place 24 cookies, in 6 rows of 4 cookies each, on bottom of prepared pan. Chop remaining cookies; reserve for later use.
3.Prepare brownie batter as directed on package; pour over cookies in pan, completely covering cookies.
4.Bake 25 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
5.Beat peanut butter and butter in large bowl with mixer until blended. Gradually beat in sugar; spread over brownie. Top with marshmallows, nuts and reserved chopped cookies.
6.Refrigerate 1 hour.
7.Use foil handles to remove brownie from pan before cutting into bars.

Tips and Tricks

How to Easily Cut the Brownies: Remove brownie from pan as directed. Cut brownies crosswise into 12 strips, then cut each strip into 4 pieces.

Variation: Omit butter and powdered sugar; decrease peanut butter to 3/4 cup. Mix 1-1/4 cups ready-to-spread vanilla frosting with peanut butter until blended; spread onto cooled brownie, then top with remaining ingredients as directed.

Storage Know-How: Store brownies in airtight container in refrigerator up to 1 week before serving,

Special Extra: Celebrate game day by sprinkling brownies with multi-colored sprinkles before serving. Or, insert football-themed pick into top of each cut brownie before serving.

Nutritional Information

Makes 48 Servings