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Refrigerator Confetti Brownies Recipe

This quick recipe is perfect for the summer because it is no bake. I don't have to heat up my kitchen for a wonderful dessert.—Marcia Dzikiewicz, Newfield, New York

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Refrigerator Confetti Brownies Recipe

Prep: 25 min. + chilling

Yield: 30 Servings

25 25

Ingredients

3 cups graham cracker crumbs
2 cups colored miniature marshmallows
1 cup chopped walnuts or pecans
1 cup confectioners' sugar
2 cups (12 ounces) semisweet chocolate chips
1 cup evaporated milk
1/2 teaspoon peppermint extract, optional

Directions

In a large bowl, combine the crumbs, marshmallows, nuts and sugar. In a small saucepan, melt chocolate chips and milk over low heat, stirring often until blended and smooth. Remove from the heat; add extract if desired. Set aside 1/2 cup.
Pour remaining chocolate mixture over crumb mixture; stir until well blended. Pour batter into a greased 8-in. square dish. Press down evenly. Frost with reserved chocolate mixture. Cover and refrigerate for 1 hour. Yield: 2-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 151 calories, 7 g fat (3 g saturated fat), 3 mg cholesterol, 62 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Refrigerator Confetti Brownies in Country Woman January/February 1994, p35

Substitute for Nuts

If your family loves the crunch of nuts in brownies and chocolate chip cookies, but someone is allergic to them, add granola or crisp rice cereal in the same amounts as the nuts called for in your recipes. But, always check the granola or cereal packages for nut allergy alerts to be certain.