This dessert has a brownie base with a melt-in-your-mouth mint layer of chopped Andes candies. It's topped with a smooth, rich chocolate ganache to make it truly incredible.—Rebekah Radewahn, Wauwatosa, Wisconsin
I discovered this recipe in our local newspaper, gave it a try, and my family loved it. If you pack the dry ingredients in a quart canning jar, you can cover the lid with Christmasy fabric for a quick, festive touch. —Lynn Dowdall, Perth, Ontario
Mary Fox from Forest City, Iowa dresses up a boxed mix to create these moist brownies with from-scratch taste. "This recipe is good, it has to be shared," she says. "It uses abut half of a can of prepared frosting. Save the rest, because you'll make them again."
We have lots of great cooks in our clan, so adding to our collection of family recipes is a tradition. I came up with these moist nut-covered brownies while doing my Christmas baking. Now everyone requests them.
The brownie base makes this recipe different from other macaroon bars—in fact, that gives you a nice option if you don't have a lot of time. Just substitute a boxed brownie mix and top it with the filling and frosting.
"I'm a true chocolate lover," admits Karen Wisner of Grafton, North Dakota. "To dress up brownies from a boxed mix, I added chips, nuts and mini peanut butter cups before baking, then drizzled them with both a chocolate and a peanut butter icing. They instantly became a family favorite."
I'm a chocolate lover, and this treat has satisfied my cravings many times. No one guesses the brownies are light because their chewy texture and rich chocolate taste can't be beat. My family requests them often, and I'm happy to oblige. —Heidi Johnson
Hosting a Halloween party? Use a cookie cutter to easily cut these homemade chocolate brownies into pumpkin shapes, then give them personality with orange, black and green frosting. Our grandchildren think these are great. —Flo Burtnett, Gage, Oklahoma