Tin Roof Sundae Brownies

The classic flavors of a tin roof sundae -- marshmallows, peanuts,and chocolate -- are found in these delicious bars. This recipe uses refrigerated brownie batter. Find it with the refrigerated biscuits and cookies in the supermarket. Recipe from Pillsbury.

• Ready In: 43 mins
• Yields: 16 brownies

Ingredients

• 1 (16 1/2ounce)  roll traditional chocolate fudge  refrigerated brownie bar dough, Pillsbury suggested
• 0.5 (7 ounce) jar marshmallow creme (3/4 cup)
• 1  cup peanuts
• 1  cup  milk chocolate chips

Directions

1. Preheat oven to 350 degrees F. (325 degrees if using dark, nonstick or glass pan). Grease bottom of an 8-inch square pan. Spread batter in pan.
2. Bake 25 to 28 minutes or until toothpick inserted near center comes out clean. Immediately drop dollops of marshmallow creme over brownie. Let stand 2 minutes; spread evenly. Sprinkle with peanuts and chocolate chips.
3. Bake 5 minutes longer. Cool completely, about 1 hour. For 16 brownies, cut into 4 rows by 4 rows.