Chocolate Beggar’s Purse

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READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (19 1/2 ounce) fudge brownie mix
  • 12
    cup oil
  • 14
    cup water
  • 1
  • 2
    (8 ounce) cans refrigerated crescent dinner rolls
  • 2 12
    tablespoons sugar
  • 1
    cup chocolate fudge frosting
  • Garnish
  • chocolate syrup, for serving
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DIRECTIONS

  • Coat bottom and sides of 9x9-inch baking pan with nonstick cooking spray. Combine brownie mix, oil, water and eggs. Beat 50 strokes. Bake according to directions on box, 350 for 30 minutes. Cool. Cut into 8 squares.
  • On a lightly greased baking sheet, separate dough into 8 rectangles. Firmly press perforations to seal. Place one brownie in the center of each rectangle.
  • Stir peanut butter and sugar in small bowl to blend.
  • Top brownies with 1 heaping tablespoon chocolate frosting and 1 tablespoon peanut butter mixture.
  • Pull four corners of dough to center of chocolate mixture. Twist firmly to form top of purse.
  • Bake at 350 for 20-25 minutes, or until lightly golden. Let cool at least 15 minutes before serving, but serve slightly warm.
  • When serving, cut each “purse” in half, displaying the inside. Add a scoop of vanilla ice cream, and drizzle with chocolate syrup.
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