CHIPS AHOY! Chocolate Brownie Bats

Prep time20 min

Total time1hr 20min

ServingsMakes 24 servings.

Heat oven to 350°F.
Prepare brownie batter as directed on package; spoon into 24 paper-lined muffin pan cups.
Bake 8 min. or just until batter around edges of muffin cups begins to set. Top each partially baked brownie with 1 cookie. Bake an additional 8 to 10 min. or until toothpick inserted into tops of brownies around cookies comes out with fudgy crumbs. (Do not overbake.) Cool 10 min. Remove brownies from pans to wire racks; remove and discard paper liners from brownies. Cool completely.
Place brownies, top sides down, on platter. Top with whipped topping and sprinkles.
Cut remaining cookies in half. Insert 2 cookie halves into whipped topping on each brownie for the bat's wings. Gently press candy button eyes into whipped topping for the bats' eyes.

Make Ahead
These tasty brownie cups can be baked ahead of time. Bake brownies as directed; cool completely. Place in airtight container. Freeze up to 2 weeks. When ready to serve, thaw brownies overnight in refrigerator. Remove and discard paper liners. Top brownies with whipped topping, then continue as directed.
Substitute
Substitute black sprinkles or black colored sugar for the chocolate sprinkles.
Note
Brownies are easier to remove from paper liners while still slightly warm.

427103

Nutrition Information Nutrition Per Serving
Calories	300
	% Daily Value*
Total fat 16g
Saturated fat 6g
Trans fat 0g
Cholesterol 15mg
Sodium 150mg
Carbohydrate 39g
Dietary fiber 1g
Total sugars 24g
Added sugars 23g
Protein 2g
Vitamin D	0 %DV
Calcium	0 %DV
Iron	10 %DV
Potassium	0 %DV
Vitamin A	0 %DV
Vitamin C	0 %DV