CHIPS AHOY! Chocolate Brownie Bats

Name: CHIPS AHOY! Chocolate Brownie Bats
Prep time: 20 min
Total time: 80 min
Yield: 24
Ingredients: 1 pkg. fudge brownie mix (13x9-inch pan size); 48 CHIPS AHOY! Cookies, divided; 1 tub frozen whipped topping, thawed; 2 Tbsp. chocolate sprinkles; 48 mini candy eyeballs

Work a little magic this Halloween by turning a boxed brownie mix into fun - and yummy - bats! These chocolate dessert treats will be welcome at any holiday party.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 24 servings.

Ingredient list

1 pkg. (18 to 20 oz.) fudge brownie mix (13x9-inch pan size)
48 CHIPS AHOY! Cookies, divided
1 tub (8 oz.) frozen whipped topping, thawed
2 Tbsp. chocolate sprinkles
48 mini candy eyeballs

Directions

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 eyeballs into whipped topping for the bats' eyes.

Recipe Tips

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.