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Rainbow Rocky Road Brownies

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  • 1 cup (2 sticks) butter or margarine
  • 2 cups sugar
  • 2/3 cup HERSHEY'S Cocoa
  • 4 eggs, beaten
  • 2 teaspoons vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 1/2 cups miniature marshmallows
  • 1/3 cup salted or unsalted peanuts
  • 1 1/3 cups (10.5 ounce package) HERSHEY'S KISSABLES Chocolate Candies


  1. Heat oven to 350 degrees F. Grease a 13 x 9 x 2-inch baking pan.
  2. Melt butter in medium saucepan over low heat.
  3. Add sugar and cocoa; stir to blend. Remove from heat.
  4. Stir in eggs and vanilla extract.
  5. Stir together flour, salt and baking soda; stir into chocolate mixture. Spread in prepared pan.
  6. Bake for 25 minutes; remove from oven.
  7. Sprinkle marshmallows and peanuts over brownie surface.
  8. Return to oven; continue baking for an additional 5 minutes or until marshmallows are puffed and beginning to brown slightly. Remove from oven.
  9. Sprinkle candies over marshmallows and peanuts, pressing down lightly.
  10. Cool completely in pan on wire rack.
  11. Using wet knife, cut into 36 bars.

Timesaving Tip: Prepare family size (13 x 9-inch pan) brownie mix according to package directions. Bake 5 minutes less than recommended baking time. Proceed as above to add topping.