Jonesing for a Snickers but dreading all the calories? These Skinny Snickers Brownie Pies will squelch your cravings for sweet without wrecking your diet!
Ingredients
1 pkg Reduced Fat Pillsbury Crescent Rolls
1 snack size package brownie mix (I like Betty Crocker's brand that comes in the red pouch)
½ can pumpkin puree (of the standard size can -- and make sure it's pumpkin puree and NOT pumpkin pie filling!!)
½ cup fat-free caramel dip
¼ cup miniature chocolate chips
¼ cup chopped sundae peanuts
Instructions
Preheat oven to 375 degrees F. Liberally grease 12 cavities in a miniature muffin tin and set aside.
Unroll the crescent rolls onto a flat, clean work space. Press the perforations together to seal it into a giant piece of dough. Cut the dough into 12 squares (4 lengthwise and 3 across). Press one square into each of the greased muffin cavities to form a cup. Try to get the sides of the roll up onto the sides of the cup to create a that cup shape.
In a medium bowl, mix together the brownie mix and the pumpkin puree -- ONLY these two ingredients! You're not adding any other ingredients to the bowl. The mixture will be VERY thick.
Drop a heaping Tablespoonful of batter into each of the dough cups. Bake for approx. 10-12 minutes or until the tops of the brownies appear set. Cool for a few minutes in the pan before transferring the pies to a wire rack to cool completely.
Once cooled, spoon a teaspoon or so of caramel dip on top of each brownie pie. Top with a small sprinkling of chopped sundae peanuts and chocolate chips. Serve immediately!
Recipe by The Domestic Rebel at https://thedomesticrebel.com/?p=6122