Peppermint Bark Magic Brownies

Peppermint Bark Magic Brownies

Whitney Warr

non stick spray

parchment paper

1 stick unsalted butter

20 oz package brownie mix

1 C. sweetened flaked coconut

2 Cups finely chopped peppermint bark

1 heaping cup of chopped pecans

14 oz. can of sweetened condensed milk

Preheat oven to 350 degrees. Lightly mist the bottom of a 13X9 inch pan with non stick spray. Line the bottom and the long sides of the pan with parchment paper, extending the ends 3 to 4 inches beyond the edges of the pan.

Place butter on the parchment paper and set the pan in the center of the oven until the butter melts, 4-5 minutes.

Remove the pan from the oven to a wire rack. Sprinkle brownie mix evenly over the melted butter. Scatter coconut evenly over the brownie mix. Layer the peppermint bark evenly over the coconut. Scatter pecans evenly on top. Drizzle sweetened condensed milk evenly over the pecans.

Bake until the brownies bubble and the edges are lightly browned, 30-35 minutes. Remove from the oven and let cool in the pan on a wire rack for 30 minutes. Run a sharp knife around the edges of the pan to loosen the brownies then carefully lift the parchment paper and brownies onto a cutting board. Slice into squares and serve warm, or let cool for another 30 minutes to room temperature, slice, and store. Makes about 3 dozen brownies.