Type what you have

Ingredients

• ✓ semi-sweet chocolate chunk
• brownie mix
• caramel dessert topping
• almond
• parchment paper

Instructions

1. 1 Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with Reynolds® Parchment Paper, extending paper up sides of pan; set aside.
2. 2 Prepare brownie mix according to package directions. Pour half of batter into pan. Cover with half of caramel topping, chocolate chunks and almonds. Pour in the remaining brownie batter.
3. 3 Drop remaining caramel by rounded teaspoons onto brownie batter. Swirl with a knife. Top with remaining chocolate chunks and almonds.
4. 4 Bake 35 to 40 minutes or until edges are set. Remove and let tray cool completely in pan. Use edges of parchment to lift brownies from pan onto a cutting board. Pull back edges of parchment for easy cutting. Cut into bars.

By Reynolds KitchensR

Ingredients

• ✓ semi-sweet chocolate chunk
• all-purpose flour
• baking soda
• salt
• butter
• butter flavored shortening
• white sugar
• brown sugar
• egg
• vanilla extract
• almond extract
• tart cherry
• walnut
• pecan

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets. Whisk together flour, baking soda, and salt; set aside.
2. 2 Beat unsalted butter, butter flavored shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time; beat in vanilla extract and almond extract with last egg. Mix in flour mixture until just incorporated. Fold in cherries, walnuts, pecans, and chocolate chunks, mixing just enough to evenly combine. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. 3 Bake in the preheated oven until browned around the edges, 11 to 13 minutes. Cool on cookie sheet for 2 minutes; remove cookies to a wire rack to cool completely.

By Pat B