Categories: Desserts
Ingredients
- 17.6 oz. box fudge brownie mix
- 1/3 cup vegetable oil
- 2 tbsp water
- 2 large eggs, lightly beaten
- 3.9 oz. box instant chocolate pudding mix
- 2 cups cold half-and-half
- 2 cups frozen whipped topping, thawed
- 9 oz. package chocolate wafer cookies, crushed
- 2 (1.9 oz.) chocolate and peanut butter candy bars, finely chopped (Butterfinger)
- 1 1/2 cups roasted salted peanuts, chopped
- Gummy worm candies
Directions
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Preheat oven to 350. Spray a 9-inch square baking pan with cooking spray.
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In a large bowl, stir together brownie mix, oil, 2 tbsp water and eggs until well combined. Spread batter in prepared pan.
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Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool completely.
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Meanwhile, in a large bowl, whisk together pudding mix and half-and-half until well combined; let stand until slightly thickened, about 5 minutes. Fold in whipped topping. Cover with plastic wrap, pressing directly on surface to prevent a skin from forming. Refrigerate until thick and cold, about 1 hour.
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In a medium bowl, stir together crushed cookies and chopped candy bars. Crumble brownie into fine crumbs.
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In small serving bowls or cups, layer chopped peanuts, crumbled brownie, pudding mixture, and cookie mixture as desired. Refrigerate for at least 1 hour before serving or for up to 2 days. Top with gummy worms just before serving.