1 tub (16 oz.) Cool Whip non-dairy topping, thawed
7 miniature peanut butter cups, divided
1 Tablespoon chopped peanuts
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Let's Make It
PREHEAT oven to 350 degrees F. Grease bottom of 9-inch springform pan.
STIR brownie mix, eggs, oil, and water until well blended. Spread batter into pan.
BAKE 18-20 minutes or until toothpick inserted an inch from the edge of pan comes out clean. Remove side of springform pan after cooling 5 minutes. Cool completely on wire rack.
PLACE peanut butter in large microwave-safe bowl. Microwave on high 10-20 seconds until thin and smooth. Gently fold whipped topping into peanut butter.
SPREAD 2 cups of whipped topping on brownie layer. Place remaining mixture in a pastry bag. Pipe a border along edge of brownie and 5-6 dollops around top of brownie.
CUT 3 peanut butter cups in half. Garnish each dollop with peanut butter cup half. Chop remaining peanut butter cups. Sprinkle chopped peanut butter cups and peanuts over top. Refrigerate until ready to serve.