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

1. Preheat oven to 350. Spray a 9-inch square baking pan with cooking spray.

2. In a large bowl, stir together brownie mix, oil, 2 tbsp water and eggs until well combined. Spread batter in prepared pan.

3. Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool completely.

4. 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.

5. In a medium bowl, stir together crushed cookies and chopped candy bars. Crumble brownie into fine crumbs.

6. 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.

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