Rainbow Rocky Road Brownies

Ingredient

• 1 cup (2 sticks) (250 mL) butter or margarine
• 2 cups (500 mL) sugar
• 2/3 cup (150 mL) HERSHEY'S Cocoa
• 4 eggs, beaten
• 2 teaspoons (10 mL) vanilla extract
• 3/4 cup (175 mL) all-purpose flour
• 1/2 teaspoon (2 mL) salt
• 1/4 teaspoon (1 mL) baking soda
• 2-1/2 cups (625 mL) miniature marshmallows
• 1/3 cup (75 mL) salted or unsalted peanuts
• 1-1/3 cups (325 mL) HERSHEY'S KISSABLES Brand Chocolate Candies

Preparation

1. Heat oven to 350°F (180°C). Grease 13x9x2-inch baking pan.
2. Melt butter in medium saucepan over low heat. Add sugar and cocoa; stir to blend. Remove from heat. Stir in eggs and vanilla. Stir together flour, salt and baking soda; stir into chocolate mixture. Spread in prepared pan.
3. Bake 25 minutes; remove from oven. Sprinkle marshmallows and peanuts over brownie surface. Return to oven; continue baking additional 5 minutes or until marshmallows are puffed and beginning to brown slightly. Remove from oven.
4. Sprinkle candies over marshmallows and peanuts, pressing down lightly. Cool completely in pan on wire rack. Using wet knife, cut into bars. About 36 brownies.
5. Timesaving Tip: Prepare family size (13x9 pan) brownie mix according to package directions. Bake 5 minutes less than recommended baking time. Proceed as above to add topping