Hazelnut Mousse & Raspberry Brownie Bars

Ingredients

 

Yield

24, 2x4-inch servings

Method

     

    HAZELNUT MOUSSE METHOD

    1. Whisk milk and pudding mix in a large bowl for 2 minutes. Let stand for 2 minutes or until soft set.
    2. Whisk in Nutella until smooth.
    3. Fold in whipped topping. Chill until serving.  Yields 24, 2/3-cup servings

    BROWNIE METHOD

    1. Prepare 16x12x1-inch sheet pan (half sheet) by lightly greasing or spraying with non-stick cooking spray.
    2. Cut open one end of pouch and squeeze batter into prepared pan.
    3. Spread batter with spatula until even.
    4. For convection oven, bake at 325°F 27-32 minutes; for standard oven, bake at 375°F 36-41 minutes.
    5. Allow brownies to cool completely before cutting.

    To assemble: Place brownie on serving dish. Pipe 4 swirls of Hazelnut Mousse (recipe below) on

 

WHEAT