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Betty Crocker Bar Mix Delights Peanut Butter Cookie Brownie - 17.2 Oz
Bars Mix, Peanut Butter Cookie Brownie
Per 1/6 Package: 120 calories; 1 g sat fat (5% DV); 125 mg sodium (5% DV); 15 g total sugars. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. The Red Spoon Promise: The red spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy. I guarantee it. www.bettycrocker.com. how2recycle.info. 800-446-1898 Mon-Fri. 7:30 a.m.-530 p.m. CST Try our other exciting flavors like supreme fudge & salted caramel. 100% recycled paperboard. Carbohydrate choices: 1-1/2.
|Serving size||0.0625 package|
|Servings Per Container||16|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 2.5g||3%||12%|
|Saturated Fat 1g||5%||14%|
|Trans Fat 0g|
|Total Carbohydrate 24g||9%||9%|
|Dietary Fiber <1g||3%||3%|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Peanut Butter (Peanuts, Dextrose, Hydrogenated Canola and Cottonseed Oil, Salt), Cocoa Processed with Alkali, Corn Syrup, Palm Oil. Contains 2% or Less of: Corn Starch, Salt, Leavening (Baking Soda, Sodium Aluminum Phosphate), Molasses Powder, Carob Powder, Artificial Flavor.
Warning Contains: Contains wheat and peanut. May contain milk ingredients. Do not eat raw brownie batter.
Directions You Will Need: For Brownie Batter: 2 tablespoons water + 1/3 cup vegetable oil + 1 egg. For Cookie Dough: 3 tablespoons butter, margarine or spread (If using spread, use one with more than 65% vegetable oil), softened + 2 tablespoons water. Heat over to 350 degrees F for shiny metal or glass pan or 325 degrees F for dark or nonstick pan. Grease bottom of pan. Stir Brownie Mix, 2 tablespoons water, oil and egg in medium bowl until well blended. Spread evenly in pan. Stir Cookie Mix, softened butter and 2 tablespoons water in another medium bowl until dough forms (dough will be stiff). Drop cookie dough by 9 rounded tablespoonfuls onto brownie batter in 3 rows of 3. Bake as directed below or until toothpick inserted 2 Inches from side of pan comes out almost clean; cool. Bettys Tip: To cut warm brownies easily, use a plastic knife and short sawing motions. Store tightly covered. Pan Size: 8 inch x 8 inch; 34-39 bake time (in minutes). 9 inch x 9 inch; 29-34 bake time (in minutes). 11 inch x 7 inch; 27-32 bake time (in minutes). High Altitude (3500-3500 ft): Stir 1 tbsp all-purpose flour into dry brownie mix.
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