Mexican Cinnamon Brownies

Ingredients

1

box (1 lb 2.4 oz) Betty Crocker Original Supreme Premium brownie mix

Water, vegetable oil and eggs called for on brownie mix box

1 1/2

teaspoons ground cinnamon

Directions

• 1Heat oven to 350°F. Spray bottom of 8x8-inch square pan with cooking spray.
• 2In medium bowl, stir all ingredients until well blended. Spread in pan.
• 3Bake as directed on box for 8x8-inch square pan. Cool; cut into 4 rows by 4 rows.

Layered Coconut-Chocolate Bars

INGREDIENTS:

2

pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided

3/4

cup  butter, divided

1-1/2

cups  graham cracker crumbs

2/3

cup  finely chopped toasted PLANTERS Walnuts

1

pkg.  (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups), toasted, divided

1

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2

cup  cold milk

1

pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

DIRECTION:

LINE 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave 5 oz. chocolate and 1/2 cup butter in medium microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in graham crumbs, nuts and 1 cup coconut; press onto bottom of prepared pan. Refrigerate 15 min.

BEAT cream cheese with mixer until creamy. Gradually add milk, beating well after each addition. Add dry pudding mix; beat 2 min. (Mixture will be stiff.) Stir in 1 cup of the remaining coconut; spread over chocolate layer in pan.

MICROWAVE remaining butter and chocolate in microwaveable bowl 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Pour over pudding layer; tilt pan to evenly cover pudding layer. Sprinkle with remaining coconut. Refrigerate 2 hours or until firm. Use foil handles to lift dessert from pan before cutting into bars.