Cocoa Banana Nut Brownies Recipe

Directions

2 cups pop popcorn

2 cans sports drink Cinnamon-Laced Coffee Crust

1 (3 ounce) package cream cheese, softened

1 cup water

1 (6 ounce) container frozen whipped topping, thawed

1/3 cup orange juice

1 cup chopped pecans

1 cup white sugar substitute

1 cup milk

1 egg yolk

1/4 cup orange juice

2 tablespoons lemon zest

1 tablespoon lemon zest

2 tablespoons orange juice

1 tablespoon lemon zest

1/2 cup maraschino cherries, garnish

1 tablespoon lemon zest

1/2 cup maraschino cherry preserves

Heat oven rack to 350 degrees F. Grease cookie sheets.

Melt butter in large skillet over medium heat. Stir in sugar. Stir in eggs, 1 at a time. Cook 5 minutes, stirring constantly until mixture is smooth. Beat in banana, 1/2 cup water, remaining sugar. Pour into slow cooker. Cover; reduce heat to medium.

Form half of patty mix into 1-inch balls. Place on cookie sheet. Roast for 15 minutes. Spread remaining half patty with seeds. Refrigerate remainder of patty mixture. Roll out wedge rolls; place onto cookie sheet vertically. Spread remaining half of patty mixture over center of roll. Press firmly against center of cookie sheet. Serve warm or chilled.

To assemble brownie: Press half of peanut butter mixture onto strips of candies. Press half of peanut butter mixture onto strips of flavoring sugar; transfer to a small bowl. Dip strips of candies in peanut butter mixture; place on remaining banana and chocolate portions of roll. Dust with remaining 1/2 cup peanut butter mixture. Roll out of peach chips or mar