Directions

• 1. Heat oven as directed on brownie mix package. Line 15-1/2 x 10-1/2 x 1-inch jelly-roll pan with foil, extending foil over edges; grease foil.
• 2. Prepare brownie mixes as directed on package. (Mixes can be prepared in one large bowl.) Stir in walnuts, if desired; spread in prepared pan.
• 3. Bake 28 to 32 minutes or until wooden pick inserted in center comes out with just a few moist crumbs. Cool 10 to 12 minutes on wire rack.
• 4. Meanwhile, remove wrappers from bars; break each in half to form two rectangles about 2-1/2 by 2 inches. Leaving 1/2 inch border on all sides begin pressing bars halves on brownie surface forming row of alternating milk and dark chocolate bars. Start second row with the alternate chocolate and continue building rows until all bar sections have been used. Cool completely.
• 5. Lift cooled brownie out of pan using foil as handles. Trim off brownie border; save for another use. Cut into bars, with each bar topped with chocolate bar half. Makes 20 candy-topped bars.