Truffle-topped Amaretto Brownies

Ingredients

• 1 (21 1/2 ounce) package pillsbury fudge brownie mix
• 1/2 cup oil
• 1/3 cup water
• 2 tablespoons amaretto or 1 teaspoon almond extract
• 1 egg
• 3/4 cup almonds or 1/2 cup glace red cherries, chopped (candied)
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup powdered sugar
• 1 cup semi-sweet chocolate chips, melted (6 oz.)
• 2 -3 tablespoons amaretto or 1 -3 teaspoon almond extract
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup whipping cream
• 1/2 cup almonds, sliced, toasted**
• to taste glace red cherries

Recipe

• 1 heat oven to 350'f grease 13x9-inch pan.
• 2 in large bowl, combine all brownie ingredients. beat 50 strokes by hand.
• 3 spread batter in greased pan. bake at 350'f. for 26 to 33 minutes or until set. do not overbake. cool completely.
• 4 in small bowl, beat cream cheese and powdered sugar at medium speed until smooth.
• 5 add melted chocolate chips and 2 to 3 tablespoons amaretto; beat until well blended.
• 6 spread filling mixture over top of cooled brownies.
• 7 refrigerate at least 1 hour or until firm.
• 8 in small saucepan over low heat, melt l/2 cup chocolate chips and whipping cream, stirring constantly until smooth.
• 9 carefully spread evenly over chilled filling.
• 10 sprinkle with sliced almonds; garnish with candied cherries.
• 11 refrigerate at least 1 hour or until set; cut into bars.
• 12 store in refrigerator.
• 13 tips: * if using almond extract instead of amaretto, increase water in brownies to 1/2 cup; use almond extract and 2 tablespoons milk in filling.
• 14 ** to toast almonds, spread on cookie sheet. bake at 350'f. for 5 to 10 minutes or until light golden brown, stirring occasionally. or, spread in thin layer in microwave-safe pie pan. microwave on high for 3 to 4 minutes or until light golden brown, stirring frequently.