2 dessert bites: Praline Brownies & Pecan Shortbread Juleps

[pinto]

Hershey's Supreme Brownie Mix - takes 2 eggs, oil and water, this mix has a packet of Hershey's syrup in the box.

Pecan Shortbread cookies - as is

Milk chocolate frosting - ready made

1/2 lb. bag pecan halves

molasses

cinnamon

fresh mint stalks - just the fine tops

1 orange - half to juice and half to garnish

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Separate pecans, saving the best third aside for topping. Pound the other two thirds coarsely in a paper bag for the mixes - half goes in the brownie mix, half in the frosting.

Blend brownie mix and syrup, pecans and 1 - 2 teaspoon cinnamon, bake as directed.

Warm the frosting over lowest heat, blend with 1 tablespoon molasses, juice of 1/2 the orange and the rest of the ground pecans.

While brownies are cooling, plate the pecan cookies, lay one mint leaf on each and top with a dollop of frosting. If there's any left over pecan bits, put 'em on top. Cover and refrigerate.

Cut the brownies in small squares, plate, frost lightly - if the frosting mix is too thin, continue heating until thicker - and top with a pecan half. Cover and refrigerate.

Serve once all is set, side with orange slices.

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Sounds like a lot to do, but it's all pretty much packaged stuff - it's mainly adding the extras and putting it together.