Cut 24 (1 inch) brownie squares. Use 2 brownies for each individual dessert. Fill each with 1 tsp. thawed Cool Whip whipped topping. Microwave 2 squares chopped Baker’s semisweet chocolate and Ľ c. whipping cream on medium 2 to 3 minutes, stirring after 1 ˝ minutes. Spoon over brownies. Top each with violet candy. Refrigerate until glazed is firm. Makes 12 servings. (Look for violet candies at any store that sells cake decorating supplies.)
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