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Parve
Easy
1 Hour, 20 Minutes
Diets 
These tempting towers of fudgy chocolate and peanut butter are heaven on a stick! The peanut butter fudge sauce is great as a dip and can also be used as a delicious fudge sauce over ice cream. Add the frosting to the brownies for a truly decadent chocolate experience! Yields 30 mini skewers
5 eggs
1 and 1/4 cups flour
2 cups sugar
1 teaspoon vanilla extract
3/4 cup Gefen Cocoa Powder
1 teaspoon baking powder
3/4 cup oil
1/4 cup peanut butter chips
1 cup confectioners’ sugar
3/4 cup + 2 tablespoons Gefen Cocoa Powder
2/3 cup oil
3/4 cup water
60 mini pretzel twists (I used the Haddar ones that come in mini packages)
8 ounce (225 grams) Elyon Mini Marshmallows
1/4 cup brown sugar
2 tablespoons Gefen Peanut Butter
2 tablespoons Gefen Cocoa Powder
1 tablespoon margarine
3 tablespoons soy milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Combine all brownie ingredients in a large bowl and pour into a nine x 13-inch (20×30-centimeter) baking pan. Bake for 45 minutes or until toothpick inserted inside comes out mostly dry (if there are a few moist crumbs, that’s okay).
While the brownies are baking, prepare the frosting if desired: Mix together frosting ingredients in medium-sized mixing bowl until smooth. Add a few drops of water if it’s too thick, or a bit more confectioners’ sugar if it’s too runny.
Spread frosting over cooled brownies and cut into one- and- a- half-inch (four-centimeter) squares. (You should have 30 squares.)
Skewer five mini marshmallows in a cluster and slide upward.
Add two mini pretzel twists and then stick the skewer into a brownie square.
Heat all sauce ingredients in a small saucepan. Stir until dissolved and allow to simmer for three to four minutes.
Remove from heat and drizzle brownie sticks with sauce. If desired, serve extra fudge sauce in small bowls for dipping.
Food and Prop Styling by Renee Muller
Photography by Chavi Feldman
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how is this for passover?