Chocolate Overload Brownie Pizza

Crisco® Original No-Stick Cooking Spray
1 (15.9 oz.) box Pillsbury® Supreme Chocolate Extreme Brownie
1/3 cup Crisco® Pure Vegetable Oil
3 tablespoons water
1 large egg
1 (16 oz.) can Pillsbury® Chocolate Fudge Frosting
1/2 cup chocolate-covered wafer candies (KitKat Candy)
1 (1.5 oz.) package chocolate-covered peanut butter cups, chopped
1 jar Smucker’s® Hot Fudge Spoonable Ice Cream Topping
1 jar Smucker’s® Hot Caramel Spoonable Ice Cream Topping

Heat oven to 350°F. Spray a 12-inch round pizza pan with no-stick cooking spray. Prepare brownie mix in large bowl as directed on package, including syrup packet, oil, water and egg. Spread onto prepared pan. Bake 16 to 20 minutes. Cool completely.

Spread can of chocolate frosting over brownie. Top with chocolate-covered wafer candies and chopped chocolate-covered peanut butter cups.

Heat fudge and caramel toppings according to label directions; drizzle some of each over top of the pizza. Cut in wedges and serve.

ProBake Teflon Platinum Nonstick 12-Inch Pizza Pan

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