Peanut Butter and Fluff Swirl Brownies

With a salty cookie crust... 
Now does that sound good or what?!? 
Well they taste just as good as they sound. 

Grab a glass of milk. =)

* Click on image for larger picture *

 Cookie crust:

3 cups of crushed shortbread or butter like cookies 
(I used Lorna Doone)
1 stick butter, melted, cooled a bit
Generous pinch of sea salt

peanut butter & fluff topping:
1 cup smooth pb
1 cup fluff

brownies:
1 box of Brownie mix



Mix the melted butter with the crushed cookies,
adding a nice generous pinch of salt. Place mixture in well greased or
parchment lined 9 x 13 brownie pan.
Make sure to pat down and get into all the corners.
Bake at 350 for 10 minutes or until set. Set aside.

For the brownie mixture:
Mix according to box directions. Set aside.

For the pb & fluff swirl:
Put the pb and fluff in a bowl, heat up in microwave for about 15-20 seconds,
to get nice and soft. Mix a bit, don’t mix all the way as we
want to see the different colored swirls.

When ready to bake, pour in the brownie mixture on top of cookie crust.

Then take the pb & fluff mixture and using a spoon, dollop three lines of
mixture down the longest part of pan. Make sure to leave enough space
in between lines to see brownie mixture. Using a chop stick, gently make
swirls going the opposite direction of the three lines. Or however you wish
 to do this. Try not to make too many swirls as we want to see the various
colors of the mix after they’ve baked.
Bake brownies at 325 for 45-55 minutes .
Let cool in pan for at least an hour. 
For easier cutting place in fridge for 30 minutes.
Using a wet sharp knife, slice up into small squares.
You should get about 25-30 brownies, depending on how you slice them.