Chocolate Beggar’S Purse

• 1 (19 1/2 ounce) fudge brownie mix
• 1/2 cup oil
• 1/4 cup water
• 1 egg
• 2 (8 ounce) cans refrigerated crescent dinner rolls
• 1/2 cup creamy peanut butter
• 2 1/2 tablespoons sugar
• 1 cup chocolate fudge frosting
• Garnish
• vanilla ice cream
• chocolate syrup, for serving

1. Coat bottom and sides of 9x9-inch baking pan with nonstick cooking spray. Combine brownie mix, oil, water and eggs. Beat 50 strokes. Bake according to directions on box, 350 for 30 minutes. Cool. Cut into 8 squares.
2. On a lightly greased baking sheet, separate dough into 8 rectangles. Firmly press perforations to seal. Place one brownie in the center of each rectangle.
3. Stir peanut butter and sugar in small bowl to blend.
4. Top brownies with 1 heaping tablespoon chocolate frosting and 1 tablespoon peanut butter mixture.
5. Pull four corners of dough to center of chocolate mixture. Twist firmly to form top of purse.
6. Bake at 350 for 20-25 minutes, or until lightly golden. Let cool at least 15 minutes before serving, but serve slightly warm.
7. When serving, cut each "purse" in half, displaying the inside. Add a scoop of vanilla ice cream, and drizzle with chocolate syrup.

brownie mix, oil, water, egg, rolls, peanut butter, sugar, chocolate fudge frosting, vanilla ice cream, chocolate syrup

Taken from www.food.com/recipe/chocolate-beggar-s-purse-113675 (may not work)