According to the box instructions, Bake brownies using a 9x13-inch pan that has been lined with parchment paper and sprayed with cooking oil. Pour brownie batter into the prepared pan and bake for 26 minutes.
COOL, CHILL, AND CUT OUT BROWNIES:
Remove brownies from the oven and let cool completely on a wire rack.
Harden the brownies in the freezer for 30 minutes.
Remove the brownies from the pan and place them on the countertop.
Using a 2-3 inch circle cookie cutter, cut brownies out and place them on a baking sheet that has been lined with parchment paper.
MELT ALMOND BARK:
Divide the almond bark into two bowls with 6 ounces in each.
One bowl at a time, heat almond bark in 30-second increments until melted, then transfer to a zippered bag and cut the tip off.
Drizzle white chocolate on the lower 1/2 of the brownie to create snow.
MELT AND COLOR ALMOND BARK:
Melt the other bowl of almond bark and add 6 drops of green food dye after it has been melted.
Transfer it to a Ziploc bag and cut the tip off.
MAKE AND DECORATE TREE:
Create a tree with the green almond bark, sprinkle each with holiday sprinkles, and top with a star.
Let the brownies sit until the chocolate has hardened, about 30-60 minutes.
I listed the additional ingredients that were on the back of the Pillsbury brownie mix. Please use the additional ingredients that your brownie mix calls for. Just make sure the brownie mix that you choose can be baked in a 9x13-inch pan.
If you need more than 10 brownies, you could make two batches of brownies and probably have enough almond bark to decorate all of them.