Chocolate-Peanut Butter Dream Bars |
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Prep Time: 30 Minutes Cook Time: 42 Minutes |
Ready In: 72 Minutes Servings: 25 |
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From Family Circle Magazine January 2009 Ingredients:
3/4 cup graham cracker crumbs |
2 tablespoons granulated sugar |
3 tablespoons unsalted butter, melted |
1 (18 1/4 ounce) box brownie mix |
1/4 cup water |
1/3 cup oil |
3 eggs |
1/2 cup chopped dry roasted peanuts |
4 ounces cream cheese, softened |
1/2 cup creamy peanut butter |
1/2 cup confectioners' sugar |
3 tablespoons milk |
1 1/2 cups heavy cream |
1 tablespoon light corn syrup |
3/4 cup semi-sweet chocolate chips |
whipped cream, chopped peanuts, chocolate-peanut butter candies and caramel sauce, to garnish |
Directions:
1. Heat oven to 350°F
2. Spray a 9-inch square baking pan with nonstick cooking spray. Line pan with foil, allowing sides to overhang; spray foil.
3. In small bowl, combine graham cracker crumbs and granulated sugar.
4. Mix in melted butter.
5. Press crumb mixture into prepared pan.
6. Bake until golden, about 5 to 7 minutes.
7. Cool on wire rack.
8. Prepare brownie mix according to package directions for cakelike brownies (adding 1/4 cup water, 1/3 cup oil and 3 eggs).
9. Fold in chopped nuts.
10. Pour batter into crust-lined pan.
11. Return to 350°F oven; bake until brownie is just set and a toothpick inserted in center comes out clean, 30 to 35 minutes.
12. Cool completely in pan on a wire rack.
13. With electric mixer in medium bowl, beat cream cheese until smooth.
14. Add peanut butter and confectioners' sugar; beat until just blended (it will look lumpy).
15. Add milk; beat lightly to loosen mixture.
16. In separate bowl, whip 1 cup of the cream and gently fold into peanut butter mixture.
17. Spread mousse evenly over cooled brownie.
18. Refrigerate 1 hour.
19. Heat remaining 1/2 cup cream in a small saucepan over medium heat until just boiling.
20. Remove from heat; add corn syrup and chocolate chips.
21. Cover and let stand 5 minutes.
22. Stir until smooth.
23. Pour glaze over chilled mousse and spread to cover completely.
24. Return to refrigerator for at least 1 hour.
25. Run a small knife around inside of pan and lift out brownie.
26. Heat knife under hot running water and trim edges.
27. Slice brownie, rinsing knife after each cut, into 5 strips about 1-1/2 inches wide.
28. Cut each strip into 5 pieces about 1-1/2 inches square.
29. Transfer to a serving plate and garnish with whipped cream, nuts, candy and caramel sauce.
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