Gathering the ingredients together to make Chocolate-Peanut Butter Dream Bars tomorrow night after I’m finished at Help-Portrait Nashville.
Note: This recipe came from a edition of Family Circle magazine and can be found online here. It’s already so good I have not wanted to risk it’s deliciousosity by altering the recipe any.
Makes: 25 servings
Prep time: 10 mins
Chill: 2 hrs
Bake: at 350°F for 42 mins
3/4 cup graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
1 box (18.2 ounces) brownie mix
1/2 cup chopped dry-roasted peanuts
4 ounces cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup confectioner’s sugar
3 tablespoons milk
1 1/2 cups heavy cream
1 tablespoon light corn syrup
3/4 cup semisweet chocolate chips
Whipped cream, chopped peanuts, chocolate-peanut butter candies and caramel sauce, to garnish
1. Heat oven to 350.
2. Spray a 9-inch square baking pan with nonstick cooking spray. Then line the pan with foil (allow sides to overhang) and spray again (yes on top of the foil).
3. In a small bowl, combine graham cracker crumbs and granulated sugar.
4. Mix in melted butter.
5. Press crumb mixture into the prepared pan.
6. Bake until golden, about 5 to 7 minutes.
7. Cool on wire rack.
8. Prepare brownie mix according to package directions, paying attention to those directions specifically 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 and return it to the 350 degrees oven.
11. Bake until brownie is just set and a toothpick inserted in center comes out clean. (I set my timer at 30 to 35 minutes for this step but my old oven took 45 to 50 minutes so it’s important that you know your oven’s idiosyncrasies.)
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 the now 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.
30. Garnish with whipped cream, nuts, candy and caramel sauce before serving.