Wednesday, June 6, 2012

Ready, Set, ....Drool~Chocolate-Peanut butter bars

Don't ya love it when you get a crazy great recipe that tastes as good as it sounds??!! I like to know where it comes from as well...who thought up this bit of lick smackin' goodness?? More than half the time it comes from a friend who got it from a friend who got it from a friend...know what I mean?
That's not the case here, this tasty treat came from Family Circle Magazine many years ago!{ It's a bit modified~ think the original recipe called for peanuts as well.}  I can't give any more credit than that, but whoever came up with it, THANKS!

What you need:

3/4 cup graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoon unsalted butter, melted
1 box brownie mix (regular cake box size)
4 oz. cream cheese softened
1/2 cup creamy peanut butter
1/2 cup confectioner's sugar
3 tablespoons milk
1 1/2 cup heavy cream
1 tablespoon light corn syrup
3/4 cup semisweet chocolate chips
whip cream, caramel sauce and peanut butter cups for garnish!

Time to whip it up:

Heat up the oven to 350 degrees.
Line a 9 X 9 pan with foil (pressing it in and making it flat and tucked in the corners well making sure not to tear it) allowing the sides to overhang then spray with nonstick cooking spray
In a bowl combine the graham cracker crumbs and granulated sugar. Mix in the melted butter.
Press the crumbs into your prepared pan. Bake until golden brown, it took mine 9 minutes. Cool on a rack.

Prepare the brownie mix according to the directions on the box for CAKE LIKE brownies. Pour batter into crust lined pan. Return to the oven and bake until brownies are set (toothpick comes out clean) aprx. 30 min. Cool completely on rack.

In a bowl beat cream cheese with a mixer until smooth. Add peanut butter and confectioners sugar. Beat until just blended, it will look a little lumpy. Add milk, beat lightly to loosen the mixture. In a different bowl, whip 1 cup of the cream until stiffened and gently fold into peanut butter mixture.
Spread mousse over cooled brownie. Refrigerate 1 hour.

Heat remaining 1/2 cup cream in a pan over medium heat until just boiling.
Remove from heat, add corn syrup and chocolate chips. Cover and let sit about 5 min. Stir until it's smooth. Pour over the chilled mousse mixture and spread evenly to cover completely. Back in the fridge for at least an hour.

Using the foil flaps that you left overhanging, lift the brownie out of the pan and place on a cutting board. Fold the foil off the sides, cut into squares and garnish with your goodies as you like!

*Tip: make sure to really non-stick spray the foil so it doesn't stick to your stuff. The first time I made it I could barely get the foil off the bottom of the graham cracker! Ever bite into a piece of foil with a filling??? Yikes!!!!