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    Peanut Butter Chocolate Dream Bars


    Source of Recipe


    friend

    List of Ingredients






    3/4 cup graham cracker crumbs

    p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; margin-left:.5in;text-indent:-.25in;mso-list:l0 level1 lfo1;background:white'> 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 tablespoons light corn syrup

    3/4 cup semisweet chocolate chips

    Whipped cream, chopped peanuts, chocolate-peanut butter candies and caramel sauce, to garnish

    Recipe





    1. Heat oven to 350°F. Spray a 9-inch square baking pan with nonstick cooking spray.
    Line pan with foil, allowing sides to overhang; spray foil.
    In small bowl, combine graham cracker crumbs and granulated sugar.
    Mix in melted butter.
    Press crumb mixture into prepared pan. Bake until golden, about 5 to 7 minutes. Cool on wire rack.

    2. Prepare brownie mix according to package directions for cakelike brownies (adding 1/4 cup water, 1/3 cup oil and 3 eggs).
    Fold in chopped nuts.
    Pour batter into crust-lined pan.
    Return to 350°F oven; bake until brownie is just set and a toothpick inserted in center comes out clean, 30 to 35 minutes.
    Cool completely in pan on a wire rack.

    3. With electric mixer in medium bowl, beat cream cheese until smooth.
    Add peanut butter and confectioners' sugar; beat until just blended (it will look lumpy).
    Add milk; beat lightly to loosen mixture.
    In separate bowl, whip 1 cup of the cream and gently fold into peanut butter mixture.
    Spread mousse evenly over cooled brownie. Refrigerate 1 hour.

    4. Heat remaining 1/2 cup cream in a small saucepan over medium heat until just boiling.
    Remove from heat; add corn syrup and chocolate chips.
    Cover and let stand 5 minutes. Stir until smooth.
    Pour glaze over chilled mousse and spread to cover completely.
    Return to refrigerator for at least 1 hour.

    5. Run a small knife around inside of pan and lift out brownie. Heat knife under hot running water and trim edges.
    Slice brownie, rinsing knife after each cut, into 5 strips about 1-1/2 inches wide.
    Cut each strip into 5 pieces about 1-1/2 inches square. Transfer to a serving plate and garnish with whipped cream, nuts, candy and caramel sauce.



 

 

 


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