This recipe is just plain "sinful".... LOL!.... but if you have a sweet tooth, this will curb that craving for a good long time. I found this in Family Circle magazine (January 2009). I told you I cut out everything. I feel sorry for my kids when I go to that big kitchen in the sky. They will have enough recipes to last a lifetime.The good thing is I'm a pretty organized lady. All recipes are categorized in file folders in my desk. Actually they will probably have a great time going through all of them. Anyways, back to the recipe. If you love chocolate and peanut butter and nuts and peanut butter cups and caramel sauce this one is for you. It's pretty rich, so a little goes a long way. But for that special occasion, this one is a winner. Enjoy!!!
- ¾ cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- 1 (18 ¼ ounce) boxes brownie mix
- ¼ cup water
- 1⁄3; cup oil
- 3 eggs
- ½ cup chopped dry roasted peanuts
- 4 ounces cream cheese, softened
- ½ cup creamy peanut butter
- ½ cup confectioners' sugar
- 3 tablespoons milk
- 1 ½ cups heavy cream
- 1 tablespoon light corn syrup
- ¾ cup semi-sweet chocolate chips
- whipped cream, chopped peanuts, chocolate-peanut butter candies and caramel sauce, to garnish
- Heat oven to 350 degrees. Spray a 9 inch square baking pan with nonstick cooking spray. Line pan with foil, allowing sides to overhand; 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 in wire rack.
- Prepare brownie mix according to package directions for cakelike brownies (adding 1/4 c. water, 1/3 c. oil and 3 eggs. Fold in chopped nuts. Pour batter into crust-lined pan. Return to 350 degree oven; bake until brownie is just set and toothpick inserted in center comes out clean, 30 to 35 minutes. Cool completely in pan on wire rack.
- 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.
- Heat remaining 1/2 c. 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.
- 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 and 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.