Blonde N Brunette Delights |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 32 |
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Four flavorful layers in a wonderful dessert. These bars are a little time consuming to prepare but are well worth the effort. Ingredients:
blonde |
1 1/2 cups all-purpose flour |
1 tblspn unsweetened cocoa powder |
3/4 tsp baking powder |
1/2 tsp salt |
6 tblspn (3/4 stick) unsalted butter - softened |
1 cup packed brown sugar |
1 tsp vanilla |
2 eggs |
1/2 cup coursely chopped dry-roasted peanuts |
cheesecake |
2 pkgs (8oz/250g) cream cheese - softened |
2/3 cup sugar |
2 eggs |
1/3 cup all-purpose flour |
brunette |
1 1/2 cups all-purpose flour |
6 tblspn unsweetened cocoa powder |
2 tsp baking powder |
1/2 tsp salt |
1/2 cup (1 stick) unsalted butter - softened |
1 1/3 cups sugar |
2 eggs |
2/3 cup creamy peanut butter |
1 cup milk |
garnish |
2 pkgs (approx. 3 oz/99g) chocolate mousse mix |
1 cup milk |
1/3 cup chopped dry-roasted peanuts |
1/3 cup chopped chocolate chunks |
3/4 cup caramel topping |
Directions:
1. Heat oven to 350 degrees & prepare 2 sheets of foil as follows:-
2. Press 1 sheet of foil into a 9x13 pan as if to line it, making sure it extends up the sides & over the edges.
3. Gently remove this foil shell & set aside
4. Repeat with 2nd sheet, leaving in the pan for lining
5. BLONDE:-
6. Mix flour, cocoa, baking powder & salt in a bowl - set aside
7. Place butter, sugar & vanilla in a medium sized bowl & beat with electric mixer until creamy
8. Beat in eggs, one at a time
9. On low speed, beat in flour mixture
10. Stir in peanuts
11. Spread evenly in lined pan - set aside
12. CHEESECAKE:-
13. Beat cream cheese in a medium bowl with electric mixer on medium speed until smooth
14. Add sugar, eggs & flour & beat in well to combine
15. Pipe or spoon over blonde layer & gently spread evenly
16. BRUNETTE:-
17. Stir flour, cocoa, baking powder & salt together in a medium bowl - set aside
18. In another medium sized bowl, beat butter & sugar until light & fluffy
19. Beat in eggs one at a time
20. Beat in peanut butter until well blended
21. On low speed beat in 1/2 the flour & 1/2 the milk
22. Repeat with remaining 1/2's
23. Pipe or spoon over cheesecake mixture in pan & gently spread out evenly
24. Place the foil tent over the top, crimping the edges
25. Do not let the foil touch the top of the batter - SEE NOTE
26. Bake, covered, for 1 hour
27. Remove the foil & bake an additional 25 - 30 mins more
28. Place pan on a wire rack to cool for 30 mins
29. Refrigerate at least 2 hrs or up to 24 hrs
30. GARNISH:-
31. Prepare chocolate mousse mixes as directed on pkgs but only use the 1 cup of milk total
32. Spread smoothly over top of baked mixture in pan
33. Sprinkle chopped peanuts over the mousse & drizzle with the caramel topping
34. Cut into 32 pieces
35. Can also cut into pieces & top with the peanuts & caramel when serving, as seen in the picture
36. NOTE:- The reason for the tent of foil is to ensure even baking in the first stages
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