 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 24 |
|
Peanut butter lovers won't be able to eat just one of these delectable dessert squares. these chocolaty brownies are sandwiched between a graham cracker crust and peanut butter mouse. They're irresistible! Ingredients:
1/2 cup butter, softened |
3/4 cup king arthur unbleached all-purpose flour |
1/2 cup graham cracker crumbs |
1/4 cup sugar |
1/2 cup salted peanuts, chopped |
brownie layer: |
3/4 cup butter, cubed |
4 ounces unsweetened chocolate, chopped |
4 eggs |
2 cups sugar |
2 teaspoons vanilla extract |
1 cup king arthur unbleached all-purpose flour |
peanut cream topping: |
1 cup creamy peanut butter |
1 carton (12 ounces) frozen whipped topping, thawed |
12 miniature peanut butter cups, coarsely chopped |
Directions:
1. Line a 13-in. x 9-in. baking pan with foil; grease the foil. In a small bowl, combine the butter, flour, cracker crumbs and sugar; press into prepared pan. Bake at 350° for 10-12 minutes or until set. Cool on a wire rack. Sprinkle peanuts over crust.
2. In a microwave, melt butter and chocolate; stir until smooth. In a large bowl, combine the eggs, sugar, vanilla and chocolate mixture. Gradually add flour. Spread over crust. Bake for 30-40 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
3. For topping, warm peanut butter for 30 seconds in a microwave. Gradually fold in whipped topping; spread over brownies. Refrigerate for 1 hour. Sprinkle with chopped peanut butter cups. Using foil, lift brownies out of pan; remove foil. Cut into bars. Store in the refrigerator. Yield: 2 dozen.
|
|