Chocolate Peanut Butter Dream (bars)

My Aunt Christine turned another year older on December 14th and one of the reasons I wanted to move home was to be sure not to miss family events. So when we decided for a nite in at my Snowball's house (grandmother) I offered Tante Tine to bake whatever she wanted.

I never *ever* imagined that she'd request this. I *can* say it was a day well spent in the kitchen.. But it was a DAY. Lots of hard work for something wonderful.

As a note... even tho I said I'd never bake it again I might actually convert this with hazelnuts and nutella for Keith's birthday treat unless I come up with something else over the top.. Because that's what I am.. Over the top.

Without further adieu:

Ingredients
3/4 cup graham cracker crumbs *
2 tablespoons granulated sugar *
3 tablespoons unsalted butter, melted *

* -- I doubled this for a nice thick layer of crumb/crust

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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

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1-1/2 cups heavy cream
1 tablespoons light corn syrup
3/4 cup semisweet chocolate chips

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

Directions:

1. Heat oven to 350°F.

Spray a 9x13-inch baking pan with nonstick cooking spray. Line pan with foil, allowing sides to overhang; spray foil. (I did not use foil and sprayed my pan well)

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.

As I mentioned, lots of work.. but lots of reward. The peanut butter mixture before adding the whipped cream would make a wonderful truffle filling. Buster said "eww" but Kailey and I both loved it. I think the hazelnut version will be a hit..At least in K'bert's mind!