Chocolate-peanut Butter Dream Bars

Total Time: 1 hr 12 mins Preparation Time: 30 mins Cook Time: 42 mins

Ingredients

• Servings: 25
• 3/4 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 3 tablespoons unsalted butter, melted
• 1 (18 1/4 ounce) box brownie mix
• 1/4 cup water
• 1/3 cup oil
• 3 eggs
• 1/2 cup chopped dry roasted peanuts
• 4 ounces cream cheese, softened
• 1/2 cup creamy peanut butter
• 1/2 cup confectioners' sugar
• 3 tablespoons milk
• 1 1/2 cups heavy cream
• 1 tablespoon light corn syrup
• 3/4 cup semi-sweet chocolate chips
• whipped cream, chopped peanuts, chocolate-peanut butter candies and caramel sauce, to garnish

Recipe

• 1 heat oven to 350°f
• 2 spray a 9-inch square baking pan with nonstick cooking spray. line pan with foil, allowing sides to overhang; spray foil.
• 3 in small bowl, combine graham cracker crumbs and granulated sugar.
• 4 mix in melted butter.
• 5 press crumb mixture into prepared pan.
• 6 bake until golden, about 5 to 7 minutes.
• 7 cool on wire rack.
• 8 prepare brownie mix according to package directions for cakelike brownies (adding 1/4 cup water, 1/3 cup oil and 3 eggs).
• 9 fold in chopped nuts.
• 10 pour batter into crust-lined pan.
• 11 return to 350°f oven; bake until brownie is just set and a toothpick inserted in center comes out clean, 30 to 35 minutes.
• 12 cool completely in pan on a wire rack.
• 13 with electric mixer in medium bowl, beat cream cheese until smooth.
• 14 add peanut butter and confectioners' sugar; beat until just blended (it will look lumpy).
• 15 add milk; beat lightly to loosen mixture.
• 16 in separate bowl, whip 1 cup of the cream and gently fold into peanut butter mixture.
• 17 spread mousse evenly over cooled brownie.
• 18 refrigerate 1 hour.
• 19 heat remaining 1/2 cup cream in a small saucepan over medium heat until just boiling.
• 20 remove from heat; add corn syrup and chocolate chips.
• 21 cover and let stand 5 minutes.
• 22 stir until smooth.
• 23 pour glaze over chilled mousse and spread to cover completely.
• 24 return to refrigerator for at least 1 hour.
• 25 run a small knife around inside of pan and lift out brownie.
• 26 heat knife under hot running water and trim edges.
• 27 slice brownie, rinsing knife after each cut, into 5 strips about 1-1/2 inches wide.
• 28 cut each strip into 5 pieces about 1-1/2 inches square.
• 29 transfer to a serving plate and garnish with whipped cream, nuts, candy and caramel sauce.