Uploaded on Jun 18, 2010
Music by: Jason Shaw http://www.youtube.com/user/audionautix
I was looking for a good recipe for a colleague at work who love peanut butter and chocolate. I found this one on the Woman's Day website. It was love at first sight.
1 box Chocolate Brownies mix
1⁄2 cup peanut butter chips
1⁄2 cup dry roasted peanuts (original recipe says chopped, I left them whole)
Peanut Butter Filling
3⁄4 cup creamy peanut butter
1 cup marshmallow cream (such as Marshmallow Fluff or Creme)
3⁄4 stick (6 Tbsp) butter, softened
3⁄4 cup confectioners' sugar (also called icing sugar or powdered sugar)
6 oz bittersweet baking chocolate, coarsely chopped
5 Tbsp butter
1 Tbsp corn syrup
1. Heat oven to 350°F. Line a 9-in. square pan with foil, letting foil extend above pan on opposite sides. Coat foil with nonstick spray.
2. Prepare brownie mix as package directs for fudgy brownies. Stir in peanut butter chips and peanuts. Spread evenly in prepared pan.
3. Bake 30 minutes, or until a wooden pick inserted in center comes out with moist crumbs attached. Cool completely in pan on a wire rack.
4. Filling: Beat peanut butter, marshmallow cream and butter in a medium bowl with mixer on high speed until well blended. Reduce speed to low, add confectioners' sugar and beat until blended. Spread evenly over brownie.
5. Glaze: Microwave chocolate and butter, stirring at 30-second intervals, until melted and smooth. Cool slightly; stir in corn syrup. Spread evenly over Filling. Refrigerate 1 hour until Filling is firm and Glaze sets.
6. Lift foil by ends onto a cutting board. Cut in 6 rows lengthwise and 6 crosswise.
Planning Tip: Refrigerate in a rigid container with wax paper between layers up to 2 weeks or freeze up to 3 months.
These taste a bit like the peanut butter equivalent to "Nanaimo bars" which are Canada born.
These are Nanaimo bars: http://www.eclecticcook.com/nanaimo-b...
They are no-bake, come to think of it, I think I may make them here eventually. :)
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