Ingredients:
- ¾ cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- 1 (18 ¼ ounce) boxes brownie mix
- ¼ cup water
- 1⁄3 cup oil
- 3 eggs
- ½ cup chopped dry roasted peanuts
- 4 ounces cream cheese, softened
- ½ cup creamy peanut butter
- ½ cup confectioners' sugar
- 3 tablespoons milk
- 1 ½ cups heavy cream
- 1 tablespoon light corn syrup
- ¾ cup semi-sweet chocolate chips
- whipped cream, chopped peanuts, chocolate-peanut butter candies and caramel sauce, to garnish
Directions:
- Heat oven to 350 degrees. Spray a 9 inch square baking pan with nonstick cooking spray. Line pan with foil, allowing sides to overhand; spray foil. 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 in wire rack.
- Prepare brownie mix according to package directions for cakelike brownies (adding 1/4 c. water, 1/3 c. oil and 3 eggs. Fold in chopped nuts. Pour batter into crust-lined pan. Return to 350 degree oven; bake until brownie is just set and toothpick inserted in center comes out clean, 30 to 35 minutes. Cool completely in pan on wire rack.
- 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.
- Heat remaining 1/2 c. 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.
- 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 and 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.
