- 24
- 30 mins
- 60 mins
Ingredients
- BROWNIE LAYER:
- 1/2 cup butter, softened
- 3/4 cup all-purpose flour
- 1/2 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup salted peanuts, chopped
- 3/4 cup butter, cubed
- 4 ounces unsweetened chocolate, chopped
- 4 eggs
- 2 cups sugar
- 2 teaspoons vanilla extract
- 1 cup 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
Preparation
Step 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.
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.
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.