Provided by Woman's Day
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.
Prepare brownie mix as package directs for fudgy brownies. Stir in peanut butter chips and peanuts. Spread evenly in prepared pan.
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.
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.
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.
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.
Calories 216 Fat 14g Saturated fat 6g Cholesterol 15mg
Sodium 83mg Carbohydrate 21g Fiber 1g
This recipe has been added to the following public cookbooks:
Bee L
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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