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Heat oven to 350. Spray 9 inch square pan with cooking spray. Line with foil and spray foil. In small bowl combine graham cracker crumbs and sugar. Mix in butter. Press mix unto pan. Bake until golden, about 5 minutes. Cool.
Prepare brownie mix for cakelike brownies. Fold in nuts. Pout batter into crust-lined pan. Return to oven and bake until just set, about 30 minutes. Cool completely.
Beat cream cheese until smooth. Add PB and powdered sugar and blend. Add milk, beat lightly to loosen mixture. In seperate bowl, whip 1 c cream and gently fold into PB mixture. Spread mousse evenly over cooled brownie. Refrigerate 1 hour.
Heat remaining 1/2 c cream in saucepan over medium heat until boiling. Remove from heat. Add corn syrup and choc, chips. Cover and let stand 5 minutes. Stir until smooth. Pour glaze over chilled mousse and spread to cover completely. Retrun to refrigerator at least 1 hour.
Run a small knife around inside of pan and lift out brownies. Heat knife under running water and trim edges. Slice brownie, rising knife after each cut. Garnish with whipped cream, nuts, candy, and caramel sauce
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