Valentine’s:Day 2

So my goal for this week is to try and do special things for my family each day. Whether it be making a fun breakfast or treat, or doing a project or surprising Trent with a special dessert or something.

Well, we didn’t do much yesterday, I had a marathon grocery trip, then while I was making dinner the kids went on a disaster rampage and we spent the rest of the night cleaning up!

I did make “egg in a hole” with a heart cookie cutter for the kids (cut a hole in bread, butter it, stick bread on frying pan, crack an egg in the hole, cook on both sides)

Anyway, I also made an awesome dessert for Trent and I (and I guess the kids can have some today)

It is the most amazing brownie treat, and it is so rich and yummy. It came from the January Family Circle. On this recipe, I did not put peanuts in the brownie part. I also did not top with caramel sauce, just with whipped topping, peanut butter cups and peanuts.

Chocolate-Peanut Butter Dream Bars

*   3/4  cup graham cracker crumbs
* 2  tablespoons granulated sugar
* 3  tablespoons unsalted butter, melted
* 1  box (18.2 ounces) brownie mix
* 1/2  cup chopped dry-roasted peanuts
* 4  ounces cream cheese, softened
* 1/2  cup creamy peanut butter
* 1/2  cup confectioner’s sugar
* 3  tablespoons milk
* 1-1/2  cups heavy cream
* 1  tablespoons light corn syrup
* 3/4  cup semisweet chocolate chips
*   Whipped cream, chopped peanuts, chocolate-peanut butter candies and caramel sauce, to garnish


1. Heat oven to 350°F. Spray a 9-inch square baking pan with nonstick cooking spray. Line pan with foil, allowing sides to overhang; 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 on wire rack.

2. Prepare brownie mix according to package directions for cakelike brownies (adding 1/4 cup water, 1/3 cup oil and 3 eggs). Fold in chopped nuts. Pour batter into crust-lined pan. Return to 350°F oven; bake until brownie is just set and a toothpick inserted in center comes out clean, 30 to 35 minutes. Cool completely in pan on a wire rack.

3. 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.

4. Heat remaining 1/2 cup 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.

5. 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 about 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.
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