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Thursday, January 15, 2009

Peanut Butter Brownies

Thanks to the folks at Kraft for this easy and yummy dessert, just plan ahead to allow it to chill in the fridge before you need to serve it.

1 pkg. (19 to 21 oz.) brownie mix(13x9-inch pan size)
1 cup cold milk
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
1 cup creamy peanut butter
1/2 cup powdered sugar
1-1/2 cups COOL WHIP (Do not thaw.)
3 squares Semi-Sweet Chocolate
1/2 cup Dry Roasted Peanuts, coarsely chopped

PREPARE and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat milk and pudding mix with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.

SPREAD pudding mixture over brownies.

MICROWAVE COOL WHIP and chocolate on HIGH 1 min., stirring every 30 sec. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour.

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