Monday, September 28, 2015

Buckeye Brownies

This is not a new recipe, it's been around for a long time. I just discovered it. I love Buckeyes, the Truffle like candy made from Peanut Butter and Chocolate.

Buckeye Brownies

Here's what you'll need:

Layer #1:
 A Box of your favorite Brownie Mix. (I only use Ghirardelli Triple Chocolate Brownie Mix)
Made according to package directions.
Brush the pan well with Pan Release Mix. (equal amounts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. It's a foolproof method of release.

Bake according to package directions.
Remove to a rack to cool completely.

Layer #2:
8 TBS Butter, room temperature
1 C Creamy Peanut Butter
2 1/2 C Confectioner's Sugar
1 tsp Vanilla (the best you can afford)
2 TBS Heavy Cream, divided
A Pinch of Salt

In a large bowl with an electric hand mixer:
Peanut Butter
Beat on medium speed for 2 minutes.

Slowly Add:
Confectioner's Sugar
Beat to incorporate well.

1 TBS Cream
Beat until Creamy Smooth.
If it appears to be too thick, gradually add remaining Cream until desired consistency.
Spread evenly over the Brownie layer.

Top Layer:
1 C Dark Chocolate Chips
1/4 C Creamy Peanut Butter

In a saucepan on medium heat:
Chocolate Chips
Peanut Butter
Heat until completely melted and creamy smooth. (do not over cook)
Stirring constantly.
Remove from heat.
Allow to cool for a few minutes.

Pour over the 2nd. layer.
Spread evenly with an offset spatula.

Refrigerate for 1 hour.

Cut into squares to serve.
Transfer to a serving platter.

Peace in the Kitchen!

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