chocolate-peanut butter dream bars-YUMMY!

As soon as I saw this front cover at the supermarket I had to buy the issue. I love anything that has the combo of peanut butter and chocolate. I made this for New Year's Eve and was asked if I'd share the recipe. So here it is!

Makes: 25 squares
Prep: 10 minutes (not really)
Bake at 350 for 42 minutes
Refrigerate for at least 20 hours

3/4 cup graham cracker crumbs
2 tablesppons granulated sugar
3 tablespoons unsalted butter, melted
1 box (18.2 ounces) brownie mix (plus oil & eggs)
1/2 cup chopped dry-roasted peanuts (I only used these to garnish half of the squares)
4 ounces cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup confectioners' sugar
3 tablesppons milk
1 1/2 cups heavy cream
1 tablespoon light corn syrup
3/4 cup semi-sweet chocolate chips
Whipped cream, chopped peanuts, peanut butter cups and caramel sauce to garnish

1. Heat oven to 350. Spray a 9 inch square (I used a 8 X 11) 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 brownie. Fold in chopped nuts (I skipped on the nuts). Pour batter into crust-lined pan. Return to 350 oven 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 evely 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 an hour (my top glaze was still not chilled; I'd give it another hour if you have the time).
5. Run a small knife around the 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 (I didn't have any so I skipped it), nuts, peanut butter cups, and caramel sauce.

Here's the killer but so worth it: per square 302 cals; 20 g fat; 29 g carbs