Last night I went to Lindsay Landis & Taylor Hackbarth’s book signing for “Breakfast for Dinner” here in Memphis! It was amazing to meet them both and I already have bookmarks sticking out all over their newest cookbook. Which lead me to the resolution that I need to cook more from my cookbooks in general. When there are that many amazing recipes, it’s a crime not to make them. First I need to make some breakfast for dinner, and then something cookie dough for dessert ;-).
But before I can dive into that we must celebrate National Peanut Butter Lover’s Day! And since I already gorged myself with Casablanca’s chocolate mousse, and a Muddy’s tomboy cupcake last night, let’s continue the gluttony today by celebrating with something obscene. If you thought the Peanut Butter Cup Crunch Brownies and Peanut Butter Fudge Brownie Bricks were sinful, how about combining the two into one decadent pie? Oh I did it. And for the sake of my waistline and overall health, I need to never make this pie again. I work out every day for an hour or more and even that is not enough to prevent this from sticking to my belly. My ability to resist is also completely absent, so therefore I definitely cannot be in the same room as this pie without eating some. It’s. Just. Too. Good.
One year ago: Pizza Swirls
Two years ago: Caramelized Honey Dijon Chicken Wrap
PEANUT BUTTER CUP CRUNCH BROWNIE MOUSSE PIE
Favorite boxed brownie mix, plus indicated ingredients (could also make homemade)
3/4 cup salted peanuts
8 Reese’s peanut butter cups, chopped
1-1/2 cups semi-sweet chocolate chips
1-1/2 cups creamy peanut butter
1 Tbsp unsalted butter
1-1/2 cups crispy rice cereal
1/2 block (4 oz.) cream cheese, at room temperature
1 cup creamy peanut butter
1/2 cup powdered sugar, sifted
1/2 tsp vanilla extract
1/4 tsp salt
3/4 cup heavy whipping cream
Chocolate sprinkles, if desired
- Prepare the brownie layer according to packaged directions, and pour into a greased 10-inch springform pan. Bake the brownies for 5 minutes less than the recipe states.
- Remove brownies from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.
- While the brownies are finishing up in the oven, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the crispy rice cereal until evenly coated. Remove the brownies from the oven and pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Allow time for the brownie to cool; in the meantime, prepare the peanut butter mousse layer.
- In the bowl of a stand mixer or in a bowl with a hand mixer, beat the cream cheese and peanut butter until fluffy. Add the sugar, vanilla and salt and beat again.
- Put the peanut butter concoction into another bowl, clean out the first bowl and whip the cream to stiff peaks. Fold the whipped cream into the peanut butter and continue until completely combined.
- Using a rubber spatula, spread the peanut butter mousse on top of the cooled brownies. Place in refrigerator to set for at least three hours.
- When ready to serve, remove sides from springform pan, slice and serve. Top with chocolate sprinkles if desired. Store in the refrigerator.