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- 1 1/4 cups finely crushed graham crackers (about 18 graham crackers)
- 1/4 cup sugar
- 1/4 cup finely chopped dry roasted peanuts
- 1/2 cup butter, melted
- 1/2 cup butter
- 2 ounces unsweetened chocolate, cut up
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 2/3 cup all-purpose flour
- 1/2 cup peanut butter-flavor pieces
- Peanut Butter Frosting
- 1/4 cup honey-roasted peanuts or regular peanuts
1. Preheat oven to 350 degrees F. For crust, in a medium bowl, stir together crushed graham crackers, the 1/4 cup sugar, and finely chopped peanuts. Stir in the 1/2 cup melted butter. Press mixture evenly into the bottom of an ungreased 11x7x1 1/2-inch baking pan. Bake for 5 minutes; cool.
2. For filling, in a large saucepan, combine the 1/2 cup butter and chocolate. Cook and stir over low heat until melted. Remove from heat. Stir in eggs, the 1 cup sugar, and vanilla just until combined. Stir in flour and peanut butter pieces. Spread filling evenly over crust.
3. Bake for 20 minutes more. Cool in pan on a wire rack. Spread brownies with Peanut Butter Frosting. Cut into 1-inch squares. Top with honey-roasted peanuts. Makes 70 bite-size brownies.
- 1/4 cup butter
- 2 tablespoons peanut butter
- 2 cups powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla
1. In a medium bowl, combine the butter and peanut butter; beat with an electric mixer on low speed for 30 seconds. Gradually add 1 cup powdered sugar, beating well. Beat in milk and vanilla. Gradually beat in 1 cup powdered sugar and enough milk to make a frosting that spreads easily.
- Servings Per Recipe 70,
- cal. (kcal) 83,
- Fat, total (g) 5,
- chol. (mg) 15,
- sat. fat (g) 3,
- carb. (g) 10,
- pro. (g) 1,
- sodium (mg) 53,
- Percent Daily Values are based on a 2,000 calorie diet
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