1/2 Photos of Triple-Layer Peanut Butter Brownies
I received a booklet from Kraft Foods today which is called "food & family" and this is one of the recipes in it that I am posting here to try at a later date. This is one of their winning desserts.
My Private Note
Units: US | Metric
- 564.15 g box Betty Crocker fudge brownie mix, Dark Chocolate, prepared
- 59.14 ml water
- 118.29 ml vegetable oil
- 2 eggs
- 236.59 ml milk, cold
- 99.22 g package instant vanilla flavor pudding and pie filling
- 236.59 ml creamy peanut butter
- 118.29 ml powdered sugar
- 354.88 ml whipped topping, Cool Whip, DO NOT THAW
- 3 semi-sweet chocolate baking squares, Baker's
- 118.29 ml peanuts, Planters Dry Roasted, coarsely chopped
- 1Prepare the brownies as directed on the package (brownie mix, water, oil and eggs) using a 13 x 9-inch pan.
- 2Whisk milk and pudding mix 2 minutes while brownies are cooling. Add peanut butter and sugar; mix well. Cover and refrigerate pudding mixture until brownies are completely cooled.
- 3Spread pudding mixture over brownies.
- 4Microwave whipped topping and chocolate on high for 1 minute, stirring every 30 seconds. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour. Refrigerate leftovers -- yeah right, leftovers!
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Nutritional Facts for Triple-Layer Peanut Butter Brownies
Serving Size: 1 (54 g)
Servings Per Recipe: 32
- Amount Per Serving
- % Daily Value
- Calories 216.6
- Calories from Fat 114
- Total Fat 12.7 g
- Saturated Fat 3.0 g
- Cholesterol 16.4 mg
- Sodium 145.7 mg
- Total Carbohydrate 22.9 g
- Dietary Fiber 0.8 g
- Sugars 15.9 g
- Protein 4.3 g