1 pkg.
(19 to 21 oz.) brownie mix (13x9-inch pan size)
[ingredients
to make the brownie mix]
1 cup
cold milk
1 pkg.
(3.4 oz.) vanilla flavor instant pudding
1 cup
creamy peanut butter
½ cup
powdered sugar
1 ½
cups whipped topping (do not thaw)
3 oz.
semi-sweet baking chocolate
½ cup
dry roasted peanuts, coarsely chopped
 |
| Band-Aid unrelated to peanut chopping. |
Prepare and bake brownies in 13x9-inch pan as directed on
package; cool.
 |
| Be sure to check the back of the brownie mix while you're at the store so you know you've got all the ingredients it calls for! |
Meanwhile, beat milk and pudding mix with whisk 2 min. Add
peanut butter and sugar; mix well. Refrigerate until brownies are completely
cooled.
 |
| Peanut puddin'. |
Spread over brownies.
 |
| Careful not to muss the brownies! |
Microwave whipped topping and chocolate on HIGH 1 min.,
stirring every 30 sec. Spread over pudding; top with nuts.
 |
| They weren't as even as they could have been, but it got the job done. |
Refrigerate 1 hour.
 |
| Three layers of deliciousness. Count them! THREE. |
My Rating: 4/5 "These are really good - moist and sweet and gooey. They're also REALLY rich, so be sure to cut them in to tiny pieces before you serve them. Yum!"
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