I’ve been wanting to make this ever since I saw the picture on the Fall/Winter 2008 Season’s Best cookbook from Pampered Chef. Well, it took me almost 3 years but I finally made it. And now I’m thumping myself in the head and thinking of how many of these I could have eaten in the past 3 years. It’s so darn good. Definitely one of those “that looks so wonderful” desserts.
The next pot luck I go to I’ll be taking this. It’s definitely one of those kinds of desserts: delicious and wow looking. Well, unless the next pot luck is at my work. Then I can’t. I’m holding my desserts for ransom. You see, about 2 weeks ago I took in these amazing and gooey brownies. (Recipe will come soon.) When I went back up into the staff room to get my Pyrex pan and the very cool plastic lid, the lid was gone. GONE! Drats! I emailed everyone and told them that I couldn’t bring in desserts until it was returned =o) I’m hoping that works because in about a week or so they are going to be craving some delicious treat I made and they’re going to be out of luck. I’m hard core, right?
Okay, back to this delicious dessert.
What you will need:
* 1 package brownie mix (9×13 size)
* 3 eggs
* 1/2 cup oil plus 1 Tbls., divided
* 1/4 cup water
* 1/4 cup creamy peanut butter
* 6 pkg. (1.5 oz.) peanut butter cup candies (I just used 3/4 bag of mini peanut butter cups)
* 1 bag peanut butter morsels
* 2 cups mini marshmallows
Preheat over to 350 degrees. Spray your pan with non-stick cooking spray. (I used Pampered Chef’s Torte pans, which are so darn cool!) Place parchment paper over the center of the pans; set aside. In a mixing bowl, combine brownie mix, eggs, 1/2 cup of the oil, water and peanut butter; mix well. Divide batter between pans, spreading to edges. Bake 10-12 minutes or until center feels firm to touch.
Little helpers are perfect for this one. I used the miniature peanut butter cups. That’s a lot of unwrapping!
Meanwhile, dice peanut butter cups and set aside. In a bowl, combine peanut butter morsels and remaining 1 Tbls. oil; microwave on high 1-2 minutes or until melted and smooth, stirring after each 30 second interval. Spoon 1/4 cup of this mixture into a ziplock bag (to use later). Fold marshmallows into remaining peanut butter mixture.
Remove pans from oven and cool on a rack for about 4 minutes. To assemble torte, invert one brownie well side up onto a plate. Spread marshmallow filling into brownie well. Invert remaining brownie, well side up and slide onto brownie layer. Evenly spread diced peanut butter cups into brownie well. Trim corner of the ziplock bag and drizzle peanut butter over top. Serve immediately.
If you are not going to eat it right there (when it’s warm) put a slice in the microwave for about 15 seconds to warm it up. It’s terrific if it’s not warm, but warm? Holy smokes! The marshmallow layer gets kind of gooey and it is amazing!