September 19, 2013
As we head into fall I confess, I’m a little bit excited. While I don’t like the cold weather approaching, I do love seeing the colorful leaves on the trees and fall is one of my favorite times of year for cooking with seasonal ingredients. With summer coming to a close, I’m inspired to pour over the Kraft Foods site in search of fall inspired treats.
One of my favorite fall ingredients to cook with is pumpkin. There are so many fantastic recipes to make including pumpkin soup, pumpkin bread, pumpkin pie, and more. I also enjoy trying new soup recipes in the cold autumn months. There’s nothing like enjoying a warm bowl of soup on a chilly day.
While these are some of my favorite seasonal ingredients and menu items, I have to confess that my love of brownies is year round and on a cold day biting into a warm from the oven chocolate brownie really hits the spot. Recently we had a family potluck get together to attend. I was trying to figure out something to bring when I decided to try the Triple Layer Peanut Butter Brownies on the Kraft Foods site.
I adapted the recipe a bit to fit our needs. While the recipe called for nuts on top, we aren’t big fans so we left them off. I also added a bit more of the COOL WHIP and chocolate mix to make extra chocolatey brownies. These brownies turned out wonderfully and are now a family favorite. They received rave reviews at the potluck and everyone commented on how moist, rich, and delicious they were. We look forward to making them again throughout the fall and warming up to these fabulous chocolate peanut butter brownies as the weather gets colder.
Layered Peanut Butter Brownies
Prep Time: 15 minutes • Cook Time: 1 hour 15 minutes • Serves: 12
1 pkg. (19 to 21 oz.) gluten-free brownie mix (13×9-inch pan size)
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup PLANTERS Creamy Peanut Butter
½ cup granulated sugar
2 cups COOL WHIP Whipped Topping (do not thaw)
5 oz. BAKER’S Semi-Sweet Chocolate
PREPARE and bake brownies in 13×9-inch pan as directed on package.
BEAT pudding mix and milk with whisk for 2 minutes. Add peanut butter and sugar; mix well. Refrigerate until brownies are done.
WITH 3-5 minutes of brownie cooking time left, put chocolate in microwaveable bowl on HIGH for 30 seconds and stir. Repeat in 20 second intervals until chocolate is melted.
ADD COOL WHIP to chocolate and mix well. Let stand 1-2 minutes. Spread peanut butter & pudding mix over brownies.
SPREAD chocolate COOL WHIP mix over pudding. Refrigerate 1 hour. If topping needs to solidify a bit more, freeze for 30 minutes.
For more of my summer and after-school recipes visit, 2 Wired 2 Tired.