Ooey-Gooey Peanut Butter- Chocolate Brownies

These live up to their name, they are Ooey Gooey!!!!!!  We didn't use peanut butter morsels because we didn't want to buy them.  So we warmed up about 1/2-3/4 cup of Peanut butter and mixed that in with our marshmallow creme, THEN added giant Chocolate chips to the mix!  These were SO rich!! YUM! :)

Ingredients:

• 3/4 C sweetened condensed milk, divided (fat-free is fine)
• 1/4 C butter, melted and cooled (1/2 stick)
• 1/4 C non-fat milk
• 1  box devil’s food cake mix (18.25 oz)
• 1 large egg white, lightly beaten
• cooking spray
• 1 7 oz jar marshmallow creme (about 1 3/4 C)
• 1/2 C peanut butter morsels (not gonna lie, I used a very “heaping” 1/2 cup :)

Directions:

• Preheat oven to 350 degrees.
• With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white.  Mixture will be very thick.  Spray 9×13 pan with cooking spray.  Press 2/3 of the mixture into the bottom of the pan.  Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers.  The layer will be thin.  Bake for 10 minutes.
• Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth.  Stir in PB morsels.  No one will tell if you stir in some extras.  Spread marshmallow layer over brownie layer in pan.  Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture.  Bake at 350 for 20-30 minutes.  (The original recipe calls for 30 minutes, but many readers have noted that 20 minutes was perfect, and I usually only bake for about 20-25).  Remove from oven and cool before cutting into squares.

Chocolate Graham Layer Bars

Here is how mine looked.  SO DELICIOUS!!

Ingredients & Directions

For the chocolate graham crust:
1/2 cup (1 stick) butter
1 1/2 ounces of unsweetened baking chocolate
1 3/4 cups graham cracker crumbs
1 cup chopped nuts (I used walnuts)
1/4 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla extract

Line a 9X9 glass dish with non-stick foil or regular foil that you've sprayed with non-stick cooking spray.

In a medium sauce pan, melt the butter and chocolate together over low heat.

When the chocolate and butter are completely melted, add the crumbs, nuts, sugar, water, and vanilla, and stir to coat all the crumbs. Press this mixture into the prepared pan and stick it in the fridge to cool.

For the frosting layer:
2 cups powdered sugar
1/4 cup butter, softened
2 tablesppons milk
1 teaspoon vanilla extract
1 1/2 ounces of unsweetened baking chocolate, melted.

Cream butter and sugar, add vanilla and milk and mix thoroughly. Spread the frosting evenly over the chilled crust. Melt the baking chocolate and transfer to a pastry bag or ziploc bag. Cut a tiny hole in the bottom corner of the bag and drizzle the melted chocolate over the frosting in a decorative manner.

Chill the bar until the chocolate is set. Use the foil to remove the bars from the pan, place on a cutting board and use a sharp knife or a pizza wheel to cut the cookie into 16 squares.

Keep in the refrigerator