Buckeye Brownies

Buckeye Brownies

For Brownie:

19 1/2 ounce package of brownie mix
egg
vegetable oil
water
or whatever the package calls for

Prepare and bake brownie mix in a greased 13"x9" baking pan according to package directions. Let cool.


For Middle Layer:

2 cups powdered sugar
1/2 cup butter, softened
1 (18 ounce) jar creamy peanut butter

Mix powdered sugar, 1/2 cup butter and peanut butter.
Mix well and spread over cooled brownies.
Chill for one hour.

For Top Layer:

1 (12 ounce) packages semi-sweet chocolate chips
6 tablespoons butter, softened

Melt together chocolate chips and 6 tbsp butter in a saucepan over low heat, stirring occasionally until melted.
Spread over brownies.
Let cool; cut into squares.

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Monster Bars

By request - super easy

Monster Bars

1/2 c. butter
1 c. white sugar
1 c. brown sugar
3 eggs
1 1/2 c. peanut butter
1 tsp. vanilla
2 tsp. baking soda
4 1/2 c. oatmeal
1 1/2 c. chocolate chips
1 1/2 c. mini M & M’s

Preheat oven to 350º F.
Cream the butter and sugars together.
Add eggs and peanut butter and mix.
Stir in vanilla, baking soda and oatmeal.
Stir in chocolate chips and M & M’s.
Put in lightly greased 10x15 pan.
Bake for 25 minutes. Do NOT over bake!

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☆•♥✱ Fudgy Chocolate Chip Toffee Bars Recipe! ✱♥•☆

☆•♥✱ Fudgy Chocolate Chip Toffee Bars Recipe! ✱♥•☆

Ingredients:

• 1/2 C butter, melted
• 2 C graham cracker crumbs (32 squares)
• 1 8 oz. bag toffee bits
• 1 roll refrigerated chocolate chip cookie dough
• 1 12oz. bag chocolate chips
• 1 14oz. can sweetened condensed milk
• 1 T butter
• 1 tsp vanilla extract

Directions:

1. Grease 13x9 baking dish and heat oven to 350.
2. Have the roll of cookie dough sitting out for around 10 minutes to soften up.
3. In a medium mixing bowl, stir together the 1/2 cup of melted butter, 1 1/2 cups of graham cracker crumbs and 3/4 cup of toffee bits. Pour mixture into the greased pan and press evenly until mixture covers bottom of pan. Refrigerate for around 15 minutes.
4. In a 2 qt saucepan, heat the milk, chocolate chips and the tablespoon of butter over medium heat. Stir frequently until the chips are melted and the mixture is smooth. Remove the mixture from the heat and stir in the vanilla extract. Spread the mixture over the graham cracker crumb mixture.
5. In another medium mixing bowl, break up the cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended. Crumble the mixture evenly over the chocolate layer and the sprinkle the remaining 3/4 cup toffee bits on top.
6. Bake for about 25-35 minutes or until it's golden brown. Cool completely before cutting, probably around 2 or more hours.

Photo Credit: familybites

http://justlovefoods.blogspot.com/2013/05/fudgy-chocolate-chip-toffee-bars.html




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Almond Joy Cookies

Almond Joy Cookies

how can you go wrong with chocolate and coconut?

Ingredients
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds


Directions
Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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Easy no-bake Reese's peanut butter bars

Reese's peanut butter no-bake bars

Ingredients
1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips

Instructions
1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9 x 13 pan.
3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
4. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy!

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Carmelitas

Carmelitas

Carmelitas    (Good recipe for the Holidays)


32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips


Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside.

In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda.

Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes.

Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel.

Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

*A stint in the fridge will help them cool off, if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.

**If you want to use homemade or store-bought caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of sauce.

***To make a 9"x13" version, simply double the amounts.

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Peanut Butter Cup Brownies

Peanut Butter Cup Brownies

Peanut Butter Cup Brownies

(Makes 1 dozen brownies)


3/4 cup granulated sugar
1/4 cup butter, softened
1 tablespoon water
1 cup semi sweet chocolate chips
1 large egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/4 teaspoon baking soda
3/4 cup milk chocolate chips
3/4 cup creamy peanut butter

Preheat oven to 350 degrees.

In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn't take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into Reynolds Staybrite muffin cups.

Bake for 13-15 minutes or until top is set and a toothpick inserted into centre comes out slightly wet. After brownies are out of the oven, wait for centres to fall. This will happen upon cooling. If not, then tap the centres with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the centre of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan.
Store at room temperature or in the refrigerator. To reheat the brownies just pop ‘em in the microwave for 10-15 seconds.

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Chocolate Chip Cream Cheese Cookies-

Chocolate Chip Cream Cheese Cookies-

Ingredients

1 can seamless crescent rolls
1 (8 oz) block cream cheese, room temperature
1/4 cup sugar
2 tsp vanilla
1/2 cup mini chocolate chips

How to Make

 1. With your hand mixer, beat sugar, cream cheese and vanilla together until smooth in a medium sized bowl.
 2. Unroll the crescent roll sheet. Stretch dough out slightly. It should be in the shape of a rectangle.
 3. Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
 4. Sprinkle your chocolate chips on top of cream cheese.
 5. Roll the crescent sheet up tightly and wrap in cling wrap.
 6. Refrigerate for at least 2 hours, or overnight.
 7. When chilled, preheat oven to 350°.
 8. Line a cookie sheet with parchment paper to prevent sticking.
 9. Slice the crescent roll into 1/4" slices. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
10. Transfer to wire rack.
11. Eat warm or room temperature.

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MONSTER COOKIES

One of my all-time favorite cookies: MONSTER COOKIES (so good, and can be easily made to be gluten-free)

Recipe here:
http://www.recipegirl.com/2012/05/07/monster-cookies/

Monster Cookies

Yield: 36 regular sized or 22 giant cookies

Prep Time: 15 min

Cook Time: 10 min

Ingredients:

1 1/2 cups creamy or chunky peanut butter
1 cup packed light brown sugar
1 cup granulated white sugar
8 tablespoons (1 stick) unsalted butter, softened
3 large eggs
1 tablespoon vanilla extract
4 1/2 cups quick cooking oats
2 teaspoons baking soda
1 cup semi-sweet chocolate chips
1 cup M&M's plain chocolate candies

Directions:

1. Preheat oven to 350°F. Spray cookie sheets with nonstick spray, or line with parchment paper or a silpat mats.
2. In a large bowl, combine the peanut butter with the sugars and butter. Use an electric mixer to mix until well combined. Mix in the eggs and vanilla. Mix in the oats and baking soda. Then stir in the chips and M&M's.
3. Drop the cookies by heaping spoonfuls onto the prepared cookie sheets. If you'd like your cookies to look pretty (like the photo), dot a few extra M&M's and chocolate chips on each mound of dough before baking.
4. Bake 10 to 12 minutes. Do not overbake. Cool for 5 minutes on cookie sheets until cookies are set. Transfer to wire racks; cool completely before storing in an airtight container.

Tips:

*If you are preparing this cookie as gluten-free, just be sure to make sure you are using brands of the following items that are known to be GF: peanut butter, vanilla, oats, chocolate chips and M&M's.
*If you'd prefer to make giant cookies, use an ice cream scoop instead to scoop the dough onto the cookie sheet. They'll need to bake for 18 to 20 minutes, and you'll end up with about 22 cookies.

Source: RecipeGirl.com

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This delicious recipe brought to you by Recipe Girl http://www.recipegirl.com/2012/05/07/monster-cookies/

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Easy Pecan Caramel Turtles

I have made these at Christmas time.. Favorite NO NO's

 

Easy Pecan Caramel Turtles

4 oz. pecan halves
24 unwrapped Kraft Caramels
1 tsp. shortening
1 cup semisweet chocolate chips

Preheat oven to 300 degrees F (150 degrees C). Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray. Place 3 pecan halves in a Y shape on the foil. Place 1 caramel candy in the center of each Y. Bake just until caramel is melted, about 9 to 10 minutes.
Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate for 30 minutes.

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(Personally, I'd like them if they were cashews or peanuts, instead of pecans) :)

RED VELVET CREAM CHEESE BROWNIES

RED VELVET CREAM CHEESE BROWNIES
 

1 Duncan Hines Red Velvet cake mix
3/4 cup butter, after melted
1 egg
1/2 cup water
1 cup semi-sweet chocolate chips

Preheat oven to 325 degrees.
Mix first 5 ingredients & pour into 9 x 12 glass baking dish.

Filling:
4 ounces of cream cheese, softened
1 egg
3 tablespoons sugar
1/4 teaspoon vanilla

Pour this over & across the brownie mix. Take a knife & swirl through mix making a marbled design.
Bake for 40 to 45 minutes or until toothpick in center comes out clean. Cool completely 

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NO-BAKE PEANUT BUTTER BARS

NO-BAKE PEANUT BUTTER BARS


1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 ounce) bag milk chocolate chips


Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
Pour peanut butter mixture into a 9x13 pan.
Melt chocolate chips in the microwave for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. 
Refrigerate bars for one hour. Cut while bars are still cool.

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Granny's Wacky Cake

Granny's Wacky Cake

Preheat oven to 350 degrees F.

Sift the following into an ungreased 9x13 cake pan that you will bake cake in.

3 cups flour
2 tsp baking soda
1 tsp salt
2 cups sugar
1/4 cup cocoa

Add:

¾ cup cooking oil
1 tsp vanilla
2 Tbsp vinegar
2 cups cold water

Mix with fork. Do Not Beat!!! Bake for 25 to 30 minutes. Cool and frost (see below) or dust with powdered sugar and serve. Garnish with chocolate chips, optional.

Frosting

½ cup butter
2 finger pinch of salt
1 lb. confectioners sugar
1 tsp vanilla
1/4 cup milk or so
For chocolate frosting add 3 Tbsps cocoa

Cream butter until soft. Add salt. Blend in 4 ½ cups confectioners sugar and cocoa if using. Blend in vanilla. Add remaining sugar alternately with about milk, beating until smooth. Makes 1 ¾ cups frosting.

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Peanut Butter “Cheese Ball”

Peanut Butter “Cheese Ball”

 
Ingredients: 
1 package (8 ounces) cream cheese, at room temperature 
1 cup powdered sugar 
3/4 cup creamy peanut butter (not all-natural) 
3 tablespoons packed brown sugar 
3/4 cup milk chocolate chips 
3/4 cup peanut butter chips 
Graham cracker sticks, teddy grahams, and/or apple slices for dipping

Instructions:
Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.
Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.
Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball
into morsels to completely cover, pressing morsels into the ball if necessary.
Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks, teddy grahams, or apple slices for dipping or spreading. 

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Salted Caramel Pretzel Bark

OMG.......Salted Caramel Pretzel Bark
this is sooo easy to make!


2 sticks of butter
1 cup of light brown sugar
1 reg. bag of pretzels (you'll use about 3/4 of the bag)
12 ounce bag of chocolate chips
Sea salt - ( I use our coarse sea salt with our grinder)


Preheat the oven to 400.

Line a large bar pan with parchment paper, cover with pretzels
In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar.

Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good.

When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method.

Bake the sheet for 5 minutes.

Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.

Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn.

Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.

Sprinkle with sea salt and refrigerate for a minimum of 1 hour. 

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Chocolate Lasagna

Chocolate Lasagna

Chocolate Lasagna.......oh yes please!!!

It's a NO BAKE dessert that the kids will LOVE!

INGREDIENTS

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips

DIRECTIONS

1. Begin by crushing 36 Oreo cookies. I used my Manual food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin or meat mallet. When the Oreos have turned into fine crumbs, you are done.

2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the oreo crust.

4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

recipe originally from centercutcook.com/chocolate-lasagna 

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WATERMELON POPS

WATERMELON POPS

What You Need
 
1 cup sugar, divided
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
2 cups boiling water, divided
Ice cubes
1 cup cold water, divided
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
3 Tbsp. miniature semi-sweet chocolate chips
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups thawed COOL WHIP Whipped Topping

Make It

step 1
MIX 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.
step 2
MEANWHILE, repeat Step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup.
step 3
BEAT cream cheese and remaining sugar with mixer in medium bowl until blended. Stir in COOL WHIP; spread over gelatin in cups.
step 4
POUR lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.

Used with permission by Kraft Foods - http://www.kraftrecipes.com/recipes/watermelon-pops-113172.aspx 


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Chocolate and Berries Yogurt Dessert

Chocolate and Berries Yogurt Dessert 

1 pouch Betty Crocker® double chocolate chip cookie mix
1/4 cup vegetable oil
2 tablespoons water 1 egg
1 1/2 cups fresh raspberries
4 containers (4 oz each) Yoplait Whips! Raspberry Mist yogurt
1 cup whipping cream, whipped
2 tablespoons hot fudge topping
1 cup fresh blueberries

Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.

On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 11 minutes or until set. Cool 2 minutes, remove from cookie sheet to cooling rack.
Meanwhile, press remaining dough in bottom and 1 inch up sides of spring form pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.

In medium bowl, fold 1/2 cup raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream evenly over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan.

Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining fudge topping. Store in freezer.

http://www.bettycrocker.com/recipes/chocolate-and-berries-yogurt-dessert/4ab283d7-2bce-497b-aefd-0453d718c80b 

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Watermelon Fudge

Watermelon Fudge

Ingredients

• 1 (12 oz) bag white chocolate chips
• 1 (16 oz) can vanilla frosting
• 1/2-1 tsp watermelon flavoring
• pink and green food coloring
• 1 Tbsp mini chocolate chips

How to Make

1. Spray a 6x8 or 7x7 pan lightly with cooking spray.
2. Over a double boiler melt white chips. When they are just melted, remove from double boiler and stir in canned frosting and flavor oil until smooth.
3. Measure out 3/4 cup frosting mixture and using gel color, tint it green. Return the remaining mixture back to the double boiler, OFF the heat, to keep it from setting up.
4. Spread the green mixture evenly in pan. Place in freezer 2-3 minutes.
5. Measure out 1/2 cup white frosting mixture and spread that on top of the green layer.
6. Freeze again for 2-3 minutes.
7. Tint the remaining frosting mixture pink and spread on top of the white layer. Sprinkle mini chips on top, pressing lightly into fudge.
8. Chill for at least 30 minutes before cutting into triangles.

Notes

You can adjust the amount of flavor oil to suit your taste. Store in refrigerator in an airtight container for up to a week.

 

 

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Peanut Butter Cup Brownie Bottom Cheesecake

Peanut Butter Cup Brownie Bottom Cheesecake

Ingredients

For the Brownie Crust

• 6 Tablespoons Unsalted Butter, melted + Extra for greasing
• 1-¼ cup Sugar
• 1 Tablespoon Vanilla Extract
• 2 whole Eggs
• 1 cup + 2 Tablespoons Flour
• ⅓ cups Unsweetened Cocoa
• ½ teaspoons Baking Powder
• ½ teaspoons Salt
• 1 cup Semi-Sweet Chocolate Chips
• 1 cup Peanut Butter Chips
• 6 whole Peanut Butter Cups, Cut Into Quarters

For the Cheesecake Filling

• 2 pounds Cream Cheese, Softened
• 5 whole Eggs, Room Temperature
• 1-½ cup Brown Sugar, Firmly Packed
• 1 cup Smooth Peanut Butter
• ½ cups Whipping Cream
• 1 Tablespoon Vanilla Extract

For the Decoration

• 1/4 cups Whipping Cream
• 1/2 cup Semi-Sweet Chocolate Chips
• 1/2 cup Peanut Butter Chips
• 7 Peanut Butter Cups, Cut In Half

Directions

For the Brownie Crust:

1. Heat oven to 350°F. Grease a deep 9-inch Springform pan with extra butter. (We use this one from Wilton.  It is 9" diameter and nearly 3" tall.  If you use one any smaller, you'll need to reduce the cheesecake filling or it will overflow!  It's a tight fit to begin with...ours barely fit!)
2. Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.
3. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer (see step #1 below).
4. Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. Spoon cheesecake mixture over chips. Turn down oven 325° and continue with cheesecake filling step #2 below.

For the Cheesecake Filling:

1. Beat cream cheese in bowl of electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Add sugar, peanut butter and cream; mix until smooth. Stir in vanilla. Pour filling into prepared crust.
2. Double-wrap Springform pan with aluminum foil to prevent water seeping in. Place Springform pan into a larger baking pan. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the Springform pan.
3. Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.
4. Remove from the oven and allow to cool on a wire rack for one hour. Run a knife along the edge of the cake to loosen it from the pan somewhat. Refrigerate for at least 4 hours before decorating. I tend to make cheesecakes a day ahead to let things set.
5. Remove cake from pan and put on a pretty plate.

Chris' Cheesecake tip: to get the cake off you just need to heat up the bottom of the pan a bit and the cake should come off easily. I remove the sides, then hold the pan over a burner on my stove – set to LOW – for about 15 or so seconds. Then run a long cake spatula under the cake and it should slip easily off the pan. Just be careful – the bottom of the cake is now very slippery.

For the Decoration:

1. Bring whipping cream to boil in a small saucepan.
2. Remove from heat and add semi-sweet and peanut butter chips. Stir, stir, stir until melted and smooth.
3. Drizzle over cake and then add peanut butter cup halves around the edge of the cake.

Chris' Decoration tip: I dipped the cut edge of the peanut butter cups into the ganache before placing it on the cake.  This served as a sort of "glue" to hold the decorations in place!

http://christineskitchenchronicles.blogspot.com/2013/01/guest-post-peanut-butter-cup-brownie.html#.UeAcfG0pj7N

Source: Slightly modified from Erika at Tasty Kitchen

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