Chocolate Macadamia Spread Swirl Bars Recipe

I love Farm Link because I find things from local businesses that I never tried before.  One such item is the Chocolate Macadamia Spread from Manoa Chocolate, and I ended up baking with it!

I made Chocolate Macadamia Spread Swirl Bars which turned out really soft, chewy, and delicious!

Chocolate Macadamia Spread Swirl Bars

Ingredients:

• 1/2 c creamy peanut butter
• 1/3 c butter, softened
• 3/4 c brown sugar
• 3/4 c white sugar
• 2 eggs
• 2 t vanilla
• 1 c flour
• 1 t baking powder
• 1 c chocolate chips
• 1/4 c Chocolate Macadamia Spread

Directions:

• Preheat oven to 350 degrees Fahrenheit.
• Mix peanut butter, butter, and sugars until smooth.
• Add in eggs and vanilla and mix well.
• Mix in flour and baking powder.
• Stir in chocolate chips.
• Spread mixture into 9x13 pan.
• Add dollops of Chocolate Macadamia Nut spread to top of mixture and swirl with a knife.
• Bake for 33-35 minutes.
• Enjoy!

 

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Chocolate-Date-Oat Bars

I bought dates a while back, and I finally decided to do something with them.  I made these super easy and yummy Chocolate-Date-Oat Bars.

They are great for a snack, dessert, or even breakfast!

The crust and crumble are my favorite parts!

Chocolate-Date-Oat Bars

Ingredients:

• 3 c flour
• 2 c old-fashioned oats
• 1 c sugar
• 1 3/4 t salt, divided
• 1 1/2 c butter, melted
• 1 lb pitted dates
• 1/2 c hot water
• 1/2 t vanilla extract
• 1 c chocolate chips

Directions:

• Preheat oven to 350-degrees Fahrenheit.
• Combine the flour, oats, sugar, 1 1/2 t salt, and melted butter in a large bowl.
• Set aside 1/3 of dough, and press remaining dough evenly onto the bottom of a parchment-lined 9x13 pan.
• Process dates, hot water, vanilla, and remaining 1/4 t salt in a food processor until smooth.
• Transfer mixture to a bowl and stir in chocolate chips.
• Spread mixture evenly over dough in baking dish.  Crumble remaining dough on top.
• Bake for approximately 35-40 minutes.  
• Cool completely before cutting into bars.  

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No-Bake Peanut Butter Pretzel Bars Recipe

My favorite combo after peanut butter and chocolate is pretzels and chocolate.  I love the sweet and salty combo!  

I recently bought an enormous jar of pretzels, so I decided to make some Peanut Butter Pretzel Bars.  They are a cinch to make!

No-Bake Peanut Butter Pretzel Bars

Ingredients:

• 1 1/2 sticks butter, melted
• 2 c pretzels twists, crushed
• 1 1/2 c confectioners' sugar
• 1 c + 1/4 c smooth peanut butter
• 1 1/2 c milk chocolate chips
• broken pretzels, for topping (optional)

Directions:

• In a medium bowl, combine melted butter, pretzel crumbs, confectioners' sugar and 1 c peanut butter. 
• Press the mixture evenly into the bottom of a parchment-lined 9x13 pan.  
• Heat on high for 1 minute the chocolate chips and remaining 1/4 c peanut butter in a microwave-safe bowl. Stir until smooth.
• Spread over peanut butter layer.
• Refrigerate at least 1 hour before cutting into bars.  

You can find the original recipe here on Food Network.

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Blueberry Oatmeal Bars

I had a bunch of fresh blueberries that was about to go bad, so I decided to make some Blueberry Oatmeal Bars.

They were such a cinch to make, with basic pantry and baking ingredients!

I just wish I had some vanilla ice cream to top them with!

Blueberry Oatmeal Bars

Ingredients:

• 1 c old-fashioned rolled oats
• 3/4 c flour
• 1/3 c light brown sugar
• 1/2 t ground cinnamon
• 1/4 tsalt
• 6 T butter, melted
• 2 c fresh blueberries
• 1 t cornstarc
• 1 T sugar - divided
• 1/2 c powdered sugar, sifted
• 1/2 t pure vanilla extract
• 1 T coconut milk

Directions:

• In a medium bowl, combine oats, flour, brown sugar, cinnamon, and salt. 
• Pour in melted butter and stir until until moistened. 
• Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of an 8x8 parchment-lined pan.
• Sprinkle the blueberries over the crust, followed by the cornstarch, and then the sugar. 
• Sprinkle remaining crumbs over the top.
• Bake the bars for approximately 35 minutes.
• In a medium bowl, make the glaze by whisking together the powdered sugar, vanilla, and coconut milk.  Drizzle glaze over the bars.

Get the original recipe here on Well Plated by Erin.

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Unicorn Cookie Bars

Prior to the stay-at-home order, I picked up a bag of Unicorn Chips from the grocery store because I thought they'd be something fun to bake with.  I finally used them to make Unicorn Cookie Bars.

The chips were a little too sweet for my taste (vanilla-flavored), but the kids loved them, and I sure enjoyed the colors!

Unicorn Cookie Bars

Ingredients:

• 1 1/2 c flour
• 1/2 t baking soda
• 1/8 t salt
• 1 c butter, softened
• 1/2 c granulated sugar
• 1/2 c firmly packed light brown sugar
• 1 large egg
• 1 t vanilla extract
• 2 cups unicorn chips, divided
• 2 T sprinkles

Directions:

• Preheat oven to 350°F. 
• In a medium bowl combine flour, baking soda and salt.
• In a separate large bowl, cream butter and sugars until light and fluffy.
• Mix in egg and vanilla. 
• Pour in flour mixture and combine well.
• Mix in 1 c unicorn chips and the sprinkles.
• Pour batter in prepared 9x13 pan and top with remaining unicorn chips, and bake for 20-25 minutes.

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Honey Cinnamon Bars with Tolentino Honey

A jar of Tolentino Honey Co. Raw Hawaiian Honey was in my CSA Box from M by Chef Mavro, so I decided to bake with it!

I made these delightfully sweet Honey Cinnamon Bars.

Honey Cinnamon Bars

Ingredients

• 1 c sugar
• 3/4 c vegetable oil
• 1/4 c honey
• 1 large egg
• 2 c all-purpose flour
• 1 t baking soda
• 1 t ground cinnamon
• 1 c powdered sugar
• 2 T coconut milk
• chopped walnuts, to top bars (optional)

Directions

• Preheat oven to 350°F. 
• In a large bowl, combine sugar, oil, honey, and egg. 
• Mix in flour, baking soda, and cinnamon.  
• Spread batter into 9x13 parchment-lined pan.  
• Bake for 15-18 minutes.
• Meanwhile, whisk powdered sugar and coconut milk until smooth.  
• Spread glaze over baked bars.  Top with chopped walnuts.  

You can find the original recipe here on Taste of Home.

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Quinoa Breakfast Bars

I cook a lot of quinoa, and often times I end up with a lot of quinoa leftovers!

I decided to try baking with the leftovers, and I made these Quinoa Breakfast Bars that the kids love!

They are also great as a mid-day snack!

Quinoa Breakfast Bars

Ingredients:

• 1 c quick cooking oats
• 1 c chopped walnuts
• 1 c smooth peanut butter
• 1 c cooked quinoa
• 1 c chocolate chips
• 1/2 c honey
• 1 t vanilla
• 1 t ground cinnamon
• 1 T chia seeds
• 1 T hemp seeds

Directions:

• Mix all ingredients together in a medium bowl.
• Place mixture into a 9x9" parchment-lined pan.
• Bake in a preheated 350-degree F oven for 20-25 minutes.
• Cool completely before cutting into bars.

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Snickerdoodle Bars Recipe

Event though I don't really care for Snickerdoodle Cookies, when they are in bar form, I love them!

Maybe because they are thicker and chewier in bar form (I don't like crispy cookies), but whatever the case, these Snickerdoodle Bars were a hit!

Snickerdoodle Bars

Ingredients:

• 2 1/3 c flour
• 1 1/4 t baking powder
• 1/2 t salt
• 3/4 c butter, softened
• 1 1/4 c sugar
• 1/2 c packed brown sugar
• 3 eggs
• 1 t vanilla
• 1 T sugar
• 1 T cinnamon
• 1 c powdered sugar
• 1-2 T milk
• 1/4 t vanilla

Directions:

• Heat oven to 350° F. 
• In a small bowl, mix together the flour, baking powder, and salt.
• In a large bowl, mix butter, 1 1/4 c sugar and 1/2 c brown sugar until creamy.
• Beat in eggs and 1 t vanilla.
• Slowly mix in dry ingredients. 
• Spoon half batter in prepared 9x13 pan and spread evenly.
• Combine 1 T sugar and 1 T cinnamon and sprinkle evenly over batter. 
• Dollop spoonfuls of remaining batter evenly over cinnamon-sugar mixture. 
• Bake 20 to 25 minutes. 
• Cool completely.
• In a small bowl, mix the powdered sugar, 1-2 T milk, and 1/4 t vanilla until smooth.  
• Drizzle over bars.  

You can find the original recipe here on the Betty Crocker website.

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Baked Oatmeal Bars

We've had oatmeal in the pantry for a while now, so I decided to use some up by making Baked Oatmeal Bars.

The recipe is very versatile - I made a batch with chocolate chips and shredded coconut, and another with dried cranberries.

The kids eat them for breakfast and snack!

Baked Oatmeal Bars

Ingredients:

• 2 c old-fashioned rolled oats
• 1/3 c packed brown sugar
• 1 T sugar
• 1 1/2 t baking powder
• 1/2 t salt
• 1/2 t ground cinnamon
• 1 c milk
• 2 eggs
• 2 T vegetable oil
• 1 t vanilla extract
• 1 to 1 1/2 c total of your favorite mix-ins (chocolate chips, dried cranberries, shredded coconut, etc.).

Directions:

• Preheat oven to 350 degrees F.
• Mix together the oats, sugars, baking powder, salt, and cinnamon together in a bowl. 
• In a separate bowl, whisk the milk, eggs, vegetable oil, and vanilla extract together. 
• Stir egg mixture into oats mixture.
• Stir in mix-ins until well combined and set aside for about 20 minutes. 
• Bake in prepared 8x8 pan for approximately 30 minutes.

You can find the original recipe here on Allrecipes.com.

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Cheesecake Brownies

I love the Cheesecake + Brownie combo!  I love each of them separately, but combined - it's just soooo yummy!

Cheesecake Brownies are super easy to make- even from scratch!  But if you're short on time, a boxed brownie mix will do.

Cheesecake Brownies

Ingredients:

• 2 c chocolate chips, divided
• 1/2 c butter
• 3 large eggs
• 1 1/4 c flour
• 1 c sugar
• 1 t vanilla extract
• 1/4 t baking soda
• 1 8 oz pkg cream cheese, softened
• 1 egg
• 1/3 c sugar

Directions:

• Preheat oven to 350° F. 
• Line a 13x9-inch baking pan with parchment paper.  
• Melt 1 cup chocolate chips and butter in a microwave-safe bowl for 90 seconds on high; stir until smooth.
• Wait about 5 minutes until mixture has cooled, then stir in eggs (don't want them to get cooked in the hot butter/chocolate mixture!).
• Stir in flour, sugar, vanilla, and baking soda.
• Mix in remaining chocolate chips.
• Spread mixture in prepared pan.
• Prepare cheesecake mixing the cream cheese, egg, and sugar until smooth.
• Dollop onto brownie batter and swirl.
• Bake for 25-27 minutes.
• Optional: Sprinkle with chocolate chips!  

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Magic Cookie Bars

Over the holidays I bake a lot, and for one particular gathering, I was really lazy, and had no desire to bake.

So I dug through all my recipes and found a recipe for Magic Cookie Bars that I've always wanted to try, and it looked simple enough.

The original recipe called for chopped nuts, but I decided to use peanut butter chips instead since I had a some leftover from another recipe and I wanted to use them up.

I couldn't believe how easy the recipe was - it was, indeed, like magic!

It was so easy, I made them again a couple of nights later for another gathering!

The combination of ingredients was so yummy, and you can really use up whatever you have on hand (e.g. mini-marshmallows, butterscotch chips, etc.).

Magic Cookie Bars

Ingredients:

• 1/2 c butter, melted
• 1 1/2 c graham cracker crumbs
• 1 (14 oz) can sweetened condensed milk
• 2 c semisweet chocolate morsels
• 1 1/3 c flaked coconut
• 1 c peanut butter chips

Directions:

• Heat oven to 350 degrees F.
• Combine graham cracker crumbs and butter and press onto bottom of parchment-lined 9x13 pan.  
• Pour sweetened condensed milk evenly over crumb mixture. 
• Sprinkle coconut, chocolate chips, and peanut butter chips.   
• Bake 25 minutes or until lightly browned. 
• Cool before cutting into bars.

You can find the original recipe on the Eagle Brand website.

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Peanut Butter Fudge Brownies

A while ago Nat had given me a Reese's recipe booklet (since we both share a love of Reese's), and it wasn't until the end of last year that I finally baked something from that booklet!

I chose to make Peanut Butter Fudge Brownies.

They were pretty easy to make, but quite hard to cut!  The brownies and fudge were just so thick and rich!

And a little goes a long way - I would probably cut them into smaller bars the next time.

So decadent!

If you love peanut butter and chocolate, you'll love this!

Peanut Butter Fudge Brownies

Ingredients:

• 1 c butter, melted
• 1-1/2 c sugar
• 2 eggs
• 1 t vanilla extract
• 1-1/4 c flour
• 2/3 c cocoa
• 1/4 c milk (I used soy)
• 1-1/4 c walnuts chopped, divided
• 1/2 c butter 
• 1-2/3 c REESE'S Peanut Butter Chips (10-oz. pkg.)
• 1 14 oz can sweetened condensed milk 
• 1/4 c chocolate chips
• 1 T peanut butter

Directions:

• Pre-heat oven to 350°F. 
• Mix together the butter, sugar, eggs and vanilla in large bowl
• Stir in flour, cocoa, and milk.
• Mix in 1 cup nuts. 
• Pour into parchment-lined 9x13 pan.
• Bake 25 to 30 minutes. Cool completely in pan on wire rack.
• Melt 1/2 cup butter and peanut butter chips in microwave for 60 seconds on high.
• Stir in sweetened condensed milk until smooth.  
• Pour over brownies.
• Heat chocolate chips and peanut butter in microwave for 60 seconds on high.   
• Drizzle bars with melted chocolate and sprinkle with remaining nuts. 
• Refrigerate for at least 1 hour before cutting into bars.

You can find the original recipe here on the Hershey's website.

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Cookie Butter & Cocoa Swirl Cheesecake Bars

A friend of mine gave me a jar of Cookie Butter & Cocoa Swirl, so I decided to make Cookie Butter & Cocoa Swirl Cheesecake Bars!

It was such a hit the first time I made it, I've made it several times since for get-togethers. 

It's super easy to make too!

Cookie Butter & Cocoa Swirl Cheesecake Bars

Ingredients:

• 9 graham crackers, crumbed
• ½ stick butter, melted
• 2 8 oz pkgs cream cheese, room temp
• ¾ c sugar
• 2 large eggs
• 1 t vanilla
• ⅓ c Cookie Butter & Cocoa Swirl

Directions:

• Preheat oven to 325F. 
• Mix together the graham cracker crumbs and melted butter.  
• Pour into 8x8 parchment-lined baking pan and gently pat down evenly.
• Bake for 5 mins. 
• Meanwhile, beat cream cheese and sugar until light and fluffy.  
• Mix in eggs and vanilla. 
• Pour cream cheese mixture onto baked graham cracker crust.
• Warm cookie butter in microwave for 30 seconds on high.
• Drop cookie butter by spoonfuls onto cream cheese layer and swirl with knife.  
• Bake 30 minutes.
• Cool completely before cutting into bars.

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Pumpkin Chocolate Chip Blondies

`Tis the season for all things pumpkin!  

With that in mind, I made these scrumptious Pumpkin Chocolate Chip Blondies!

The only change I made to the original recipe was adding more chocolate chips!  You can never have too many!

I love blondies, and the pumpkin makes the blondies soft and chewy.  And gotta love that pumpkin + chocolate chip combo!

Enjoy!

Pumpkin Chocolate Blondies

Ingredients:

• 2 1/2 c flour
• 1 T pumpkin spice
• 1 1/2 t baking soda
• 1 t salt
• 1 c unsalted butter
• 1 3/4 c sugar
• 1 egg
• 1 1/2 c pumpkin puree
• 2 T vanilla
• 2 c chocolate chips

Directions:

• Preheat oven to 350°F. 
• In a large bowl mix together the flour, pumpkin pie spice, baking soda and salt.
• In a separate bowl, combine the butter and sugar until fluffy. 
• Mix in the egg, pumpkin puree and vanilla. 
• Slowly add in the flour mixture and mix until combined. 
• Fold in the chocolate chips, then pour batter into parchment-lined 9x13 pan. 
• Bake for approximately 35 to 40 minutes.
• Cool completely before cutting into bars.

You can find the original recipe here on I Heart Naptime.

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Slutty Brownies

I remember years ago I first saw people posting "Slutty Brownies" and  I thought I needed to make that one day.  Three different chocolatey faves in one - chocolate chip cookies, OREOs, and brownies.

I finally did make a batch of Slutty Brownies for a holiday gathering one year, but that was several years ago.

Since we had some OREOs on hand, I decided to make some again recently!

You can use store-bought cookie dough and/or brownie mix if you prefer, but for this batch, I simply used this chocolate chip cookie recipe, and this brownie recipe.

I spread the cookie batter on the bottom of a 9x13 parchment-lined pan, placed OREOs on top of the cookie batter, then poured the brownie batter on top.

Bake for 50-55 minutes in a preheated 350-degree Fahrenheit oven.

Cool before cutting into bars.

Happy indulging!

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Pecan Turtle Bars

I recently made these Pecan Turtle Bars that are super easy, and super yummy!

The original recipe called for just 1 c of pecan halves, but I'd use 2 the next time I make these (1 c did not seem to be enough). 

Also, instead of heating the butter and brown sugar in a small saucepan, I was too lazy to do so, and I just microwaved the butter and brown sugar for 2 minutes on high.

The end result was a toffee-like center sandwiched between chocolate and a buttery crust.

YUM!!

Pecan Turtle Bars

Ingredients:

• 1 1/2 c flour
• 1 1/2 c packed brown sugar, divided
• 1/2 c butter, softened
• 2 c pecan halves
• 2/3 c butter
• 1 c chocolate chips

Directions:

• Preheat oven to 350 degrees Fahrenheit.
• Mix together the flour, 1 c brown sugar, and 1/2 c butter.
• Pat mixture evenly onto bottom of parchment-lined 9x13 pan.
• Sprinkle pecans evenly over mixture.
• In a microwave-safe bowl, heat 2/3 c butter and 1/2 c brown sugar 2 minutes on high. 
• Pour mixture evenly in pan, covering pecans.
• Bake for 18 to 20 minutes.
• Remove from oven and immediately sprinkle with chocolate chips. 
• Let stand 2 to 3 minutes; spread melted chocolate evenly on bars.  

You can find the original recipe here on Allrecipes.com.

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Millionaire Bars

I've heard about Millionaire Bars before, and I've seen photos when I've searched online for simple desserts, and I finally made some the other day.

Millionaire Bars are basically shortbread, topped with a layer of caramel, then a layer of chocolate.

It's so good!  For those who are averse to caramel (like I once was), the caramel flavor is not too strong.

You probably have most, if not all, of the ingredients in your pantry and fridge!

Next time I'll sprinkle on a little sea salt for that extra special touch.

Millionaire Bars

Ingredients:

• 1 c butter (2 sticks), divided
• 1 c flour
• 1/3 c sugar
• 1/4 t salt
• 1 14oz can sweetened condensed milk
• 2 c chocolate chips

Directions: 

• Preheat oven to 350 degrees Fahrenheit.
• Make shortbread layer by combining flour, sugar, and salt.  Take 1 stick of butter and cut into pieces, and combine with flour mixture.  
• Press mixture into bottom of 9x9 parchment-lined pan, and bake for approximately 21 minutes. 
• Cool completely.
• Prepare caramel by melting 1 stick of butter in microwave (approximately 90 seconds on high).
• Pour in sweetened condensed milk, and whisk thoroughly.
• Microwave for approximately 6 to 8 minutes, mixing every 30 seconds (it will eventually look stringy, but once you whisk it thoroughly it will become smooth).
• Pour caramel over shortbread layer, and cool completely.
• Melt 2 cups of chocolate chips in microwave for 60 seconds on high.
• Pour over cooled caramel layer.
• Chill for at least 30 minutes before cutting into squares.  

You can see the original recipe here on Center Cut Cook.

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Cranberry Cream Cheese Bars Recipe

It's been a long while since I made Cranberry Cream Cheese Bars.  At one point in time, I'd make them multiple times a year for gatherings.

I just bought some cranberry sauce, and I plan on making them again soon.

It's the perfect recipe for the upcoming holidays!

Cranberry Cream Cheese Bars

Ingredients

• 2 c flour
• 1 1/2 c rolled oats
• 3/4 c plus 1 T firmly packed brown sugar
• 1 c butter, softened
• 1 (8 oz.) pkg cream cheese, softened
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1/4 c lemon juice
• 2 T cornstarch
• 1 (16 oz.) can whole berry cranberry sauce

Directions:

• Preheat oven to 350°F. 
• Mix together the flour, oats, 3/4 cup brown sugar and butter in large bowl until coarse crumbs are formed. 
• Reserve 1 1/2 cups of the crumb mixture; press remainder firmly onto bottom of prepared 9x13 pan.
• Bake 15 minutes.
• Meanwhile, mix together the cream cheese and sweetened condensed milk until smooth.  
• Stir in lemon juice. 
• Spread cream cheese mixture over partially baked crust.
• Combine remaining 1 tablespoon brown sugar and cornstarch in small bowl; stir in cranberry sauce. 
• Spread evenly over cream cheese layer. 
• Top with reserved crumb mixture.
• Bake 40 minutes or until golden brown.
• Cool completely before cutting into bars.

Original recipe found here on Eagle Brand.

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Cheesecake Chocolate Chip Cookie Bars

These Cheesecake Chocolate Chip Cookie Bars were amazing. This recipe for Cheesecake Chocolate Chip Cookie Bars from Heat Oven to 350 recipe is slightly different from these Chocolate Chip Cheesecake Bars, as this recipe asks for cider vinegar (the original also asks for butter-flavored shortening, but I just used all butter instead).

It was super good, but next time I think I'll use my own chocolate chip cookie recipe since it uses a little less sugar.

But OMG - if you love chocolate chip cookies and cheesecake, try this dessert - it is DELICIOUS!!!

Happy baking!

Cheesecake Chocolate Chip Cookie Bars (recipe credit Heat Oven to 350)

Ingredients:

• 1 c butter
• 1 c brown sugar 
• 1/2 c granulated sugar 
• 2 t vanilla extract 
• 3/4 t salt 
• 1 T cider vinegar
• 1 large egg 
• 1 t  baking soda 
• 2 c all purpose flour 
• 2 c chocolate chips 
• 1 8oz pkg cream cheese, softened
• 1/2 c sugar 
• 1 egg 
• 1/2 t  vanilla extract 

Instructions:

• Make the cookie dough by creaming together the butter, sugars, vanilla, vinegar, and salt.  
• Mix in the egg, baking soda, flour, and chocolate chips. 
• In a separate medium bowl mix together the cream cheese, sugar, egg, and vanilla.
• In bottom of a 9x13 prepared pan, spread half of the cookie dough mixture.
• Pour the cream cheese mixture on top of the cookie dough, and top with remaining cookie dough. 
• Bake at 350 Fahrenheit for 35-45 minutes. 
• Cool completely and store in the refrigerator. 

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Buckeye Brownies

I see buckeye treats often whenever I look up peanut butter desserts, and when I stumbled upon Buckeye Brownies, I couldn't resist trying to make some.

I cheated and used brownie mix for the brownie layer, but worked off of this recipe from the Brown Eyed Baker for the peanut butter and chocolate layers.

My end result did not look too pretty (the layers were all uneven!), but they tasted amazing!

I had to cut each square into rectangles because they are just so decadent!

If you love peanut butter and chocolate, definitely give this recipe a try!

Buckeye Brownies (slightly adapted from Brown Eyed Baker)

Ingredients:

Brownie Layer:

• Brownie mix + any required ingredients (I used two packs of Ghirardelli Triple Fudge Brownie Mix, 2/3 c oil, 2/3 c water, 2 eggs)

Peanut Butter Layer:

• ¾ c creamy peanut butter
• ½ c butter
• 2 cups powdered sugar
• 2 T whole milk (I used rice milk)

Chocolate Layer:

• 1½ c semisweet chocolate chips
• ⅓ c creamy peanut butter

Directions:

• Bake brownies according to package instructions.  Cool for 90 minutes.
• Make the peanut butter layer by mixing peanut butter and butter until smooth.  Alternately add powdered sugar and milk and mix until creamy.  Spread mixture onto brownies.
• In a microwave-safe bowl, heat chocolate chips and peanut butter on high for 60 seconds, and stir until smooth.  Spread chocolate over peanut butter layer.  
• Refrigerate for at least an hour before cutting into squares or rectangles.

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