Peanut Butter Truffle Brownies

Well...the holidays are among us! Are you ready? I am going to get my Christmas cards printed this week. Last year I had my card sent out by the end of November. Let me tell you....this ROCKED in December when I was soooo busy with bakery orders. It felt great to have 90% of the shopping done and the cards sent before December even rang in. Especially since we are always in Utah the week before Christmas, December is a short month! But...bring it on...order away...I am ready for ya Christmas!I have, as always, been baking lately. We had company in town...twice. I introduced my parents to the wonders of pistachio cake. And got my brother in law Jared addicted to these sugar cookies. And my sister in law taught me her tips and recipes for homemade chocolates...YUM! I will share with you soon. In the meantime, here is one of our favorites!

Just looking at this picture makes me want to go bake a batch of these bad boys. These are probably my favorite peanut butter/chocolate recipe (with these cupcakes in a close second). My brother in law Ross LOVES chocolate and peanut butter. Val, you better make these for him...SOON! I got this recipe from my all time favorite blog, The Girl Who Ate Everything. Not only does she have the BEST recipes, but she is a really humorous writer and I actually read her posts...every one.

Peanut Butter Truffles

Source: The Girl Who Ate Everything

Brownie Base:
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box

Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

Topping
1 cup semisweet chocolate chips
1/4 cup butter

Heat oven to 350°F. Grease bottom only of 13×9-inch pan. For easier cutting and prettier looking bars, line pan with foil, then grease foil on bottom only of pan.

In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes until it passes the toothpick/fork test. Cool completely, about 1 hour. I always speed this up by sticking the pan in the fridge or the freezer.

In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. Store covered in refrigerator. (I take it out or the fridge about 15 minutes before serving. This allows the chocolate on top to soften a little)