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1
Heat oven to 350u00b0F
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2
Spray a 9-inch square baking pan with nonstick cooking spray. Line pan with foil, allowing sides to overhang; spray foil.
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3
In small bowl, combine graham cracker crumbs and granulated sugar.
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4
Mix in melted butter.
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5
Press crumb mixture into prepared pan.
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6
Bake until golden, about 5 to 7 minutes.
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7
Cool on wire rack.
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8
Prepare brownie mix according to package directions for cakelike brownies (adding 1/4 cup water, 1/3 cup oil and 3 eggs).
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9
Fold in chopped nuts.
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10
Pour batter into crust-lined pan.
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11
Return to 350u00b0F oven; bake until brownie is just set and a toothpick inserted in center comes out clean, 30 to 35 minutes.
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12
Cool completely in pan on a wire rack.
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13
With electric mixer in medium bowl, beat cream cheese until smooth.
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14
Add peanut butter and confectioners' sugar; beat until just blended (it will look lumpy).
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15
Add milk; beat lightly to loosen mixture.
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16
In separate bowl, whip 1 cup of the cream and gently fold into peanut butter mixture.
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17
Spread mousse evenly over cooled brownie.
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18
Refrigerate 1 hour.
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19
Heat remaining 1/2 cup cream in a small saucepan over medium heat until just boiling.
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20
Remove from heat; add corn syrup and chocolate chips.
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21
Cover and let stand 5 minutes.
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22
Stir until smooth.
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23
Pour glaze over chilled mousse and spread to cover completely.
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24
Return to refrigerator for at least 1 hour.
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25
Run a small knife around inside of pan and lift out brownie.
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26
Heat knife under hot running water and trim edges.
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27
Slice brownie, rinsing knife after each cut, into 5 strips about 1-1/2 inches wide.
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28
Cut each strip into 5 pieces about 1-1/2 inches square.
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29
Transfer to a serving plate and garnish with whipped cream, nuts, candy and caramel sauce.
