Peanut Praline Squares 2.0

This is the final version of the peanut praline squares I made a bit ago. I'm still pretty partial to the filling I used in version 1.0, but the current filling is amazing!  Nom, nom!

The instructions in the recipe use a standard square pan...which is the easiest way to make this recipe.  I used some silicone heart shaped cupcake molds and a mini brownie bite mold to make mine.  Labor intensive, but cuter patuter!

It occurred to me that salted, dry roasted peanuts could be substituted for the peanut pralines, if I was in a hurry and didn't have time to whip some up.  To make the shortcut pretty, do some mini peanut clusters as toppers.  It's a pretty valid work around if you don't want to mess with anything involving a candy thermometer too.


Peanut Praline Squares 2.0

Crust:
1/2 cup natural creamy peanut butter
2 Tbls tub margarine
3/4 cup graham cracker crumbs
1/2 cup powdered sugar

Mix together the peanut butter and margarine.  Heat in the microwave for about a minute, until the mixture is melted together and smooth.  Stir in graham cracker crumbs and powdered sugar.  Press into the bottom of a greased 8x8 pan.  Chill in the fridge.

Fudge Sauce Layer:
14 oz non fat sweetened condensed milk
6 oz milk chocolate chips
6 oz semi sweet chocolate chips
1 tsp vanilla

In a bowl, stir together sweetened condensed milk, chocolate chips, and vanilla. Heat in the microwave, stirring at 30 second intervals. You should only need about a minute or so for your chocolate to melt.  Pour half of the fudge sauce over top of the crust.  Return the pan to the fridge.

Cream Cheese Layer:
8oz reduced fat cream cheese
2 tbls tub margarine
1 1/2 cups powdered sugar
3 tbls natural creamy peanut butter
1/4 cup milk chocolate chips
1/4 cup peanut butter chips
1 1/2 cups peanut pralines
2 tbls evaporated milk

Blend together cream cheese, margarine, and peanut butter.  Melt milk chocolate chips and peanut butter chips together in the microwave until smooth.  Blend melted chocolate mixture into the cream cheese mixture.  Mix in powdered sugar.

Spread cream cheese mixture over top of the fudge layer.  Use evaporated milk to thin the remaining fudge mixture to a glaze.  (You can increase or decrease the amount of evaporated milk to make a thicker or thinner glaze.)  Spread the chocolate glaze across the top of the cream cheese.  Top with broken up peanut pralines.  Chill before slicing into squares.

To give it a finishing touch, melt a small amount of milk chocolate chips and drizzle stripes of chocolate across the top of the cut squares.


A few more pics of the nummies.... 

Heart shapes are my favorite at the moment.  I'd dub it Valentine's Day prep, but I'm pretty sure I'd make them in July...ehehehe.

When you look at your thinned fudge glaze and think it's too thin....seriously....stop...add some chocolate chips to thicken it.  Did I follow this sage advice?  Sigh.  No.  My glaze slid right off leaving a super thin coat of chocolate behind.  I may have turned the kitchen a wee bit blue.  ;)  Instead of a beautiful, uniform chocolate coating....I ended up with a light, mocha hint o' chocolate.  These could look so much better...grrr.