Crust:
2 cups brownie crumbs
1/2 cup butter, chopped fine
1/4 cup chocolate chips
In a large bowl, combine brownie crumbs, butter and chocolate chips. Press
into the bottom of a 10-inch springform pan. Place in freezer while preparing
filling.
Mousse:
1 cup butter
1 cup brown sugar
1 cup chunky peanut butter
1 (12 or 16 ounce) container Cool Whip, whipped
topping (larger size will make a fluffier filling)
Combine butter and brown sugar in a medium microwave-safe bowl and microwave
for 3 minutes, stirring half way. Place in refrigerator for 10 minutes. Place
mixture in a medium mixing bowl and beat with peanut butter using an electric
mixer on low speed for 1 minute, then on high speed for an additional 2 minutes.
Add Cool Whip and beat on low speed until blended, about 1 minute. Pour into
frozen pie shell and return to freezer for 30 minutes to 1 hour.
Topping:
1/2 cup semisweet or milk chocolate chips
1 tablespoon butter
2 to 3 tablespoons half-and-half
1 1/2 teaspoons light corn syrup
In a small microwave-safe bowl, combine chocolate chips, butter, half-and-half
and corn syrup. Heat in microwave for 1 minute. Whip until smooth and pour over
the entire top of the frozen mousse. Return to freezer until set, about 30 minutes.
May be thawed in refrigerator before serving, or cut with a hot knife to
serve frozen. Enjoy!
