Bake brownies according to package directions, allow to cool completely.
Remove ¾ of the cooled brownies and press into the bottom of a 9 inch springform pan.
Spread ¾ of a cup of warmed chocolate sauce on the top of the brownies.
In the bowl of a stand mixer beat the cream cheese and peanut until evenly combined. Stir in sweetened condensed milk.
In another bowl beat the cream with the powered sugar until stiff peaks form. Reserve 1 cup of whipped cream and fold the rest into the peanut butter cream cheese mixture.
Spread half of peanut butter mixture on top of brownie base. Crumble remaining brownies and sprinkle them on top of peanut butter mixture. Top with remaining peanut butter mixture and finally remaining whipped cream.
Sprinkle chopped peanut butter cups on top and drizzle with remaining hot fudge sauce.
Chill for at least 4 hours. Overnight is best.
Remove sides of Springform pan when ready to serve.
1¼ cups (10 ounces) unsalted butter, at room temperature
1¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 teaspoons vanilla extract
3 & ⅓ cups (20 ounces) dark chocolate chips
Sea salt, for sprinkling
Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.
When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
Scoop 3½-ounces of dough, roll into a rough ball (it should be the size of a large golf ball) and place on the baking sheet. Repeat until you have six mounds of dough on the cookie sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time). Store leftover cookies in an airtight container at room temperature for up to 3 days.
-I have used all purpose flour for both of the flours in a pinch and the recipe still worked great!
-I also used a 2 3/4 oz scoop and the cookies were plenty big!
1 small package of butterscotch instant pudding mix
2 cups milk
2 packages yeast (4½ teaspoons)
2 tablespoons sugar
½ cup luke warm water
1 stick of butter, melted
1 tsp salt
6-8 cups of flour
2 sticks of butter, softened
2 cups brown sugar, lightly packed
4 teaspoons cinnamon
5 bananas diced
For the frosting:
8 oz cream cheese
½ cup caramel sauce
1 stick of butter, softened
1 teaspoon vanilla
4 cups powdered sugar
1 tablespoon milk
Turn on your oven to its lowest setting, 170 degrees or so. Once it reaches temperature turn it off.
In a small bowl mix together the yeast, sugar, and warm water. To tell if the water is the right temperature, stick your wrist under the running water and if you can feel it barely warm then thats perfect.
In the bowl of a stand mixer mix together the pudding and milk. Then add in the melted butter, eggs, and salt. Mix well. Stir in the yeast mixture.
Start adding in your flour. I add about 4-5 cups of flour and then switch to a dough hook. Keep adding flour until your dough pulls away from the side of the bowl. I normally use around 7 cups. Put the dough in a large bowl sprayed with non stick cooking spray and place in the warm oven. Let raise until doubled in size, and then let raise again.
Once the dough had doubled in size a second time, roll it out on floured surface. Don't be stingy with the flour, this dough is sticky and you don't want it to stick to the table as you roll it out to about 36" X 28".
Spread 1 cup of softened butter over the dough. Mix together the cinnamon and brown sugar. Sprinkle evenly over the dough. Sprinkle with the diced bananas.
Starting with the long side, roll up the dough being careful to keep it rolled really tight. Cut it with a knife every 2 inches. Place the rolls in a greased baking dish and press down lightly with your hand. Place in a warm spot and let raise again.
Make the frosting. Mix all the frosting ingredients together until smooth.
While the rolls are raising preheat the oven to 350 degrees. Bake the rolls for 20 minutes or until golden brown. Frost while they are still warm.
After the first rise, this dough can be covered with a kitchen towel and placed in fridge over night. The next day just roll them out and proceed with the rest of the recipe.