PEANUT BUTTER INTERIOR RECIPES

Steps:

• Preheat oven to 350°F. Combine 1 cup butter and 5 tablespoons cocoa in a saucepan over low heat; cook, stirring frequently, until butter melts. Remove from heat, and cool slightly.
• Combine granulated sugar, flour, and salt in a large mixing bowl. Add chocolate mixture, and beat at medium speed with an electric mixer until blended. Add eggs and vanilla, mixing well. Spread into a well-greased 13- x 9- x 2-inch pan.
• Bake in preheated oven for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
• Transfer peanut butter from jar to a microwave-safe bowl. Heat on MEDIUM 2 to 3 minutes, or until peanut butter melts, stirring at 1-minute intervals. Spread over warm brownies. Chill about 30 minutes or until set.
• Combine remaining 1/2 cup butter, remaining 4 tablespoons cocoa, and milk in a saucepan over medium heat; cook, stirring frequently, until marshmallows melt. Remove from heat, and add powdered sugar, stirring until smooth. Spread over peanut butter layer, and chill until set, about 30 minutes. Store in refrigerator.

Steps:

• Preheat oven to 350°F. Prepare devil's food cake mix according to package directions. Divide batter evenly between 2 (9-inch) round cake pans coated with baking spray.
• Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, about 22 minutes. Cool in pans 10 minutes. Invert cakes onto wire racks; cool completely, about 45 minutes.
• Beat softened butter and peanut butter with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Reduce mixer speed to low; gradually add powdered sugar, vanilla extract, and ¼cup of the cream. Beat on medium-high speed until fluffy, about 3 minutes. (You will have about 4 cups frosting.)
• Spread 1½ cups frosting in a smooth layer over top of 1 cake layer using a large offset spatula. Top with remaining cake layer, and spread 1½ cups frosting in a smooth layer over top, spreading some of the frosting on top layer in a thin layer around sides of whole cake. Chill until frosting has firmed and set, about 30 minutes. Spread remaining frosting (about 1 cup) over sides of whole cake, smoothing as you go.
• Microwave remaining ½ cup cream in a small microwavable bowl on HIGH until steaming, about 1 minute. Stir in chocolate chips until mixture is smooth. Cool 15 minutes.
• Slowly pour about half of the chocolate mixture over the top of the cake. Spoon more of the mixture around top edge, allowing it to drip down sides, and then spoon any remaining chocolate mixture onto center of cake. If needed, use the spoon to nudge the icing down the sides of the cake. Smooth the top with an offset spatula, and sprinkle with peanuts. See step-by-step instructions for creating an icing drip here.