Candy Bar Brownies

(2)
1 reviews.
  • 40 min prep time
  • 2 hr 45 min total time
  • 19 ingredients
  • 48 servings

Ingredients

Brownies

3/4
cup butter or margarine, softened
2
tablespoons water
2/3
cup sugar
1
cup semisweet chocolate chips
1
teaspoon vanilla
2
eggs
1
cup all-purpose flour
1/2
teaspoon baking powder

Candy Bar Topping

1
cup sugar
1/4
cup butter or margarine
1/4
cup milk
1
cup marshmallow creme
1/2
cup creamy peanut butter
1/2
teaspoon vanilla
1 1/2
cups dry-roasted peanuts
40
caramels, unwrapped
1/4
cup water
1
cup semisweet chocolate chips
1/4
cup butterscotch-flavored chips

Directions

  1. 1 Heat oven to 350°F (325°F for dark or nonstick pan). Line bottom and sides of 13x9-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
  2. 2 In large microwavable bowl, microwave 3/4 cup butter, 2 tablespoons water and 2/3 cup sugar uncovered on High about 1 minute or until mixture just starts to boil; stir until blended. Stir in 1 cup chocolate chips until melted. Stir in 1 teaspoon vanilla and the eggs until well mixed. Stir in flour and baking powder. In pan, spread batter evenly.
  3. 3 Bake 18 to 23 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on cooling rack, about 30 minutes.
  4. 4 In 2-quart saucepan, heat 1 cup sugar, 1/4 cup butter and the milk to boiling over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Stir in marshmallow creme, 1/4 cup of the peanut butter and 1/2 teaspoon vanilla. Pour over brownies. Sprinkle peanuts over top.
  5. 5 In 1-quart saucepan, heat caramels and 1/4 cup water over medium-low heat, stirring constantly, until caramels are melted; pour over peanuts.
  6. 6 In medium microwavable bowl, microwave 1 cup chocolate chips and the butterscotch chips uncovered on High about 1 minute or until softened; stir until smooth. Stir in remaining 1/4 cup peanut butter; spread over caramel layer. Refrigerate at least 1 hour before cutting. Use foil to lift brownies from pan before cutting. For brownies, cut into 8 rows by 6 rows. Store in refrigerator.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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