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Prep 30min
Total4hr10min
Ingredients12
Servings24
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Ingredients
1
box Pillsbury™ Brownie Classics Traditional fudge brownie mix
1/2
cup vegetable oil
1/4
cup water
2
eggs
3
cups semisweet chocolate chips
1
bag (14 oz) caramels, unwrapped
1/4
cup water
2
cups slightly broken pretzels (4 1/2 oz)*
1/4
cup butter or margarine, melted
1
cup powdered sugar
1
jar (18 oz) crunchy peanut butter
2
cups Reese's Puffs® cereal, slightly broken*
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Steps
1
Heat oven to 350°F (325°F for dark pan). Grease 13x9-inch pan with cooking spray or shortening.** In large bowl, make brownie mix as directed on box using oil, water and eggs. Stir in 1 cup of the chocolate chips. Spread batter evenly in pan. Bake 28 to 30 minutes. Cool on wire rack while making topping.
2
In medium microwavable bowl, microwave caramels and water on High 1 minute. Stir; continue to microwave in 15-second increments, stirring after each, until caramels are completely melted and mixture is smooth. Stir in broken pretzels until well coated. Spoon and spread carefully over cooled brownie layer.
3
In large bowl, mix melted butter and powdered sugar until smooth. Stir in peanut butter. Stir in broken cereal until well blended. Spread or pat over caramel layer.
4
In small microwavable bowl, microwave remaining 2 cups chocolate chips on High 1 minute. Stir; continue to microwave in 15-second increments, stirring after each, until chocolate is melted. Spread over cereal layer. Refrigerate until chocolate is set and caramel mixture in center is firm, 2 to 3 hours. Let stand at room temperature 10 minutes before cutting. Cut into 6 rows by 4 rows.
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*To slightly break pretzels and cereal, place in separate resealable food-storage plastic bags; seal bags and break with rolling pin.
**To easily cut brownies, line pan with foil so foil extends over sides of pan; spray foil with cooking spray. When ready to cut, lift brownies from pan using foil.
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