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Peanut Butter Crunch Brownies

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Peanut Butter Crunch Brownies
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  • Prep 30 min
  • Total 4 hr 10 min
  • Ingredients 12
  • Servings 24
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This bar is comprised of four delicious layers. Spread the caramel layer to within 1/4 inch of the side of the pan. The bars are easier to remove when the caramel does not touch the side of the pan.
By Pillsbury Kitchens
Updated Dec 13, 2006
Bake-Off® Contest 42, 2006
Bake-Off® Contest 42, 2006
Cindy Egersdorfer
Cuyahoga Falls, Ohio

Ingredients

  • 1 box (19.5 oz) 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*

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.

Tips from the Pillsbury Kitchens

  • tip 1
    *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.

Nutrition Information

530 Calories, 28g Total Fat, 9g Protein, 61g Total Carbohydrate, 41g Sugars

Nutrition Facts

Serving Size: 1 Bar
Calories
530
Calories from Fat
250
Total Fat
28g
44%
Saturated Fat
9g
47%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
340mg
14%
Potassium
250mg
7%
Total Carbohydrate
61g
20%
Dietary Fiber
4g
15%
Sugars
41g
Protein
9g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
  • Reese’s trademark is a registered trademark of The Hershey Company used under license.
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