Candy Bar Brownies

Here’s a great-tasting brownie with a candy bar topping – a delicious dessert!

Prep Time

Minutes

Total Time

2:45

Hrs:Mins

Makes

brownies

Brownies

3/4

cup butter or margarine, softened

tablespoons water

2/3

cup sugar

cup semisweet chocolate chips

teaspoon vanilla

eggs

cup Gold Medal® all-purpose flour

1/2

teaspoon baking powder

Candy Bar Topping

cup sugar

1/4

cup butter or margarine

1/4

cup milk

cup marshmallow creme

1/2

cup creamy peanut butter

1/2

teaspoon vanilla

1 1/2

cups dry-roasted peanuts

caramels, unwrapped

1/4

cup water

cup semisweet chocolate chips

1/4

cup butterscotch-flavored chips

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.
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.
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.
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.
In 1-quart saucepan, heat caramels and 1/4 cup water over medium-low heat, stirring constantly, until caramels are melted; pour over peanuts.
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.

Makes 48 brownies

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Did You Know?

This gooey layered treat tastes just like one your favorite candy bars.

Special Touch

Serve these bars in foil liners for a fancier look.

Nutrition Information:

1 Serving (1 Brownie)

Calories 200

(Calories from Fat 90),

Total Fat 11g

(Saturated Fat 4 1/2g,
Trans Fat 0g),

Cholesterol 20mg;
Sodium 105mg;
Total Carbohydrate 23g

(Dietary Fiber 1g,
Sugars 17g),

Protein 3g;

Percent Daily Value*:

Exchanges:

1 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 Fat;

Carbohydrate Choices:

1 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Candy Bar Brownies

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens