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These beauties take awhile to prep but are so worth it in the end! Picture a brownie with a snickers bar on top.


  • Brownie Ingredients:
  • 3/4 cup butter or margarine, softened
  • 2 tbls water
  • 2/3 cup sugar
  • 1 cup semisweet chocolate chips
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup AP flour
  • 1/2 tsp baking powder
  • Candy Bar Topping Ingredients:
  • 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 tsp vanilla
  • 1 1/2 cup dry roasted peanuts
  • 40 caramels, unwrapped
  • 1/4 cup water
  • 1 cup semisweet chocolate chips
  • 1/4 cup butterscotch flavored chips


  • Heat oven to 350 (if using a dark nonstick pan, heat oven to 325). Line bottom and sides of 9 x 13 pan with foil, leaving 1" of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
  • In large microwave safe bowl, microwave 3/4 cup butter, 2 tbls 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 tsp vanilla and 2 eggs until well mixed. Stir in flour and baking powder. Pour batter into prepared pan.
  • Bake 18 to 23 minutes or until toothpick inserted in center comes out clean (do not over bake). Cool completely in the pan on a wire rack, about 30 minutes.
  • In 2 quart saucepan, heat 1 cup sugar, 1/4 cup butter and the 1/4 cup milk to a 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 tsp of vanilla. Pour over brownies. Sprinkle peanuts over top of previous mixture.
  • 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 a medium microwave safe bowl, microwave 1 cup chocolate chips and the 1/4 cup butterscotch chips uncovered on hgh 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. For bars, cut into 8 rows by 6 rows. Store covered in the refrigerator.

Categories: Dessert 
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