• Cooking Time: 18-23
  • Servings: 48
  • Preparation Time: 40


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


  • 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


  • Heat over to 350 (325 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 over bake). 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 cooled 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. Cut into 8 rows by 6 rows. Store in refrigerator.

Categories: Brownie  Dessert 
© 2006-2017 BakeSpace, Inc. All Rights Reserved